Prime Rib Roast with Horseradish Crust
Slow-roasted bone-in prime rib with a horseradish-rosemary crust and red wine pan jus. Tips for temps, resting, carving, and reheating.
Featuring The Spice House English Prime Rib Rub
Cooking a large piece of meat to the perfect, tender juiciness starts with a long and slow roasting session. Taking the time to roast the meat slowly ensures a meltingly tender texture and mouth watering flavor. Scattering the bottom of the roasting pan with vegetables and whole heads of garlic will provide a delicious pan jus for serving.
Yield: Serves 8-10
- Roast low and slow at 250F until an internal temp of about 130F for a tender medium-rare result.
- Make a horseradish-rosemary paste, smear it on the roast, and let it sit at room temp or refrigerate overnight for deeper flavor.
- Use the roasted vegetables, wine, and garlic in the pan to make a simple jus; skim fat, mash the cooked garlic, and spoon over sliced meat.
Spices
Featured in this Recipe
Preparation Instructions:
Place the rosemary, garlic, horseradish, The Spice House English Prime Rib Rub, and olive oil in a food processor and pulse until mixture forms a paste.
Schmear the paste, generously, on the roast and allow the roast to stand at room temperature for an hour, or refrigerate overnight.
When ready to cook, preheat oven to 250F. Mix the coarsely chopped vegetables with the Italian Herb Blend. Add seasoned vegetables, garlic heads, and a bottle of red wine into a large roasting pan. Nestle roast in a rack with the fat cap facing up or on a bed of veggies.
Roast for 4-5 hours or until a thermometer registers 130F. Remove from oven and transfer meat to a cutting board. Loosely tent with foil. Allow meat to rest for about 15 minutes before cutting meat off the bone and slicing.
Skim fat off pan juices, discard vegetables. Squeeze cooked garlic out of bulbs and mash into a bowl with pan juices and spoon over meat.
Serves 8 to 10.
thespicehouse.com
Frequently Asked Questions
How long should I roast an 8-pound prime rib and at what temperature?
Preheat the oven to 250F. For an 8 to 8.5 pound bone-in roast, plan on about 4 to 5 hours and remove it when an instant-read thermometer reads 130F for medium-rare. Time varies by roast size and shape, so rely on temperature, not clock time.
What internal temperatures should I use for rare, medium-rare, and medium?
Aim to remove the roast at these temps: rare 120 to 125F, medium-rare 130 to 135F, medium 140 to 145F. Expect a 5 to 10F rise while the roast rests, so factor in carryover when you pull it from the oven.
Can I prepare the horseradish paste the night before?
Yes. Apply the horseradish-rosemary paste, cover, and refrigerate overnight for stronger flavor. Bring the roast to room temperature for about an hour before roasting for more even cooking.
Do I need a bone-in roast or can I use boneless?
Bone-in is preferred for flavor and showmanship and it helps with even cooking. Boneless works too, but it will usually cook a bit faster. If using boneless, watch the internal temperature and check earlier.
How do I make the pan jus and use the roasted garlic?
Remove vegetables, skim excess fat from the pan juices, then squeeze the soft roasted garlic from the bulbs into the juices and mash. You can spoon the mixture over the meat as is or reduce it on the stovetop for a thicker sauce. Strain if you want a smooth jus.
What is the best way to reheat leftover prime rib without drying it out?
Reheat slowly. Place slices in a baking dish with a splash of beef stock or pan jus, cover with foil, and warm in a 250 to 275F oven until heated through. You can also briefly sear slices in a hot pan for a crisp edge. Avoid high heat microwaving unless necessary.
What can I substitute for prepared horseradish or the English Prime Rib Rub?
Use freshly grated horseradish if you prefer more punch, or mix a homemade rub: kosher salt, cracked black pepper, garlic powder, dried rosemary, and thyme. Adjust quantities to taste. Olive oil can be swapped with another neutral oil if needed.
Any tips for carving the roast for best slices?
Let the roast rest loosely tented for at least 15 minutes. Remove the meat from the bone first, then slice against the grain into 1/4 to 1/2 inch slices. Use a sharp carving knife for clean cuts and even thickness.
How long should I roast an 8-pound prime rib and at what temperature?
Preheat the oven to 250F. For an 8 to 8.5 pound bone-in roast, plan on about 4 to 5 hours and remove it when an instant-read thermometer reads 130F for medium-rare. Time varies by roast size and shape, so rely on temperature, not clock time.
What internal temperatures should I use for rare, medium-rare, and medium?
Aim to remove the roast at these temps: rare 120 to 125F, medium-rare 130 to 135F, medium 140 to 145F. Expect a 5 to 10F rise while the roast rests, so factor in carryover when you pull it from the oven.
Can I prepare the horseradish paste the night before?
Yes. Apply the horseradish-rosemary paste, cover, and refrigerate overnight for stronger flavor. Bring the roast to room temperature for about an hour before roasting for more even cooking.
Do I need a bone-in roast or can I use boneless?
Bone-in is preferred for flavor and showmanship and it helps with even cooking. Boneless works too, but it will usually cook a bit faster. If using boneless, watch the internal temperature and check earlier.
How do I make the pan jus and use the roasted garlic?
Remove vegetables, skim excess fat from the pan juices, then squeeze the soft roasted garlic from the bulbs into the juices and mash. You can spoon the mixture over the meat as is or reduce it on the stovetop for a thicker sauce. Strain if you want a smooth jus.
What is the best way to reheat leftover prime rib without drying it out?
Reheat slowly. Place slices in a baking dish with a splash of beef stock or pan jus, cover with foil, and warm in a 250 to 275F oven until heated through. You can also briefly sear slices in a hot pan for a crisp edge. Avoid high heat microwaving unless necessary.
What can I substitute for prepared horseradish or the English Prime Rib Rub?
Use freshly grated horseradish if you prefer more punch, or mix a homemade rub: kosher salt, cracked black pepper, garlic powder, dried rosemary, and thyme. Adjust quantities to taste. Olive oil can be swapped with another neutral oil if needed.
Any tips for carving the roast for best slices?
Let the roast rest loosely tented for at least 15 minutes. Remove the meat from the bone first, then slice against the grain into 1/4 to 1/2 inch slices. Use a sharp carving knife for clean cuts and even thickness.
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