Do you need a recipe that will impress everyone at your get together and bring your guests to the table? Well, look no further! The Kenmore In-house chef Kari Karch shares her recipe for a delicious salt crusted prime rib with horseradish glaze.
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141 per serving
- 5 Garlic Gloves
- 2 Sprigs Rosemary, Chopped
- 4 Sprigs Thyme, Chopped
- 1/2 cup Parsley
- 2 tablespoons Pepper
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Salt
- 1 6 LB Bone in Beef rib roast (3 bone)
In a food processor, add garlic, herbs, and pepper. Drizzle in olive oil to make a paste. Rub paste over entire rib roast and let sit at room temperature for one hour. Place kosher salt in a shallow bottom casserole and add a little water to make a paste but not making the salt too wet. Place rib roast in the salt and pack into the fat sides of the roast. Place in a large roasting pan and bake for 1 1/2 to 2 hours or until the internal temperature reads 125*. Remove and cover with foil for 20 minutes to rest. Meanwhile, make the horseradish glaze(can be made up to one day in advance). After letting the roast rest, remove the salt from both sides, discard. Slice rib roast in between each bone. Slather on horseradish glaze. Serve with aus jus if desired.
2/3 cup reduced fat sour cream, 2 tablespoons light mayo, 1 lemon juiced, 1 teaspoon dry mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper - Combined together.