Roast Prime Rib of Beef With Horseradish Crust

READY IN: 1hr 45mins
Recipe by BethR

Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year.

Top Review by arroz241_11561377

I've made this recipe for a couple of Christmases past and never reviewed it. It's delicious and the crust doesn't take away or compromise the flavor of the beef at all. For a perfectly cooked roast, a meat thermometer, with a probe is a must. We like ours rare, so I set the internal temp to read 120 degrees, because the roast needs to rest upon removal from the oven, for at least 15-20 minutes (depends on the weight),the internal temperature will rise another 10 degrees with 'carry over' cooking time. There is always enough medium- well cooked meat on the periferal of the roast to please those who don't like it rare. I've never been disappointed.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
  3. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
  4. Massage the paste generously over the entire roast.
  5. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
  6. Remove the beef to a carving board and let it rest for 20 minutes before carving.
  7. Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  8. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.
  9. Reduce the wine by half.
  10. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

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