Wolfgang Puck Professional Series Use And Care Manual page 21

HSN29LDigOvenanual 10/3/07 2:49 PM
Prime Rib with Horseradish
Garlic Crust
6 servings
INGREDIENTS
1 large head of garlic
1/4 cup olive oil, divided
1/4 cup prepared white horseradish
1 6-pound trimmed boneless beef rib roast tied with butcher's twine
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup beef stock
METHOD
1 Preheat oven to 350°F on ROAST. Place rack in the center of the
oven.
2 Cut off the top of garlic head and drizzle with olive oil.
Wrap in foil. Place garlic in oven and roast for 35 - 40 minutes.
3 Remove garlic from oven when timer goes off and let cool for at least
15 minutes.
4 Place half of the oil in the bowl of a food processor fitted with a
metal blade. Squeeze the roasted garlic in the food processor. Add
the horseradish, process until almost smooth.
5 Rinse roast and pat dry.
6 Rub with remaining olive oil, sprinkle roast with salt and pepper.
7 Spread the garlic mixture over entire roast.
8 I suggest letting the roast sit for at least 30 minutes at room
temperature before roasting. The coating can sit on roast for
24 hours in refrigerator. Wrap well with plastic wrap.
9 Insert the rotisserie spit through the center of the roast. Insert the
rotisserie forks into roast. Secure by tightening screws.
10 Place roast in oven. Put drip tray in oven.
11 Set function to ROAST, Temperature to 450°F and Timer for
35 minutes.
12 When timer goes off, set function to ROTISSERIE.
Set timer for 35 minutes.
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Prime Rib with Horseradish
Garlic Crust (cont'd.)
13 When timer goes off check meat for doneness, 125°F for rare. Cook
to desired doneness. For instance if you desire medium, cook for 10
minutes longer on rotisserie. Turn the heat off and let the roast spin
on rotisserie for 10 minutes longer without heat, before removing
from oven and putting it on a platter.
14 Pour juice from drip pan into sauce pan and add the beef stock.
Heat to a simmer.
15 Let the roast sit at least 15 minutes before carving. To serve pour hot
juice over each serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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