Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Christmas Made Easy

Rated: 4 stars out of 5Rate itRead users' reviews (262)

Cook Time:
1 hr 40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 20 min
Cook: 1 hr 40 min
Total:: 2 hr 15 min

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Ingredients

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
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Directions

Preheat the oven to 350 degrees F.

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

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Serve with Scalloped Potato Gratin and Roasted Red Onions.

Scalloped Potato Gratin:

1 1/2 cups heavy cream

1 sprig fresh thyme

2 garlic cloves, chopped

1/2 teaspoon ground nutmeg

Butter

2 russet potatoes, peeled and cut into 1/8-inch thick slices

Salt and freshly ground black pepper

1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Yield: 4 to 6 servings

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:

6 tablespoons butter

3 tablespoons balsamic vinegar

1/2 cup honey

1/2 bunch fresh thyme

Salt and freshly ground black pepper

4 red onions, halved

Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Yield: 6 servings

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Comments & Reviews

recipe Roast Prime Rib of Beef with Horseradish Crust
mary Greenwood, SC 02-07-2010
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Go to Recipe for Special Occasions
Rated: 5 stars out of 5

I have made this recipe twice. Love it. Easy. Follow the roasting directions exactly and it will come out perfect. I am... neurotic about ruining a $$ piece of meat, so I use two thermometers to cross check. Also, someone posted that it was too salty. Remember to crack that crust off before you eat it. I took it out of the pan and put it on the cutting board before I took the crust off, because I didn't want it to get in the drippings. There are a lot of websites that teach how to carve a standing rib roast. Check one out so you can impress and not mangle a beautiful piece of meat. Very, very, sharp or electric knife is the way to go. I made the almost the whole Christmas Made Easy menu, the scalloped potato gratin, roasted red onions with honey, butter and balsamic. Everything was perfect, perfect, perfect. I will make the onion recipe as an accompaniment to other steak dinners. Read more
recipe Roast Prime Rib of Beef with Horseradish Crust
Karen Rochester, NH 01-25-2010
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The best Christmas dinner I've ever had!
Rated: 5 stars out of 5

This is an excellent prime rib! I lowered the amount of salt to 1/4 cup, still using kosher salt. the crust was still... extremely salty, but that is it. The rest of the roast was perfectly seasoned, the horseradish flavor very light, very moist. Do not use the pab drippings to make the sauce unless you want to raise your blood pressure by about 50 points, however. I also made the potatos. The best potatos I 've ever had. Absolutely DELICIOUS meal!!!!Read more
recipe Roast Prime Rib of Beef with Horseradish Crust
Ken Lake Orion, MI 01-24-2010
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Fantastic!
Rated: 5 stars out of 5

I made this as a Christmas dinner for my wife and her parents. They said it was the best prime rib they had ever had. We... used a 6 Ib roast - the directions were perfect. We also included the red onions with balsamic vinegar and the roasted potatoes. Read more
recipe Roast Prime Rib of Beef with Horseradish Crust
Denise Reynoldsburg, OH 01-18-2010
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THE BEST EVER!!
Rated: 5 stars out of 5

I have made this prime rib and scalloped potatoes for Christmas dinner for 3 years. I was really afraid at first, because of... the cost of the roast, but I followed the recipe EXACTLY, and it was done to perfection! The prime rib was NOT too salty, because I used the correct kind of salt...Kosher not the granulated type used for table seasoning. The potatoes were wonderful, my son said they were like "potatoes alfredo". Thank you, Tyler!Read more
recipe Roast Prime Rib of Beef with Horseradish Crust
Jessica Peabody, MA 01-06-2010
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Awesome
Rated: 5 stars out of 5

Made this Prime Rib for my 2nd xmas dinner with the scalloped potatoes and Tyler's Yorkshire Popovers and it came out... perfect. I followed the roast recipe except I did not add the herbs(I abhor rosemary and thyme). Nothing was missed by not adding herbs. Did not find it too salty at all. The crust protects and flavors the roast, but mostly falls off when cutting so you aren't really supposed to eat the big chunks of crust!!(the drippings from roast and crust made the most delicious yorkshire pudding/popovers) All that salt will NOT ruin your prime rib! The paste mixture as you spread it on smells heavenly. My whole family loves the prime rib this way now. I made the scalloped potatoes here for the first time and found the recipe to be almost perfect(again ONLY change made is I left out the thyme). I've never made scalloped potatoes from scratch before and found this to be an easy fool proof recipe. Very tasty- perfectly seasoned, just right amount of grated cheese and moist- nicely browned top. Next time though I will invest in a mandolin slicer for the potatoes- it was a lot of work slicing potatoes that thin-haha! Both of those recipes with the Yorkshire popovers made an awesome and impressive meal. Thank you Tyler for all the great recipes!!!Read more
recipe Roast Prime Rib of Beef with Horseradish Crust
Tatiana Downey, CA 01-04-2010
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GREAT RECIPE!!
Rated: 5 stars out of 5

I made it for New Years!! and everyone has sang praises of it. I did read the prior reviews and put less salt and it... amazing! This will now be on the menu every New Year's.Read more