This is what I make for Christmas every year, the taste is perfect!

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Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
additional:
10 mins
total:
2 hrs 50 mins
Servings:
10
Yield:
1 prime rib roast
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • With a small sharp knife, make cuts in the meaty side of the beef roast, and insert slivers of garlic into the cuts. Lay the roast in a roasting pan with the rib side down. Mash the 3 cloves of minced garlic, horseradish, thyme, rosemary, kosher salt, black pepper, and olive oil in a bowl to make a paste. Rub the paste all over the roast, including the rib bones. Scatter the carrots, celery, and onion into the roasting pan around the meat.

  • Roast the meat in the preheated oven until browned and a quick-read meat thermometer inserted into the thickest part of the roast reads 135 degrees F (57 degrees C), for medium-rare meat, about 2 hours and 20 minutes.

  • Remove the roast to a carving board, and allow to rest for 10 minutes. The temperature of the roast should rise to 145 degrees F (65 degrees C).

  • Pour the pan drippings into a bowl, and skim excess fat. To serve, carve the roast into 1-inch thick slices, arrange slices on a platter, and place vegetables around the meat. Pour the pan juices over the meat and vegetables.

Nutrition Facts

619 calories; protein 30.9g; carbohydrates 5.9g; fat 51.7g; cholesterol 118.2mg; sodium 437.2mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
10/12/2012
Looking forward to Christmas! Read More
(23)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2012
Looking forward to Christmas! Read More
(23)
Rating: 5 stars
01/11/2013
Excellent!!! I made a few changes... I used spicy dijon mustard instead of horseradish I did not use the carrots, onions nor the celery. Also I drizzled a little bit of Sesame oil on top. We had two ducks, a turkey and my roast... Tell you my roast was the first one gone..... Oven at 400 C. Mixed the marination. Put the garlic cloves as instructed. Put some marination on top... the fat side up and put it in the oven. Till the top part was totally browned. Removed from the oven and put the rest of marination. And put it in the fridge. Next day put the beef in the oven without cover for 2.6 hrs. for rare to medium. Removed from the oven and covered with foil as it kept cooking outside the oven. This was the best.....!!!!! Read More
(20)
Rating: 5 stars
01/05/2014
I love this recipe! I add 1 Tbsp dijon mustard to the paste and use fresh finely chopped rosemary. I roast at 475 for first first 30 minutes to get good crust going turn down to 350 until internal temp is 135. Everybody loved it. Read More
(13)
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Rating: 4 stars
12/24/2013
Great recipe. I used whole grain Dijon mustard instead of horseradish as my family is not one for spicy foods. Nixed the veggies and used all fresh herbs. Marinated it in the paste over night. I had a 6 lb roast no bones and it took a little longer than the time listed to cook to where we liked it. Overall tasted great and will definately do this again. Read More
(4)
Rating: 5 stars
12/08/2016
Absolutely wonderful especially WITH the horseradish and not Dijon mustard. Didn't change a thing and it was perfect thank you. Read More
(2)
Rating: 5 stars
12/28/2015
It turned out great! Read More
(2)
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Rating: 5 stars
12/31/2015
Perfect and easy! Read More
(1)
Rating: 5 stars
12/24/2020
Perfect no changes made. This will be the 5th year of using this recipe. Read More
Rating: 5 stars
12/30/2019
Started at 500 degrees then lowered to 325 after about 40 min (just over 8 lbs. of meat)- even lowered again when it was cooking faster than I wanted- came out perfectly. I was afraid horseradish would make it spicy but it wasn't at all. Read More
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