Roast Prime Rib of Beef with Horseradish Crust (Tyler Florence) Recipe

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Roast Prime Rib of Beef with Horseradish Crust (Tyler Florence)
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Ingredients
25
Count
Nutrition
2386
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  4. 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.
  5. Serve with Scalloped Potato Gratin and Roasted Red Onions.
  6. Scalloped Potato Gratin:
  7. Preheat the oven to 375 degrees F.
  8. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  9. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
  10. Yield: 4 to 6 servings
  11. Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:
  12. Preheat the oven to 350 degrees F.
  13. Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
  14. Yield: 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2386.38 Kcal (9991 kJ)
Calories from fat 1768.6 Kcal
% Daily Value*
Total Fat 196.51g 302%
Cholesterol 440.81mg 147%
Sodium 2959.76mg 123%
Potassium 1898.54mg 40%
Total Carbs 52.05g 17%
Sugars 29.13g 117%
Dietary Fiber 4.22g 17%
Protein 98.24g 196%
Vitamin C 13.9mg 23%
Vitamin A 0.1mg 5%
Iron 11.1mg 62%
Calcium 285.7mg 29%
Amount Per 100 g
Calories 294.77 Kcal (1234 kJ)
Calories from fat 218.46 Kcal
% Daily Value*
Total Fat 24.27g 302%
Cholesterol 54.45mg 147%
Sodium 365.6mg 123%
Potassium 234.51mg 40%
Total Carbs 6.43g 17%
Sugars 3.6g 117%
Dietary Fiber 0.52g 17%
Protein 12.13g 196%
Vitamin C 1.7mg 23%
Iron 1.4mg 62%
Calcium 35.3mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 63.3
    Points
  • 65
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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