Horseradish And Garlic Prime Rib Recipes

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ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 11

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
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Steps:

  • Preheat 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.
  • 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.
  • Serve with Scalloped Potato Gratin and Roasted Red Onions.
  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
  • Preheat the oven to 375 degrees F.
  • In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  • While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
  • Yield: 4 to 6 servings
  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 cup honey
  • 1/2 bunch fresh thyme
  • Salt and freshly ground black pepper
  • 4 red onions, halved
  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
  • Yield: 6 servings

HORSERADISH AND GARLIC PRIME RIB



Horseradish And Garlic Prime Rib image

Provided by Tyler Florence

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

  • Preheat 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, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. 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 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 the mushrooms.
  • Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

TYLER FLORENCE'S HORSERADISH AND GARLIC PRIME RIB



Tyler Florence's Horseradish and Garlic Prime Rib image

This recipe uses lots of salt -- which I don't normally use much of. When I prepared it, I didn't add nearly as much salt -- probably a couple of tbsps. If I didn't want to use the juices, I would use the amount of salt Tyler calls for.

Provided by Lvs2Cook

Categories     Roast Beef

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (6 lb) prime rib roast, 3-ribs
5 garlic cloves, smashed
1/2 cup prepared horseradish
1/2 cup sea salt
1/4 cup fresh ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • Preheat 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, 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 and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
  • 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 juices to pour over the sliced meat if desired.

Nutrition Facts : Calories 1834.4, Fat 167.3, SaturatedFat 64.8, Cholesterol 331.1, Sodium 9607.8, Carbohydrate 5.8, Fiber 1.8, Sugar 1.6, Protein 73

GARLIC PRIME RIB



Garlic Prime Rib image

Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!

Provided by Chef Mike

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 15

Number Of Ingredients 6

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Steps:

  • Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  • Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 1 g, Cholesterol 112.7 mg, Fat 48 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 19.4 g, Sodium 395.5 mg

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB



Roasted Garlic and Horseradish Cream Sauce for Prime Rib image

A rich, creamy, earthy sauce that pairs perfectly with prime rib, beef tenderloin, smoked brisket, or your favorite steak. Serve warm over beef. The sauce can also be refrigerated and served cool as sandwich spread.

Provided by Venus517

Categories     Side Dish     Sauces and Condiments     Sauces

Time 1h5m

Yield 8

Number Of Ingredients 6

1 head garlic
½ teaspoon olive oil
freshly ground black pepper to taste
2 cups heavy cream
½ cup prepared horseradish
½ teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
  • Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
  • Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
  • Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
  • Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 5.7 g, Cholesterol 81.5 mg, Fat 22.4 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 13.8 g, Sodium 215.9 mg, Sugar 1.3 g

HORSERADISH AND GARLIC PRIME RIB



HORSERADISH AND GARLIC PRIME RIB image

Categories     Beef

Number Of Ingredients 20

Prime Rib:
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
Wild mushrooms:
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

  • Preheat 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, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. 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 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 the mushrooms. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST



Prime Rib with Roasted Garlic and Horseradish Crust image

Categories     Food Processor     Beef     Garlic     Roast     Passover     Horseradish     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Beet, Red Onion and Horseradish Relish

Steps:

  • Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
  • Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
  • Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
  • Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

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