Horseradish Crusted Prime Rib | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Bone the roast if it has bones, saving the bones. Trim excess fat, leaving a thin layer. Salt it generously all over, then refrigerate uncovered on a rack over a tray for several hours, or up to 48 to 72 hours.
2. Grate the Pecorino Romano and Parmesan, then toss with 1 tablespoon of cornstarch.
3. In a food processor, combine the cheese, sun-dried tomatoes, parsley, garlic and horseradish. Add the bread, tearing it if needed, and pulse until coarse and moist. If the mixture does not hold together when pressed, add a little more horseradish or a few drops of water.
4. Take the roast out of the fridge and season with black pepper. Brush a thin layer of Dijon mustard over the top and sides.
5. Press about 1 1/2 cups of the breadcrumb mixture firmly onto the mustard, packing it tightly. Keep any leftover crumbs.
6. Lightly spray the crust with canola or olive oil spray.
7. Place the bones in a roasting or lasagna pan if using, and set the roast on top. Insert a meat thermometer into the centre and cover loosely with foil.
8. Roast until the internal temperature reaches 118°F to 120°F, about 2 1/2 to 3 hours depending on size.
9. Rest the roast for 30 to 45 minutes.
10. Raise the oven to 500°F (260°C). Return the roast and cook for 10 to 15 minutes, until the crust is golden brown. Serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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