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Whole Foods: Crusted Prime Rib

As far back as I can remember we’ve always had prime rib or standing rib roast for Christmas dinner with my Dad’s side of the family. And while I do love ham, I would just much rather have a leftover prime rib sandwich on some thick and tasty bread. A few years ago it was just going to be my husband, father in law and I for Christmas dinner so we decided to still go all out with prime rib but find a new twist. We came across this recipe and it’s been a holiday staple at our house ever since. I will tell you if you are not a fan of horseradish, don’t turn your nose up just yet. I’m not either, but once cooked the crust on this prime rib is simply divine.

Crusted Prime Rib

Author/Source:

Kelly @ onceamonthmeals.com adapted from Tyler Florence

Ingredients:

  • 6 pound (3 rib bone in) standing rib roast, preferably organic
  • 7 garlic cloves, minces
  • 1/2 cup prepared horseradish
  • 1/2 cup sea salt, coarse
  • 1/4 cup black pepper, ground
  • 1/2 cup extra virgin olive oil
  • 1 bunch rosemary
  • 2 whole carrots, peeled
  • 2 celery stalks
  • 1 red onion, quartered
  • 2 heads garlic, halved
  • 1 leek, halved

Directions:

Preheat the oven to 350 degrees F.

Arrange the celery, carrots, and leek so they lay flat and act as a rack for the meat to sit upon in a large roasting pan. Lay the beef on top of the vegetable “rack” with the bone side down. Place halved garlic around the meat and drizzle them with olive oil.  In a small bowl mash together the garlic, horseradish, rosemary 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 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, cover with foil 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 gravy if you so choose!

Freezing Directions:

Prepare as directed above but do not bake. Cover with foil and freeze. To Serve: Thaw. Put the pan in the oven and roast the beef at 350 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, cover with foil 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. Use the beef juices for gravy.

Servings: 6-8 servings

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One Response to “Whole Foods: Crusted Prime Rib”

  1. sheri grennille says:

    our prime rib is in the oven as i’m reading this. hubby tried this one this year…http://www.amazingribs.com/recipes/beef/prime_rib_roast.html
    and has garlic smashed potatoes on the side with green beans. i love the leftover meals!!!

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