Serves 12
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.
