Sunday, August 30, 2015

Prime Rib Rub


* 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
* 1/4 cup freshly ground black pepper
* 1/2 cup extra-virgin olive oil


Preheat the oven to 275-350 degrees F. (depends on how much time you have the lower the temperture the better the roast.)

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 135 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board cover with tin foil and let it rest for 20-30 minutes before carving. Throw back into oven on broil to crisp up the crust if wanted.