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Christmas: Salt and Garlic-Crusted Prime Rib of Beef with Horseradish Cream

Source of Recipe

From "The Christmas Table" by Diane Morgan


Recipe Introduction

"Serving a prime rib for Christmas dinner makes a spectacular presentation. You may quiver at the price, but you'll be confident in the kitchen because a prime rib is remarkably easy to cook. All you have to do is season the meat and roast it. Aside from a sturdy roasting pan, the only other critical piece of equipment you'll need is an accurate meat thermometer. Here are a few key points to know when selecting a prime rib: First, you can buy a 3-rib, 4-rib, 5-rib, or even a 7-rib standing rib roast. The seasoning and preparation stays the same, but the cooking time will vary depending on the size of the roast. (Of course, proportionately cut down on the quantity of the garlic-salt mixture if you are serving a smaller roast). Some chefs prefer a slow-roasting method in a moderate oven for a uniformly rare roast, while others recommend searing in a hot oven for a short time and then finishing the roast in a moderate oven. I prefer the latter technique because I like my prime rib with a crusty, highly seasoned exterior and a uniformly rosy pink interior. To my taste, the best prime rib is a roast cooked rare and served with a full-bodied, creamy horseradish sauce."

List of Ingredients

Prime Rib:
◦  5-bone prime rib roast of beef (10 to 12 pounds), bones removed and tied back onto the roast
◦  ½ cup Diamond Crystal Kosher Salt or flaky sea salt
◦  ¼ cup finely chopped garlic (about 12 cloves)
◦  2 tsp freshly coarse-ground pepper

Horseradish Cream:
◦  1 cup sour cream
◦  ¼ to ½ cup extra-hot prepared horseradish
◦  1 tsp fresh lemon juice
◦  1 tsp Dijon mustard
◦  ¼ tsp kosher or sea salt


Recipe

Remove the prime rib from the refrigerator 2 hours before you plan to roast it.

Trim all but ½ inch of fat from the roast. (A thin layer of fat protects and bastes the beef while it roasts.) In a small bowl, combine the salt, garlic, and pepper. Rub the salt mixture all over the roast, especially in any spaces between the meat and the bones, covering it with a thick layer of the garlic salt. Lay the roast, bone side down, in a shallow roasting pan just large enough to hold it without crowding. The rib bones act as a natural rack, eliminating the need for a wire rack. Let the roast sit at room temperature, loosely covered with plastic wrap, until ready to cook.

Meanwhile, make the horseradish cream: In a small bowl, combine the sour cream, horseradish (adding it according to your taste), lemon juice, mustard, and salt and mix well. Cover and refrigerate until ready to serve.

About 30 minutes before roasting the beef, position a rack in the center of the oven. Preheat the oven to 450° F.

Roast the beef, uncovered, for 30 minutes. Reduce the heat to 300° F but do not open the door to the oven. After about 1½ hours of cooking, begin checking the roast for doneness with an instant-read thermometer. Insert the thermometer into the center of the roast, away from any bone or fat pockets. It is ready when the thermometer registers 115° to 120° F for rare, 125° to 130° F for medium-rare, or 130° to 140° F for medium. Keep in mind that the temperature will increase another 5° to 10° F while the meat rests before carving, which is why I like to pull my roast out when it reaches 115° F. The prime rib may be done in 2¼ to 2½ hours (which was the case for an 11-pound prime rib roast cooked to 115° F), or it may take a little longer, depending on your oven, the exact weight of the meat, and your desired level of doneness.

Transfer the meat to a carving board and tent with aluminum foil. Let the meat rest for at least 20 minutes to allow the juices to set. To carve the roast, remove the twine that held the rib bones to the roast. Using a carving fork to hold the roast in place, slice the meat across the grain into whatever thickness you prefer. Cut between the rib bones to separate them and offer them to any bone-loving guests. Accompany the roast with the horseradish cream.


Serves 10 to 12