Classic Standing Prime Rib with Horseradish Cream
Filed under
Beef
Recipe from Michael Lomonaco.
Ingredients
- 1 Prime rib, oven-ready roast, 6 to 7 pounds, 4 to 5 bones
- 1/4 cup Olive oil
- 1/4 cup Black pepper, coarsely ground
- 3 tbsp Sea salt, fine
- 2 tbsp Garlic, chopped
- 3 tbsp Thyme, leaves
- 3 tbsp Rosemary, needles
- 3 oz Horseradish, 3 to 4 ounces fresh root, for the cream
- 1 tbsp Sherry vinegar, for the cream
- 1 pinch Sugar, for the cream
- 1 tsp Dry mustard, English, for the cream
- 1 cup Creme fraiche, for the cream
- 1 pinch Salt, for the cream
Directions
- For the prime rib: preheat the oven to 350 degrees F. Brush the meat with the olive oil.
- Combine the pepper, salt, garlic, thyme and rosemary and rub uniformly over the meat. Put the meat, meat side down, in a roasting pan and roast for 20 minutes.
- Carefully turn the roast over to rest on the bone side, on a rack, for the rest of the cooking. Roast until an instant-read thermometer near the center reads 120 degrees F for medium-rare, 1 1/2 to 2 hours. Let stand 20 minutes before carving.
- Transfer bone-side down to a cutting board. Cut between the meat and the rib bones to remove the meat in 1 piece and slice about 1/2 inch thick, or cut between the bones and serve one enormous bone-on chop per person.
- For the horseradish cream: peel and finely grate the horseradish, soaking it with the vinegar to keep it from blackening. Add the sugar and mustard and let macerate a few minutes. Add the creme fraiche, salt and a grind or two of pepper. Keeps 1 or 2 days, refrigerated.