Prime Rib with Fresh Thyme & Horseradish Crust on a Bed of Sweet Veg
This is the ultimate “feasting” dish and makes a grand entrance at any family dinner; buy the prime rib as large as you prefer but we don’t recommend less than 3 ribs for ideal roasting. The tang of the horseradish is tempered by the mustard and thyme, which totally complements the sweetish veggies and the sauce is the piece de resistance.
Prep Time35 minutes
Cooking Time180 minutes
Ribs and veg
1 prime rib, at least 3 ribs
¼ a small pumpkin, cut into wedges with skin intact
2-4 sweet potatoes, cut into rounds with skin intact
2 onions, peeled and quartered
2 whole garlics, cut in half horizontally with skin intact
160 ml Waitrose Hot Horseradish sauce
60 ml Waitrose Dijon Mustard
90 ml fresh thyme, finely chopped
Coarsely crushed peppercorns, to taste
Food Lover’s Himalayan Salt, to taste
500 ml cream
60 ml full cream Greek yoghurt
Extra Waitrose Dijon Mustard, to taste
Worcestershire sauce, to taste
Food Lover’s Himalayan Salt and Black Pepper, to taste
Ribs and veg
Mix together ingredients for the crust.
Place a little oil in a large pan to just cover base; heat and sear the sides of the prime rib to seal.
Stand meat in roasting pan bone side down and slather the horseradish cream on the fatty upside and round the sides in a thick layer.
Preheat oven to 160 deg C and place the prime rib in oven.
Cook for approx. 3 hours, depending on size and degree of doneness you prefer; we recommend medium-rare.
Allow about 45 minutes per kg.
If crust starts becoming too dark or begins to burn, cover the prime rib with tin foil to complete the cooking.
About 1 hour before the end, add the veggies round the roast (this is why we recommend a large roasting pan) and dot with butter.
If roast is looking at all dry, add extra butter to the meat as well.
When meat is cooked to your liking (make a deep cut into the meat to check), remove from oven and allow to rest for at least 20 minutes before carving.
You can keep it covered to retain heat if you are concerned about losing temperature.
Remove the veggies with a slotted spoon, keep warm, and keep the pan scrapings.
To make the sauce, place all pan scrapings into a saucepan, including the liquid which will be quite buttery.
Heat gently and add more mustard, a splash of Worcestershire sauce, salt and pepper to taste.
Pour in the fresh cream, allow to simmer and thicken slightly, check seasoning again.
Remove from heat and stir in the yoghurt.
Serve in a gravy boat alongside the roast.
NB. If you want to prepare the meat on the braai, cook until about ½ way through in oven, remove from oven and cut into thick “chops” and finish off on a medium-cool braai, basting with extra butter and any leftover horseradish cream on the fatty side.