This recipe has got you covered for Christmas dinner: a sumptuous, juicy prime rib served with scalloped potato gratin and roasted red onions with butter, honey and balsamic vinegar.
Directions for: Roast Prime Rib of Beef with Horseradish Crust
Ingredients
Roast Prime Rib1 bone-in prime rib beef roast, 3 ribs, about 6 lbs
5 cloves garlic, smashed
cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
cup kosher salt
cup freshly ground black pepper
cup extra-virgin olive oil
cup dry white wine
1 Tbsp all-purpose flour
2 cups canned chicken or beef broth
Scalloped Potato Gratin (makes 4-6 servings)1 cups heavy cream
1 sprig fresh thyme
2 cloves garlic, chopped
tsp ground nutmeg
Butter
2 ruseet potatoes, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
cup grated Parmesan, plus more for broiling
Roasted Red Onions with Butter, Honey and Balsamic Vinegar (makes 6 servings)6 Tbsp butter
3 Tbsp balsamic vinegar
cup honey
bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Directions
Roast Prime Rib1. Preheat the oven to 350F.
2. 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.
3. Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
4. 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 sauce thickens into a gravy, about 10 minutes.
5. Serve with Scalloped Potato Gratin and Roasted Red Onions.
Scalloped Potato Gratin (makes 4-6 servings)1. Preheat the oven to 375F.
2. in a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
3. while cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Roasted Red Onions with Butter, Honey and Balsamic Vinegar (makes 6 servings)1. Preheat the oven to 350F.
2. Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
See more: Beef, Cheese, Christmas, Herbs, Main, Potatoes, Roast