Prime Rib Roast with Horseradish Crust
Featuring The Spice House English Prime Rib Rub
Cooking a large piece of meat to the perfect, tender juiciness starts with a long and slow roasting session. Taking the time to roast the meat slowly ensures a meltingly tender texture and mouth watering flavor. Scattering the bottom of the roasting pan with vegetables and whole heads of garlic will provide a delicious pan jus for serving.
Yield: Serves 8-10
Preparation Instructions:
Place the rosemary, garlic, horseradish, The Spice House English Prime Rib Rub, and olive oil in a food processor and pulse until mixture forms a paste.
Schmear the paste, generously, on the roast and allow the roast to stand at room temperature for an hour, or refrigerate overnight.
When ready to cook, preheat oven to 250F. Mix the coarsely chopped vegetables with the Italian Herb Blend. Add seasoned vegetables, garlic heads, and a bottle of red wine into a large roasting pan. Nestle roast in a rack with the fat cap facing up or on a bed of veggies.
Roast for 4-5 hours or until a thermometer registers 130F. Remove from oven and transfer meat to a cutting board. Loosely tent with foil. Allow meat to rest for about 15 minutes before cutting meat off the bone and slicing.
Skim fat off pan juices, discard vegetables. Squeeze cooked garlic out of bulbs and mash into a bowl with pan juices and spoon over meat.
Serves 8 to 10.
thespicehouse.com
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