Beef Rib Roast With Creamy Horseradish Sauce Good Housekeeping Image
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09/27/2015
I loved this recipe, very similar to mine. I dry age my beef for a week prior to the dinner. I let my roast sit out @ room temp for 2 1/2 to 4 hours before cooking. I like a higher heat, I preheat the oven to 500 degrees. Put the room temperature roast in the preheated oven (@500 degrees) and roast 15 minutes for EACH rib. Six rib roast = 1.5 hours @ 500 degrees. When cooking time is finished, turn off the oven. "Do not open the door at any time". Allow the roast to remain in the oven until oven is lukewarm, (about two hours). The roast will still have a crunchy brown crust and will be cooked to a perfect medium rare.
12/17/2015
I did like another reviewer... I let my roast sit out @ room temp for 2-1/2 to 4 hours before cooking. I PREHEAT the OVEN to 500*F. Put the room temperature roast in the preheated oven (@500*F) & roast 15 minutes for EACH rib. Six rib roast = 1.5 hours @ 500 degrees. When cooking time is finished, turn off the oven. DO NOT OPEN THE OVEN DOOR! Allow the roast to remain in the oven until oven is lukewarm, (@2 hours). The roast will still have a crunchy brown crust & will be cooked to a perfect medium rare.
12/26/2011
The best prime rib I ever made. This recipe was easy to follow and the prime rib was outstanding. I will make this my go to way of making prime rib. Give it a try!
11/28/2013
I tried this recipe with a 9 pound bone in rib roast and wow it was amazing..... The cook time was a little off because at 2 hours it was at 135 internal temp and really it should have been pulled out at about 120 so it would of ended up about 130 to 135. Very tasty.
12/28/2016
This Prime Rib was ''FANTASTIC''....Served this on Christmas Eve.. I had a 4# Roast, rubbed the ''crust'' on well.... Cooked it at 450 degrees for 30 min., then 325 degrees for another 90 min., let it sit for 45 min before slicing... it was ''Med-Rare'' and my dinner guests loved it...This is a ''KEEPER''... Will use it from now on!!
12/25/2014
I made this today and thought to myself...kind of crazy for me to try a new recipe on Christmas day.....but took a shot at it. I bought a 5.30 pound prime rib roast at Costco. $16.89 a pound....worth every penny. It was literally a "Prime" beef -- top shelf for Costco standard. Recipe is very easy to follow. I didnt have any garlic powder and just added a little minced garlic in its place. Everyone loved dinner. It was as good as any 5 star restaurant. Amazing taste! I couldn't be happier.
05/05/2012
Never having turkey again after this roast. The flavourings had me thinking about the best smoked meat. Meat melted in your mouth.
12/19/2011
Wonderful for special occasions or anytime!
12/26/2015
I made this for Christmas dinner and it was a huge hit. I cooked a 14 lb prime rib and baked it 3 hours. I turned it down to 325 instead of 350 degrees after the initial 30 minutes at 450 degrees. My family loved it!
12/16/2012
Oh, my goodness! I used this recipe for Thanksgiving instead if a turkey. Best decision I ever made! It was so amazingly delicious, I couldn't believe I actually cooked it. This is a fabulous recipe and I will definitely use it again.
11/29/2016
Perfect recipe!! I decided to do a Prime Rib Roast for Thanksgiving this year. I have tried a few different recipes over the years for smaller roasts. This year we needed a 16 pound roast (7 Rib) so I decide to find a new recipe. I tripled the ingrediant count from this recipe and it turned out perfect. The one thing I did learn from cooking a large roast was the fact the I waited until the internal temp was 130' and the center cut was all that came out medium rare. Next time, I'll remove the roast when the internal temp reaches 120'.
12/24/2013
I made this recipe last year and FINALLY felt like I had conquered the Prime Rib! It was easy and delicious! I'm making it again tomorrow, my husband considers himself a "prime rib conniseur" and he raves about it.
12/21/2016
I have never made a rib roast before so I wanted to try it out before Christmas so made a small one with two ribs in it. I followed the recipe exactly as stated and it was not just great but AMAZING. It's so easy and I cut the ribs off the meat on my own after it rested a half hour. That was easy to do also you can look on u tube to see how to cut the ribs out. If you don't want to do that just ask the butcher to trim and tie it for you this way you don't need to worry. This will be my go to recipe for Christmas or when I'm having company. Try it you'll be pleased.
01/12/2013
The most amazing way to season a rib roast! I will never season it any other way!
01/04/2015
Followed this recipe as much as I could, given my lack of ingredients. It was a hit and will become a new tradition. I used a 4 pnd loin which is all they had left at the butchers Christmas Eve, but still kept the same spice ratio. I also couldn't find any fresh thyme given my last minute shopping so I researched and found Rosemary to be pretty close and woks best with pork to achieve the same thyme flavor. After the initial high temp roast, I inserted an electric thermometer and checked periodically until it reached our desired temp and followed with aluminum tent. The family loved its tenderness. Thank you for sharing.
12/25/2017
This was my first Rib Roast; and like some other reviews I was really skeptical of the receipe. I followed the directions to a T EXCEPT I cooked mine for 90 minutes initially because we like ours done NO Pink; I then left it in the UNOPENED Oven for 3 hours; then I removed it and cooked my Mac n cheese and cornbread dressing. I put the Rib Roast back n the oven for 1hour to finish the cooking priocess; and I will tell you there was NOT any Roast left. This was the best receipe and I will be making again. My Roast was 4.60lbs and I did rub it down with olive oil before seasoning with McComick steak season pepper and I also rubbed on some minced garlic. . I did leave the roast out on the counter for 2 hours before I cooked it.
12/26/2017
This was my first time to make this roast. I had high hopes, as I love all the ingredients involved. I prepared and cooked it EXACTLY as written/shown. (Nothing frustrates me more than a review that is 50% edited from another recipe.) That said, prepared as described, flavor is 6/10 finished product is 5/10. Previous reviewers who mentioned cooking it at 500 for first 30 mins, then 325 for remaining minutes are exactly correct. I went by the directions and pulled out my roast when thermometer read 55*C (rare, according to recipe.) The roast was medium-medium well. There is a chance my thermometer is wrong, but not my reading of it. Might use the rub part again, never the roasting instructions. Good meat gone...meh.
11/25/2016
Yup. I bought the French's horseradish mustard and added big sprigs of fresh rosemary to mine. As you can see by the picture it turned out perfectly.
12/26/2016
This is a perfect recipe -- the prime rib was perfectly done;very flavorful; and interesting that I left it in fridge for over 24 hours uncovered. What a great idea!! Make sure you allow roast to come to room temp - this is an important step in the timing of roasting. Half hour at 450 and then I roasted for 45minutes at 350 and then 15 minutes longer to get thermometer meat temp to 130. Tented for 20 minutes- voila- PERFECT!! Medium rare delectable beef! Would have like to have had an idea of timing - but all went well. Used minced fresh garlic(1tsp) mixed with spice rub - YUM! Thank you, thank you - this is a REAL Keeper!!
12/28/2017
This is the first time for fixing prime rib at Christmas and it was so delicious (better than any restaurant) and was enjoyed by the family of 10.I baked this 10# prime rib about 2 hours that was about 15 minutes longer only because we prefer medium well. I did not make any additional changes and will definitely make it again. Thank you for sharing your recipes. Sue, Belpre OH
12/25/2012
This is my yearly Christmas dinner recipe and it is fabulous. So easy to prepare!
12/25/2015
This was the best roast beef I have ever made! Will use this recipe again next Christmas!! Cooked it at 20 minutes per pound from start to finish.
12/31/2016
This is the best recipe for prime rib. All the other recipes are going to the trash file. Excellent with the mustard and horseradish rub. He aged ours for 3 days in the fridge with cheesecloth. Thanks for sharing!
12/30/2017
This is my now go to prime rib. The crust is amazing. The roast perfect on the onside. I used a roast almost 6 pounds. Followed exactly. Love this recipe!
12/27/2015
This is the best prime rib I have ever had. I followed the recipe to a T. The best part is the rib roast came from Walmart at $6.97 a pound. Just perfect. I'll never go out to eat it again.
12/27/2014
I made this for Christmas dinner & it was SUPERB! Great recipe! I think this will be a New Christmas tradition! Thanks for the recipe!
12/29/2017
The roast turned out great! I tweaked it a little by rubbing it with Olive Oil and covering it with a rustic herb mixture. That made a great crust. The hit was the gravy! Very rich, tasty gravy. Then, I used the left over gravy as a base for beef barley stew. I threw in the left over roast and veggies.
12/02/2016
I had never made on e of these before it turned out great ! I will be making this again ! Family favorite!
12/27/2017
I made two one plain and the other with the horseradish Dijon crusting. That one flew off the plate! My 18 year old grand son said "grandpa this one hit the mark!" Nuff said.
12/28/2016
Very easy to make and the flavor was fantastic!!!
12/27/2017
Followed instructions exactly and had great results. My husband said it's the best prime rib he's ever had.
12/07/2015
Flavors came out really well on this; I will definitely make again and use a larger roast. This was even more popular than the turkey on thanksgiving!
12/18/2017
We have made this for the last 4 years and it always comes out perfectly. Follow recipe just as it's written you cannot go wrong
12/26/2017
Turned out perfect. Made according to the recipe except for decreasing garlic powder to 1 tsp. After lowering the oven temperature, it took approx. 2 hours for a 7 lb. roast. Highly recommended.
12/24/2018
This is the third year I will be making this. It makes. Wonderful crust on the roast that really seals in the juices.
03/28/2016
I made this for an Easter dinner for a change-up from our regular Ham dinner I thought this turned out Excellent !!!! However I did change up seasonings adding rosemary, salt,pepper , thyme and garlic I did not use mustard or horseradish that i left as optional spread on table for individual taste preference. Everyone raved about it I will be making this again and again
12/29/2017
I cooked this recipe on Christmas Day 2017 and my family loved it.
12/24/2018
My roast was 12 pounds, I doubled everything and was delicious!
12/26/2017
Recipe is awesome. Only change I made was rather than use garlic powder I placed fresh garlic pieces inside the fat. The au jus was delicious.
12/26/2017
Outstanding! This recipe will replace our previous method of a dry-rub and garlic cloves. We used the ratio of 1 day/pound to dry-age the beef. We loved the horseradish/mustard mixture on the outside, along with the blend of spices. The horseradish (hot variety) was definitely not overpowering. We followed the recipe to the end of step 1, then my husband indirect grilled the roast over charcoal with a drip pan underneath the roast. We've done this grilling method many times, and it always comes out perfect. We base grilling time on 20 minutes/pound of roast. We remove from the grill when internal temperature reaches 120 degrees, then tent with foil and let stand 15 minutes. Since there was just the 2 of us this time, we had a 1-rib roast. They won't stay upright their own, so I used the tallest loop of our beer can chicken stand to hold the roast upright. It worked great! I think a rib rack would also work good, but ours wasn't accessible. Thanks for this delicious recipe.
12/26/2017
Nice flavor. I rubbed minced garlic on the outside and let it sit in the refrigerator for 2 hours before proceeding on to the butter rub.
01/01/2018
This is a fantastic recipe for prime rib. Loved the au jus!! Made it without horseradish, because I didn't have any, but was awesome without it. Was very easy to make.
12/28/2014
Made with a 7 rib -17 lb roast for Christmas to serve 16 ppl (there was also a spiral ham and sides) I tripled mustard and horseradish, kept thyme to single as specified in this recipe and doubled all other ingredients. Oven Seared at 425 for 25 minutes. Then low and slow for about 3.5 hours to achieve an internal temp of 120 (rose to 130 after 25 minutes resting). I was concerned when it started cooking - my whole house smelled like Thyme -this eventually subsided and the meat was very nicely flavored. (i.e. not too much Thyme) I did place lots of carrots, celery and onions in the bottom of the pan and covered the vegetables in beef stock (but did not have the meat submerged in it) and this made for lots of tasty au jus which I did not thicken with cornstarch -just served with the meat. I did not attempt the "home dry age" as this process can be very particular and I do not consider my home fridge the right equipment for this process after working for a butcher and seeing this process and the controls applied there.
01/02/2018
It was delicious, every one loved it
12/26/2017
Hardly anyone in the family likes horseradish or spice mustard. They loved the taste and a 10lb roast was all gone. Thanks
12/25/2018
This was my first attempt making Prime Rib. I also must confess I never had Prime Rib in my life. However, Christmas 2018 was a special one and I wanted to offer my guests a main course that was not the traditional ham. This was OUTSTANDING! Not knowing what I was doing, I purchased a prime rib with bone. This ended up increasing the overall cooking time by a hour. I made the crust and placed it in the oven at 11:30am. By 2:30pm the roast was complete. I let it sit 30 mins. By 3:00pm, we were ready to eat. My guests had nothing but good things to say about the tenderness of the roast and the crust. They were extremely surprised when I showed them this simple recipe. They were under the impression, (similar to what I was until I found this recipe) you needed to cook the roast at a high temperature (500 degrees) then let it cool down for hours without opening the oven door. Now, I am not discrediting those recipes that instruct this method. I am sure there are reasons for this , but in a land of wannabe foodies this recipe was perfection! It made our Christmas 2018 so memorable.
01/01/2018
Perfect rib cant wait to make it again
12/26/2017
Absolutely delicious !!! We did follow the recipe other than adding a few more veggies on the bottom and a bit of water in the pan during cooking. We willl definately use this recipe again !! Thank You
01/02/2018
A winner. Can't wait to do it again and will leave in the oven as suggested by one of your reviewers.....
07/10/2016
The best. The only way to cook a prime rib. xo
12/28/2017
Outstanding. This will be an annual dinner. Really delicious.
12/26/2017
So, I only gave it 4 stars because I followed one of the reviewers suggestions about roasting it at 500 and then turning the oven off and letting it sit undisturbed for a remaining 2 hours. Ok, I like the 500 roasting suggestion. The outside of the meat was perfectly brown and crispy; however, in hindsight, I would follow the original directions and keep it slow and low for the indicated time. By turning the oven completely off, the meat did not cook to medium rare like it did for others. It was really red, much more than I had hoped. Just wanted to pass my experience with this cooking method. Outside of that, I love the spice rub and the horseradish/ mustard mix. Made for an awesome gravy!!! All in all, i suggest sticking to the original directions if this is your first attempt at this recipe.
12/27/2017
I think that this was absolutely the best meat dish that I have ever prepared. It was absolutely delicious and I would love to make it an annual Christmas tradition.
12/26/2017
This was delicious and I will definitely make it again!
12/29/2017
I'm sticking with this one!
12/30/2017
Great recipe! Will make it again!
12/25/2017
I made it exactly like the recipe called for. Very juicy and tasty. Will absolutely make again.
12/29/2017
It was excellent
12/29/2017
Was easy and very tasty. Next time I will reduce the time in the oven by 15 or 20 mins.
12/26/2017
This is the best recipe ever! Made this for Christmas and it was spectacular. Prepared just as directed, but didn't make an au jus. Had a 6.43 prime rib and meat was perfectly cooked to medium rare.
12/26/2017
Fantastic!! Wish I could give it ten stars. Add more carrots to the roasting pan. They awesome after cooking in the drippings.
12/25/2017
Amazing. No changes needed. Used baby carrots as a matter of preference.
12/25/2017
Recipe was excellent!!!
12/26/2017
Awesome!!!!
03/26/2015
This review is mostly just for the seasoning, which is really good. I accidentally left the oven at 450* for just over an hour. No matter; we just ate dinner an hour early! The roast was just barely overcooked after that mistake.
12/25/2016
I cooked an eight-pounder for Christmas 2016, and have to say this was amazing. The crust is delicious and the au jus is superb!! I've saved this one for a repeat!!!
12/29/2014
I've never made prime rib, much less made prime rib for our family of ten for Christmas :) So, I made this exactly as directed from the original recipe and I wouldn't have changed a thing, it was PERFECT! Rave reviews from all!!!
12/26/2017
I bought a 5.5 lb. rib eye roast (on the bone) from King Soopers stores at $4.47 lb. I had the butcher cut the roast from the rib and had him tie it back to the bones (3). It came out of the oven perfectly at 135 degrees. When I cut into it, it was medium rare. Yummm.
12/20/2016
have used different spices for a rub. the most important thing to keep is the temperature low after the first high temp time. I have even reduced to 250 but adjusted the time to be longer. watching the thermometer all the time and making sure it's pulled out at 135.
12/26/2016
This was the first time I've ever made prime rib. The recipe was fantastic. The prime came out beautifully, and the drippings made a delicious aujus sauce. I would definitely make this recipe again.
12/28/2014
This was awesome
12/30/2019
excellent if you get the boneless prime rib choose
12/25/2017
Amazing! A big hit for Christmas dinner
12/29/2015
I've prepared prime rib for the last five years, trying different recipes each time. My search for the BEST recipe has ended -- this is it.
12/22/2017
Perfect prime rib
03/24/2016
This was outstanding...However, I only used a little horse radish and Dijon mustard. I didn't use anywhere near what was called for out of personal preference, not because it is bad. I also took it easy on the salt and used salt free, granulated beef bouillon in place of the beef paste and it was delicious. I had company and no one even mentioned salt even when I offered it to them.
12/25/2017
Added mushroom and beef stock for the gravy. Great with Yorkshire
12/10/2017
I smoked mime with mesquite wood chips and it was delish. Best rib i have ever made
12/27/2016
I made it exactly as instructed but made a larger cut - about 8 lbs. it was amazing. I made a bit extra of the au jus. Normally I don't like to use prepared stock paste because I'd rather made it all from scratch, but didn't want to mess with anything from the way it was written. It was perfection.
06/04/2016
Dear Lord, this is the best prime rib recipe I've ever had!! I didn't make any changes and it was PERFECT!!! I will make this every time we want something extra special!
12/20/2014
Wonderful recipe, thanks for Sharing. We will definitely make this again!
02/14/2016
This was AMAZING. I made it for Christmas and now again for my anniversary. So simple and delicious. I made my own horseradish sauce to go with it. Keeper for sure. Thanks for the recipe!
12/24/2016
This was my first attempt at prime rib. It's was awesome! My husband said "you knocked it out of the park!" I'll definitely make this again.
11/12/2015
This is a mouth-watering recipe. I've even used the rub on pork and chicken.
12/31/2016
Awesome! Loved the crust on the meat. We added some fresh garlic to the meat rub and it was so good that we tried it also on a pork roll a few days later. It was even better on the roasted pork roll! We will be making this again soon!
12/26/2017
Delicious and easy.
10/09/2016
Have made this a number of times! Perfect as written.
12/24/2017
This is definitely a no-fail recipe. Next time I will omit the tarragon & reduce the salt to 1 tsp., otherwise, the easiest & most delicious prime rib I've ever made. I peeled the onion before putting it in the roasting pan. I also added the cooked veggies to a vegetable stirfry, they were too tasty to waste.
12/30/2019
For a 4 ribs size, I cooked it for one hour at 475 then I turned down to 400 until my temp was 150 , about another 45 min I think. Then I covered until the turkey was done. So tender and the crust was perfect. Everybody was talking about it.
06/30/2015
absolutley the bes prime rib i ever made or had!! i only made a 3lb one so i just took it out too room temp for and hr and i cooked it at the 450 for 30 min then i cooked it at 350 for about another half hr cqame out perfect! 145 degrees then let it rest the half hour i also used regular yellow mustard and added a splash extra horse raddish ty for the recipe!!
12/28/2015
This turned out perfect and was delish!!! We cooked it on the grill rotisserie-very carefully so not to burn or over cook. Turned out fabulous!!!
12/27/2016
Went well and results earned high praise. Clean-up afterward was a little daunting but a small price to pay for quite a tasty roast...
11/26/2017
Very good. Needs garlic
12/30/2016
I made this for Christmas Eve. It had the best flavor!! The best part to eat was the shell. The mix of seasonings was perfect. I did add a little water to the bottom of pan. The family was impressed. I'd make this again.
12/30/2018
Follow the times and temp, but I rub butter over the whole thing and lots of salt and pepper, I used Herbs de Provence. The 12.5ib roast came out at 140 internal after 24 minutes at 450 and 2 hours and change at 350. Christmas eve we ate half and the day after we sliced and reheat in broth and made the best sammies ever. Anything over 145 is garbage fit only for a dog you don't like. I will pan grill for those who can't do Mid- rare. But I will give you an evil eye while I am doing it. The son-in-law ran off with the bones saying something about his grill and being his.
01/05/2018
I have made this for 2 consecutive Christmases. I skip the celery and use more carrots which then turns into a yummy side dish.
04/20/2020
Awesome, thank you! I will make it again!
12/31/2019
We made this for Christmas 2019, everybody loved it - looks like it will become an annual Christmas Tradition! Followed the recipe as is and also invested in a quality meat thermometer - high recommend it!
03/25/2019
Delicious...Quick....Easy....
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Source: https://www.allrecipes.com/recipe/219587/christmas-prime-rib/
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