Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce
Photo: James Baigrie; Styling: Karen Shinto
Yields Serves 8, with plenty of leftovers Total Time 3 hrs Resting Time 1 hr 30 mins Total Time 4 hrs 30 mins
AuthorMaria Helm Sinskey
Packing a prime rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table. This herb-crusted prime rib looks gourmet and is full of flavor.

How to Make It

Step 1
1

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

Step 2
2

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Step 3
3

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.

Step 4
4

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Step 5
5

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.

Step 6
6

*For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.

Step 7
7

THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.

Step 8
8

Wine Picks: Cab Choices for the Main Event:

Step 9
9

Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.

Step 10
10

Robert Sinskey "SLD" Cabernet Sauvignon 2004 (Stags Leap District, Napa Valley; $85). The winery's showcase wine-elegantly structured, with complex layers of dark plums and cherries, cedar, and espresso.

Step 11
11

Spottswoode "Lyndenhurst" Cabernet Sauvignon 2005 (St. Helena, Napa Valley; $60). A plush wine with classic cassis, dark chocolate, a touch of cedar, and fine tannins.

Step 12
12

The Girls in the Vineyard Cabernet Sauvignon 2005 (Red Hills, Lake County; $20). A great-value, fruit-driven Cab made by old friends of the Sinskeys. A little mint and a few herbs lurk under juicy black cherries.

Step 13
13

Note: Nutritional analysis is per 6-oz. serving without sauce.

Ingredients

 1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*, or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)
 8 garlic cloves, slivered lengthwise
 1/2 cup extra-virgin olive oil
 1/4 cup chopped fresh rosemary leaves or 2 tbsp. dried
 1/4 cup chopped fresh thyme leaves or 2 tbsp. dried
 3 tablespoons freshly cracked black pepper
 1 cup coarse sea salt
  Fresh Horseradish Sauce (see link in step 5 below)

Directions

Step 1
1

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

Step 2
2

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Step 3
3

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.

Step 4
4

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Step 5
5

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.

Step 6
6

*For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.

Step 7
7

THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.

Step 8
8

Wine Picks: Cab Choices for the Main Event:

Step 9
9

Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.

Step 10
10

Robert Sinskey "SLD" Cabernet Sauvignon 2004 (Stags Leap District, Napa Valley; $85). The winery's showcase wine-elegantly structured, with complex layers of dark plums and cherries, cedar, and espresso.

Step 11
11

Spottswoode "Lyndenhurst" Cabernet Sauvignon 2005 (St. Helena, Napa Valley; $60). A plush wine with classic cassis, dark chocolate, a touch of cedar, and fine tannins.

Step 12
12

The Girls in the Vineyard Cabernet Sauvignon 2005 (Red Hills, Lake County; $20). A great-value, fruit-driven Cab made by old friends of the Sinskeys. A little mint and a few herbs lurk under juicy black cherries.

Step 13
13

Note: Nutritional analysis is per 6-oz. serving without sauce.

Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce