HORSERADISH AND GARLIC PRIME RIB
Provided by Tyler Florence
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
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. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. 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. Remove the vegetables and set aside. 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. You will use the tasty beef juices for the mushrooms.
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
STANDING RIB ROAST W/GARLIC HORSERADISH CRUST
I went to make this recipe & was out of one of the main ingredients rosemary. So I opted to use what I had on hand without going to the store. My solution was to use Penzeys Bavarian Seasoning, a blend of crushed brown mustard, rosemary, garlic thyme,bay leaves & sage. I also used steak seasoning instead of kosher salt & the...
Provided by Rose Mary Mogan
Categories Roasts
Time 2h35m
Number Of Ingredients 7
Steps:
- 1. Please let Rib roast come to room temperature before putting in oven to roast. At least and hour or so, longer if roast is almost 9 pounds like mine was. THIS RECIPE WAS LOOSELY BASED ON A RECIPE I saw AT NEW GOURMET & also from my old recipe by Tyler Florence of Food Net Work.
- 2. PREHEAT OVEN TO 450 DEGREES F. While oven is preheating , prepare the base marinade for the meat.
- 3. In a small bowl crush the garlic cloves,add the horseradish, olive oil, steak seasoning, and other spices. Combine together to form a paste. Make small slits about 1/2 inch to 3/4 inches deep, in roast and work some of the paste into meat to add flavor as the roast cooks.
- 4. Generously massage the paste over entire roast sides bottom, leaving no areas untouched by the paste. This really does add the flavor to the roast. Put roast into roasting pan with the bone side down. Using the bone as a rack for the roast.
- 5. Then place roast into preheated 450 degree oven for 20 minutes. Then REDUCE TEMPERATURE to 350 degrees F. AND CONTINUE TO COOK FOR ABOUT 2 HOURS OR UNTIL ROAST REACHES AN INTERNAL TEMPERATURE OF ABOUT 125 degrees F. for RARE, Medium 140 degrees F. You do not want to cook a prime Rib Roast to the well done stage, it will be tough. It is best to cook to no more than the medium rare stage and then NUKE IT IN THE MICROWAVE if it is not well enough to your likeing.
- 6. Remove roast from oven to a carving board and allow it to sit for at least 20 minutes to redistribute juices, BEFORE YOU BEGIN TO CARVE IT.
- 7. Becausae of the salt content in this recipe, I do not use the pan drippings to make an au jus.
HERB-CRUSTED STANDING RIB ROAST
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.
- With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.
- To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.
- To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.
Nutrition Facts : Calories 766 g, Fat 64 g, Protein 41 g
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories Main Course
Time 1h45m
Number Of Ingredients 12
Steps:
- Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
- After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST
Categories Food Processor Beef Garlic Roast Passover Horseradish Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
- Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
- Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
- Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
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, rosemary, thyme, 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 until the internal temperature of the meat registers 125 degrees 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 before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- Serve with Scalloped Potato Gratin and Roasted Red Onions.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
- Yield: 4 to 6 servings
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1/2 cup honey
- 1/2 bunch fresh thyme
- Salt and freshly ground black pepper
- 4 red onions, halved
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
- Yield: 6 servings
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It's a good special occasion dish, so good that the occasion may be nothing at all. 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) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he's a sourpuss, in which case get a new butcher).
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
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, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. 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. Remove the vegetables and set aside. 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. You can use the tasty beef juices for Sauteed Mushrooms.
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- Preheat the oven to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
- Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
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- Cut 1/2-inch-deep slits every 2 inches on the meaty sides of the roast. Insert a sliver of seasoned garlic into each slit. Let stand at room temperature for 1 hour.
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- In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl. Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.
- Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
- Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
- While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
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Category Main, Dinner
Servings 8
Total Time 2 hrs 20 mins
HORSERADISH-CRUSTED RIB ROAST - JAMIE GELLER
From jamiegeller.com
Servings 8-10
Estimated Reading Time 50 secs
Category Dinner
Total Time 2 hrs 25 mins
- Preheat the oven to 375°F. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
- In a small bowl, blend the horseradish with the Dijon mustard, chopped parsley, ground pepper, sugar and vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°F. Transfer the roast to a cutting board and let rest for at least 20 minutes.
- Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve. Recipe by Jessica and Joshua Applestone originally published in Bon Appetit, 2009.
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5/5 (19)
Total Time 1 hr 30 mins
Cuisine American
Calories 678 per serving
- If time allows, set your completely thawed prime rib roast to warm to room temperature (about 1 to two hours) for faster and more even cooking.
- Preheat your oven to 450 degrees F (232 degrees C) and move oven racks if necessary, to position your roast in the center of the oven.
- In a small bowl, combine roasted garlic, horseradish, Worcestershire sauce, and lemon juice until blended. Rinse and pat dry your rib roast, then coat your entire prime rib roast with the horseradish roasted garlic sauce, then set into a shallow roasting pan or dish, preferably on a rack (or the cut away rib roast bones) with the fat layer facing upward.
- Sear the roast for the first 15 minutes of cooking at 450 degrees F (232 degrees C), then reduce the temperature to 325 degrees F (162 degrees C) and continue to cook your roast for an additional 45 minutes.
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Servings 12
- Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
- Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
- Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.
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4.4/5 (64)
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- Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate at room temperature for 30 minutes to 1 hour.
- Preheat the oven to 450 degrees. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast so the fatty side is facing up then place in the preheated oven for 25 minutes.
- Turn the oven down to 325 degrees and continue to cook for 60-90 minutes or until center registers 130 degrees for a medium rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Scrape off any excess salt on the fatty side. Slice and serve with the horseradish sauce.
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