Classic Prime Rib Roast with Yorkshire Pudding & Horseradish Cream

INGREDIENTS

3 cloves garlic, minced 1 teaspoon black pepper 1 (3-rib) beef rib roast, trimmed* (about 6 to 7 pounds) Yorkshire Pudding (recipe) Horseradish Cream Sauce (recipe) *Ask meat retailer to remove the chine bone for easier carving. Fat should be trimmed to 1/4-inch thickness.

PREPARATION:

1. Preheat oven to 450°F. Combine garlic and pepper; rub over surfaces of roast.
2. Place roast, bone side down (bones take the place of a meat rack), in shallow roasting pan. Roast 15 minutes. Reduce oven temperature to 325°F. Roast 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast, not touching bone.
3. Meanwhile, prepare Yorkshire Pudding batter and Horseradish Cream Sauce.
4. When roast has reached desired temperature, transfer to cutting board; cover with foil. Increase oven temperature to 450°F. Reserve 1/4 cup drippings from roasting pan for Yorkshire Pudding. Let roast stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
5. While pudding is baking, carve roast. Serve roast with Yorkshire Pudding and Horseradish Cream Sauce.

This recipe appears in: European