Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream
Prep: 15 minutes plus standing
Roast: 1 hour 15 minutes 8 Serves: 12
1/4 cup Food Club Pure Olive Oil
2 tablespoons Food Club Minced Garlic
1 tablespoon chopped fresh rosemary plus additional for garnish
1 tablespoon chopped fresh thyme plus additional for garnish
1 tablespoon lemon zest
1-3/4 teaspoons sea salt
2-1/4 teaspoons Food Club Black Pepper
1 boneless beef ribeye roast (about 3-1/2- to 4-pounds)
1 cup heavy whipping cream
2 tablespoons prepared horseradish
1.Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1-1/2 teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
2.Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
3.In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining 1/4 teaspoon each salt and pepper. Makes about 2 cups.
4.Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.
Approximate nutritional values per serving (4 ounces beef, 2-1/2 tablespoons horseradish cream):
306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol,
387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein