Our first Christmas dinner alone and so I wanted to make it special. I came up with a menu for Christmas the day after Thanksgiving: brie and onions appetizer, traditional Oplatki, creamed corn, sauteed mushrooms, asparagus, dinner rolls, roasted potatoes, and prime rib. Once this menu was settled it was literally all I could think about until we finally cooked everything up on Christmas day. This prime rib recipe was absolutely wonderful and the crust was quite tasty.
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 5 cloves garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped (optional)
2 parsnips (optional)
1 red onion, halved
1 yellow onion, halved
1. Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
2. In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.
3. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil.
6. Slice the rib and enjoy!
Recipe adapted from FoodNetwork