by Waverly
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my 48 recipes »
Photo by James Ransom
biffbourgeois's Testing Notes:
Expand CollapseWaverly's Notes:
ExpandFOR THE MEAT: Ask a question about this ingredient
2 tablespoons kosher salt Ask a question about this ingredient
3 teaspoons ground black pepper Ask a question about this ingredient
3 cloves garlic Ask a question about this ingredient
2 medium shallots Ask a question about this ingredient
2 tablespoons fresh rosemary leaves Ask a question about this ingredient
2 tablespoons fresh thyme leaves Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people) Ask a question about this ingredient
FOR THE HORSERADISH SAUCE: Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
6 tablespoons lemon juice Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon paprika Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
4 tablespoons grated horseradish Ask a question about this ingredient
FOR THE SAUTEED MUSHROOMS: Ask a question about this ingredient
2 lbs mushrooms, washed, dried, and if large, chopped Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1-2 tablespoon Worcestershire sauce Ask a question about this ingredient
2 cloves garlic, finely chopped Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
6 tablespoons fresh parsley, chopped Ask a question about this ingredient
MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil. Pulse until combined. Place the roast bone-side down in a large pan and pour the marinade over it. Rub as much as you can into every crevasse. Cover and refrigerate 4-24 hours.
Ask a question about this stepROAST: Remove the meat and let it come to room temperature, about 1 hour before you plan to put it into the oven. Meanwhile, preheat the oven to 550 and place the rack in the center. Insert a meat thermometer into the thickest part of the roast. When the oven is ready, place the roast, uncovered, into the oven. Immediately reduce the oven temperature to 350. Cook until the thermometer registers 125 degrees, about 15-20 minutes per pound, or 2 1/2 hours for an 8 lb roast. Check the temperature of the meat in several other places. A range of 125-155 will give you a good variety of doneness. Cover the roast with foil and let it rest on the counter at least 15 minutes before carving.
Ask a question about this stepMAKE THE SAUCE : You can do this while the meat cooks. In a medium bowl, beat cream until stiff. With the mixer on, add lemon juice, salt, paprika, cayenne and horseradish. Chill until ready to serve.
Ask a question about this stepSAUTE THE MUSHROOMS: Heat a large skillet over HIGH heat. Add the butter and olive oil. When the butter foams, give the pan a shake and then add the mushrooms, Worcestershire sauce, and garlic. Toss the mushrooms until brown, about 5-10 minutes. Remove from heat and season with salt and pepper to taste. Toss with parsley and then place in a serving dish.
Ask a question about this stepCARVE: Slice the first piece between the ribs, close to the bone. Cut the second piece half way to the next bone and so on and so on giving each person basically half of the meat between the ribs.
Ask a question about this stepSERVE: Top with sauteed mushrooms and whipped horseradish sauce. Garnish with fresh parsley.
Ask a question about this stepServed this with the parsnip and potato mash from food52, with the sauce and the mushrooms, green salad and some bread, and a nice red wine. It was a hit for Christmas day! ! Every flavor worked together to make an unforgettable dinner. 5.7lb. 3 - rib roast served 4 adults with one rib leftover.
Wonderful! We are having it Christmas day. I am so glad it worked out well for you.
This recipe is flawless -- I prepared all three items for Thanksgiving (and no one missed the turkey!). The prime rib was succulent and delicious without the accompaniments, but that didn't stop us from gilding the lily with the horseradish and mushrooms. Thank you for sharing this. Can't wait to make it again.
I didn't have time to marinate the roast, so I cut the salt in half, added bread crumbs and an egg, and slathered the marinade on to make a crust. It worked out well.