WEEKDAYS 1e|12c|p

The Chew's Prime Rib

Holiday Prime Rib The Chew
Prime Rib with Horseradish Beets
skill level
Moderate
time
Over 120min
servings
10
cost
$$
Contributed by :
This impressive roast deserves a place on your holiday table. Serve with horseradish beets for a zippy crunch.
share
ingredients
  • 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
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 (4-bone) Prime Rib (bones and excess fat removed and reserved)
    4 teaspoons Kosher Salt
    Freshly ground Black Pepper
    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.
  • 2
     
    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.
  • 3
    4 sprigs fresh Rosemary
    4 cloves Garlic (unpeeled; smashed)
    4 whole Beets
    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. 
  • 4
     
    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. 
  • 5
    4 ounces Arugula
    2 teaspoons Extra Virgin Olive Oil
    2 cups Horseradish Beets 
    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.
  • 6
    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 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.
  • 7
     
    Remove from the fridge and put it in a strainer to remove any excess liquid. Serve at room temperature.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.