Prime Rib with Roasted Garlic, Horseradish, and Rosemary Crust
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 expanded for a larger roast if you are feeding a crowd or maybe you just like lots of leftovers. Dont be intimidated by the length of the instructions, its all really simple-ish.
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 expanded for a larger roast if you are feeding a crowd or maybe you just like lots of leftovers. Dont be intimidated by the length of the instructions, its all really simple-ish.
- Carbohydrate 3.1565875 g
- Cholesterol 238.14 mg
- Fat 106.1318125 g
- Fiber 0.485962490320206 g
- Protein 57.45611375 g
- Saturated Fat 42.01455075 g
- Serving Size 1 1 Serving (363g)
- Sodium 212.91625 mg
- Sugar 2.67062500967979 g
- Trans Fat 11.195452125 g
- Calories 1213 calories
Step-by-step
- 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).
Pulling the roast from the refrigerator a full sixty minutes before it hits the oven determines whether the center cooks evenly or stays stubbornly cold while the edges overcook. Thick cuts of beef retain chill in their core, and launching a 45-degree interior straight into high heat creates a severe gradient between gray, overdone outer rings and raw centers.
Roasting massive cuts demands vigilance with thermal equipment rather than guesswork. Sealing the garlic heads in foil and roasting them at 350 degrees until they yield completely to finger pressure—similar to a baked potato—ensures the cloves mash smoothly into the paste without hard lumps. Blending this paste with prepared horseradish, rosemary, and coarse steak seasoning creates a dense aromatic barrier. Detaching the bones beforehand and tying them back on with butcher twine allows the seasoning paste to penetrate the lower surfaces while simplifying final carving.
Executing the high-heat phase at 500 degrees for precisely 20 minutes sets the exterior crust before the interior proteins seize. Dropping the thermostat to 325 degrees prevents the fat from rendering too violently, and pulling the meat at an internal reading of 125 degrees guarantees a rare center after accounting for carryover cooking during the 20-minute rest.
Substitutions alter the chemistry of the crust significantly. Dried rosemary can replace fresh, but use only one-third of the volume because dried needles pack concentrated pine-like potency that easily overpowers the garlic. Swapping prepared horseradish for cream-style varieties introduces excess moisture that steams the meat rather than roasting it, preventing proper crust formation.
