Michael Lomonaco's Classic Standing Prime Rib with Horseradish Cream
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Treat yourself to this fancy dish!
skill level
Easy
time
Over 120min
servings
6 to 8
cost
$
Contributed by : Michael Lomonaco
Looking for a dish to make for a special occasion? This is it!
things you'll need.
ingredients
- For the Prime Rib:
- 1 Oven-ready Prime Rib Roast (6-7 pounds and 4-5 bones)
- 1/4 cup Olive oil
- 1/4 cup Coarsely ground black pepper
- 3 tablespoons Fine sea salt
- 2 tablespoons Chopped garlic
- 3 tablespoons Thyme leaves
- 3 tablespoons Rosemary needles
- For the Horseradish Cream:
- 3-4 ounce Fresh horseradish root
- 1 tablespoon Sherry vinegar
- 1 Pinch Sugar
- 1 teaspoon Dry English mustard
- 1 cup Creme Fraiche
- 1 Pinch Salt
- Black pepper (1-2 grinds)
kitchenware
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Chef's Knife
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Cutting Board
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Peeler
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step 1ingredientsinstructions For the Prime Rib: Preheat the oven to 350°F.
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step 2ingredients 1 Oven-ready Prime Rib Roast (6-7 pounds and 4-5 bones)
1/4 cup Olive oilinstructions Brush the meat with the olive oil. -
step 3ingredients 1/4 cup Coarsely ground black pepper
3 tablespoons Fine sea salt
2 tablespoons Chopped garlic
3 tablespoons Thyme leaves
3 tablespoons Rosemary needlesinstructions Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Put the meat, meat side down, in a roasting pan and roast for 20 minutes. -
step 4ingredientsinstructions Carefully turn the roast over to rest the beef on the bone –side, on a roasting rack, for the remainder of the cooking time. Continue roasting until an instant-read thermometer inserted near the center of the roast reads 120°F for medium rare, 1 ½ to 2 hours. After you have reached the desired degree of doneness, remove the roast from the oven and let stand for 20 minutes before carving.
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step 5ingredientsinstructions After the roast has rested for 20 minutes, carefully transfer it bone-side down to a large cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in 1 large piece to slice the beef into boneless slices. Carve the boneless meat into ½-inch-thick slices or if desired, cut between the rib bones, and serve one enormous bone-on prime rib chop per diner.
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step 6ingredients 3-4 ounce Fresh horseradish root
1 tablespoon Sherry vinegarinstructions For the Horseradish Cream: Peel and finely grate the horseradish, soaking it with the vinegar to prevent blackening. -
step 7ingredients 1 Pinch Sugar
1 teaspoon Dry English mustardinstructions Add the sugar and mustard and allow to macerate a few minutes. -
step 8ingredients 1 cup Creme Fraiche
1 Pinch Salt
Black pepper (1-2 grinds)instructions Add the crème fraiche, salt and pepper and serve. Will keep for 1 or 2 days, refrigerated.
similar recipes
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Michael Lomonaco's Spice Roasted Pork Chops with Chanterelles and BlackberriesSweet and spicy and altogether unforgettable. -
Michael Symon's Braised Swordfish with Chorizo and ClamsThis was the dish that turned Michael into an Iron Chef.
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