A nice dinner out can be a treat, but going out to eat gets expensive and time-consuming. You don't have to visit a steakhouse for a delicious prime rib dinner with this recipe, though. Horseradish crusted prime rib roast is easy to cook at home, and it won't even mess up your kitchen. All you need is a roasting pan, a small bowl, plastic wrap, and the patience to sit there and wait while your whole kitchen smells like the best steakhouse dinner ever cooked.
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The horseradish crust is simple: garlic cloves, horseradish, extra virgin olive oil, black pepper, and a couple of sprigs of rosemary But once you let that paste sit on the beef rib roast for a while, it takes the dish to a whole new taste level.
Trust the recipe and use all those pan drippings to make gravy. And just try not to steal a piece of the prime rib off the carving board while you wait for the gravy to come together.
Creating your own steakhouse-worthy meal at home is easy. If you're looking for a special occasion meal or a way to spice up a weeknight dinner, give this recipe a try before you make those reservations.
How to Make Horseradish Crusted Prime Rib Beef Roast
Destem the fresh rosemary and mix with garlic, olive oil, and horseradish. Layout two large sheets of plastic wrap in a cross. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Wrap tightly and refrigerate at least 3 hours or up to 24 hours. Let the roast come to room temperature before baking.
Preheat oven to 450 F. Place the roast in a large roasting pan and season with kosher salt. Cook for 15 minutes, then reduce the temperature to 325 F and continue roasting until internal temperature of the meat reaches 125 F for rare (about 1 1/4 hour) or 135 F for medium-rare. (You don't want to over cook this cut, it'll get tough). The cook time depends on the size of the entire roast, so if it's big, it'll take a little longer.
Optional but highly recommended: Make a gravy out of the prime rib of beef drippings. Remove the roast from the pan and let rest before cutting it. In the meantime, pour the drippings into a medium saucepan on the stovetop.
Use some red wine or beef stock to deglaze the pan and get the crispy bits on the bottom of the pan. Add those bits to the saucepan with the drippings. Sprinkle in about 2 tbs flour, whisking thoroughly to remove lumps. Add a cup or two of beef stock, then bring to a boil and let reduce for 1 to 2 minutes. Strain into a gravy dish.
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Prime Rib with Garlic Horseradish Crust
Ingredients
- 7 lb prime rib roast
- 7 cloves garlic, minced
- 1/4 cup olive oil
- 1/3 cup prepared horseradish
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Instructions
- Do ahead: Destem the rosemary and mix with garlic, olive oil, and horseradish. If desired, process in a food processor to make smoother. Lay out two large sheets of plastic wrap in a cross. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Wrap tightly and refrigerate at least 3 hours or up to 24 hours.
- Before baking, let the roast come to room temperature.
- Preheat oven to 450 F. Bake for 15 minutes, then reduce the temperature to 325 F and continue roasting until internal temperature reaches 125 F for rare (about 1 1/4 hour) or 135 F for medium rare. (You don't want to over cook this cut, it'll get tough).
- Optional but highly recommended: Make a gravy out of the drippings. Remove the roast from the pan and let rest before cutting it. In the meantime, pour the drippings into a medium saucepan.
- Use some red wine or beef stock to deglaze the pan and get the crispy bits. Add those bits to the saucepan with the drippings. Sprinkle in about 2 tbs flour, whisking thoroughly to remove lumps. Add a cup or two of beef stock, then bring to a boil and let reduce for 1 to 2 minutes. Strain into a gravy dish.
