///////////////////Garlic & Horseradish encrusted Prime Rib//////////////////

Garlic & Horseradish encrusted Prime Rib

Don't be afraid of cooking Prime Rib. It is very easy. because of the slab of fat on it, it bastes itself as it cooks. The ribs actually act as a rack by keeping the meat itself off the bottom of the pan. This is why it is also sometimes called a standing Rib Roast. Preheat your oven to 375 degrees. a 3 Rib Roast will feed 6 - 8 people so buy accordingly. Please by from a butcher shop if there is one close by. They have fresher meat and usually are less expensive than the local supermarket. In my area I go to Crocetti's Oakdale packing. They are fantastic there. So find a butcher shop near you and make a friend.


Rib Roast
1/2 jar horse raddish,( Inglehoffer's or Bookbinders are both excellent )
2 Cups Kosher Salt ( Mortons )
Fresh ground or coarse black pepper
Extra Virgin Olive Oil ( I love Filippo Berio )
Fresh Rosemary Sprigs
3 Heads of Garlic
3 or 4 whole carrots
1 large onion 3 or 4 parsnips

In a mixing bowl pour in about 1/2 jar horseraddish and approx 1 1/2 cups Kosher Salt, add about 1/4 cup black pepper . Strip 3/4 springs of Rosemary and discard the twigs adding the Rosemary to the salt. Pour enough of the Extra Virgin Olive oil in the bowl to create a paste.

On a cutting board take 6/7 cloves of garlic, using your hand or the flat side of your knife smash the garlic. take about 2 tablespoons of salt and pour it over the garlic, pour a little of the olive oil over the garlic and salt and mash and chop finely. add the garlic to the bowl and mix through by hand.

Place the Rib Roast on your cutting board and by hand, rub on the paste you've made and coat the entire roast.

Place the roast in your roasting pan so that the rib bones keep the roast lifted up., Slice 2 of the heads of garlic in half (sideways exposing the raw garlic) and place them in the pan along with the carrots and parsnips. This will fill the house with nice aromatics while the roast cooks. Place the in the oven for about 1 1/2 hours or 20 - 25 mins to the pound for medium rare.
After about an hour and a half, check the internal temperature of the meat in several places. It should read about 125 degrees. Once it has reached this temperature, take the pan out of the oven and let the meat rest in the pan for at least 20 mins before removing it. This will allow all the juice to redistribute through the roast. The meat will raise in temperature by about 10 degrees. If you cut the meat before, all the juices will run out onto your cutting board and you will end up with a dry roast. While the meat rests you can make a nice pan sauce. I will post a recipe for that later today. After resting slice and serve. Enjoy ! and remember " If you cook with Love, people will Love what you cook"