This is simply Prime rib to die for! I love roasted garlic and horseradish is a natural with prime rib...the rosemary gives it that holiday flavor. This recipe is easily expanding for a larger roast if you are feeding a crowd or maybe you just like lots of leftovers. Don't be intimidated by the length of the instructions, it's all really simple-ish.
Preperations are done the day before.
To roast the garlic:
Heat oven to 350 degrees. Remove all the loose outer 'paper' from the bulb. Cut the top off the head (the pointy end...cuz who knows what the top is). Place each bulb in an aluminum foil square large enough to cover the whole bulb. Drizzle each with a 1/2 tsp or so of olive oil. Close foil around the bulb, it'll look like a hershey's kiss when you are done. Toss it into the middle of the oven and cook for 30 to 45 minutes. You'll know when it's done because it will be soft to the touch (like a baked tater). Remove from the oven and let cool. Note the cloves should still be a whitesh color and not too brown.
In a food processor add the horseradish, rosemary, steak seasoning and the peeled roasted garlic. Slowly add the olive oil and blend until it forms a nice smooth paste.
Now to the good stuff....Cut the prime rib away from the bone, sort of filet style (trust me you'll be glad you did). Spread a thin layer of the horseradish mixture on to the top of the bone side, then plop the rest of that 'boneless' rib meat right on top. Using butcher string tie the meat back onto the bone.
Now you'll probably want to put the prime rib in what ever you plan on cooking it in, a shallow roaster is ideal. Smother the the top of the prime rib with the rest of the horseradish mix (this is what's going to make the spectacular crust). Cover your prized possesion and refrigerate it for a day, give or take...or at least 3 hours if you can't wait.
Here's the really important instructions:
Take your lovely hunk of meat out of the fridge an hour before you plan on cooking it (trust me it makes a difference). Heat your oven to 500 degrees, place the prime rib in the middle and cook for about 20 minutes...no more. Turn the oven down to 325, nothing more and nothing less. Roast until a thermometer reads 125 degrees (really, use a thermometer), it'll take about 90 minutes. That'll give you a nice rare roast, if you like it more well done then you are on your own.
Remove it from the oven and let sit about 20 minutes. Cut the butcher string and remove. Take the top part of the roast and put it on your cutting board or serving platter and slice...so easy since the bones were already seperated (now aren't you glad you listened to me).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (363g)|
|Recipe Makes: 8|
|Calories from Fat: 955 (79%)|
|Amt Per Serving||% DV|
|Total Fat 106.1g||142 %|
|Saturated Fat 42g||210 %|
|Monounsaturated Fat 48.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 238.1mg||73 %|
|Sodium 212.9mg||7 %|
|Potassium 1023.1mg||27 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.7g|
|Protein 57.5g||82 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1213
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