The Chew: Prime Rib With Horseradish Beets and Meat Thermometer Tips


The Chew: Prime Rib With Horseradish Beets

The Chew served up prime rib for their dish of the day. Their prime rib included horseradish beets on the side and Michael Symon said the recipe was foolproof. Symon said it’s a lot harder to overcook a huge piece of meat, as opposed to a small roast.

Symon said to ask your butcher to give you the prime rib off the bones. You can use the bones as your roasting rack and they’ll add incredible flavor. The prime rib was seasoned with rosemary, garlic, arugula and salt and pepper.


Symon joked that in Cleveland, you should budget four pounds of meat per person. Being a native Clevelander myself, I absolutely love prime rib and I’d have to agree with him! In reality though, if you budget for eight to 10 ounces of meat per person after the bone is off, you will have more than enough meat.

The Chew: Prime Rib With Horseradish Beets and Meat Thermometer Tips

Michael Symon showed the audience how to make his prime rib with horseradish beets.

The Chew: Meat Thermometer Tips

Symon said you should invest in a good meat thermometer because they are foolproof. Even chefs use them and you can find them for $10 – $30. Symon said people get too wrapped up in an exact cooking time when they should really be worried about temperature.


When you take your meat out of the oven and let it rest for 30 minutes, it’s going to go up an extra 10 degrees. Symon said you need to take that into consideration. If your mouth is watering, check out The Chew’s prime rib recipe below.

The Chew’s Prime Rib


For the Prime Rib:

  • 1 prime rib with the bones and fat removed (reserve them for later)
  • 4 tsp salt
  • pepper
  • 4 sprigs rosemary
  • 4 garlic cloves unpeeled and smashed
  • 4 golden beets
  • 4 oz arugula
  • 2 tsp olive oil
  • 2 cups horseradish beets

For the Horseradish Beets:

  • 4 golden beets
  • 4 oz fresh horseradish
  • 1/4 cup sherry
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 1 orange (zest and juice)
  • 2 tbsp honey
  • salt


Generously season the meat with salt and pepper and let it sit in the refrigerator overnight. Remove your meat from the refrigerator an hour before cooking so it can come to room temperature. Preheat your oven to 400 degrees F.

Place the reserved bones and fat in a roasting pan and roast for about 30 minutes. Place the rosemary on the bones (which will be like a roasting rack) and top them with the meat. Add the garlic and whole beets to the bottom of the pan and baste the meat with the fat drippings. Roast the meat for 30 minutes and then baste again.

Reduce the oven temperature to 350 degrees and roast the meat until the internal temperature is 125 degrees F (this should take a little over an hour). Baste the roast every 30 minutes. When the roast is done, allow it to rest on a cutting board for 20 minutes. Slice the ribs and beets and serve them together with an arugula and olive oil garnish and the horseradish beets.

To make the horseradish beets, peel the beets and horseradish and then coarsely grate the beets. Grate the horseradish into the beets using a fine grater. Mix in the vinegar, oil, mustard, orange zest and juice, honey and salt. Refrigerate overnight and drain the excess liquid before serving.


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