This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It’s a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a “top choice” roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he’s a sourpuss, in which case get a new butcher). The wild mushrooms alone make a great all-purpose side dish.

　　

Ingredients

serves 6 to 8

　　

Prime Rib

1 3-rib prime rib beef roast, about 6 pounds

　　5 garlic cloves, smashed

　　1/4 cup grated fresh or prepared horseradish

　　Needles from 2 fresh rosemary sprigs

　　Leaves from 4 fresh thyme sprigs

　　1/2 cup sea salt

　　1/4 cup freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　4 carrots, cut in chunks

　　4 parsnips

　　4 red onions, halved

　　2 heads of garlic, halved

　　

Wild Mushrooms

1 tablespoon unsalted butter

　　Extra-virgin olive oil

　　2 shallots, minced

　　2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced

　　Leaves from 2 fresh thyme sprigs

　　Sea salt and freshly ground black pepper

　　1/2 cup Cabernet Sauvignon

　　1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth

　　1/4 cup heavy cream

　　1 tablespoon minced fresh chives

　　

Step 1

Preheat the oven to 350°F. 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, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables 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°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.

　　

Step 2

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 shallots and sauté for 2 minutes to soften. Add the mushrooms and thyme; 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.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter