Roast Prime Rib of Beef w/ Horseradish Crust

Rose Mary Mogan


This recipe comes from Tyler Florence of Food Network, and I have been making it for quite a few years now, I did make a few minor tweaks here & THERE, BUT IT IS THE BEST PRIME RIB RECIPE ever, so I do not look for any other version. My family loves this recipe, the Garlic & Horseradish just permeates the house while it is roasting. It is just AWESOME. I only make this if I can get the meat on sale. Even on sale it cost over 40.00 but it was worth it. Tyler Florence is an awesome Chef, so I am sure you will love this recipe. It is perfect every time, and I have made it a lot over the years.

pinch tips: How to Tie a Roast



6-8 servings depending on appetites


15 Min


1 Hr 55 Min




bone in prime rib roast, 3 ribs about 6 pounds
5 clove
garlic, ( i use 8-10)
1/4 c
fresh horseradish( refrigerated section)
1 tsp
dried rosemary
2 tsp
dried thyme
1/3 c
kosher salt
1/4 c
coarsely grated black pepper
1/2 c
extra virgin olive oil, or canola oil

Directions Step-By-Step

Remove Roast from fridge and allow it to come to room temperature, at least an hour or so.
Preheat the oven to 350 degrees F.
Place the rib in a large roasting pan bone side down, allowing the bone to act as a natural roasting rack.
Add the cloves of garlic, horseradish, rosemary, thyme leaves, salt,& black pepper in a food processor, then lock in place, and slowly drizzle oil into shoot while motor is running, let come to a smooth paste Then add to roast, basting all sides top and bottom, marinate generously. Place roast in preheated 350 degree F. oven and allow to roast until an instant read thermometer reaches 125 degrees F. for (rare). 1 1/2to 2 hours. For medium rare 140 degrees F. and 170 degrees for well done.
PLEASE NOTE: It is best to cook to medium rare stage, & then nuke it in the microwave if it is not cooked well enough. This cut of meat tends to get TOUGH IF OVER COOKED.
Remove roast from oven to a carving board and let it rest at least 20 minutes for juices to redistribute before carving. Because of the amount of salt in this recipe, I do not use the pan drippings to make a gravy, instead I make the Marchand de Vin Sauce, to serve with the beef. The recipe is posted here.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American