In case you’re wondering when, in July, you’re ever going to make this, the answer is tonight. Some meals were made for Sundays.
For as long as I can remember, I associated eating prime rib with feeling hungry. And not, “I’m hungry so let’s eat prime rib.” More like, “I’m hungry because we’re having prime rib and I know I won’t eat much of it.”
I’m just not its Number 1 fan. I’m more like Fan #4079728. Something like that.
But this recipe of my father’s, adapted from Tyler Florence, makes me want to carve out room in my stomach for it.
Oh, and did I mention he makes it with Marsala carrots and Italian potato salad?
I am no carrot fan—except when I went through a stage of panic as a child right after my little sister got glasses and took carrots-eyesight connection too far.
Yep, recipe for the carrots below as well.
Horseradish-Crusted Roast Beef with Marsala Carrots
Preparation Time: 35 minutes
Cook Time: 1 ½ – 2 hours
1 rack bone-in prime rib of beef roast (about 3 ribs, 5 pounds)
5 cloves of garlic, smashed
¼ cup Horseradish (grated fresh or prepared)
2 sprigs fresh rosemary
4 sprigs fresh thyme
¼ cup Kosher salt
¼ cup freshly ground black pepper
½ cup extra virgin olive oil
½ cup dry white wine
1 tbsp all-purpose flour
2 cups canned chicken or beef broth
- Preheat the oven to 350° F.
- 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 (and I do mean generously) over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125°F on an instant-read thermometer (medium-rare). Usually, that’s about 1 ½ to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place on the stovetop over medium-high heat.
- 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 the sauce thickens into a gravy (about 10 minutes).
Marsala Carrots (adopted from Savoring Italy by Michele Scicolone)
¼ cup unsalted butter
1 shallot, chopped
1 lb. carrots, peeled and cut into slices
¼ cup dry Marsala wine
- Melt the butter in a large pan over medium-low heat.
- Add the shallots and sauté until tender (2 minutes).
- Add the carrots. Reduce the heat to low, covering and cooking until the carrots are very tender. It usually takes 15-20 minutes.
- Pour in Marsala wine. Cook, uncovered, until it evaporates (2-3 minutes).
- Serve with prime rib and you’re good to go.
What side dishes do you typically make with prime rib? I’ve been hooked on Italian potato salad as of late – the cold kind, with red wine vinegar. I love when it gets soggy in spots and is just dredged in oil and vinegar. Mm, baby.