Meat lover

I was sick for most of the holiday and contemplated spending Thanksgiving day in the comfort of my bed. But this year, Matt decided to try something new and it was delicious (something I discovered days later when my taste buds came back). This was the first year we decided to forgo the turkey, which meant less time in the kitchen (at least that’s what the cook said). Since it was a first and probably a last — everyone wants turkey next year — I thought I’d post it. 

Matt used this recipe for the prime rib:

Serves 8 to 10 | Source: Chef Curtis Stone, Hy-Vee Seasons Holiday 2011.

All you need:
For beef:
1 (3-rib) standing rib roast of beef (6 to 8 pounds)
Kosher salt and freshly ground black pepper
2 tbsp olive oil
3 large carrots, peeled, cut into large chunks
3 large celery stalks, cut into large chunks
4 large shallots, quartered lengthwise
1/2 bunch fresh thyme
1/3 c. Dijon mustard
1 c. beef broth
For whipped horseradish cream:
3/4 c. heavy cream
1/4 c. finely grated peeled fresh horseradish
2 tbsp coarse grain mustard
Kosher salt and freshly ground black pepper

To prepare beef:
Preheat oven to 500 degrees. Season beef generously with salt and pepper. Add olive oil to large roasting pan. Place beef in pan and roast just until beef is brown on all sides, about 15 minutes. Remove pan from oven.
Remove beef from pan. Place carrots, celery, shallots and thyme in center of pan, then set beef on top of vegetables and thyme. Brush Dijon mustard evenly all over beef.
Reduce oven temperature to 350 degrees and transfer roasting pan to oven. Roast beef and vegetables for about 1 hour and 15 minutes or until instant-read meat thermometer inserted into center of beef registers desired doneness, about 110 degrees for rare or 115 degrees for medium-rare. Remember that beef will continue to cook and internal temperature will continue to rise to proper temperature as it rests, so don’t overcook it.
Transfer beef to carving board and allow it to rest loosely covered in foil for 25 minutes.
Meanwhile, to prepare jus:
Add beef broth to vegetables in hot pan and stir to scrape up any brown bits on bottom of pan. Strain jus through fine-meshed strainer into saucepan. Discard solids. Spoon off any excess oil that rises to top of jus. Warm jus over low heat before serving.
To serve:
Whisk cream in medium bowl until thick but not stiff. Fold horseradish and mustard into cream. Season to taste with salt and pepper.
Cut beef into slices and transfer to plates. Spoon some of warm jus over beef and serve horseradish sauce alongside.

I know prime rib is supposed to be pink in the middle, but if you’re like me and prefer medium-well (translate: no blood), a minute in the microwave makes a perfect serving. Sorry vegan friends, but I like my meat. ;)