Roast Prime Rib of Beef with Horseradish Crust and Wild Mushrooms

Name: Roast Prime Rib of Beef with Horseradish Crust and Wild Mushrooms
Yield: serves 6 to 8
Ingredients: 1 3-rib prime rib beef roast, about 6 pounds; 5 garlic cloves, smashed; 1/4 cup grated fresh or prepared horseradish; Needles from 2 fresh rosemary sprigs; Leaves from 4 fresh thyme sprigs; 1/2 cup sea salt; 1/4 cup freshly ground black pepper; 1/2 cup extra-virgin olive oil; 4 carrots, cut in chunks; 4 parsnips; 4 red onions, halved; 2 heads of garlic, halved; 1 tablespoon unsalted butter; Extra-virgin olive oil; 2 shallots, minced; 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced; Leaves from 2 fresh thyme sprigs; Sea salt and freshly ground black pepper; 1/2 cup Cabernet Sauvignon; 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth; 1/4 cup heavy cream; 1 tablespoon minced fresh chives

December 9, 2011

This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It’s a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a “top choice” roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he’s a sourpuss, in which case get a new butcher). The wild mushrooms alone make a great all-purpose side dish.

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