HORSERADISH AND ROASTED GARLIC CRUSTED PRIME RIB

The prime rib I did was enough to serve 6 people – or 4 large carnivores! Was 6.7, with bones before cooking! Key to a good prime rib is to sear the roast, and lock in the juices.

Rub for prime rib-

30 garlic cloves

5 tbs horse radish

10 – 15 fresh rosemary sprigs

Montreal Steak Seasoning

Course ground black pepper

1. In a small Pyrex pan – with some olive oil – roast the garlic cloves at 325 covered – for about 25 minutes – they should look brown and soft. Set aside

2. Add horseradish – stripped rosemary (discarding any woody stems), and garlic cloves with remaining olive oil to food processor – puree until smooth.

3. Starting with the sides of the roast – rub paste on side of the roast – then coat liberally with Steak seasoning, and pepper (the paste helps the seasoning stick)

4. Start with the sides, then bottom – last the top – as the top is how the roast will sit in the pan.

5. Do this early – allow the roast to sit most of the day before cooking.

6. Pre heat oven to 495 –  using a good meat thermometer – fine the coldest spot of the roast to insert your thermometer.

7. Cook roast at 495 for 20 minutes – then drop the temp to 300.

8. When your roast reaches 123 –  remove roast and let rest covered for at least 10 – 15 minutes…. roast will continue to cook – but this is the key for a juicy tender prime rib.

9. Add pan drippings to your dipping sauce – whisk in !

Prime Rib dipping juice-

1 medium yellow onion

1/2 stick butter

1 cup diced celery

1 cup shredded carrots

9 garlic cloves diced

1 tbs thyme

1 bay leaf

1 tbs parsley

1 750 ml bottle of cabernet, merlot or some dry white wine

32 oz. beef cooking stock

1 tbs tomato paste

1. in a medium sized pot – in butter sauté all veggies, garlic, and thyme, about 20 minutes on high heat – veggies should be nice and tender.

2. Add bottle of red wine – cook on high until volume is roughly reduced by half.

3. Add stock and tomato paste – bring to boil.

4. Reduce to a simmer – and simmer for 1.5 hours.

5. Run juice through a strainer, reserve remaining juice.

6. When rib is done – add pan juices bring to a boil and slowly whisk in – Remove from hear – whisk again before serving!