Prime Rib with Horseradish Beets and Braised Cabbage
Recipe Courtesy of Michael Symon
1 4-bone prime rib, bones and excess fat removed and saved
4 teaspoons kosher salt
4 sprigs rosemary
4 cloves garlic, unpeeled and smashed
Freshly ground black pepper
¼ pound arugula
2 teaspoons extra virgin olive oil
2 cups Horseradish Beets (below)
Season the roast liberally with salt and freshly ground black pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to bring it room temperature.
Preheat oven to 400 degrees.
Place the reserved ribs in a roasting pan bowed-side up. Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings until they start to render, about 30 minutes.
Remove the pan from the oven, place rosemary sprigs on top of the bones, and then the prime rib on top of the rosemary. The ribs will be acting as the roasting rack. Place the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return pan to the oven.
Cook for 30 minutes and then baste the roast again. Reduce heat to 350 degrees and cook until the meat is medium-rare (internal temperature of 125 to 130 degrees), about an hour and 15 minutes. Keep basting the roast every half hour until it is done. Keep in mind that the roast will continue to cook while resting.
Remove the roast from the oven and place it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to desired thickness and garnish with arugula, olive oil and Horseradish Beets.
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