I'm cookin' my first prime rib, and making my first homemade roasted-garlic-smashed potatoes, when I wake up. And I may have to balance a pasta dish in the mix, but I'm leaving the asparagus to my mom cuz she likes them pealed and I'll have no effort left for that lol. And pre-made garlic bread to round it out.
Grilled Nathan's franks are just as good (if not better)... why all this work? lol
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.
