Roast Prime Rib Of Beef W Horseradish Crust Recipes

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SALT-ENCRUSTED PRIME RIB



Salt-Encrusted Prime Rib image

Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. -Roger Bowlds, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 6

1 box (3 pounds) kosher salt (about 6 cups), divided
1 bone-in beef rib roast (6 to 8 pounds)
3 tablespoons Worcestershire sauce
2 tablespoons cracked black pepper
2 teaspoons garlic powder
1/2 cup water

Steps:

  • Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

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

STANDING RIB ROAST W/GARLIC HORSERADISH CRUST



Standing Rib Roast w/Garlic Horseradish Crust image

I went to make this recipe & was out of one of the main ingredients rosemary. So I opted to use what I had on hand without going to the store. My solution was to use Penzeys Bavarian Seasoning, a blend of crushed brown mustard, rosemary, garlic thyme,bay leaves & sage. I also used steak seasoning instead of kosher salt & the...

Provided by Rose Mary Mogan

Categories     Roasts

Time 2h35m

Number Of Ingredients 7

6- 8 lb standing rib roast ( mine weighed 8 1/2 pounds)
1 1/2 tsp bavarian seasoning (or use dried rosemary)
2 tsp dried thyme
10 clove garlic minced (use less if you prefer)
1/2 c steak seasoning or use (1/4 c.coarse black pepper & 1/2 c kosher salt)
1/3 c fresh horseradish (refrigerated section)
1/2 c olive oil ( i used the extra virgin)

Steps:

  • 1. Please let Rib roast come to room temperature before putting in oven to roast. At least and hour or so, longer if roast is almost 9 pounds like mine was. THIS RECIPE WAS LOOSELY BASED ON A RECIPE I saw AT NEW GOURMET & also from my old recipe by Tyler Florence of Food Net Work.
  • 2. PREHEAT OVEN TO 450 DEGREES F. While oven is preheating , prepare the base marinade for the meat.
  • 3. In a small bowl crush the garlic cloves,add the horseradish, olive oil, steak seasoning, and other spices. Combine together to form a paste. Make small slits about 1/2 inch to 3/4 inches deep, in roast and work some of the paste into meat to add flavor as the roast cooks.
  • 4. Generously massage the paste over entire roast sides bottom, leaving no areas untouched by the paste. This really does add the flavor to the roast. Put roast into roasting pan with the bone side down. Using the bone as a rack for the roast.
  • 5. Then place roast into preheated 450 degree oven for 20 minutes. Then REDUCE TEMPERATURE to 350 degrees F. AND CONTINUE TO COOK FOR ABOUT 2 HOURS OR UNTIL ROAST REACHES AN INTERNAL TEMPERATURE OF ABOUT 125 degrees F. for RARE, Medium 140 degrees F. You do not want to cook a prime Rib Roast to the well done stage, it will be tough. It is best to cook to no more than the medium rare stage and then NUKE IT IN THE MICROWAVE if it is not well enough to your likeing.
  • 6. Remove roast from oven to a carving board and allow it to sit for at least 20 minutes to redistribute juices, BEFORE YOU BEGIN TO CARVE IT.
  • 7. Becausae of the salt content in this recipe, I do not use the pan drippings to make an au jus.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It's a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he's a sourpuss, in which case get a new butcher).

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved

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. Scatter the vegetables 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 can use the tasty beef juices for Sauteed Mushrooms.

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 .

ROAST PRIME RIB OF BEEF W/ HORSERADISH CRUST



Roast Prime Rib of Beef w/ Horseradish Crust image

This recipe comes from Tyler Florence of Food Network, and I have been making it for quite a few years now, I did make a few minor tweaks here & THERE, BUT IT IS THE BEST PRIME RIB RECIPE ever, so I do not look for any other version. My family loves this recipe, the Garlic & Horseradish just permeates the house while it is...

Provided by Rose Mary Mogan

Categories     Roasts

Time 2h10m

Number Of Ingredients 8

1 bone in prime rib roast, 3 ribs about 6 pounds
5 clove garlic, ( i use 8-10)
1/4 c fresh horseradish( refrigerated section)
1 tsp dried rosemary
2 tsp dried thyme
1/3 c kosher salt
1/4 c coarsely grated black pepper
1/2 c extra virgin olive oil, or canola oil

Steps:

  • 1. Remove Roast from fridge and allow it to come to room temperature, at least an hour or so. Preheat the oven to 350 degrees F.
  • 2. Place the rib in a large roasting pan bone side down, allowing the bone to act as a natural roasting rack.
  • 3. Add the cloves of garlic, horseradish, rosemary, thyme leaves, salt,& black pepper in a food processor, then lock in place, and slowly drizzle oil into shoot while motor is running, let come to a smooth paste Then add to roast, basting all sides top and bottom, marinate generously. Place roast in preheated 350 degree F. oven and allow to roast until an instant read thermometer reaches 125 degrees F. for (rare). 1 1/2to 2 hours. For medium rare 140 degrees F. and 170 degrees for well done. PLEASE NOTE: It is best to cook to medium rare stage, & then nuke it in the microwave if it is not cooked well enough. This cut of meat tends to get TOUGH IF OVER COOKED.
  • 4. Remove roast from oven to a carving board and let it rest at least 20 minutes for juices to redistribute before carving. Because of the amount of salt in this recipe, I do not use the pan drippings to make a gravy, instead I make the Marchand de Vin Sauce, to serve with the beef. The recipe is posted here.

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