Recipe courtesy of April Bloomfield

Rib of Beef

  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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4-pound rib roast, with 2 ribs, preferably aged 24 days

Kosher salt

Horseradish Cream, recipe follows

Horseradish Cream

1/4 cup freshly grated horseradish

1/4 cup creme fraiche

1/2 lemon, juiced

Salt and freshly ground black pepper


  1. Let the beef sit at room temperature for about 1 hour.
  2. Preheat the oven to 400 degrees F.
  3. Set a large heavy skillet over high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting pan. Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part. Let the roast rest before carving.
  4. Carve and serve with Horseradish Cream.

Horseradish Cream

  1. Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper.
  2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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