Prime Rib, Kitchen Update and Christmas Snow

Christmas had a couple of surprises for us:

First we had a white Christmas, even though the show didn't show up until late in the evening on Christmas day. We got 4 tenths of an inch. It snowed all Christmas night and we ended up with 6 inches, Considering North Carolina only gets between 6 and 7 inches annually this is considered a major storm.

Second the kitchen remodel is almost complete. I got to make our Christmas dinner in the new kitchen. We need one more box of flooring and a few drawer pulls for the job to be complete. If it wasn't for Christmas and the snow the kitchen would already be complete. Click here for a sneak preview.

While I was able to get in the kitchen and make an occasional meal I wasn't able to do any real cooking. So my Christmas dinner was the first real meal I made in the new kitchen. I decided to make prime rib, hassleback potatoes and asparagus. The prime rib recipe was based on a Tyler Florence recipe I found on the Food Network website.

Prime Rib With Horseradish Crust

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

I made a couple of changes to this. I only used a 1/4 cup of salt and it made a good paste (described below) and I still thought that some bites seemed very salty. I started with 1 tbs of flour and the gravy was very soupy so I added one additional tbs and ended up with a thin gravy. This was ok as the leftover gravy can now be used for aus jus. The recipe took every bit of the 2 hours, if it wasn't for my children wanting to leave to get home before the snow, I would have cooked it a little longer. It was still very good and the gravy was excellent.

Here are Tyler's instructions with my comments in brackets [ ].

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.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste [I used a mortar and pestle to get everything finely mashed]. Massage the paste generously over the entire roast [I had enough paste to cover top and sides but not the under side where the bones are]. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours [See my comment above]. 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 pan on stovetop over medium-high heat. [I saved 1 tbs of drippings to go with the original 1 tbs of flour. I wished I would have saved more since I ended up adding more flour to thicken it. I would save 2 to 3 tbs if you want thicker gravy.]

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. [I would use low sodium broth if use Tyler's 1/2 cup of salt. It took longer than 10 minutes to get thicker gravy, but I had to go back and add additional flour to thicken it.]

My wife, Annette, took this picture of the pond behind my house.