The holidays don’t get any better than when you serve up this perfectly seasoned horseradish roasted garlic crusted Prime Rib Roast! This seriously delicious roast is easy to make, and turns out beautifully every time for a go-to show-stopping centerpiece for your Christmas dinner!
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!!
Horseradish Roasted Garlic Crusted Prime Rib Roast is a flavorful combination for the most perfectly roasted Christmas prime rib dinner ever!
Prime Rib Roast Recipe
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) 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.
How Much Prime Rib To Cook Per Person?
Generally speaking, when cooking a boneless prime rib roast, you should count on one pound 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.
What is the Difference Between Prime Rib and a Standing Rib?
Basically a standing rib roast is the prime rib portion still on the bone. There are fatty pockets close into 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.
To Make Your Prime Rib Roast
- If time allows, set your prime rib roast to warm to room temperature for faster and more even cooking.
- Preheat your oven to 450 ºF (232 ºC) 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 cutaway rib roast bones) with the fat layer facing upward.
- Sear the roast for the first 15 minutes of cooking at 450 ºF (232 ºC), then reduce the temperature to 325 ºF (162 ºC) 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 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.
Save your pan juices from the Horseradish Roasted Garlic Crusted Prime Rib Roast, separate the fat for using in my Traditional Yorkshire Puddings, and keep the juices for making my fabulous Prime Rib Red Wine Au Jus! Slice and serve your perfectly roasted prime rib with my Creamy Horseradish Sauce for dipping.
You might also enjoy our Oven Roasted Prime Rib with Dry Rib Rub for your holiday meals or special occasion dinners.
Or do you need to know what to serve with prime rib?
If you need some great recipe ideas for any leftover prime rib roast, try our wildly popular recipes for Leftover Prime Rib Beef Stroganoff or the post-Christmas breakfast dish, Leftover Prime Rib Hash, the rich and hearty Leftover Prime Rib Beef Barley Soup with Mushrooms, and our easy to make Leftover Prime Rib Tacos, Leftover Prime Rib Dip Sandwich and Leftover Prime Rib Philly Cheesesteak Sandwich.
*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 120 ºF (49 ºC) and 130 ºF (54 ºC) when done resting.
Horseradish Roasted Garlic Crusted Prime Rib Roast
Ingredients
- 1 bulb roasted garlic cloves ((see recipe) softened garlic squeezed from cloves)
- 2 Tbsp horseradish (more or less to taste)
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 5-6 lb prime rib roast (we used a boneless roast)
- salt & pepper (coarse ground)
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.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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