Originally Posted by
purplepoet20
I forgot to take pictures because hubby was starved and pigged out...... but it was
4.5lbs Prime Rib (Ribeye) Roast with no bones and was tied, leave as a roast.
Preheat oven to 450
1 - I heated up my cast iron skillet on a med-low heat, added 1 tbsp of Olive Oil, take 1 whole head of garlic and peel them but dont slice, put them on the skillet until all sides have a little brown (no black), set aside.
2 - Ruff chop a baseball sized onion and cook in same skillet (no need to add extra oil) until they are lighty brown and clear, set aside with garlic.
3 - Turn heat on skillet up to med-high and roll the fat part on the hot skillet to brown the fat a little. Not dark but a light-med brown.
4 - Put roast on a rack in a pan. Add about 2cps of water.
5 - In a blender add the garlic, onion, 1/4 teas black pepper, and 4oz bottle of Beaver Extra Hot Horseradish (the hot part will cook out, trust me)... run until smooth as butter. Don't add any water or oil because you want it thick.
6 - Gently stick the paste to the top and 2 sides of roast... the round part with the most fat. When you burn the fat it prevents the paste from coming off while cooking.
Cook in oven at 450 for 20mins... do not open that oven, not even the peek, not even if you have no oven window... Turn down to 325 and cook for 80mins. If you like well then cook for another 40mins.... and never ever open that oven, it's tempting but it will explode if you do ;) . Once that last 80mins is done take out of oven and put foil on top and let rest in the pan for 15-20mins before cutting....
A lot of people check the temp but don't because it never is right... I used to try for 145 because that was suppose to be med-rare but it was well done. The more you stick it with the anything the more heat and juices you let out.
