Christmas Horseradish and Herb Prime Rib
Ingredients:
For the Prime Rib:
1 6-8 lb bone-in prime rib roast
4 cloves garlic, minced
1/4 cup prepared horseradish
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
For Garnish Optional:
Fresh rosemary sprigs
Fresh thyme sprigs
Instructions:
Prepare the Roast:
Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
Preheat Oven:
Preheat your oven to 450F 230C.
Make the Herb and Horseradish Rub:
In a small bowl, mix the minced garlic, horseradish, olive oil, Dijon mustard, rosemary, thyme, parsley, salt, and pepper until it forms a paste.
Season the Prime Rib:
Pat the roast dry with paper towels. Rub the herb and horseradish mixture generously all over the surface of the prime rib, ensuring even coverage.
Roast:
Place the seasoned prime rib on a wire rack set inside a roasting pan. Roast in the preheated oven for 20 minutes to create a golden crust.
Reduce the oven temperature to 325F 160C and continue roasting until the internal temperature reaches your desired doneness:
Rare: 120F 49C
Medium-Rare: 130F 54C
Medium: 140F 60C
This will take approximately 2-2.5 hours for medium-rare about 15 minutes per pound.
Rest the Roast:
Remove the roast from the oven, tent it loosely with foil, and let it rest for 20-30 minutes. This allows the juices to redistribute.
Carve and Serve:
Slice the prime rib into thick slices and garnish with fresh rosemary and thyme if desired. Serve with horseradish cream or your favorite side dishes for a festive meal.