Garlic-Pepper Prime Rib

Garlic-Pepper Prime Rib

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/4 cup freshly ground black pepper
1/4 cup grated fresh or prepared horseradish
1/2 cup kosher salt
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved

Preheat the oven to 350 degrees 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,
Pepper, horseradish, salt, and olive oil to make a paste, then 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 11/2 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 120 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 5 to 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. Skim off, and discard the fat. You will use the tasty beef juices
To make your au jus.