Steve (and Tyler's) Horseradish Crusted Prime Rib

This yummy dish has been a two-time star of our Christmas dinners.  It's a great, simple recipe - just be careful with the salt.  It's an important ingredient, but could easily overpower the meat if overdone!

Ingredients:

• 1 (3-rib) prime rib beef roast, about 6 pounds
• 4 red onions, halved
• 4 carrots, cut in chunks
• 4 parsnips, cut in chunks
• 2 heads garlic, halved

Horseradish and Salt Crust:

• 1/2 cup prepared horseradish
• 5 garlic cloves, finely chopped
• 2 sprigs fresh rosemary, chopped
• 4 sprigs fresh thyme, chopped
• 1/2 cup kosher salt
• 2 tablespoons freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling

Directions:

Preheat oven to 325 degrees F.

Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables.

In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil.

Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare.

Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat.