Dennis' Prime Rib with Roasted Garlic, Horseradish and Rosemary CrustActive time: 45 mins / Total: 2 hrs / Complexity: medium
Sides & Drinks
Dennis' Horseradish and Dill DipComplexity: very easy Dennis' Horseradish Stuffed MushroomsActive time: 45mins / Complexity: easy Kickin' Dennis' Horseradish Cheese LogActive time: 20mins / Total: 2 hrs / Complexity: easy
Active time: 45mins / Total: 2hrs / Serves: 8 / Complexity: medium
Preparations are done the day before.
Heat oven to 350 degrees. Remove all the loose outer 'paper' from the bulb. Cut the top off the head. Place each bulb in an aluminum foil square large enough to cover the whole bulb. Drizzle each with a 1/2 tsp or so of olive oil. Close foil around the bulb. Toss it into the middle of the oven and cook for 30 to 45 minutes. When it is soft to the touch it is fully roasted. Remove from the oven and let cool. Note the cloves should still be a whitesh color and not too brown. In a food processor add the horseradish, rosemary, steak seasoning and the peeled roasted garlic. Slowly add the olive oil and blend until it forms a nice smooth paste. Cut the prime rib away from the bone, filet style. Spread a thin layer of the horseradish mixture on to the top of the bone side, then place the trimmed rib meat right on top. Using butcher string tie the meat back onto the bone. Place the roast in a shallow roaster. Smother the the top of the prime rib with the rest of the horseradish mix (this is what's going to make the spectacular crust). Cover your roast and refrigerate it for a day, or at least 3 hours.
Take your roast out of the fridge an hour before you plan on cooking it. Heat your oven to 500 degrees, place the prime rib in the middle and cook for about 20 minutes. Turn the oven down to 325. Roast until a thermometer reads 125 degrees, it will take about 90 minutes. That'll give you a nice rare roast, if you like it more well done cook it to your specifications. Remove it from the oven and let sit about 20 minutes. Cut the butcher string and remove. Slice roast between the bones and serve on a platter. Don't forget the Horseradish for on the side!