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  • Prime Rib

  • 1 (3 rib) Prime Rib Roast about 6 pounds

  • 5 Cloves Garlic smashed, plus 2 heads garlic, ha;ved

  • 0.5 cup grated fresh or prepared Horseradish

  • 0.5 cup sea salt

  • 0.25 freshly ground Black pepper

  • 0.5 cup Extra Virgin Olive Oil

  • 2 carrots peeled and chopped

  • 2 parsnips

  • 1 Red Onion halved

  • Wild mushrooms

  • 1 tablespoon unsalted butter

  • Extra Virgin Olive Oil

  • 2 lb assorted Mushrooms such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced

  • 2 sprigs fresh Thyme leaves only

  • sea salt

  • freshly ground Black pepper

  • 0.5 cup Cabernet Sauvignon vinegar

  • 0.25 cup reserved beef broth (drippings from roast) or low-sodium canned broth

  • 0.25 cup heavy Cream

  • 1 tablespoon minced fresh chive


  • Prime Rib:

  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    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 1/2 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 degrees F. 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:

  • 1.

    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. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

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Posted by Report
This is the second year making this dinner for Christmas. It got such raves last year, the regular family no-shows are calling to ask if they can come for fantastic prime rib this year.