Roast Prime Rib of Beef with Horseradish Crust

My friend Andrea made this dish for a little holiday party and it tasted so good that I decided to make it for my Xmas Eve dinner.  She found the recipe here: http://www.foodnetwork.com/recipes/tyler-florence/roast-prime-rib-of-beef-with-horseradish-crust-recipe/index.html  Definitely make it with the Scalloped Potato Gratin and Roasted Red Onions.  The one thing that I did differently...was that I took a fork and I jabbed some holes on the top of the roast before I massaged the paste on.  I also let the paste sit on the roast for 8 hours before I cooked it to let the flavors soak into the meat.

Ingredients

• 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
• 5 garlic cloves, smashed
• 1/4 cup grated fresh or prepared horseradish
• Leaves from 2 fresh rosemary sprigs
• Leaves from 4 fresh thyme sprigs
• 1/2 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 cups canned chicken or beef broth

Directions

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 until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high 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 broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Serve with Scalloped Potato Gratin and Roasted Red Onions.