This prime rib roast is coated with a perfectly seasoned horseradish roasted garlic crust for a fantastically delicious holiday dinner! It's a seriously tasty roast that is easy to make, and turns out beautifully every time! Whip this up for a go-to show-stopping centerpiece for your Christmas dinner!
Best Prime Rib Roast Recipe
The prime rib roast is a mainstay of our Christmas dinners. It's also a wonderful treat throughout the year and this flavor combination of a roasted bulb of garlic with horseradish and a dash of Worcestershire sauce and some lemon juice is just simply one of the best!
This Horseradish Roasted Garlic Crusted Prime Rib Roast is oven-roasted to perfection using our tried and true cooking method with a quick 15-minute sear and roasting time (about 12-15 minutes per pound), then some resting time (half the cooking time). This will yield a beautifully medium rare prime rib roast every time! The resting time also gives those of us (like me), that don't have double ovens, plenty of time to finish off side dishes as needed.
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Whether you're a pro at hosting Christmas dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Christmas a help! Don't forget to safely thaw your holiday prime rib early, too!
🥘 Prime Rib Roast Ingredients
You can find prime rib at any standard grocery store's butcher counter. Take a look at my post on how to select prime rib roast for tips and tricks to help you select the tastiest roast possible!
- Garlic - 1 bulb of roasted garlic cloves.
- Horseradish - 2 tablespoons of horseradish. You can adjust this amount to be more or less depending on your tastes.
- Worcestershire Sauce - 1 teaspoon of Worcestershire sauce.
- Lemon Juice - 1 teaspoon of lemon juice.
- Prime Rib Roast - A 5-6 pound prime rib roast. For this recipe, I used a boneless roast, but you can use a standing roast and simply adjust the cook time.
- Salt & Pepper - Coarse ground salt and pepper to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Cook A Prime Rib Roast
This hands-off recipe is incredibly simple, just remember to reduce the temperature after 15 minutes! Grab your roasting rack, a small bowl, and a meat thermometer to begin.
The number of servings may vary based on the weight of your roast. In general, factor in about 1 pound per person for a boneless prime rib roast.
Prepare The Coating
- Warm. If time allows, set your 5-6 pound prime rib roast to warm to room temperature for faster and more even cooking.
- Preheat. Preheat your oven to 450 ºF (230 ºC) and move oven racks if necessary, to position your roast in the center of the oven.
- Make the coating. In a small bowl, combine 1 bulb of roasted garlic, 2 tablespoons of horseradish, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of lemon juice until blended. Rinse and pat dry your rib roast, then coat your entire prime rib roast with the horseradish roasted garlic sauce, then set into a shallow roasting pan or dish, preferably on a rack (or the cutaway rib roast bones) with the fat layer facing upward.
Cook The Prime Rib
- Sear. Sear the roast for the first 15 minutes of cooking at 450ºF (230ºC), then reduce the temperature to 325ºF (160ºC) and continue to cook your roast for an additional 45 minutes.
- Rest. When the internal temperature (inserted into the thickest middle portion of the roast) reaches 120 ºF (49 ºC), remove the roast from the oven and transfer it to a cutting board. Then cover loosely with aluminum foil, forming a ‘tent’ over the roast while allowing your prime rib to rest for 20-30 minutes before serving. The internal temperature should be 130 ºF (54 ºC) when the roast has rested, before serving.
Make sure you keep the juices for pairing your roast with some red wine au jus! Slice and serve your perfectly roasted prime rib with my Creamy Horseradish Sauce for dipping (or check out some ideas for what to serve with prime rib). Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Remember that cooking times will vary depending on your oven temperatures and the size of your prime rib portion, rely on your meat thermometer for removing the roast at an internal temperature of 120ºF (49ºC) and 130ºF (54ºC) when done resting.
- If you need more information for when your prime rib is done, check out my post on prime rib internal temperatures!
- Cooking times are approximately 12-15 minutes per pound after the initial 15-minute sear of your roast. If you are using a larger roast, follow the instructions above, but extend the cooking time after reducing the oven temperature (ie. I would temp an 8-pound roast at about 1 hour 15 minutes, and a larger 12-pound roast at about 2 hours 20 minutes).
- Save your pan juices from the horseradish roasted garlic-crusted prime rib roast and separate the fat for use in my Traditional Yorkshire Puddings!
🥡 Storing & Reheating
Keep any leftovers in an airtight container in the refrigerator for 5-7 days.
Additionally, you can keep it in the freezer for up to 6 months by wrapping the meat in freezer paper and then plastic wrap before storing it in an airtight container.
For an in-depth guide, take a look at my post about how long leftover prime rib lasts!
Reheating Prime Rib Roast
Place your leftovers into a baking dish and add up to ¼ cup of beef broth (depending on the amount of meat you are reheating). Tightly cover the dish with aluminum foil and then bake it in the oven at 300°F (150°C) until heated to your liking.
Of course, you can always enjoy some prime rib leftover recipes!
❓ Recipe FAQs
Basically, a standing rib roast is the prime rib portion still on the bone. There are fatty pockets close to the bone, so your standing rib roasts will have a fattier content and better marbling which leads to a better flavor. If you can get your hands on a standing rib roast, you can ask the butcher to cut away the bones which are a) a wonderful rack for your prime rib roast and b) bones for making a superb stock for your leftover prime rib soups.
Generally speaking, when cooking a boneless prime rib roast, you should count on one pound of boneless rib roast per serving. One pound per hungry adult (because we all wait to eat until dinner when the prime rib is being served, right?!). Personally, I have found that a half-pound portion works quite well and still leaves plenty of leftover rib roast to use in my fabulous leftover recipes!
For bone-in-standing rib roasts, I prepare one pound of beef for every 2-3 people. So, a one bone rib roast will serve 2 or 3, a 2 bone rib roast will serve 4-6, and so on.
After you sear your roast for 15 minutes and then reduce the temperature, you should plan on 12-15 minutes of cook time per pound. Of course, using a meat thermometer is the best and most accurate way to determine when your roast is done cooking.
🥩 Leftover Prime Rib Recipes
- Leftover Prime Rib Beef Stroganoff - This rich and creamy pasta dish is a perfect meal for any night of the week!
- Leftover Prime Rib Hash - If you want a delicious and impressive breakfast option, this potato hash is for you!
- Leftover Prime Rib Beef Barley Soup with Mushrooms - Perfect for the chilly weather, this hearty soup can even use leftover prime rib bones for extra flavor!
- Leftover Prime Rib Tacos - Enjoy tacos no matter what day of the week it is with this quick and easy recipe!
- Leftover Prime Rib Dip Sandwich - Making a prime rib dip sandwich is a quick and classic way to enjoy some leftovers!
- Leftover Prime Rib Philly Cheesesteak Sandwich - Combine your prime rib with some peppers, onions, and cheese for this tasty cheesesteak!
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📖 Recipe Card
Horseradish Roasted Garlic Crusted Prime Rib Roast
Ingredients
- 1 bulb roasted garlic cloves ((see recipe) softened garlic squeezed from cloves)
- 2 tablespoon horseradish (more or less to taste)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 5-6 lb prime rib roast (we used a boneless roast)
- salt & pepper (coarse ground)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- If time allows, set your completely thawed prime rib roast to warm to room temperature (about 1 to two hours) for faster and more even cooking.
- Preheat your oven to 450 degrees F (232 degrees C) and move oven racks if necessary, to position your roast in the center of the oven.
- In a small bowl, combine roasted garlic, horseradish, Worcestershire sauce, and lemon juice until blended. Rinse and pat dry your rib roast, then coat your entire prime rib roast with the horseradish roasted garlic sauce, then set into a shallow roasting pan or dish, preferably on a rack (or the cut away rib roast bones) with the fat layer facing upward.
- Sear the roast for the first 15 minutes of cooking at 450 degrees F (232 degrees C), then reduce the temperature to 325 degrees F (162 degrees C) and continue to cook your roast for an additional 45 minutes.
- When the internal temperature (inserted into the thickest middle portion of the roast) reaches 120 degrees F (49 degrees C), remove the roast from the oven and transfer to a cutting board. Then cover loosely with aluminum foil, forming a ‘tent’ over the roast while allowing your prime rib to rest for 20-30 minutes before serving. The internal temperature should be 130 degrees F (54 degrees C) when the roast has rested, before serving.
Jenny says
I loved the "crust" on the prime rib. Super recipe!
Angela @ BakeItWithLove.com says
Thank you! I love that flavorful crust on a great prime rib roast too!!