Recipe: Roasted Prime Rib

Ingredients

• 1 3-rib standing rib roast, bone in
• 1/2 cup of olive oil for the crust rub
• salt and pepper to taste
• 3/4 of a cup of prepared horseradish sauce
• 6 garlic cloves, chopped
• 1 cup mushrooms finely chopped
• 3/4 cup breadcrumbs
• 1/2 cup of parmesan cheese
• 4 sprigs thyme, chopped
• 4 sprigs rosemary, chopped

Instructions

Step 1

What is a Prime Rib?
Prime rib refers to a roast cut from the small loin end, rib section of beef. It can be standing with the bone in or cut as a rib eye – boneless.

If you use a butcher, only have them trim fat that exceeds a 1-inch thickness on the meat. The fat helps flavor the beef. The other flavor factor is how long the meat has aged.

Step 2

Determine the Prime Rib Servings
To serve four people you will need one two-rib prime rib roast. Today I am making a three-rib roast. Usually one rib feeds two people, but I include the extra one in case someone wants a whole rib, like me.

Step 3

Prime Rib Ingredients
To make my prime rib with mushroom-horseradish crust you will need:

* 1 3-rib standing rib roast, bone in (approximately 7 1/4 lbs.)
* 1/2 cup of olive oil for the crust rub
* salt and pepper to taste
* 3/4 of a cup of prepared horseradish sauce
* 6 garlic cloves, chopped
* 1 cup mushrooms finely chopped
* 3/4 cup breadcrumbs
* 1/2 cup of parmesan cheese
* 4 sprigs thyme, chopped
* 4 sprigs rosemary, chopped

Preheat your oven to 350 degrees Fahrenheit.

Step 4

Prepare the Prime Rib Crust Mixture
Mix and grind together the olive oil, horseradish, parmesan, breadcrumb, mushroom, garlic, and herbs, salt, and pepper until it has a pasty consistency. Coat the entire roast with this mixture.

Step 5

Cook the Prime Rib Roast
Cook the roast for 15 minutes per pound for medium rare. The meat is medium rare when the meat thermometer reaches 135 degrees Fahrenheit and you can remove the roast from the oven and let it rest.

Step 6

Cover With the Prime Rib Juice
The natural drippings from the meat make an excellent juice to pour on the finished plates – "au jus," or "with juice."

Wow... that looks and smells incredible.