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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the roast by cutting or punching holes in the roast. | 2. Insert slivers of fresh garlic into the cuts. | 3. In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste. | 4. Preheat oven to 350°F. | 5. Spread the paste generously over the entire roast. | 6. Place a wire rack in the bottom of a roasting pan. | 7. Place the prime rib with bone side down. | 8. Pour 1 cup of water into the roasting pan. | 9. Cover the pan tightly with aluminum foil. | 10. Place pan in preheated 350 F oven and roast for 1 hour. | 11. Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast. | 12. Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving. | 13. Pour off some of the pan drippings and place pan on stovetop over medium-high heat. | 14. Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan. | 15. Cook until the wine is reduced by half. | 16. In a bowl, whisk together beef broth and flour until smooth, NO LUMPS. | 17. Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes. | 18. If gravy is too thin, add more flour and whisk well. | 19. Slice the prime rib roast to your desired thickness. | 20. Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy. | 21. For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prime rib roast	6	lb		2420.8055	0.0	538.5612	13.6
garlic clove	4		cut	2420.8055	0.0	538.5612	13.6
garlic clove	5		smashed	2420.8055	0.0	538.5612	13.6
horseradish	1/4	cup	grated	28.8	6.774	0.708	0.414
horseradish			prepared used	28.8	6.774	0.708	0.414
rosemary	2	sprigs		-	-	-	-
kosher salt	1/2	cup		2420.8055	0.0	538.5612	13.6
black pepper	1/8	cup	ground	34.638000000000005	8.8251	1.4338	0.4499
extra virgin olive oil	1/2	cup		2420.8055	0.0	538.5612	13.6
red wine	1/2	cup		-	-	-	-
beef broth	2	cups	canned	33.6	0.192	5.472	1.056
purpose flour	2	tablespoons		2420.8055	0.0	538.5612	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.