Horseradish and Garlic Prime Rib

This is Tyler Florence's recipe ... I take no credit for it, except for having the good sense to watch his Ultimate episode on TV! I always follow this recipe to the T ... it is excellent just the way it is.

1 (3-rib) prime rib beef roast, about 6 lb.

5 garlic cloves, smashed & minced finely

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

1. Preheat the oven to 350 degrees F.

2. Lay the beef in a large roasting pan with the bone sine down.

3. In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a thick paste.

4. Massage the paste generously over the entire roast. Scatter the vegetables and halved onion around the meat. Drizzle with olive oil.

5. Roast the beef for about 1 1/2 to 2 hours for medium rare (or 2o 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.

6. Remove the beef to a carving board and let it rest for 20 minutes. Discard vegetables.

Note: I scrape off the horseradish & garlic crush before I start carving, but you can leave it on if you like. Just remember it is very salty and garlicky ... but some people might actually like that.