Prime Rib with Horseradish & Garlic Crust

This garlicky roast cooks for around 3 hours, meaning you'll get delicious flavor and great smells in your home.
Publish date:
Prime Rib with Horseradish & Garlic Crust

Recipe by Janet Taylor McCracken

Start to Finish: 4 hours

Servings: 8


  • 1/4 cup grated peeled fresh horseradish or prepared horseradish
  • 1/4 cup olive oil
  • 6 cloves garlic, chopped
  • 2 tbsp. chopped fresh rosemary leaves
  • 2 tbsp. Dijon mustard
  • 1 rib roast (10 to 11 lb.), at room temperature for 1 to 2 hours


1. Preheat the oven to 350°. In a food processor, puree the first 5 ingredients. Place the roast, rib-side down, in a large roasting pan. Score the fat in a 1-inch crosshatch pattern. Season liberally with salt and pepper. Smear the horseradish on the roast. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 120° for medium-rare, 2 1/2 to 3 hours.

2. Let the roast rest in the pan for 20 to 30 minutes. Transfer to a platter. Spoon the fat off the drippings in the pan. Place the pan over 2 burners on the stovetop. Stir the drippings over high heat until warmed, then pour into a pitcher. Carve the roast. Serve with the drippings.

Get the full 8-person holiday dinner menu