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Crusted Prime Rib - Dump and Go Dinner

<p>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.</p>
12 Servings Recipe By

Ingredients

  • 2 individual Celery
  • 2 individual Carrot
  • 3 cups chunk Onion, Red
  • 1 medium Leek
  • 6 pounds Beef Rib Roast
  • 2 medium Garlic Cloves, Halved #1
  • 1 tablespoon Olive Oil #1
  • 7 teaspoons mince Garlic #2
  • 1/2 cups Horseradish
  • 1/3 cups chop Rosemary, Fresh
  • 1/2 cups Sea Salt
  • 1/4 cups Black Pepper
  • 1/2 cups Olive Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 935 Calories
  • 82g Total Fat
  • 30g Sat Fat
  • 0g Trans Fat
  • 163mg Cholesterol
  • 3861mg Sodium
  • 8g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 32 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Arrange the celery, carrots, onions and leeks so they lay flat and act as a rack for the meat to sit upon in large roasting pans.
  2. Lay the beef on top of the vegetable “rack” with the bone side down.
  3. Place garlic halves #1 around the meat and drizzle them with olive oil #1.
  4. In a bowl mash together garlic #2, horseradish, rosemary, salt, pepper, and olive oil #2 to make a paste.
  5. Massage the paste generously over the entire roast.
  6. Put the pan in the oven and roast the beef at 350 degrees 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.
  7. 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.
  8. Remove the vegetables and set aside.
  9. Pour the pan juices into a fat separator or bowl and set aside to allow the fat and beef juices to separate.
  10. Pour off and discard the fat.
  11. Use the beef juices for gravy.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In the baking pans, arrange the celery, carrots, onions and leeks so they lay flat and act as a rack for the meat to sit upon.
  2. Lay the beef on top of the vegetable “rack” with the bone side down.
  3. Place garlic halves #1 around the meat and drizzle them with olive oil #1.
  4. In a bowl, mash together the garlic #2, horseradish, rosemary, salt, pepper, and olive oil #2 to make a paste.
  5. Massage the paste generously over the entire roast.
  6. Place into the indicated number of baking pans. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Put the pan in the oven and roast the beef at 350 degrees 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.
  3. 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.
  4. Remove the vegetables and set aside.
  5. Pour the pan juices into a fat separator or bowl and set aside to allow the fat and beef juices to separate.
  6. Pour off the fat and discard.
  7. Use the beef juices for gravy.

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