- 1 (7 pound) bone-in beef prime rib roast
- 3 cloves garlic, halved and cut into slivers
- 3 cloves garlic, minced
- 1/2 cup prepared horseradish
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons kosher salt
- freshly ground black pepper to taste
- 1/4 cup olive oil
- 3 carrots, peeled and cut into chunks
- 3 stalks celery, cut into chunks
- 1 large onion, cut into chunks
- Preheat oven to 350 degrees F (175 degrees C).
- With a small sharp knife, make cuts in the meaty side of the beef roast, and insert slivers of garlic into the cuts. Lay the roast in a roasting pan with the rib side down. Mash the 3 cloves of minced garlic, horseradish, thyme, rosemary, kosher salt, black pepper, and olive oil in a bowl to make a paste. Rub the paste all over the roast, including the rib bones. Scatter the carrots, celery, and onion into the roasting pan around the meat.
- Roast the meat in the preheated oven until browned and a quick-read meat thermometer inserted into the thickest part of the roast reads 135 degrees F (57 degrees C), for medium-rare meat, about 2 hours and 20 minutes.
- Remove the roast to a carving board, and allow to rest for 10 minutes. The temperature of the roast should rise to 145 degrees F (65 degrees C).
- Pour the pan drippings into a bowl, and skim excess fat. To serve, carve the roast into 1-inch thick slices, arrange slices on a platter, and place vegetables around the meat. Pour the pan juices over the meat and vegetables.
04/02/2018
recipepes.com
Prime Rib Christmas Special, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
