Prime Rib Roast with Horseradish Crust Recipe

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The distinctive flavor of horseradish highlights the herb crust that covers the surface of this succulent beef rib roast.

Directions

Preheat oven to 350° F.
Lay beef in a large roasting pan, bone side down if you are not using a rack, bone up if you are using a roasting rack.
In a small bowl, mash together garlic, horseradish, rosemary leaves, thyme leaves, slat, pepper and olive oil to make a paste.
Massage the paste generously all over the meat.
You may not need to use all of the paste.
Pour the beef broth into the bottom of the roasting pan. Don't pour it directly over the meat, but down the side so that the seasonings stay in place on the meat.
Place the pan in the oven, uncovered, and roast the beef until the internal temperature of the meat registers at 135°F to 140ºF on a meat thermometer (for medium rare), which will require approximately 2-3 hours.
Remove meat to a carving board, allow it to rest for 20 minutes before carving. Note: The internal temperature of the meat will rise 5º to 10º during the resting period.

Container: roasting pan, small bowl

Prep Time: 15 minutes

Cook Time: 3 hours

Serving Description: 1/2 inch thick slice of meat

Servings: 6

Enter desired servings:

Ingredients

-		6 pounds prime rib roast - bone in, 3-4 ribs
-		5 cloves garlic
-		1/4 cup prepared horseradish
-		2 sprigs rosemary - fresh, leaves stripped
-		2 sprigs thyme - fresh, leaves stripped
-		1/2 cup kosher salt
-		1/4 cup pepper
-		1/2 cup olive oil
-		1/2 cup beef broth
-		1 tablespoon flour
-		2 cups beef broth