Sunday, April 4, 2010
Tyler Florence's Roasted Prime Rib with Horseradish Crust
All I'm going to say is OMG!!! This was an amazing dish and I could have not asked for a better main course for my Easter lunch. My guests all loved it. Just like all of Tyler Florence's ultimate dishes this recipe is a keeper. I did make a few minor changes example cutting back on the salt for the crust...I think that using the whole amount makes the roast salty, aside from that this is an outstanding recipe.
WHAT YOU WILL NEED:
1 bone in prime rib beef roast, 5 ribs, about 9 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 (I only use 1 spring because we don't really care for thyme)
1/2 cup kosher salt (I only use 1/3 cup of salt because more will make the meat too salty)
1/4 cup freshly ground black pepper (you can also use a few tablespoons of ground pepper ant then use peppercorns for the rest
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
WHAT YOU WILL NEED TO DO:
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.
Refrigerate over night and then take meat out of refrigerator let set at room temperature for 30 minutes.
Preheat oven to 400 degrees.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
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),2 2.5 hours.
I prefer my Prime Rib a little more well cooked (medium) so allowed my Rib roast to reach 140 degrees F and that took about 3-3.5 hours.
Once desired meat temperature is reached, 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.
I will admit I did not make that sauce, because the meat was so juicy, therefore it did not require and additional sauces.