Make and serve with Double Gold Medal winning 2009 Dolcetto. Oh my. Yum.
1 (3-rib) prime rib (standing rib roast), about 6 lbs
5 garlic cloves, smashed, plus 2 heads (yes, I mean heads/bulbs) garlic, halved
½ C. prepared horseradish
¼ C. Kosher salt
¼ C. freshly ground black pepper
½ C extra virgin olive oil
2 carrots, peeled and chopped
2 rutabegas or turnips
1 red onion halved
1 T unsalted butter
Extra virgin olive oil
2 lbs assorted mushrooms (or one big blue Styrofoam container from Costco), sliced
Sea Salt and fresh black pepper
leaves from 2 fresh thyme sprigs
½ C. Dolcetto
¼ C. reserved beef broth or canned broth
¼ C heavy cream
1 T minced chives (or Mrs. Vino’s favorite chopped green onion tops)
Preheat the oven to 350.
Lay the beef in a large roasting pan with the bone side down (the ribs act as a natural roasting rack,my dears). In a small bowl mash together the 5 cloves of garlic, horseradish, salt, pepper and olive oil to make a paste. Rub the paste generously over the roast. Scatter the veggies and halved garlic heads around the meat and drizzle them with 2 seconds worth of oil. Put the pan in the oven and roast the beef for about 1.5 to 2 hours for medium rare (approx. 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer. It should read 125 degrees, for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes, covered with foil. Don’t fear, the temperature will continue to rise about 10 degrees.
Remove the veggies and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Use the beef juices for the mushrooms as follows. Place a clean skillet over medium heat. Add the butter and a 2T of oil . When the butter starts to foam, add the mushrooms and thyme. Season with salt and pepper. Saute everything together for a few minutes. Add the Dolcetto, stirring to scrape up any stuck bits. Cook and stir to evaporate the alcohol and reduce. When the wine is almost gone, add the reserved beef juices. Let the liquid cook down and take it off the heat. Stir in the cream and chive/green onions and season. Fussy, but worth it.
(adaptation of a recipe by Tyler Florence)