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???

Actually, it does! More than the food itself, its important to enjoy the company of those with whom you're eating. I ALWAYS do that with you and Mr. Babe.

My dinners with the guys and gals from these boards are among the most memorable meals I've had for that very reason. Even when the food hasn't been good (Somerset, for example) I've enjoyed the meals immensely. (As a matter of fact, that Somerset meal MAY have been the best ).

At the very least, I think that we're probably like watching a sitcom. Sort of a portable Everybody Loves Raymond.

That dinner in Somerset WAS probably the best, food not withstanding. It was probably worth it just for how much we've laughed about it since then!!

However, after that description of my dining habits in my previous post, I don't think that DC is going to be cooking me this rib roast any time soon.

You may be right... Cardi LOVES to stand over the grill, cigarette dangling from the mouth, a drink in one hand, and flipping the meat. OK, the cigarette may be gone now, but he'd have YOUR portion cooked in one minute.... that wouldn't even give him time to finish his drink.

I don't like my steak totally bloody, but rather a little rare. However, I find that I will never let it go to waste, and although a little rare is my preference, I'd eat it cooked any way it's served.

SB, no offense, but I have a feeling I'd be very nervous if you were my dinner guest. I think we'd probably order pizza...from the establishment of your choice of course.


TIS

Ah, I've learned NEVER to come between a man and his grill. When Mr. Babe is grilling, I stay in the house and meekly prepare the sides to go with his masterpiece.

No news there. You polished off the better part of a half a cow in Shula's.

Reminds me of "Forget Paris" (a movie with Billy Crystal). There's a scene with that guy you liked from "West Wing" in which he's grilling the steaks and he tells his wife to go inside and prepare the salads - the "girl food".

TIS, I am not THAT bad! Well, at least I don't THINK I am. I think I'm worse in restaurants because it's costing me money.

The girl food? Definitely! Although I actually went out and chipped the ice off the grill and cooked a London Broil the other night.

Yeah, don't ever bother me when I'm in the middle of "having a drink" and "flipping my meat!"

Ha ha ha ha And look where we've gotten. From a delicious prime rib receipe to meat flipping.



TIS

Afraid to ask what he does with his wieners...

Sign me up with those who like their steaks rare to medium rare.

Sign with blood?

We went to Charlie Brown's last night because all of this talk had me craving a rare steak. We had a waiter that must have been 112 years old. He was trying to write down our order, but he kept dropping his pen. It was possibly the saddest thing that I've ever seen. Mr. Babe was convinced that the waiter wasn't going to live long enough to deliver our food.

Anyway, I ordered a prime rib and it was RARE. And it was delicious!

I've been told that they make a pretty good Prime Rib at Charlie Browns. I've eaten there twice in my life, both times ordering the Porterhouse, which I must admit wound up being pretty good for a chain restaurant.

Got the double cut, and I definitely recommend it, plus I like their salad bar. And they have sweet potatoe fries, which nobody else in my family likes, so it's a treat for me to have them.

Ok, on top of a really strange dream I had last night....I went to the local store to pick up some items for this prime rib receipe right? I am in produce and the guy asks if he can help me find anything. I said "yes, can you tell me where the rosemary and Thyme are. He pointed to the end of the isle. No sooner I reached up to pick them up, and what song starts playing in the supermarket???? Scarborough Fair (parsley sage rosemary & thyme) If that guy knew his music at all, he must of thought it coincidence.

Anyway DC, I saw, but didn't buy yet the Kosher salt. They only had a big box of it, and I don't know that I would use it that much. If I don't find a smaller portion, I'll just buy it though.

TIS

TIS, we used SEA SALT in place of the Kosher Salt.

Rare, medium rare YUCK! YUCK! YUCK! Will only eat steaks well done with a baked potato with butter and extra sour cream.

DC,

Just wanna let you know that this Saturday I am planning to make this for my family. I have everything but the Prime Rib. Wish me luck. I'd sure hate to screw up such an expensive dish.


TIS

You won't screw it up. Just make sure to get the meat (off the bone) from a reputable place that sells good cuts of meat, follow the directions and it'll come out fine.

Let me know!

I went to a couple reputable places the past couple weeks just to get info. I told them I will have 5 adults with a couple big eaters. Both suggested about 8/9 lbs. So do I want the bone in or not? I know I told them I didn't want it sliced. Also, do I put it in a roasting bag?

Around Christmas, it was on sale for $4 something a pound, but it was too early for me to buy it (I didn't want to freeze it); she said it'd be around $7.00 lb after that sale.

I'm really nervous, yet really excited. My girls laugh st me saying I never screw meals up, but I've had my days believe me.

Anyway, I'm really anxious to prepare it...and eat it. I'll try to take a picture (if it looks decent) and post it.

TIS

NO BONE IN!

NO ROASTING BAG!

DO NOT PRE-SLICE IT!

DC,

One quick question. I did buy the sea salt instead of the Kosher salt. With 1/2 cup salt and 1/4 cup pepper, tell me that is correct and it won't taste too salty/peppery? It looks like I will have (per the butcher) 6 lbs as your recipe is for.

I'm just nervous I guess.


TIS

Then adjust it to a quarter cup of salt if you don't want it too salty.

Thanks DC. I just picked up the Prime Rib. I ended up getting 7 1/2 pounds. The butcher was very very helpful. Looks really good too. Tomorrow is the day. Keep your fingers crossed.


TIS

I feel excited for you.

Posts pics if you can.

Ha ha!! Thanks Beth. If you're in the neighborhood stop by for some prime rib.

Seriously this is probably the most expensive item I have purchased to cook myself. I told my girls, unless I totally screw it up and burn the shit out of it, just say, "gee mom this tastes great." They are so confident though. They both don't think I would ever mess it up.

I decided to make for dessert apple crisp and a banana cake recipe I found.


TIS

To hell with the pics. Fedex me a doggy bag!

How about an AUGIE DOGGY bag?

My steak, my steak!

SC & DC I'll send your in the mail, but be sure to leave me a tip. ;)(you NYers are big tippers)

The butcher was so nice. I went last week and talked to him. Asked a bunch of questions. He brought one out and showed me. I told him I had some big eaters (I said I had men that were big eaters, but also had to include myself).

Anyway this afternoon when I went in the store he remembered me right away. I gotta say, it looks great. He said it's up to me because although 350 is your average baking temp., he liked to cook slower and said it was ok to lower it to 325. I'll stick to the receipe though cause I'm too nervous to do differently.

TIS

TIS, if you don't mind can you send me a couple bites?

TIS, Good look! I'm sure you'll do fine. I bet it will be delicious.

Good luck with the dinner, TIS. I'm sure the roast will be fine.

First of all, thanks everyone!! I'll keep you posted


DC,


If you're around. I have the roast in the oven and it's cooking. Can you explain the highlighted portion of this: Add the wine, I get that. Reduce the wine by half. Dump half out or add again another half the amount of wine???? What am I not seeing? If you don't get this, oh well, I'll wing it.


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.



Thanks


TIS

(waiting patiently to see how it turned out)

More like you're waiting patiently for the UPS guy to come buy with a gift from California.

If you're gonna diss me, at least get it right. Its the FEDEX guy.

Oh, that's better. Not the guy in their little brown shorts? It's cold out there. Give him a big tip.

Sorry TIS, I didn't see your question until this morning. I'm sure that it turned out fine. Please let us know!

Well, I really made a "big deal" out of this dinner. I woke up and made homemade Apple Crisp, I found a banana cake receipe in my cookbook and baked a cake. Only, I screwed up the cake and don't know why? It sunk i n the middle.

The Prime Rib came out perfect. It was moist, tender and melted you your mouth. I couldn't wait to take a taste as I was practically standing guard by the oven.

My sons-in-law both asked, "what's the occasion?" And not only that, they both suggested making this next Thanksgiving instead of turkey. So I think I hit a home run. Oh, and the gravy, was probably the best I've ever made (although I learned to never make gravy because it always comes out chunky) I took SB's advice and used corn starch instead of flour and it was too perfect.

DC, thanks for the receipe. I now know I will be cooking it again. For anyone who loves prime rib, give it a try. It'll simply melt in your mouth. To hell with a lopsided cake, I'm having prime rib for breakfast. (and I will too)

I'm gonna try to send SC's and Beth's portions, but as I am having breakfast, I think I simply won't have enough.

TIS

Thats OK, Beth is on a diet. You have my address.

I'm happy it turned out well.... I'm gonna try it next month.

Is that a hint that I should make it next month and invite you over?

It wasn't, but I like your idea better.

I'll bring some Spumoni Gardens as an appetizer.

What time should I be there?

You're on.

Check your PM.

Be sure to pick me up at the airport.

TIS, so glad that it worked out well. Sounds lovely. Don't worry about the cake. It happens. I baked a bundt cake to bring to someone's house once, and when I turned the pan over to get it out, 1/3 of the cake stayed in the pan! Needless to say, we stopped at a bakery that day!

The corn starch makes a huge difference. It's so much easier to work with, isn't it??

Sorry that I missed breakfast. Prime Rib sounds a heck of a lot better than the English Muffin I had!

Didn't I mention, the diet starts Wednesday. Set another plate at the table.

I'll pick you up when you're done with your trip to the spaghettti-o's isle at the supermarket.

Hey, I've been a good honary Italian. I haven't had Spaghettio's in a long time.

So pick me up at the airport.

CHU GOT IT MANG!!

I'm tellin you. I am looking forward shortly digging in the leftovers. There are mashed potatoes, gravy, rolls, and I'll make a fresh salad and I'm good to go!!!!


TIS

That sounds great TIS enjoy.

Grazie!!!

Ok, for all you meatheads. All this work for a hunk of meat. Don't know what you'll think of the looks, but it was soooooo good. I am more comfortable to try again.

Why does the date say 1/13????? Oh well.

TIS



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Oh man. I think the next gangster BB get together is at TIS's house.

OMG! That looks REALLY good!!!!

Now that it's over, I can say I was so nervous that I went back to the store yesterday afternoon to buy a meat rack even though the butcher told me the ribs act as a rack. Plus, I bought an oven thermometer and when my oven was preheated to 350 it buzzed but the oven temperature wasn't 350. I turned it up a bit and it got to over 350. Anyway...it turned out it was fine in the end. Then I thought maybe I should have a meat thermomemter, which in reality is what I thought I was buying when I bought the oven thermometer. Should I continue??? Bla bla bla bal

TIS

All your fretting and hard work paid off. It actually looks too good to eat.

Well, I wouldn't go as far as to say it's too good to eat. But now that I did it, I can do the dance of joy.

TIS

Look at TIS shaking her tush.

Shake shake shake Shake shake shake shake your booty.

TIS, it looks jaw-droppingly good. Nice job!!!!