I've never cooked a Prime Rib before for 2 reasons. Usually they are way too big for our needs, and I didn't want to ruin a very expensive piece of meat. Now I wish I had done it a long time ago. It's really SO simple. Just ask your butcher to cut the size you need (they are happy to do it), and follow the directions. I have to admit, I was sweating the whole time worried I would overcook the meat. It came out perfectly. Add a creamy Au Gratin Potato casserole and a side dish of Broccoli and you have a wonderful meal. Be sure to check out Gordy's wine blog,
http://gordy-wine-in-omaha.blogspot.com/
for a perfect pairing for this elegent dinner.
Ingredients
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra virgin olive oil
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, rosemary, thyme, salt, pepper, and olive oil to make a past. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degree F on an instant read thermometer (medium rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes (very important) before carving.
Note: 6 lbs. was too much for us so I bought a 2 lb. roast, without bones. I also only made half of the horseradish crust. I cooked the roast for about 25 minutes per pound and it came out perfectly. Once your thermometer reads 120 degrees, watch it very closely because it will jump to 125 very quickly. It's very important that you let it rest for the 20 minutes.
