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Perfect Bone-In Prime Rib Roast Recipe with Easy Horseradish Crust

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A flavorful bone-in prime rib roast with a light, tangy horseradish crust that locks in juices and delivers a tender, pink interior. Perfect for special occasions and easy to prepare.

Ingredients

Scale
  • 5 lbs bone-in prime rib roast (USDA Choice or Prime grade)
  • 1/4 cup prepared horseradish
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil (extra virgin preferred)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper

Instructions

  1. Preheat your oven to 450°F (232°C). Let the 5 lb bone-in prime rib sit at room temperature for about 30 minutes.
  2. In a mixing bowl, combine 1/4 cup prepared horseradish, 4 minced garlic cloves, 2 tbsp Dijon mustard, 2 tbsp olive oil, 2 tbsp finely chopped fresh rosemary, 1 tbsp thyme, 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir well until evenly mixed.
  3. Pat the prime rib dry with paper towels. Using a basting brush or your hands, spread the horseradish mixture all over the surface of the roast, pressing gently to adhere.
  4. Place the roast bone-side down on a rack in your roasting pan. Insert a meat thermometer probe into the thickest part of the meat, avoiding bone.
  5. Roast at 450°F (232°C) for 15 minutes to form the crust.
  6. Reduce oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, about 1.5 to 2 hours depending on oven and roast size.
  7. Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes to allow juices to redistribute.
  8. Slice against the grain and serve.

Notes

Let the roast sit at room temperature for 30 minutes before cooking to ensure even cooking. Use a meat thermometer to avoid overcooking. Tent loosely with foil during resting to keep the crust from drying out. For more medium or medium-well, cook to 135°F or 145°F internal temperature respectively, remembering the roast will continue to cook while resting. You can prepare the horseradish crust a day ahead and refrigerate it. Use fresh herbs for best flavor but dried herbs can be substituted at half quantity.

Nutrition

Keywords: prime rib, bone-in prime rib, horseradish crust, roast beef, holiday roast, easy prime rib, special occasion roast

Find it online: https://cooksyla.com/perfect-bone-in-prime-rib-roast-recipe-with-easy-horseradish-crust/