Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce
Photo by James Baigrie

Ingredients

  • 8 garlic cloves, slivered lengthwise
  • 3 tablespoons freshly cracked black pepper
  • 1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*, or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)
  • ¼ cup chopped fresh thyme leaves or 2 tbsp. dried
  • ½ cup extra-virgin olive oil
  • Fresh Horseradish Sauce
  • 1 cup coarse sea salt
  • + 1 more ingredients
    • ¼ cup chopped fresh rosemary leaves or 2 tbsp. dried

1. Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each. 2. In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight. 3. Remove beef from refrigerator 1 hour before ...

View full recipe at My Recipes

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