Tyler Florence's Standing Rib Roast | Tyler's Ultimate

Horseradish and wild mushrooms enhance the flavor of Tyler's standing rib roast! Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3IYGijO Subscribe to Food Network ▶ http://foodtv.com/YouTube Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Horseradish and Garlic Prime Rib RECIPE COURTESY OF TYLER FLORENCE Level: Intermediate Total: 1 hr 50 min Prep: 10 min Cook: 1 hr 40 min Yield: 6 to 8 servings Ingredients Prime Rib: 1 (3-rib) prime rib beef roast, about 6 pounds 5 garlic cloves, smashed, plus 2 heads garlic, halved 1/2 cup grated fresh or prepared horseradish 1/2 cup sea salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 2 carrots, peeled and chopped 2 parsnips 1 red onion, halved Wild mushrooms: 1 tablespoon unsalted butter Extra-virgin olive oil 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced Leaves from 2 fresh thyme sprigs Sea salt and freshly ground black pepper 1/2 cup Cabernet Sauvignon 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth 1/4 cup heavy cream 1 tablespoon minced fresh chives Directions 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, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). 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 and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #StandingRibRoast Tyler Florence's Standing Rib Roast | Tyler's Ultimate | Food Network https://www.youtube.com/watch?v=tc9Eisi8ik0