Roast Prime Rib of Beef with Horseradish Crust
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- 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 (can cut back on salt as this can be a little salty)
- 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
- 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 125-128 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef from oven, leave in pan and make a tent of foil over the roast. Let is 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
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