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    TaraTeaspoon » Recipes » Beef

    Prime Rib with Creamed Horseradish

    Published: Dec 9, 2014 · Updated: Oct 6, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
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    Here's how to make Prime Rib with simple steps. Beautiful and crowd-pleasing, this recipe has a flavorful rub and simple cooking method.


    I call this The Big Easy!

    Prime rib has become our family favorite for “The Big Holiday Meal.” To be honest, it’s easy, and everyone loves...I mean loves it.

    Prime Rib sliced

    What's not to like, juicy beef roast with a garlic rub and spicy horseradish sauce. Plus it's delicious alongside all the holiday dinner sides!

    Jump to:
    • Simple Prime Rib Recipe:
    • How to make prime rib with creamy horseradish:
    • 📖 Recipe
    • 💬 Comments

    Simple Prime Rib Recipe:

    I say, simple. Prime rib seems intimidating, right? Nah! It takes less than 20 minutes of hands-on time, and really all you need to make it a success is a meat thermometer (don’t overcook that baby!).

    In the recipe below I have the butcher cut the meat from the bones – but don’t throw them out! I tie them back on the roast to cook.

    The juices and drippings from the bones and those bits of meat are some of the most important parts of the recipe. The seasonings are simple, just a garlicky, salty rub. You’ll like it!

    You can make a special prime rib dinner for your family. It's just a few steps to success.

    Cook the roast to rare or medium-rare. A cut of this size has carry-over cooking, which means the temperature rises 5 to 10 degrees after it comes out of the oven.

    There will be plenty of well-done pieces (the caramelized ends) and you want the tender juicy center for the rest of us!

    By the way: The recipe below might look long, but it’s still simple. I’ve told you every move to make, a little wordy yes, but there is no way you can fail!

    Prime Rib with Creamed Horseradish

    How to make prime rib with creamy horseradish:

    • Let the roast stand at room temperature for 1 hour. Cooking a roast that size right from the fridge changes the cooking time, and you're likely to burn the outside before the inside is the right temperature. 
    • Sprinkle the roast with salt. That's the most important seasoning so add it first. 
    • Combine the mustard and minced garlic to make a rub. Spread it over the entire roast and then season the roast with pepper. I used pink peppercorns that I crushed, just to make it pretty.
    • Roast at 450ºF for the first 20 minutes and then reduce the temperature to 325ºF to finish it at a slower pace. This insures even cooking throughout.
    • Make sure to reserve the pan juices to make an au jus sauce. Enjoy!

    In place of the cognac, feel free to use more beef broth if you’d like. And to save time, have the butcher cut the bones from the roast and tie them back on. 

    📖 Recipe

    Slices of prime rib with creamed horseradish

    Prime Rib with Creamed Horseradish

    Tara Teaspoon
    The best prime rib recipe with classic flavors. A gorgeous roast for a holiday dinner.
    5 from 4 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Total Time 3 hours hrs 35 minutes mins
    Course Dinner, Main Course
    Servings 8 to 10 servings

    Ingredients
      

    • 1 9- lb beef rib roast (about 4 ribs, meat cut from bone, meat and bone tied together with kitchen twine)
    • 2½ teaspoon kosher salt
    • 2 tablespoon Dijon mustard
    • 1 tablespoon minced garlic
    • ⅓ cup heavy cream
    • ⅓ cup prepared horseradish
    • ¼ cup cognac
    • 1 can (14 oz low sodium beef broth)
    • 2 teaspoon whole pink peppercorns (coarsely crushed, plus more for garnish)

    Instructions
     

    • Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hr.
    • Heat oven to 450ºF and place rack in center. Sprinkle roast with 2 teaspoon salt. Combine mustard and garlic; evenly spread over top of roast and season with black pepper.
    • Roast 20 min, then reduce temperature to 325ºF. Roast until an instant read thermometer inserted in center by 2 inches (without touching bone) registers 125ºF to 130ºF for medium-rare (loosely tenting with foil if top browns too quickly), about 2½ hr. Transfer to a cutting board, tent with foil and let stand 15 min before carving (Internal temperature will rise 5 to 10 degrees.) Reserve pan and juices.
    • Meanwhile, for Creamed Horseradish, whisk cream until thickened but not yet holding soft peaks, 1 to 2 min. Gently fold in horseradish and remaining ½ teaspoon salt; season with black pepper. Transfer to a serving bowl; chill 30 min or up to 1 hr.
    • For pan sauce, pour pan juices into a fat separator; drain off fat. Add cognac and ½ cup broth to a roasting pan. Bring to a simmer over medium-high heat, scraping up any browned bits with a spoon. Simmer until liquid has almost evaporated, about 8 min. Add remaining broth, the pan juices and peppercorns; simmer 2 min more. Transfer to a gravy boat.
    • Cut twine from roast, remove bone and transfer meat to a cutting board; garnish with peppercorns, if desired. Serve sauce and Creamed Horseradish on the side.

    Nutrition

    Calories: 1755kcalCarbohydrates: 3gProtein: 78gFat: 155gSaturated Fat: 65gCholesterol: 357mgSodium: 1068mgPotassium: 1304mgFiber: 1gSugar: 1gVitamin A: 146IUVitamin C: 3mgCalcium: 64mgIron: 8mg
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    Prime Rib recipe with Horseradish
    Prime Rib with Creamy Horseradish for holiday dinner

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe & Food Styling by Tara Teaspoon. Originally published in LHJ 12/07. Photography Quentin Bacon. Prop Styling Pamela Duncan Silver

    Prime rib roast sliced
    Prime rib roast slicing with details

    Comments

      5 from 4 votes

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    1. Susan says

      January 08, 2019 at 2:13 pm

      LOVE!! This recipe is the best and so EASY!! I made it this year for our Christmas dinner. It came out perfect and it couldn't have been any simpler to prep and make. Everyone raved about it!! This is our new holiday tradition. Delicious, Impressive and Easy!! What more could you ask for?!!

      Reply
      • Tara says

        February 11, 2019 at 11:26 am

        Thanks Susan! I'm so glad you loved it! It's our family go-to as well! We'll be holiday meal twinsies!

        Reply
    2. Mary Bench says

      May 06, 2019 at 12:31 pm

      This sauce is dreamy!

      Reply
    3. Marie says

      July 23, 2020 at 6:46 pm

      I'm not going to lie, I was a little intimidated to try roasting such a big piece of meat, but with your step by step instructions, this really was a no fail attempt at prime rib! The meat was tender, juicy, and full of flavor! Plus, the horseradish sauce? I die! Everyone loved it and I came across as a pro, which makes it even better!

      Reply
      • Tara says

        July 23, 2020 at 9:41 pm

        I'm so happy you liked it! It's true, not terribly difficult once you do the steps! Yay!

        Reply
    4. Theresa says

      December 17, 2024 at 1:48 pm

      Tara. Hello I love your recipes!
      I'm about to take a leap and make a prime rib this year. I'm a virgin so I mistakenly bought a boneless prime rib. Does that change anything as far as the receipt? I Appreciate you! Theresa.

      Reply
      • Tara T. says

        December 18, 2024 at 9:15 am

        Hi! That will be delicious. I haven’t timed mine with a boneless roast. But you’ll want to start it at a higher temperature than me. It won’t take as long to cook so a high start and then a slow roast will be great. You’ll also want a rack in your roasting pan.
        Check out this other article for some tips, and then I still suggest using my peppercorn rub as it’s delicious. https://www.ourlifetastesgood.com/2018/12/boneless-prime-rib-roast.html?m=1

        T a r a

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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