Monday, August 9, 2010

Horseradish Garlic Prime Rib ~ Individual Cuts

Prime rib is our absolute favorite cut of beef. I usually cook a huge 5-rib roast for our family's Christmas dinner. We were in the mood for prime rib a few weeks ago and didn't' want to wait several hours for it to cook, so I decided to cook each cut individually. We have since made it 3 times and love the results.


Individual cut bone in Prime Rib Roast (about 1 inch thick), 1 per person
Extra virgin olive oil
Garlic cloves, smashed and finely diced
Prepared horseradish
Kosher salt
Coarsely ground black pepper
Fresh rosemary, finely chopped
Fresh thyme, finely chopped

Preheat oven to 350 degrees. Rinse beef and dry well with paper towel (this will give you a good sear). Season top side with salt and pepper. Heat large skillet over high heat, add olive oil, and place beef seasoned side down. Sear for 1-2 minutes. 

Transfer to foil lined baking sheet seared side down. Rub top side with olive oil, garlic, salt, pepper, rosemary, thyme, and horseradish. Place in oven and cook until meat thermometer registers 125 degrees for medium rare, 15-20 minutes depending on size. 

Remove beef to plate and let rest for 10 minutes. The internal temperature will continue to rise by about 10 degrees, so be careful not to overcook. I like to make a simple Au Jus for dipping.

Beef Au Jus:

2 cans beef broth
1 tsp fresh rosemary, chopped
1 tsp thyme, chopped

Add all ingredients to pan. Bring to a boil, reduce heat to low, and simmer while prime rib is cooking. Serve is small ramekins along side prime rib.

I hope you enjoy this delicious prime rib as much as we do!

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