Roasted Prime Rib of Beef
Ingredients:
- 1 (3-rib) prime rib beef roast, about 3 kgs
- 5 garlic cloves, smashed
- 1/4 cup prepared horseradish
- Needles from 2 fresh rosemary sprigs
- Leaves from 4 fresh thyme sprigs
- 1/2 cup sea salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 carrots, cut in chunks
- 2 parsnips
- 1 red onions, halved
- 1 head garlic, halved
Instructions:
Preheat the oven to 180 degrees C. Lay the beef in a large roasting pan with the bone side down.
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. Scatter the vegetables around the meat and drizzle them with some oil.
Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare.
Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
Remove the beef to a carving board and let it rest for 20 minutes.
Remove the beef to a carving board and let it rest for 20 minutes.
Remove the vegetables and set aside.
Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate.
Pour off and discard the fat. You can use the tasty beef juices for Sauteed Mushrooms.