Prime Rib with Horseradish Beets
The Chew's Prime Rib
- For the Prime Rib:
- 1 (4-bone) Prime Rib (bones and excess fat removed and reserved)
- 4 teaspoons Kosher Salt
- Freshly ground Black Pepper
- 4 sprigs fresh Rosemary
- 4 cloves Garlic (unpeeled; smashed)
- 4 whole Beets
- 4 ounces Arugula
- 2 teaspoons Extra Virgin Olive Oil
- 2 cups Horseradish Beets
For the Horseradish Beets:
- 4 large Golden Beets
- 4 ounces fresh Horseradish
- 1/4 cup Sherry Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Dijon Mustard
- 1 orange (zest and juice)
- 2 tablespoons Honey
- Large pinch of Kosher Salt
- For the Prime Rib: Liberally season the prime rib with the salt and some pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
- Meanwhile, preheat the oven to 400 degrees F. Put the reserved ribs in a roasting pan bowed-side-up. Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
- Remove the pan from the oven, put the rosemary sprigs on top of the bones, and then top with the prime rib. The ribs will be acting as the roasting rack. Put the smashed garlic in the bottom of the pan with the trimmings. Toss in the beets and baste with the fat and season with salt and pepper. Baste the beef with the fat drippings and return the pan to the oven. Cook for 30 minutes and then baste the roast again.
- Reduce the heat to 350 degrees F and cook until the meat is medium-rare (an internal temperature of 125 degrees F - 130 degrees F), about 1 hour and 15 minutes. Keep basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness, slice the whole beets, and garnish with the arugula, olive oil, and horseradish beets.
- For the Horseradish Beets: Peel the beets and horseradish. Using the coarse side of a box grater, grate the beets into a large nonreactive bowl. You should have about 8 cups. Using the fine side of the box grater, grate the horseradish into the bowl with the beets. You should have about 1 cup. Add the vinegar, oil, mustard, orange zest and juice, the honey and salt. Mix well, cover with plastic wrap and refrigerate overnight.
- Remove from the fridge and put it in a strainer to remove any excess liquid. Serve at room temperature.