This is a recipe that my wife took from the cooking channel and it's just outrageously delicious.

Roast Prime Rib of Beef with Horseradish Crust

(Adjust measurements of ingredients and cooking time according to size of prime rib roast)

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
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.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Sounds delicious DC. Prime Rib is something I love but have never attempted to cook myself. How hard can it be right? That receipe has all the seasonings I like. Maybe I'll try it for New Year's.

Where exactly do you buy prime ribe (do any fresh meat counters have it?) and do I simply ask for "x" pounds of prime rib beef roast?

TIS

Man that sounds great!

I once ordered "Horseradish encrusted Prime Rib" from Charlie Brown's (steakhouse) and guess what I got? Prime rib with horseradish sauce poured over it. I was like WTF do they think "encrusted" means??

FWIW, I love horseradish sauce and use it with many different kinds of steaks, not just prime rib. It's great on a roast beef sandwich. I even recently discovered it was a nice alternative to ketchup for potato wedges.

It is TIS. The Last time we made it, we had 13 people over for dinner. We served appetizers and drinks first. Then manicotti, which everyone probably ate at least two of. As for the Prime Rib Roast, we ordered and made enough for 20 people.

When I tell you that there wasn't a stictch of Prime Rib left, I'm not lying. Everyone loved it. I personally am not a lover of Prime Rib, but I really enjoy it cooked this way. It's really delicious!

Go to a local butcher or meat counter and custom order it. Tell them that you want one big enough for X amount of people. Cook it whole, do NOT separate or make the butcher separate the pieces. Tell them that you want to cook it as a whole roast.

Your house must've had a wonderful aroma cooking all that food.

I see the receipe calls for rosemary & thyme. What, no parsley & sage?


TIS

"Prime Rib once was a true love of mine."

I ordered my prime rib roast from the butcher this morning. Picking it up on Christmas eve morning so it'll be nice and fresh for Christmas day!

I'm seriously considering making this prime rib on New Years (if I have it at my house). If not, I definitely want to try it soon. I think the only seasoning I don't have in the house is the horseradish and the wine. (btw cooking wine or any white wine??)


TIS

I too may give it a whirl over the holidays, but not on New Year's Day. That's for pork and sauerkraut.

Use a wine that you would drink. Regular wine! We never use cooking wine.

TIS, also ask for the first cut when you order the meat. It may be a little more, but it's worth it. Most of our local supermarkets have had sales on rib roasts this week, but only the center cut, which is really fine, but not as good as the first cut.

I usually estimate half a pound of meet per person, especially since a rib roast has heavy bones. If I were cooking for 13, I'd look for a 7-8 lb. roast.

SB's back, and where does she spend most of her time? In the food section.

Glad to see you back!

Thanks, Beth. I missed you guys soooooooo much. And of course I'm in Food!!!! Did you expect any less????

Thanks DC & SB. It's still sounding mouth watering to me.

Welcome back SB!


TIS

Well we made it today. It came out fantastic. Like butter. And I also made a roux for it from the drippings.

Sounds wonderful!!! I priced it at the local grocery store and they have it available. The lady was very helpful.


I am still hoping to make it. If not New Years, hopefully soon. I've eaten so much today though that planning another meal doesn't sound that great right now.

Btw, suggest for a a wine to buy ok? I'm not an expert on wines. Another thing that concerns me is, how will I know when it is cooked as prime rib is always a little pink?


TIS

TIS, use any wine that you like.

I know that the cooking channel recipe above says cook it to an internal temp of 125 degrees, but I ignore that and cooked it at 380 degrees at 20 minutes per pound. We wound up with a 7 1/2 pound boneless cut, so we cooked it for 2 1/2 hours. It came out medium that way.

I think that Bone-in Prime Rib Roasts make for a nice presentation. But I prefer bone-less. Let's face it, if you've ever gone out for a Prime Rib, you almost never get a peice with the bone on it.

Is that a gravy?

Sheesh, you spend so much on a nice piece of meat and then overcook it... medium-rare max w/ prime rib! ...at least for us carnivores

You carnivores eat it raw. Us connoisseurs eat it medium.

If I wanted raw meat, I'd be a tiger in the San Francisco zoo.

Your sitting high up in the Sierra mountains. And your eating' - uh, what's he eating? Pockets, Uh, Hot Pockets -- and you're passing judgment on how I cook my Prime Rib. Now I want to cook my Prime Rib without you on my back, and I want it to come out medium!

Yeah, yeah - well, at least you didn't say well-done, cuz then there's no point.

I prefer medium rare to well done. I can't see Prime Rib any other way. That's kind of my dilemma. How will I know it's done? I guess I'm just nervous cooking something new (and expensive by my budget)and being assured it turns out.

I am still hoping to make it, but am waiting to see if my kids can join me. I can't see preparing a huge dinner for just me. (although, I'd probably polish it off in a couple days)


TIS

I wouldn't ever make a prime rib well done. Or any good steak for that matter. Medium at the most is how I like it.

If you want it medium-rare, than just stick to the original cooking time indicated in the recipe, and use the thermometer to gauge the internal temperature as per the instructions in the recipe.

If you stick to about 20 minutes a pound at an oven temp of 350 degrees, it should come out medium-rare. Just make sure to use that internal thermometer. You'll be fine.

My sister-in-law cooked a whole filet mignon once. She overcooked it by accident and it came out medium. She was rather upsetm, and we were all telling her that it was very good, trying to make her feel better. And my brother just rolled his eyes and said, "Yes, well done. VERY well done."

Cooking a steak, Filet Mignon, Prime Rib, Rib Eye, etc. to Medium, in my opinion, is NOT overcooking it.

And while I do appreciate that when making a good piece of meat one should never cook it to well done, I also believe that people should eat steak the way that they enjoy it.

For me, I enjoy Medium because it still retains it's juices, a pink texture with a slightly bloody core. Some may consider that Medium/Rare.

I don't enjoy RARE where basically the meat is not even cooked. Nor do I enjoy Well done where there is absolutely NO pink or blood.

I am the absolute worst person to discuss this with. I like my meat as rare as physically possible, and often order steak tartare as an appetizer (although only in a really GOOD steakhouse). Searing it on both sides is good enough for me.

To some people, seeing anything that rare absolutely turns their stomach.

Warm breasts on my back turn my stomach.

That aside, you're right, SB, you ARE the worst person with whom to discuss this. I can't stand undercooked meat (all my steaks have to be done medium and hamburgers well-done).

When we all met in Chicago a few years ago we went to a steakhouse for our first dinner together. I had ordered a filet mignon, medium, and when the waiter put it down in front of me I immediately cut it in half to make sure it was cooked to my liking. It was red and bloody inside and before I could even say anything I felt Lori grabbing my arm (as if to plead with me not to go ballistic). Before I could say anything, the waiter apologized and took the plate and gave it to Mikey Montana (sitting next to me) and gave me MY order (cooked properly). I was soooooo relieved.

I know I'm particular when it comes to my food, but you (SB) and Signor Vitelli take it to an art form.

It's true. I am an enormous pain in the tush when it comes to food, especially meat. Just like Meg Ryan in When Harry Met Sally, "on the side" is very big with me. I also have a hard time trying to choose what I want if I'm down to two choices, and try to influence Mr. Babe to order one of them so that I can have some. It rarely works, btw. Or, worse, I like to ask for sustitutes. If the veal marsala comes with polenta, but the veal piccata doesn't, for example, I will ask the waiter to switch the sides for me. I also have the absolutely disgusting habit of knocking things over in restaurants, like the beverages, usually immediately after the waiter pours.

Doesn't that make you want to eat out with me really, really soon???