My new favorite roast beef

WOW.  It has been a while since I have blogged. I really cannot believe it has been since February.  I'm kind of embarrassed I am about neglecting this place.  I really used to enjoy it, and then for some reason I stopped. I can't for sure say why.  I think it had a lot to do with me changing my whole way of eating in January.  I went on a diet.  Not the new-year's-resolution kind of diet, actually not a diet at all, but a "lifestyle change" as the experts like to say.  It kind of depressed me to not be able to eat the "good" stuff.  Like bread and potatoes and pasta and fruit and sugar. And Butterbretzels (my friends in Germany know the goodness of these big soft pretzels that have the fat end slit lengthwise and filled with butter).  But after all was said and done, I lost 20 pounds in 3 months and that made it all worthwhile.  I fell off the wagon for a little while, but I'm back on it.  Back to eating the way my doctor recommended (and hopefully dropping the last 15 pounds).  And now with a little experience under my belt in cooking that way, I'm excited to start up my blog again with a renewed enthusiasm in sharing my new way of cooking--but don't worry, I'll still be sharing the occasional sugar-loaded treats.

This recipe for roast beef is one that I've had for a several years, and it has been a success every time. I've made it several times before and it's only recently occurred to me to share it with all of you!  This is great for Christmas or New Years or any time you feel the need to celebrate with a big, delicious meal.  Now, all that being said, it is also great for the holiday times/entertaining because it is easy and doesn't require you to stand around at the stove for the entire time your guests are there.  Just a short saute of the mushroom after the beef comes out of the oven, and you are ready to chow down.

A few notes on this recipe:
- The most important thing in this recipe is to use a meat thermometer. I can't stress that one enough.  A thermometer can make you look like an absolute genius in the kitchen.  For me, I have no idea when something like a roast (or any cut of meat, really) is done unless I have a thermometer.
- Horseradish.  It is AWESOME! Even better when you can get in fresh and grate it yourself.  If you don't know what it looks like, it's a root that is long and narrow.  You absolutely have to peel it before you use it. The one I used in the picture above was about 9" long and maybe 1" in diameter.  If you can't find fresh horseradish, used the prepared stuff.  But NOT the creamy sauce stuff that is used on sandwiches.  That won't have nearly enough flavor. The prepared stuff will be in the refrigerated section.
- The horseradish/garlic/salt/pepper crust that goes on top of the beef will look like it has burnt to a crisp in the oven, well before your beef is done.  Don't panic.  That's just how it looks, trust your thermometer.  Once the beef is done, serve a little of the crust with each slice of meat, it is wonderful.  The original recipe calls for 1/2 c of salt in the crust. I found that to be too much, I recommend using only 1/3c.
- I've listed some vegetables to roast up with the meat.  Use these as a guideline, add more if you have room in your pan.  I don't have a great roasting pan at the moment, so I only used what would actually fit in the pan.  They turn out wonderfully, and every time I make this, I wish I had more veggies.
- Let the meat rest.  I can't stress this enough.  The meat won't get cold while it sits out.  Just tent some foil over the top.  Resting it allows all the yummy juices to go back into the meat.  If you serve it straight out of the oven, when you carve it up, all the juices will end up on the cutting board, and not in the meat where it should be, making the meat taste dry.  The internal temperature will also continue to rise as you let it rest.  
- A nice green salad would also be great with this.

Enjoy...and if you decide to make this, let me know how it turns out!

Horseradish and Garlic Prime Rib with Roasted Vegetables and Sauteed Mushrooms

Prime Rib:
1 (3-rib) Prime Rib Beef Roast, about 6 pounds
5 Garlic Cloves, smashed, plus 2 heads garlic, halved
1/2 cup Grated Fresh Or Prepared Horseradish
1/3-1/2 cup Sea Salt
1/4 cup Freshly Ground Black Pepper
1/2 cup Extra-Virgin Olive Oil
2 Carrots, peeled and chopped
2 Parsnips
1 Red Onion, halved

Wild Mushrooms:
1 Tbsp Unsalted Butter
Extra-Virgin Olive Oil
2 pounds Assorted Mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves From 2 Fresh Thyme Sprigs
Sea Salt And Freshly Ground Black Pepper

1/2 cup dry red wine
1/2 cup Reserved Beef Broth (Drippings From Roast) Or Low-Sodium Canned Broth

1/2 cup Heavy Cream
1 Tbsp Minced Fresh Chives 

Directions:

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.) 

In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. 

  

Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil.

 

Put the pan in the oven and roast the beef for about 1 ½ to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125℉. for medium-rare. 

Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables 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. You will use the tasty beef juices for the mushrooms.

Wild Mushrooms:
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices (or beef stock). Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.