(recipe by Tyler Florence) 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 - (if you are worried about the saltiness, cut down salt...) 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil For gravy 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 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. For gravy Pour off some of the pan drippings and place pan on stovetop over medium-high heat. |