Sunday, January 2, 2011

Horseradish Crusted Prime Rib and Sweet Potato Souffle

Christmas Dinner Menu:  Horseradish Crusted Prime Rib, Sweet Potato Souffle, Baked Asparagus, and Killer Salad. One fantastic meal.
I've been making Horseradish Crusted Prime Rib for Christmas dinner for at least the last 3 years. Every year it truly stands up to it's hype. The original recipe is from Tyler Florence found here on the Food Network . We leave out the gravy and additional roasted vegetables, and cook it slower than the original recipe.   This recipe is now an official family tradition.

Horseradish Crusted Prime
1 bone in prime rib beef roast, about 4 lbs.
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish (I use the Inglehoffer brand)
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup Kosher salt
1/4 cup ground black pepper
1/2 cup extra0virgin olive oil

Preheat the oven to 325 degrees. 
In a small bowl, mix together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
Place beef roast in a roasting pan, bone side down.  Top paste over the entire roast.  Roast in the oven until internal temperature measures at 130 degrees (for medium rare will take approximately 2-2 1/2 hours).  Remove the beef from the oven and let it rest at least 20 minutes before carving.    Can be topped with additional horseradish if desired.

So tasty and makes one spectacular roast beef slider for Day #2.

The recipe for the Sweet Potato Souffle can be found on my lovely friend, Lori Harder's website, Busy Girl Healthy Life.  I left out the sweetener packets and used the honey and optional maple syrup (plus 2 Tbsp. ) to sweeten the dish.  It was a fabulous and perfect side dish for the prime rib.

Add a salad along with asparagus and Christmas Dinner was served:)