Best 3 Tyler Florences Horseradish And Garlic Prime Rib Recipes
Indulge in a culinary masterpiece with Tyler Florence's Horseradish and Garlic Prime Rib, a dish that tantalizes the senses with its bold flavors and succulent texture. This prime rib recipe is meticulously crafted, featuring a tender and juicy prime rib roast infused with a vibrant blend of horseradish and garlic. The horseradish adds a zesty kick that cuts through the richness of the prime rib, while the garlic provides a savory depth of flavor. Accompanying the prime rib are three delectable sauces: a classic au jus for a traditional touch, a creamy horseradish sauce for an extra kick, and a tangy chimichurri sauce that adds a vibrant freshness.
Here are our top 3 tried and tested recipes!
HORSERADISH AND SALT-CRUSTED PRIME RIB
Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.
TYLER FLORENCE'S HORSERADISH AND GARLIC PRIME RIB
This recipe uses lots of salt -- which I don't normally use much of. When I prepared it, I didn't add nearly as much salt -- probably a couple of tbsps. If I didn't want to use the juices, I would use the amount of salt Tyler calls for.
Provided by Lvs2Cook
Categories Roast Beef
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
- In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste.
- Massage the paste generously over the entire roast.
- Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound).
- Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
- Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
- Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Use the juices to pour over the sliced meat if desired.
Nutrition Facts : Calories 1834.4, Fat 167.3, SaturatedFat 64.8, Cholesterol 331.1, Sodium 9607.8, Carbohydrate 5.8, Fiber 1.8, Sugar 1.6, Protein 73
PRIME RIB HORSERADISH TYLER FLORENCE
Steps:
- Lay beef bone sie down. In small bowl mash together garlic,horseradish,rosemary,thyme,salt,pepper and olive oil to make paste. Massage on entire roast. put in oven til internal temperature register 125 degrees on instant read thermometer(Medium-rare) 1 1/2-to 2 hours. Remove let it rest on carving board 20 minutes before carving
Tips:
- Choose a high-quality prime rib roast: Look for a roast with good marbling, which will help keep it moist and flavorful during cooking.
- Prepare the roast ahead of time: Bring it to room temperature before cooking to ensure even cooking throughout. Consider seasoning the roast with salt and pepper or a dry rub up to 24 hours in advance to enhance the flavor.
- Use a meat thermometer to ensure doneness: The USDA recommends cooking prime rib to an internal temperature of 135°F for medium-rare, 145°F for medium, or 155°F for medium-well. Use a digital meat thermometer inserted into the thickest part of the roast to accurately measure the internal temperature.
- Let the roast rest before carving: After cooking, let the roast rest for at least 15 minutes under tented foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Serve with your favorite sides: Horseradish sauce, garlic mashed potatoes, roasted vegetables, and a red wine jus are classic accompaniments to prime rib. You can also add a side salad or bread rolls to complete the meal.
Conclusion:
Tyler Florence's Horseradish and Garlic Prime Rib is an exceptional dish that showcases the luxuriousness of this prized cut of beef. By following the detailed instructions and incorporating the suggested tips, you can create a restaurant-quality prime rib roast that is both flavorful and tender. Remember to choose a high-quality roast, prepare it ahead of time, cook it to the desired doneness using a meat thermometer, and let it rest before carving. Accompanied by classic sides such as horseradish sauce and garlic mashed potatoes, this prime rib roast is sure to impress your family and friends during special occasions or celebratory dinners.
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