Prime Rib with
Horseradish Garlic Crust
6 servings
INGREDIENTS
1 large head of garlic 1/4 cup olive oil
1/4 cup prepared white horseradish
1 6 pound trimmed boneless beef rib roast tied with butchers twine 1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup beef stock
METHOD
1Preheat oven to 350º on roast. Place rack in the center of the oven.
2Cut off the top of garlic head and drizzle with olive oil.
Wrap in foil. Place garlic in oven and roast for 35 - 40 minutes.
3Remove garlic from oven when timer goes off and let cool for at least 15 minutes.
4Place half of the oil in the bowl of a food processor fitted with a metal blade. Squeeze the roasted garlic in the food processor. Add the horseradish, process until almost smooth.
5Rinse roast and pat dry.
6Rub with remaining olive oil, sprinkle roast with salt and pepper.
7Spread the garlic mixture over entire roast.
8I suggest letting the roast sit for at least 30 minutes at room temperature before roasting. The coating can sit on roast for 24 hours in refrigerator. Wrap well with plastic wrap.
9Insert the rotisserie spit through the center of the roast. Insert the rotisserie forks into roast. Secure by tightening screws.
10Place roast in oven. Put drip tray in oven.
11Turn heat to max. Turn function to roast, set timer for 35 minutes.
12When timer goes off, turn function to rotisserie. Set timer for 35 minutes.
Prime Rib with
Horseradish Garlic Crust (cont.)
13When timer goes off check meat for doneness, 125 degrees for rare. Cook to desired doneness. For instance if you desire medium, cook for 10 minutes longer on rotisserie. Turn the heat off and let the roast spin on rotisserie for 10 minutes longer without heat, before removing from oven and putting it on a platter.
14Pour juice from drip pan into sauce pan add the beef stock. Heat to a simmer.
15Let the roast sit at least 15 minutes before carving. To serve pour hot juice over each serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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