By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
2181 cal · 255 min
Horseradish-and-Herb-Crusted Beef Rib Roast
Recipe GLPRe7b443b1e2a113
A showstopping prime rib featuring a bold, peppery horseradish crust combined with fresh herbs and garlic. The herb-butter mixture is rubbed over the beef before roasting, creating a flavorful bark while the meat cooks to tender perfection. Perfect for a special dinner serving 12 guests.
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Ingredients
2 sticks unsalted butter, softened
1 head of garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup plus 2 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh sage, chopped
16 pounds One 16-pound beef rib roast
Salt and freshly ground black pepper to taste
Directions
Remove the beef rib roast from the refrigerator 1 to 2 hours before roasting to allow it to come to room temperature. Pat the meat dry with paper towels.
In a medium bowl, combine the softened butter, chopped garlic, prepared horseradish, thyme, rosemary, and sage. Mix until fully blended into a uniform paste.
Season the beef roast generously on all sides with salt and freshly ground pepper.
Rub the horseradish-herb butter mixture evenly over the entire surface of the roast, working it into the meat and bones.
Place the roast on a rack in a roasting pan with the bone side down. Roast in a preheated 325°F oven for approximately 3.5 to 4 hours, or until the internal temperature reaches 145°F for medium-rare beef.
Remove the roast from the oven and let it rest for 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the roast and arrange on a serving platter. Drizzle with pan juices and serve immediately.
Comments
This is a show-stopper for a crowd, and the ingredients are straightforward: a good beef rib roast (Harris Teeter, Kroger, or Walmart will have it year-round) plus pantry staples and fresh herbs available everywhere in Charlotte. The stated 255 minutes is honest—that's four hours of roasting plus prep, which is realistic for a rib roast this size. At twelve servings, cost per serving depends almost entirely on the roast itself; expect $8–12 per person if you buy mid-range beef, less on sale. The real caveat is that this is not a weeknight dish and demands oven space and attention to timing, though it does not need constant babying. It reheats decently, making it a smart choice for a weekend gathering where you want restaurant-quality results with minimal fussiness on the day itself.
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