Horseradish-Crusted Prime Rib Roast

Name: Horseradish-Crusted Prime Rib Roast
Prep time: 30 min
Cook time: 240 min
Total time: 300 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 cup prepared horseradish, drained; 3 tbsp Dijon mustard; 2 tbsp fresh rosemary, minced; 2 tbsp fresh thyme, minced; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tsp coarse black pepper; 6 lb bone-in prime rib roast (3-bone); 2 tbsp kosher salt; 1 tbsp black pepper; 1 cup beef broth (for au jus)

300 min 8 servings hard

All Recipes

Horseradish-Crusted Prime Rib Roast

A show-stopping prime rib with a pungent horseradish and herb crust, slow-roasted to juicy medium-rare perfection.

Prep

30 min

Cook

240 min

Total

300 min

Servings

Difficulty

hard

Prime rib is the king of holiday roasts, and this horseradish crust takes it to the next level. The sharp bite of horseradish cuts through the rich, buttery beef, while a coating of fresh herbs and garlic creates an aromatic bark that fills your kitchen with incredible aromas.

Ingredients

Servings

Horseradish Crust

Prime Rib

Instructions

Dry brine overnight

Season the prime rib all over with kosher salt and pepper. Place on a wire rack over a sheet pan and refrigerate uncovered for 12-24 hours. This dry brine ensures a flavorful crust and juicy interior.

Make the crust paste

Mix horseradish, Dijon mustard, rosemary, thyme, garlic, olive oil, and pepper into a thick paste. Set aside.

Bring to room temp

Remove the roast from the fridge 2 hours before cooking. Spread the horseradish paste evenly over the top and sides (not the bone side).

Roast low

Place in a smoker or oven preheated to 250°F with the bones acting as a natural rack. Roast until internal temperature reaches 120°F for medium-rare, about 3.5-4 hours.

Pro tip: Use a leave-in probe thermometer — opening the door repeatedly adds significant time.

Sear the crust

Remove the roast and increase heat to 500°F. Return the roast and sear for 8-10 minutes until the horseradish crust is golden and bubbling.

Rest and carve

Tent loosely with foil and rest for 30 minutes. The temperature will rise to about 130°F. Pour drippings into a saucepan, add beef broth, and simmer for a quick au jus. Carve between the bones and serve.

Serving Suggestions

Carve thick slabs between the bones and serve with au jus from the drippings, creamy horseradish sauce, and Yorkshire pudding for a truly memorable feast.