View Full Version : Roast Prime Rib of Beef with Horseradish Crust

01-01-2009, 10:39 PM
I didn't have to cook for Christmas, my kids took controll. So I had this nifty little rib roast to cook just for ourselves! Tyler Florence had just the recipe I was looking for. It was tender and delicious and it makes the kitchen smell great for a day! Bonus!

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
3 onions quartered
celery cut up
1 head of garlic cut in half
If you have carrots add some of them (I didnt have any)

Preheat the oven to 350 degrees F.

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

So pretty!

(The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Place the onion, garlic and celery around the roast and sprinkle with olive oil.

Pack it on.

Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Its taking a rest! You will definately want an end cut for all that flavor!


I held out for the red stuff!


01-02-2009, 01:05 PM
I used this same recipe for our prime rib on Christmas. The only thing I did was use hickory salt instead of regular salt.

It tasted great.

01-02-2009, 09:01 PM
Gawd that looks good Pat! I think I'm gonna try it soon!:D

Bubba Dawg
01-02-2009, 09:36 PM
That's a great way to do it and it looks great. Someone was telling me about cooking a prime rib on really high heat for a short period of time. I think lower and slower is best myself.