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Prime Rib with Horseradish Crust & Roasted Garlic

Source of Recipe


The Everett Herald






List of Ingredients



• 30 large cloves garlic, unpeeled
  
• 1/4 cup olive oil
  
• 1/3 cup prepared white cream-style horseradish
  
• 1/2 tsp coarse salt
  
• 1 (6-pound) well-trimmed boneless beef rib roast
  
• Beet, red onion and horseradish relish (recipe follows)
  






Instructions



1. Preheat oven to 350 degrees (F). Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
   
   
2. Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
   
   
3. Position rack in bottom third of oven; preheat to 350 degrees. Uncover beef. Roast until thermometer inserted into top center registers 125 degrees for rare, about 1 hour and 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with beet, red onion and horseradish relish.
   
   Makes 8 servings.
   
   BEET, RED ONION AND HORSERADISH RELISH:
   
   3 (2-1/2-inch diameter) beets, trimmed
   1/2 cup olive oil
   3 Tbsp balsamic vinegar
   1 tsp coarse salt
   1/2 tsp pepper
   1-1/2 cups chopped red onion
   1/3 cup prepared white cream-style horseradish
   
   Start preparing this at least a day ahead so beets can marinate.
   
   Preheat oven to 350 degrees (F). Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour and 45 minutes. Unwrap beets and cool. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish. Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover and chill for one to four days. (Makes 4 cups.)