The first time I made this was last year - 3 weeks postpartum, for a house full of family. (two parents and two brothers in addition to husband, two daughters and new born baby) I saw my favorite hunky chef of choice, Tyler Florence, make it and I said in my postpartum delirium, "I can easily make that." I sent brothers and mother out for the ingredients and I slowly put it all together.
It is easy, so good, and my father, probably one of the pickier eaters alive said, "Better than any restaurant." I took that to be high praise...
You can get the standing rib roast at Costco - they have a "choice" and a "prime" categorization. Prime is about $80 whereas Choice will be closer to $55 or $60. I used choice last year and it was PLENTY good. It feeds enough adults - so you only need one, and a few splendid sides to accompany it.
My chef-hunk-of-love has a video that you can watch of his preparation.
**Notes
The original recipe calls for 1/2 cup of salt - I did not find it salty at all as it is sort of a crust - you just don't eat the salt crust. You can cut it down to about 1/4 cup if you are worried. The other recipe of his calls for 1/2 cup sea salt - which is less salty than kosher salt...if you're worried, cut the salt down, although I did not find it a problem.
This recipe also has a gravy included - which I DID NOT make as the prime rib itself was luscious and juicy and perfect on it's own. Feel free to leave off the gravy. (extra pain in the butt step.)
Roast Prime Rib of Beef with Horseradish Crust
(recipe by Tyler Florence)
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 - (if you are worried about the saltiness, cut down salt...)
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
For gravy
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef brothPreheat 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.
For gravy
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.
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6 comments:
DON'T MAKE THE GRAVY. I'm convinced that it's really not plausible.
Why?
The salt crust ensures that each bite is seasoned all the way through. It travels down through the meat.
Once it goes all the way through the meat, it goes into the drippings, so the drippings are WAY too salty. You'd have to dilute it a million times.
Our gravy was unusable, but no one missed it. They like horseradish, so be sure and buy extra. You can easily "cream" some horseradish with sour cream (and chives).
Where can I find horseradish? Also, I am not a huge fan of it but I have seen this recipe before and have been wondering about it. After the the dish is cooked, is the flavor of horseradish really strong or is it more of a background flavor?
I got pure horseradish at Whole Foods (Bubbe's brand)last year. Your local grocery store will have it but often have lots of additives and stuff.
The horseradish is definitely in the background and not so pronounced. There are other things - the garlic, rosemary and other things that take the place.
Thanks Joanne, I think I might want to try this recipe. My husband loves horseradish, so as long as it's not such a strong flavor, I am willing to give it a try!
How many people does this feed? There's just me & hubby and 2 toddlers (one who's not a big fan of meat) but if it only feeds 4-6, I'm sure my hubby won't mind leftovers!
Sameena - some people estimated 1lb of prime rib (since there is a bone) per person. I am more shy about that estimation so I go more for 1/2 to 3/4 lb per person - so this is looking at 9-12 people.
You can get a super small standing rib roast - 1 or 2 bones - and closer to 4 lbs and you'd have a much smaller portion to enjoy. And can I tell you? Prime rib sandwiches...AMAZING with horseradish mayonaise. OH MY!
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