Prime Rib with
Horseradish Garlic Crust (cont.)
13
When Timer goes off check meat for doneness, 125° for rare. Cook to
desired doneness. For instance if you desire medium, cook for 10
minutes longer on “Rotisserie”. Turn the heat off and let the roast
spin on “Rotisserie” for 10 minutes longer without heat, before
removing from oven and putting it on a platter.
14
Pour juice from drip pan into sauce pan add the beef stock.
Heat to a simmer.
15
Let the roast sit at least 15 minutes before carving. To serve pour hot
juice over each serving.
Prime Rib with
Horseradish Garlic Crust
6 servings
INGREDIENTS
1 large head of garlic
1/4 cup olive oil
1/4 cup prepared white horseradish
1 6 pound trimmed boneless beef rib roast tied with butchers twine
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup beef stock
METHOD
1
Set oven temperature to 350° and set Function Selector to “Roast”.
Place rack in the lower rack position of the oven.
2
Cut off the top of garlic head and drizzle with olive oil.
Wrap in foil. Place garlic in oven and roast for 35 - 40 minutes.
3
Remove garlic from oven when Timer goes off and let cool for at least
15 minutes.
4
Place half of the oil in the bowl of a food processor fitted with a
metal blade. Squeeze the roasted garlic in the food processor. Add
the horseradish, process until almost smooth.
5
Rinse roast and pat dry.
6
Rub with remaining olive oil, sprinkle roast with salt and pepper.
7
Spread the garlic mixture over entire roast.
8
I suggest letting the roast sit for at least 30 minutes at room
temperature before roasting. The coating can sit on roast for
24 hours in refrigerator. Wrap well with plastic wrap.
9
Insert the rotisserie spit through the center of the roast. Insert the
rotisserie forks into roast. Secure by tightening screws.
10
Put drip tray in oven. Place roast in oven.
11
Set temperature to “MAX”. Turn Function Selector to “Roast”, set
Timer for 35 minutes.
12
When Timer goes off, turn Function Selector to “Rotisserie”.
Set Timer for 35 minutes.
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