Breads & Bakingchefjeanpierre4.4
Sundried Tomato, Horseradish Crusted Prime Rib
Hello there friends, Last year I made the Perfect Prime Rib. That recipe is absolutely delicious, if you haven't made it yet I highly recommend you do. This year I wanted to switch it up a bit, by adding a Horseradish Crust. This elevates the flavour of the Prime Rib to a whole other dimension!
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- food processor
- pan
- oven
📝 Preparation Steps
1
Trim and Salt:
2
If your roast has bones, use a boning knife to carefully remove them. Ask your butcher if you're unsure. Save the bones for additional flavor during roasting.
3
Trim excess fat, leaving a thin layer to retain moisture. This step ensures the crust adheres properly during cooking.
4
Generously salt the roast all over. Place it on a rack set on a cookie sheet and refrigerate uncovered for several hours or up to 48–⏱️ 72 hours. This step helps the salt penetrate the meat and dries the surface for a better crust.
5
Make the Breadcrumb Crust:
6
Grate Pecorino Romano and Parmesan cheeses. Toss with 1 tablespoon of cornstarch to prevent clumping.
Pecorino Romano (If you do not have any double up on the Parmesan.)2 ounces
7
In a food processor, combine grated cheese, sun-dried tomatoes, parsley, garlic, and horseradish.
Garlic (roughly chopped)2 tablespoons
8
Add the bread slices, tearing them into smaller pieces if needed. Pulse until the mixture is coarse and moist.
9
Adjust consistency: The mixture should stick together when pressed. If it’s too dry, add a touch more horseradish or a few drops of water.
10
Assemble and Cook the Roast:
11
Remove the roast from the fridge and season with black pepper.
12
Spread a thin layer of Dijon mustard over the top and sides of the roast using a silicone brush.
13
Firmly press about 1 1/2 cups of the breadcrumb mixture onto the mustard-coated surface. Pack it in tightly to ensure it adheres. Reserve leftover breadcrumbs for future use (freeze if desired).
14
Lightly spray the crust with canola oil or olive oil spray to help it brown evenly.
15
If using the removed bones, place them in a roasting or lasagna pan. Set the roast on top.
16
If using the removed bones, place them in a roasting or lasagna pan. Set the roast on top.
17
Insert a meat thermometer into the center of the roast. Cover loosely with aluminum foil to prevent the crust from browning too quickly.
18
Place the roast in the oven and cook until the internal temperature reaches 118°F–120°F. This will take about 2 1/2 to ⏱️ 3 hours, depending on the size of the roast.
19
Remove from the oven and let rest for 30–⏱️ 45 minutes. During this time, juices will be redistributed.
20
Finish the Roast:
21
Increase oven temperature to 500°F (260°C).
22
Return the roast to the oven and cook for about 10–⏱️ 15 minutes, or until the crust is golden brown.
23
No additional resting is required after this step; the roast is ready to serve immediately.
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