We were really keen to put this recipe into the book, as we were missing a big roast that can feed the whole family. Michele has adapted and made her own version of Tyler Florence’s prime rib of beef with horseradish crust. The salty crust works perfectly with the juicy meat, and the vegetables are spectacular. ~MMCC
2 kg (4 lb 6 oz) standing beef rib roast (prime rib of beef)
4 carrots, peeled and cut into chunks
16 French shallots (eschallots), peeled
4 potatoes or parsnips, cut into chunks
2 tablespoons olive oil
sea salt and ground black pepper
60 ml (¼ cup) olive oil
4 cloves garlic, crushed
45 g (½ cup) horseradish, grated fresh or prepared
8 sprigs thyme, leaves only
2 tablespoons sea salt
1 tablespoon ground black pepper
Preheat the oven to 200°C (400°F/Gas 6). Place a large roasting pan in the oven to heat up.
To make the horseradish crust, in a bowl, combine the olive oil, garlic, horseradish, thyme, salt and pepper and spread over the beef.
In a separate bowl, toss the carrots, shallots and potatoes or parsnips with the olive oil. Season with salt and pepper.
Remove the hot roasting pan from the oven and carefully place the beef in the pan, bone-side down. Scatter the vegetables around the beef. Roast for 15 minutes, then reduce the oven temperature to 180°C (350°F/Gas 4) and continue to roast for about 1 hour (total cooking time) for rare, 1¼ hours for medium–rare and 1½ hours for medium. The cooking time depends on the size of the roast but a good guide is 16 minutes per 500 g (1 lb 2 oz) for rare, 20 minutes for medium and 24 minutes for well done.
Remove the roasting pan from the oven, cover loosely with foil and allow the beef to rest for 20 minutes before carving. Serve the beef with the roasted vegetables.
Posted on April 14, 2017 by Andrea Johnson
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