Sunday, December 30, 2012

Roasted Prime Rib with Horseradish Crust

3.5 to 6 lb. Prime Rib Roast
2 sprigs rosemary (about 1.5 tbsp)
4 sprigs thyme (1 tbsp)
¼ cup grated horseradish
5 cloves garlic
2 tbsp salt
½ tbsp black pepper
1/3 cup extra virgin olive oil

Set the roast in a heavy bottomed pan, fat side up/bone side down. Place all the rub ingredients in a small food processor and pulse a few times. Rub the mixture all over the top and sides of the meat. Preheat an oven to 250°F. Roast the meat until it reaches 115°F in the center, approximately 30 minutes per pound. Remove the meat from the oven, and crank it up to to 500°F. Let the meat brown for 15 minutes, or until the internal temp hits 130°F in the center, whichever comes first. Remove onto a cutting board, and let the meat rest for at least 15 minutes.

Red Wine Gravy
½ cup red wine (Cab. Sauvignon is what I used)
1 tbsp flour
1 cup beef stock
1 cup chicken stock

There should be a good deal of liquid/fat left in the pan when you remove the meat. Dump out most of it, and place the pan onto a burner on medium heat. Add the wine, and deglaze, scraping off anything stuck to the bottom, allowing the wine to reduce by half. Stir in the flour. Add the stocks, and simmer until it gets to the consistency you want, about 10 minutes or so. Season near the end with salt and pepper if you think it needs it.



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