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Prime Rib Roast with Horseradish Crust

Prime Rib Roast with Horseradish Crust

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


Featured in this Recipe


  • 6 rosemary sprigs, leaves stripped and chopped
  • 8 cloves of garlic, finely chopped
  • 2 6-ounce jars of prepared horseradish
  • 1/3 cup extra virgin olive oil
  • 1 8-8 1/2-pound bone-in rib roast
  • 1 bottle dry red wine
  • 3 large carrots, coarsely chopped
  • 3 medium onions, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 4 whole heads of garlic, cut in half crosswise

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. Place coarsely chopped vegetables and pour 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.



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