This delectable prime rib is served with a horseradish beet relish. Good for Passover or any special meal. If you wish, you can do all the preparation the day before so all you have to do is bake it.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Ingredients:
- 30 large garlic cloves, unpeeled
- 1/4 cup olive oil
- 1/3 cup prepared white cream-style horseradish
- 1/2 teaspoon coarse salt
- 1 (6-pound) well-trimmed boneless beef rib roast
Preparation:
Preheat oven to 350 degrees F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Cool 15 minutes. Peel garlic and place in food processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
Place rack on large rimmed baking sheet. Sprinkle prime rib with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
Position rack in bottom third of oven; preheat to 350 degrees F. Uncover beef. Roast until thermometer inserted into top center registers 125 degrees F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
Slice prime rib crosswise. Rewarm juices; drizzle over beef. Serve with Beet, Red Onion and Horseradish Relish.
Yield: 8 servings
Source: Flavors of Bon Appetit by Bon Appetit (Pantheon)
Reprinted with permission.
Place rack on large rimmed baking sheet. Sprinkle prime rib with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
Position rack in bottom third of oven; preheat to 350 degrees F. Uncover beef. Roast until thermometer inserted into top center registers 125 degrees F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
Slice prime rib crosswise. Rewarm juices; drizzle over beef. Serve with Beet, Red Onion and Horseradish Relish.
Yield: 8 servings
Source: Flavors of Bon Appetit by Bon Appetit (Pantheon)
Reprinted with permission.
