 | | Directions |
- Preheat the oven to 350° F.
- Lay beef in a large roasting pan, bone side down, if you are not using a rack. Place it bone side up if you are using a roasting rack.
- In a small bowl, mash together the garlic, horseradish, rosemary leaves, thyme leaves, salt, pepper and olive oil to make a paste.
- Massage the paste generously all over the meat.
- You may not need to use all of the paste.
- Pour the beef broth into the bottom of the roasting pan. Don't pour it directly over the meat, but down the side so that the seasonings stay in place on the meat.
- Place the pan in the oven uncovered. Roast the beef until the internal temperature of the meat registers at 125°F to 130°F on a meat thermometer, which will require approximately 2-3 hours.
- Remove meat to a carving board, allow it to rest for 20 minutes before carving. The internal temperature of the meat will raise 5° to 10° during the resting period, which should bring it up to 135°F to 140°F (for medium rare.)
- While the prime rib is resting, prepare the pan sauce by draining off all the fat except for about 1 tablespoon. Reserve any pan juices from the drippings.
- Add the tablespoon of fat back in the roasting pan, add the flour and whisk until smooth. Cook for 3 to 4 minutes over medium heat but do not allow the flour to brown. Continue to whisk the mixture as it cooks.
- After the fat and flour mixture has cooked for 3 or 4 minutes, continue whisking and slowly add the beef broth and any reserved juices.
- Whisk the sauce as it continues to cook over medium heat. As the mixture cooks it will begin to thicken slightly. Bring the sauce to a boil, turn the heat down on low, and simmer for approximately 5 minutes. Pour over prime rib when serving.
Note: This recipe produces a fairly salty sauce from the pan drippings. When making the sauce you may want to start by adding new beef broth to the cooked flour mixture and then add a little of the reserved juices at a time. Taste test as you add the juices until it is at a desired salt level. Also, you may want to scrape some of the crust off the meat before serving if you are concerned about it being too salty. You can also cut the amount of salt used to half the amount if desired. |
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Prep Time: 15 minutes
Cook Time: 3 hours
Container: roasting pan, small bowl
Servings: 6
|  | | Ingredients | | - | | 6 pounds prime rib roast - bone in, 3-4 ribs |
| - | | 5 cloves garlic |
| - | | 1/4 cup prepared horseradish |
| - | | 2 sprigs rosemary - fresh, leaves stripped |
| - | | 2 sprigs thyme - fresh, leaves stripped |
| - | | 1/2 cup kosher salt |
| - | | 1/4 cup pepper |
| - | | 1/2 cup olive oil |
| - | | 1/2 cup beef broth |
| - | | 1 tablespoon flour |
| - | | 2 cups beef broth |
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