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this is my favorite recipeit's from tyler florenceyou don't have to use the recipe, but it does tell you how to cook the beef and make a sauceRoast Prime Rib of Beef with Horseradish Crust 1 bone in prime rib beef roast, 3 ribs, about 6 pounds 5 garlic cloves, smashed 1/4 cup grated fresh or prepared horseradish Leaves from 2 fresh rosemary sprigs Leaves from 4 fresh thyme sprigs 1/2 cup kosher salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup dry white wine 1 tablespoon all-purpose flour 2 cups canned chicken or beef broth 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, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a pasteMassage the paste generously over the entire roastPut the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hoursRemove the beef to a carving board and let it rest for 20 minutes before carving Pour off some of the pan drippings and place pan on stovetop over medium-high heat Add the white wine and bring to a simmer, scraping the bits on the bottom of the panReduce the wine by halfWhisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
