Roast Prime Rib of Beef with Horseradish Crust
Elevate your holiday table or special occasion dinner with this indulgent Roast Prime Rib of Beef with Horseradish Crust. This show-stopping centerpiece features a tender, juicy prime rib roast coated in a flavorful crust of zesty horseradish, Dijon mustard, fresh herbs, and garlic. The high-heat sear locks in the juices and creates a golden-brown crust, while the slow roast ensures perfectly even cooking. With just 20 minutes of prep time, this recipe balances elegance and simplicity, making it perfect for impressing your guests. Serve it with classic sides like mashed potatoes, roasted vegetables, or a drizzle of creamy horseradish sauce for a meal that’s nothing short of spectacular. Packed with rich flavors, this recipe is your go-to for a mouthwatering rib roast that’s sure to be remembered.
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Recipe Information
Ingredients
- 5 pounds prime rib roast
- 1 cup prepared horseradish
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
Remove the prime rib roast from the fridge at least 1 hour before cooking to let it come to room temperature. This ensures even cooking.
Preheat your oven to 450°F (232°C). Place a rack in the middle of the oven and ensure you have a roasting pan ready.
In a small bowl, combine the prepared horseradish, parsley, rosemary, thyme, minced garlic, Dijon mustard, olive oil, kosher salt, and black pepper. Mix until well blended to form the horseradish crust.
Pat the prime rib roast dry with paper towels. Place the roast, fat side up, on a roasting rack set inside a roasting pan.
Spread the horseradish crust mixture evenly over the entire surface of the prime rib roast, pressing gently to adhere.
Place the roasting pan in the oven and roast for 20 minutes at 450°F (232°C) to develop a flavorful crust.
Lower the oven temperature to 325°F (163°C). Continue roasting until a meat thermometer inserted into the thickest part of the roast (away from the bones) registers your desired doneness: about 120°F (49°C) for rare, 130°F (54°C) for medium rare, or 140°F (60°C) for medium. This step will take approximately 1 to 1.5 hours depending on the size of the roast.
Remove the roast from the oven and transfer it to a cutting board. Tent the roast loosely with aluminum foil and let it rest for at least 20 minutes. This allows the juices to redistribute and makes carving easier.
Carve the roast into thick slices and serve warm with your favorite sides, such as mashed potatoes, roasted vegetables, or creamy horseradish sauce.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
