Tyler Florence
Ingredients:
1 (3 rib) prime rib beef roast, about 6 pounds
5 garlic cloves
1/4 cup horseradish
2 rosemary sprigs (strip leaves)
4 thyme sprigs (strip leaves)
1/2 cup sea salt
1/4 cup black pepper
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 Tablespoon flour
2 cups beef broth
- Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
- In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Or, just pour off some of the pan drippings. Place pan on the stovetop over medium heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the beef broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
