patriot45
01-01-2009, 09:39 PM
I didn't have to cook for Christmas, my kids took controll. So I had this nifty little rib roast to cook just for ourselves! Tyler Florence had just the recipe I was looking for. It was tender and delicious and it makes the kitchen smell great for a day! Bonus!
Ingredients
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
3 onions quartered
celery cut up
1 head of garlic cut in half
If you have carrots add some of them (I didnt have any)
Directions
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down.
So pretty!
http://i73.photobucket.com/albums/i230/patriot45270/food/a001.jpg
(The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Place the onion, garlic and celery around the roast and sprinkle with olive oil.
Pack it on.
http://i73.photobucket.com/albums/i230/patriot45270/food/a003.jpg
Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Its taking a rest! You will definately want an end cut for all that flavor!
http://i73.photobucket.com/albums/i230/patriot45270/food/a004.jpg
I held out for the red stuff!
http://i73.photobucket.com/albums/i230/patriot45270/food/a008.jpg
Ingredients
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
3 onions quartered
celery cut up
1 head of garlic cut in half
If you have carrots add some of them (I didnt have any)
Directions
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down.
So pretty!
http://i73.photobucket.com/albums/i230/patriot45270/food/a001.jpg
(The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Place the onion, garlic and celery around the roast and sprinkle with olive oil.
Pack it on.
http://i73.photobucket.com/albums/i230/patriot45270/food/a003.jpg
Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Its taking a rest! You will definately want an end cut for all that flavor!
http://i73.photobucket.com/albums/i230/patriot45270/food/a004.jpg
I held out for the red stuff!
http://i73.photobucket.com/albums/i230/patriot45270/food/a008.jpg