Lunch: Prime Rib Roast with Horseradish Cream

Recipe by Michael Tusk Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before roasting it in the oven. Don't worry if the garlic gets very dark by the time the beef has finished cooking — it wil

Ingredients

1 bone-in prime rib roast
Sea salt
Freshly ground pepper
1/4 c. extra-virgin olive oil
4 tbsp. unsalted butter
2 head garlic
8 sprig thyme

Instructions

Prepare the roast: Preheat the oven to 325 degrees F. Using a sharp paring knife, make 1-inch-deep slits all over the surface of the meat. Rub salt and pepper all over the outside and in the slits of the roast. Heat the olive oil in a very large skillet. Add the roast, meaty side down, and cook over high heat until browned, about 10 minutes. Add the butter, garlic and thyme and cook over moderate heat, basting the roast with the butter, for 5 minutes.
Transfer the roast to a medium roasting pan, bone side down. Press the cut side of the garlic halves and the thyme sprigs onto the surface of the meat and roast, turning the pan occasionally, for about 3 1/2 hours; the meat is done when an instant-read thermometer inserted in the center registers 125 degrees F. Let rest for 15 minutes.
Meanwhile, make the sauce: Combine all of the ingredients in a bowl.
Carve the roast off the bone, then thinly slice. Serve with the horseradish sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.