As noted my parents were in town recently celebrating the Christmas holiday with my family. It was a great time, and we enjoyed many great meals and laughter. Growing up, Christmas Eve was always a special time for our family, especially around the dining room table. My mom always made phenomenal meals, of which included some type of roast, whether a crown roast, prime rib, or something other that you typically would only cook during this time of year. With that noted, I wanted to return the spirit and cook something other than a beef tenderloin, which I typically do around this time of year. Instead, I chose a prime rib, with garlic of course.
I found a prime rib that was on sale. It was a six pound roast for only 32.00! I thought that was a steal.
- Prime rib beef roast (I used a six pound roast, with three ribs)
- 1 head of garlic, cleaned and smashed
- 1/4 cup of horseradish
- 1/2 cup of olive oil
- 1/4 cup of sea salt
- Lots of fresh ground pepper
First bring your meat to room temperature. I let mine set out for nearly thirty minutes before I began to make my paste. I used my mortar to create a paste from the olive oil, garlic, salt and pepper, and horseradish. If you do not have a pestle and mortar, get one, or use a food processor. Once you have the paste.
During the marinade process, preheat your oven to 350 degrees. Once heated, get your prime rib in a large roasting pan and set it in bone side down. Cook, leaving the oven closed, if you can, for up to two and a half hours. you will want your meat thermometer to read 125 degrees (medium rare). Once you achieve the internal temperature, take the roast out and let it rest for up to twenty minutes. The rest period seals in all of those juices. When you are ready, slice it up and serve.
I served mine with twice baked potatoes, a gingered pear bread, and stir fry shrimp.
Stay tuned for my recipe on french onion soup. Did I mention how awesome the leftover prime rib is?