Horseradish and Garlic Prime Rib

Filed under Beef

With wild mushrooms.

Ingredients

1 Prime rib, 3-rib roast, about 6 pounds
5 clove Garlic, smashed, plus 2 heads garlic, halved
1/2 cup Horseradish, grated fresh or prepared
1/2 cup Sea salt
1/4 cup Black pepper, freshly ground
1/2 cup Olive oil, extra-virgin, plus more for drizzling
2 Carrot, peeled and chopped
2 Parsnip
1 Red onion, halved
1 tbsp Unsalted butter, for the mushrooms
2 lb Mushroom, assorted (cremini, oyster, shiitake, chanterelle or white), trimmed and sliced
2 sprig Thyme, fresh leaves
1/2 cup Cabernet Sauvignon
1/4 cup Beef broth, reserved drippings from the roast, or low-sodium canned
1/4 cup Heavy cream
1 tbsp Chives, fresh, minced

Preheat the oven to 350 degrees F. Lay the beef bone side down in a large roasting pan (the ribs act as a natural rack).
Mash together the smashed garlic, horseradish, salt, pepper, and olive oil to make a paste and massage it over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle with a little oil.
Roast about 1 1/2 to 2 hours for medium-rare (about 20 minutes per pound), until an instant-read thermometer reads 125 degrees F in several places. Rest on a carving board 20 minutes; the temperature will rise about 10 degrees.
Remove the vegetables and set aside. Pour the pan juices into a fat separator, discard the fat and keep the beef juices.
For the mushrooms: melt the butter with a drizzle of oil in a clean skillet over medium heat. When it foams, add the mushrooms and thyme and season with salt and pepper. Stir a few minutes. Add the wine, scrape up any stuck bits and cook off the alcohol. When the wine is almost gone, add the reserved beef juices and let cook down. Off the heat, stir in the cream and chives and season with salt and pepper.