Prep Time: Active 20 minutes Inactive 2 hours
Serves 4
1 5-6 Prime Rib Roast
8 Garlic Cloves
4 Sprigs of rosemary
3 Sprigs of Thyme
3 Tablespoons Oregano
3 Tablespoons Kosher Salt
1 1/2 Teaspoon Fresh Cracked Pepper
1/3 to 1/2 Cup Olive Oil (until it makes a paste)
Horse Radish
1 Cup Sour Cream
1/3 Cup Mayonnaise
1 to 2 Tablespoons Prepared Horse Radish
1 Tablespoons Chive
Salt and Pepper to taste
Au Jus
2 Cups Beef Stock
1/2 Cup Red Wine
1 Tablespoon Worcestershire
1) Heat Oven to 500 degrees Let meat sit out and come to room temperature.
2) In a food processor put garlic, rosemary, thyme, oregano, salt, fresh ground black pepper
and olive oil, pulse until a paste and there are no whole rosemary leaves.
3) Put roast in oven at 500 degrees for a half hour, then turn oven down to 325 and cook until
it is 325 degrees for rare and 335 for medium rare internal temperature, about another hour
and half. Take out of oven. Loosely cover with foil for 20 to 30 minutes and let rest.
Horse Radish Sauce
Add sour cream, chives, mayonnaise and prepared horse radish sauce.
Au Jus
Skim Excess fat out of pan. Deglaze pan with beef Broth. Add in wine and Worcestershire sauce and reduce by half.
