| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 10 min |
| Cook: | 1 hr 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 412 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 46 mg |
| Sodium | 704 mg |
Reviews
This was my first time making a standing rib roast, and although I’m a seasoned cook/baker, I had never attempted such a large and rich cut of heaven!! This recipe was not only easy, but confirmed my culinary skill set in the kitchen! I knocked this one out of the park!! Juicy, delicious and SO EASY to make!!! Truth be told, I watched Alton’s “demystifying” video first for standing rib roasts and studied a few other recipes (ok, all) from the other FN chefs to get the “gist” of the behavior of this cut of meat – which I suggest for any virgin standing rib roaster. Although, I am also the type to revel in the science of cooking, as well as read & re-read cookbooks in my spare time….However, I WILL JUST WARN YOU….make sure you don’t fill up on “just a tasting” of your culinary consummation before the guests arrive!!! Remember to save some for them!!
Ive been making this for the past three years for our Christmas dinner, its a hit every time!! I don’t do the vegetables though.
For those who need help…the salt is a crust that you can take off and the vegetables are just aromatics. He does not use them. This is delicious.
Delicious and easy to make.
The recipe ruined a 130 dollars worth of standing rib. The half cup of salt is about 1/2 cup minus one teaspoon too much. The recipe is misnamed. The salt overpowers the horseradish and the garlic. If you use this, cut the salt. Better yet, dump this one and use Alton Brown’s.
First Christmas roast I did for my wife family home run I did use less salt
This is delicious and mouth watering; the best I’ve ever eaten! everyone L-O-V-E-D it- even a chef who came to dinner!
The Crust encases the Roast; i cooks perfectly even, holds the juices inside. Be sure to rub it all over the roast..not just on top!
With fewer pan drippings, I added Emeril’s Beef Stock. When you taste the roast beef with the Wild Mushroom Sauce, You will be in eaters hog-heaven!
We used local Amish butter, good Wine and served the extra with dinner. We used 8 oz. of small white button mushrooms, 8 oz. Fresh Shitake, 16 oz. Baby Portabella’s-a good sub. for cremini’s. They were so deliciious..Better than gravy or Au Jus.
Remove the entire crust surrounding the beef after it rests. The flavors will come with every bite you take! YUM!
We also made Tyler’s green beens with caramelized onions and toasted almonds and Paula Deen’s Au Gratin Potatoes. It was the best meal ever!
If I could…I’d give them 10 stars!
I made this for Christmas dinner and it was delicious. Everyone loved it. I did cut the salt back after reading the reviews. I made the mushroom gravy the day before with the beef broth and it was very good. I planned on adding the drippings to the gravy while reheating it, but there wasn’t much there. It was still great. I will definitely make this again. I want to try it with the rosemary next time.
Outstanding recipe :0 I crushed the garlic with about 2 TBSP of sea salt with my mortar and pestle . . . It was scrumptious!!!!
I have made this twice and is has been superb both times. My friend, who is a very good cook, also made this recipe for Christmas and told me it is the best prime rib she has ever made. Used a 7 lb prime rib and only half the rub. The roast itself not make much in the way of liquid beef broth, but I stirred the canned borth into the bottom of the pan to get the sold bits into the sauce. The sauce is the most awesome part of the recipe, so do not mess with or skip it.