In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie makes fine dining for the holidays easy as he prepares prime rib and horseradish sauce.
For the prime rib, he uses a 19-lb. rib roast and rinses it before trimming away some of the fat.
“Whenever you’re cooking a protein, it’s always good to have it dry when you season it so that the seasonings will actually stick,” he says. Massie liberally applies Creole seasoning right before roasting.
For air circulation during roasting, Massie elevates the meat using a baking rack set atop ramekins inside the hotel pan. He roasts the meat for 15 minutes at 425 F, then reduces the heat to 325 until the roast is medium-rare with an internal temperature of 115-120 F.
While the roast cooks, Massie demonstrates how to calibrate an instant-read thermometer. Once the roast hits the desired temperature, he lets it rest at least 20 minutes before carving.
To make creamy horseradish sauce, Massie cleans, peels, and dices the horseradish, using gloves to protect against its spiciness. He uses a food processor to puree the horseradish with water, and he times adding the remaining ingredients by how hot he wants the sauce.
“If you like it kind of mild, put your vinegar in there right away. If you don’t—if you like it nice and spicy, nice and hot—you can let it sit at this point for a longer period of time,” he says.
Part 1: Prime Rib
Part 2: Creamy Horseradish Sauce
HD file size: Part 1 - 517 MB, Part 2 - 297 MB
SD wmv file size: Part 1 - 154 MB, Part 2 - 84 MB
SD mov file size: Part 1 - 136 MB, Part 2 - 74 MB
Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).
Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.