Horseradish-Crusted Prime Rib
This horseradish-crusted prime rib is the perfect centerpiece for your holiday table. With a flavorful herb and horseradish crust and a creamy horseradish sauce on the side, it’s an elegant and memorable dish ideal for Hanukkah or any festive gathering.
Equipment
- Sharp long knife
- Boning knife
- Cutting board
- Wire rack
- Cookie sheet
- Kitchen twine
- Scissors
- Mixing bowl
- Microplane
- Garlic press
- measuring cups
- Wireless meat thermometer
- Food-safe gloves
- Aluminum foil
Ingredients
- 1 whole bone-in prime rib 4-bone portion for this recipe; save the rest for later
- 3 ” fresh horseradish root grated
- ¼ cup jarred prepared horseradish
- 8 garlic cloves minced
- ½ cup olive oil
- ½ cup kosher salt
- ¼ cup fresh parsley chopped
- 4 sprigs fresh rosemary chopped
Instructions
- Prepare the Prime Rib:
- Cut the whole prime rib into portions. For this recipe, use a 4-bone roast. Save the remaining portion for a future meal.
- Using a boning knife, separate the bones from the meat. Set both aside.
- Make the Herb-Horseradish Crust:
- Grate fresh horseradish using a microplane.
- In a bowl, combine fresh horseradish, jarred horseradish, garlic, olive oil, kosher salt, parsley, and rosemary. Stir until evenly mixed.
- Season the Roast:
- Lay the detached bones on a cutting board and spread a small portion of the horseradish mixture on the cut side.
- Rest the roast atop the seasoned bones, then coat the entire roast with the remaining horseradish mixture, pressing it into the surface.
- Tie and Refrigerate:
- Secure the roast and bones together with kitchen twine.
- Place the tied roast on a wire rack set over a cookie sheet. Refrigerate uncovered for several hours, up to 12.
- Prepare the Horseradish Sauce with the following ingredients:For the Horseradish Sauce:½ cup sour cream½ cup mayonnaiseJuice of 1 lemon¼ cup jarred prepared horseradish1” fresh horseradish root, gratedSalt and pepper to taste
- In a medium bowl, mix sour cream, mayonnaise, lemon juice, jarred horseradish, and freshly grated horseradish.
- Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Cook the Prime Rib:
- Preheat your grill or oven to 325°F.
- Place the roast in the center of the oven or grill and cook until the internal temperature reaches 110°F.
- Increase the temperature to 375°F and continue cooking until the roast reaches 125°F for medium rare.
- Rest and Serve:
- Remove the roast from the oven and tent loosely with foil. Let it rest for 20-30 minutes.
- Snip the kitchen twine, remove the bones, and slice the roast into ½-inch portions.
- Serve with the prepared horseradish sauce.
Video
Notes
Refrigerating the seasoned roast uncovered allows the crust to develop a crispy texture during cooking.
For best results, use a wireless meat thermometer to monitor the internal temperature without opening the grill or oven.
Don't skip the resting period! This ensures juicy, tender slices of prime rib.
For best results, use a wireless meat thermometer to monitor the internal temperature without opening the grill or oven.
Don't skip the resting period! This ensures juicy, tender slices of prime rib.