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.

Prime Rib Roast with Horseradish Crust Recipe (+)

Directions

Preheat the oven to 350Â° F.
Lay beef in a large roasting pan, bone side down, if you are not using a rack. Place it bone side up if you are using a roasting rack.
In a small bowl, mash together the garlic, horseradish, rosemary leaves, thyme leaves, salt, 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. Roast the beef until the internal temperature of the meat registers at 125Â°F to 130ÂºF on a meat thermometer, which will require approximately 2-3 hours.
Remove meat to a carving board, allow it to rest for 20 minutes before carving. The internal temperature of the meat will raise 5Âº to 10Âº during the resting period, which should bring it up to 135Â°F to 140ÂºF (for medium rare.)
While the prime rib is resting, prepare the pan sauce by draining off all the fat except for about 1 tablespoon. Reserve any pan juices from the drippings.
Add the tablespoon of fat back in the roasting pan, add the flour and whisk until smooth. Cook for 3 to 4 minutes over medium heat but do not allow the flour to brown. Continue to whisk the mixture as it cooks.
After the fat and flour mixture has cooked for 3 or 4 minutes, continue whisking and slowly add the beef broth and any reserved juices.
Whisk the sauce as it continues to cook over medium heat. As the mixture cooks it will begin to thicken slightly. Bring the sauce to a boil, turn the heat down on low, and simmer for approximately 5 minutes. Pour over prime rib when serving.

Note: This recipe produces a fairly salty sauce from the pan drippings. When making the sauce you may want to start by adding new beef broth to the cooked flour mixture and then add a little of the reserved juices at a time. Taste test as you add the juices until it is at a desired salt level. Also, you may want to scrape some of the crust off the meat before serving if you are concerned about it being too salty. You can also cut the amount of salt used to half the amount if desired.

Container: roasting pan, small bowl

Prep Time: 15 minutes

Cook Time: 3 hours

Serving Description: 1/2 inch thick slice of meat

Servings: 6

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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

Prime Rib Roast with Horseradish Crust recipe - Ratings & Reviews

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Submitted by: E
Date: 2009/02/24

"Did anyone taste this before they published it? A half a cup of salt was WAY too much! It completely ruined a good, expensive cut of meat!"

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Submitted by: FriedPB&J
Date: 2008/12/23

"I doubled the horseradish, halved the salt and pepper and still ended up with an inedible crust where the only discernable flavors were salt and pepper. I think the ingredients are right but the amounts are way, way off. I think a couple of tablespoons salt and one tablesoon of pepper at most. and double or quadruple the Horseradish depending on how prominent you want that flavor, 2 sprigs Rosemary is about right 4-8 sprigs thyme are needed. The rest of it seemed apprpriate."

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