Christmas Dinner Recipe: Roast Prime Rib of Beef with Horseradish Crust

This is the only way I make prime rib! It has been my go-to recipe for prime rib. I saw it on an episode of How To Boil Water (Tyler Florence) and it was on an episode called "Christmas Made Easy."

Ingredients:
Prime Rib:
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
¼ cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs (or use dried rosemary)
Leaves from 4 fresh thyme sprigs (or use dried thyme)
¼ cup kosher salt
¼ cup freshly ground black pepper
½ cup extra-virgin olive oil

Sauce (optional):
½ cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Directions:
Preheat the oven to 350 degrees F.

Prime Rib:
Lay the beef in a large foiled 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), 1½ hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Sauce:
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.

Jenn's Notes:
1. Save yourself time and energy by buying and preparing a package mix of McCormick’s beef with mushroom sauce/gravy.
2. The paste (aka crust) on the outside of the meat doesn't look pretty, but it doesn't matter, because the flavor is exceptional!
3. The crust almost always burns. Scrape it off before serving, because of the high amount of salt, the flavoring has already seeped into the meat.
4. If you mistakenly add the wine (from the sauce) to the paste, it will come out fine, but does not adhere well to the meat. Let it marinate overnight.

Review: absolutely delicious! I can't wait to make this for Christmas dinner this year. I'll be buying a big roast, especially so we have leftovers for the next day. To reheat prime rib, I suggest using beef broth and letting the piece(s) of meat reheat in the broth in a frying pan. Sooo good!