Tender, juicy Horseradish Crusted Prime Rib Roast is easier to make than you think and the perfect centerpiece for your holiday dinner.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dinner
Cuisine: American
Keyword: beef, beef roast, prime rib, rib roast
Servings: 6
Calories: 694kcal
Author: Kellie
Cost: $40
Equipment
roasting pan
Ingredients
3poundrib prime rib roast
1tablespoonsdijon mustardI use Maille
1cupmayonnaise
1/4cuphorseradish
2tablespoonsWorcestershire sauce 1 tablespoon kosher salt
1tablespoonfreshly ground pepper
1cupsour cream
1/4cupprepared horseradish
1 1/2tablespoonsdijon mustard
1teaspoonchampagne vinegar
1teaspoonworcestershire sauce
1/2tablespoonfresh chopped chives
salt and pepper to taste
Instructions
In a small bowl, combine the dijon, mayonnaise, horseradish, Worcestershire sauce, salt, pepper in a bowl.
Place the rib roast in a large roasting pan, bone side down, and spread the sauce rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.
Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
Move the meat to a cutting board for carving and serve with the sauce.
Notes
Roast can be prepped up to 2 days in advance and stored in the refrigerator for until ready to roast.