Tyler Florence’s Prime Rib Roast

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Horseradish Crust Rib Roast is a recipe courtesy of Tyler Florence from foodnetwork.com. See original recipe here—though I have omitted a few things to keep it simplified and my cooking time is a little different for my oven!

I have cooked this rib roast every year for Christmas lunch for the past several years. It is so easy to prepare, with minimal ingredients. I just put it in the oven in the morning and by lunch it is done! The secret is in the salty, horseradish crust—all the yumminess just soaks right into the roast!

Ingredients

  • 1 bone in prime rib beef roast, 3-4 ribs, about 6 pounds
  • 5 large garlic cloves, minced
  • 1/4-1/3 cup prepared horseradish
  • Leaves from 2 fresh rosemary sprigs, minced
  • 1/2 cup kosher salt
  • 1 tbs freshly ground black pepper
  • 1/2 cup extra-virgin olive oil, plus more if need

Tools

  • meat thermometer
  • roasting pan – you do not have to have a roast rack for bone-in roast

PrimeRibRoast_raw.jpg

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
  3. In a small bowl mash together the garlic, horseradish, rosemary, salt, pepper, and olive oil to make a paste.
  4. Massage the paste generously over the entire roast.
  5. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
  6. Remove the beef to a carving board and let it rest for 20 minutes before carving.
  7. ***These instructions are per the original recipe, but for mine, I have to take out of the oven when the internal temp reads about 110-115 degrees for the inner-most meat to end up at medium rare. The meat will continue to cook while resting. The outer-ends will be well done for those of you who do not like you meat pink!

Notes: I have cooked even bigger roast, 9 pound bone-in, feeding a crew of 10 adults, plus a few kids. Just add about 20 minutes to cooking time for each pound over. But use that thermometer!!! Once it hits the 1.5 hour mark I like to check every 20 minutes or so, depending on the internal temp.

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