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Horseradish-Encrusted Roast Prime Rib of Beef

Inactive Prep Time: 1 hour Cook Time: 90 minutes

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  • 6 lbs. boneless beef rib roast
  • 1 cup prepared horseradish
  • 1 tsp. Dijon mustard
  • 1 large garlic clove, minced
  • 1 Tbs. kosher salt
  • 1/2 tsp. pepper


Allow beef to come to room temperature (approximately one hour) before roasting. Preheat oven to 425°F. Make five slits on the top of the roast, scoring only the fatty layer and not the beef underneath. Combine remaining ingredients in a small bowl. Pat a thin layer evenly over the top and sides of roast. Transfer beef to a pan fitted with a roasting rack and cook for 15 minutes. Reduce oven temperature to 350°F and continue cooking for 70 to 80 minutes more, or until thermometer inserted in the center reads 130°F (for medium rare). Transfer roast to a cutting board and allow it to rest for 20 minutes before carving. (Internal temperature will rise five to 10 degrees during resting.) Time Saver Have your grocery store butcher bone and truss (bind with string) your roast. Boneless roasts take less oven space, cook faster, and are easiest to cut than standing (or bone-in) roasts. Serving Size Generally, each pound of boneless roast requires 15 minutes to cook and yields two servings. Use this formula to adjust the recipe to your number of guests.

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