Roast Prime Rib of Beef with Horseradish Crust

Name: Roast Prime Rib of Beef with Horseradish Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-rib) prime rib beef roast, about 6 pounds; 5 garlic cloves, smashed; 1/4 cup prepared horseradish; Needles from 2 fresh rosemary sprigs; Leaves from 4 fresh thyme sprigs; 1/2 cup sea salt; 1/4 cup freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 carrots, cut in chunks; 2 parsnips; 1 red onions, halved; 1 head garlic, halved

Servings: persons

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved

1
Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down.
2
(The ribs act as a natural roasting rack.)
3
In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
4
Massage the paste generously over the entire roast.
5
Scatter the vegetables around the meat and drizzle them with a 2-count of oil.
6
Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound).
7
Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
8
Remove the beef to a carving board and let it rest for 20 minutes.
9
The internal temperature of the meat will continue to rise by about 10 degrees.
10
Remove the vegetables and set aside.
11
Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate.
12
Pour off and discard the fat.
13
You can use the tasty beef juices for Sauteed Mushrooms.

847

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3-rib) prime rib beef roast, about 6 pounds, 5 garlic cloves, smashed, 1/4 cup prepared horseradish, Needles from 2 fresh rosemary sprigs, and more.

Yes, Roast Prime Rib of Beef with Horseradish Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!