Prime Rib Roast
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Serves 6
1 3-rib prime rib roast, about 6 pounds
¼ cup extra-virgin olive oil
¼ cup coarse sea salt or fleur de sel
¼ cup coarsely ground black pepper
1 tablespoon fresh thyme leaves
2 bay leaves, crushed
Creamed horseradish (recipe below)
1. Preheat oven to 450°F. Using your hands or a pastry brush, coat the roast with a thin layer of oil. Combine the salt, pepper, thyme, and bay leaves in a small bowl and rub the mixture all over the roast.
2. Place the roast on a baking sheet, fat side up, and cook until the meat begins to brown all over, about 30 minutes. Reduce the heat to 350°F and continue roasting for 16 minutes per pound, or until a thermometer reads 120°F to 125°F for medium rare and 130°F to 135°F for medium.
3. Remove from the oven and let rest for about 15 minutes before carving. Serve with creamed horseradish on the side.
Creamed Horseradish
Makes about 1 cup
1 cup sour cream
1 tablespoon freshly grated horseradish
1 tablespoon Atomic Horseradish (available at cosmicchile.com)
2 teaspoons heavy cream
1 teaspoon freshly squeezed lemon juice
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 dash Tabasco sauce
1 dash Worcestershire sauce
Whisk all the ingredients together in a medium bowl. Cover bowl with plastic wrap and refrigerate until ready to use.
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