Horseradish Prime Rib
With a crunchy, flavorful crust and a perfectly-roasted center, this Horseradish Crusted Prime Rib Roast is a mouthwatering and memorable special occasion meal.
Prime or choice cut of beef standing rib roast Coarse salt Butter Ground black pepper Dijon mustard Prepared horseradish Grated fresh horseradish Anchovies Fresh thyme Garlic Fresh parsley
Prepare the meat: Cut crosshatch slits in the surface of the fat cap. Rub the course salt over the entire roast and let the roast sit in the refrigerator for at least 24 hours (or up to four days!).
Make the horseradish mixture: Combine the ingredients in a bowl and mash them together.
Coat the meat: Slather the mixture over the top and sides of the roast and plate it on a sheet pan. Insert a meat probe thermometer into the roast.
Roast the prime rib: Transfer to the oven and cook it until the meat thermometer reaches your desired doneness. When it reaches that temp, remove it from the oven and let it rest on the pan, tented with foil.
Sear the crust: Set the oven to “broil.” Set the roast under the broiler, turning from side to side as the crust crisps up and turns a deep brown. Remove from the oven and carve/serve immediately.
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Crown Pork Roast
Garlic-Herb Roasted Turkey Breast