Slow-Roasted Prime Rib with Horseradish Cream

Roast

• 1 medium Beef prime rib roast, bone-in
• 2 tsp Fine sea salt
• 2 tsp Black peppercorns
• 4 cloves Garlic
• 6 sprigs Fresh thyme
• 1 tbsp Olive oil
• 1 tbsp Dijon mustard

Horseradish cream

• 200 g Crème fraiche
• 2 tbsp Horseradish
• 1 medium Lemon

1. Take the beef out of the fridge 1 hour before cooking so it loses its chill. Heat the oven to 120°C (250°F).
2. Crush the black peppercorns with a mortar and pestle or the bottom of a saucepan. Peel and finely grate the garlic, then strip the thyme leaves from the sprigs.
3. Pat the beef dry, then rub all over with the olive oil and Dijon mustard. Season generously with the fine sea salt, crushed peppercorns, garlic and thyme, pressing it on so it adheres.
4. Set the beef in a roasting pan, bone-side down. Roast for 2 to 2 1/2 hours, or until the centre reaches 50°C (120°F) for medium-rare.
5. While the beef roasts, make the horseradish cream: finely zest the lemon, then squeeze the juice. In a bowl, mix the crème fraiche with the horseradish, 1 tsp lemon zest and 1 tbsp lemon juice, then season to taste with a pinch of fine sea salt.
6. When the beef hits temperature, remove it from the oven and rest for 30 minutes. Turn the oven up to 240°C (465°F).
7. Return the rested beef to the hot oven and roast for 8 to 12 minutes until the outside is deeply browned and crisp. Rest for 5 minutes, then carve into slices and serve with the horseradish cream.

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