Prime Rib Roast W/ Horseradish Cream

READY IN: 2hrs 45mins




  • To select your roast:
  • Selecting the proper grade is essential; Look for a USDA choice grade rib roast or a brand name rib roast (such as "Certified Angus") in the supermarket meat case; or ask your butcher to specify the "small end" of the rib roast - the most tender part.
  • Preparation of Rib Roast:
  • Arrange oven rack in lower third of oven; Heat oven to 325 degrees F.
  • Trim beef rib roast of excess fat, leaving a thin layer.
  • Rub the roast with salt, pepper, and thyme.
  • Arrange roast, rib bones down, in a shallow roasting pan; (Do not add water or cover pan); insert an oven-safe meat thermometer in thickest part of the roast, not resting in fat or touching the bone (this will stay in the entire roasting time).
  • Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degress F.
  • Transfer roast to a carving board, and tent loosely with foil; let stand 15 minutes (temperature will continue to rise to reach 135 degrees F).
  • Zesty Horseradish Cream:
  • While roast is resting combine all ingredients in a small bowl and refrigerate until serving time.
  • To Carve Your Roast:
  • To begin, place the roast on it's larger side on a cutting board, the bones will be towards your stomach; You may need to trim the bottom side (the one that is now resting on the cutting board) to ensure that it lies flat on the cutting board.
  • To carve the first slice, insert a meat fork, tines facing downwards, below the top rib bone, in front of your stomach; make a horizontal cut from the opposite side towards your stomach/fork/bone (across the top).
  • Now cut along the rib bone, from the top (not the rib bone side), to release the meat from the bone.
  • Slide the knife back under the slice, steady it with the fork, and lift it onto your serving platter.
  • Repeat for each slice, and serve with a dollop of horseradish cream.