PRIME RIB WITH HORSERADISH CRUST

Prime Rib with Horseradish Crust

1 bone in prime rib beef roast, 3 ribs, about 6 pounds

5 garlic cloves, smashed

1/4 cup grated fresh or prepared horseradish

Leaves from 2 fresh rosemary sprigs

Leaves from 4 fresh thyme sprigs

1/2 cup kosher salt

1/4 cup freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup dry white wine

1 tablespoon all-purpose flour

2 cups canned chicken or beef broth 

Preheat the oven to 350F. Lay the beef in a large roasting pan with

the bone side down. (The ribs act as a natural roasting rack.) In a

small bowl mash together the garlic, horseradish, rosemary, thyme,

salt, pepper, and olive oil to make a paste. Massage the paste

generously over the entire roast. Put the pan in the oven and roast

the beef until the internal temperature of the meat registers 125F

on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.

Remove the beef to a carving board and let it rest for 20 minutes

before carving. 

Pour off some of the pan drippings and place pan on stovetop over

medium-high heat. Add the white wine and bring to a simmer, scraping

the bits on the bottom of the pan. Reduce the wine by half. Whisk

in the flour, then add the broth and continue to cook, whisking until