Horseradish Crusted Prime Rib with Roasted Beets

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Prime Rib Image #1.jpgServe with 2005 Arrowood Sonoma County Cabernet Sauvignon

We've taken the classic steak and red wine pairing and amplified it with a whole rib roast crusted in horseradish and thyme.  The richness in the prime rib complements the smooth tannins in our 2005 Cabernet Sauvignon while the baby beets bring out the subtle earthy aroma in the wine.

Serves 8 to 12
For the prime rib:
  • 10 to 12 lb. boneless beef prime rib roast, trimmed
  • 1 C. prepared horseradish
  • ½ C. red wine, such as Arrowood Winery, Cabernet Sauvignon, Sonoma County
  • ½ C. olive oil
  • 20 cloves garlic, chopped
  • 2 bunches fresh thyme, chopped
  • 1 Tbsp. kosher salt

Preheat oven to 425°F.

Using a sharp knife, lightly score the fat cap on the rib roast in a crisscross pattern.  Combine the horseradish, wine and olive oil in a bowl and mix thoroughly to make a paste.  Rub the paste onto the rib roast, coating all sides evenly.  Combine the garlic and thyme in a bowl and mix.  Press the mixture onto the rib roast, coating all sides evenly.  Salt the roast on all sides.  Place the rib roast onto a roasting rack and cook for 15 minutes at 425°F.  Lower the temperature to 300°F and cook the roast to desired level of doneness, approximately 15 to 30 minutes per pound.  An internal temperature of 129°F for medium-rare is recommended (the temperature will rise 5 to 8 degrees after the roast is pulled from the oven).   Remove the roast and cover loosely with foil.  Allow to rest for 15 to 30 minutes before carving.


For the roasted beets:

  • 4 bunches baby red beets
  • 2 Tbsp.    olive oil
  • Kosher salt

Preheat oven to 400º F.

If the greens are attached to the beets, remove and discard.  Place the beets in a roasting pan and rub with olive oil and sprinkle generously with salt.  Pour ½ cup of water into the bottom of the pan and cover with foil.  Roast for approximately 1 hour, or until the beets are tender (a small knife should pass easily through the center of each beet).  Once the beets are cooked through, remove from oven and allow to cool in the covered roasting pan.  (The steam in the roasting pan will help loosen the skin of the beets making it easy to peel once they have cooled slightly).  While still warm, peel the beets by rubbing off the skin with paper towels.  Cut and reserve the peeled beets in the refrigerator until ready to serve.  Reheat the beets in a small sauté pan with some of the pan drippings from the prime rib.


www.arrowoodvineyards.com
14347 Sonoma Highway
Glen Ellen, CA 95442
(707) 935-2600

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