Monday, December 15, 2008

Horseradish And Garlic Prime Rib

Cook Time: 2 hr
Level: Easy
Yield: 6 to 8 servings

Prime Rib:

* 1 (3-rib) prime rib beef roast, about 6 pounds
* 5 garlic cloves, smashed, plus 2 heads garlic, halved
* 1/2 cup grated fresh or prepared horseradish
* 1/2 cup sea salt
* 1/4 cup freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 2 carrots, peeled and chopped
* 2 parsnips
* 1 red onion, halved

Wild mushrooms:

* 1 tablespoon unsalted butter
* Extra-virgin olive oil
* 2 pounds assorted mushrooms, such as cremini, oyster, shiitake,
chanterelle, or white, trimmed and sliced
* Leaves from 2 fresh thyme sprigs
* Sea salt and freshly ground black pepper
* 1/2 cup Cabernet Sauvignon
* 1/4 cup reserved beef broth (drippings from roast) or low-sodium
canned broth
* 1/4 cup heavy cream
* 1 tablespoon minced fresh chives


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, salt, pepper, and olive oil to make a paste.
Massage the paste generously over the entire roast. Scatter the
vegetables and halved garlic around the meat and drizzle them with a
2-count of oil. Put the pan in the oven and roast the beef for about 1
1/2 to 2 hours for medium-rare (or approximately 20 minutes per
pound). Check the internal temperature of the roast in several places
with an instant-read thermometer; it should register 125 degrees F.
for medium-rare. Remove the beef to a carving board and let it rest
for 20 minutes. The internal temperature of the meat will continue to
rise by about 10 degrees. Remove the vegetables and set aside. Pour
the pan juices into a fat separator or small bowl and set aside to
allow the fat and beef juices to separate. Pour off and discard the
fat. You will use the tasty beef juices for the mushrooms.

Place a clean skillet over medium heat. Add the butter and a 2-count
drizzle of oil. When the butter starts to foam. add the mushrooms and
thyme; and season with salt and pepper. Stir everything together for a
few minutes. Add the red wine, stirring to scrape up any stuck bits;
then cook and stir to evaporate the alcohol. When the wine is almost
all gone, add the reserved beef juices. Let the liquid cook down and
then take it off the heat. Stir in the cream and chives, and season
with salt and pepper.

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