Steakhouse Style Horseradish Crusted Prime Rib

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It doesn’t get easier than cooking the perfect steak-style prime rib. Topped with horseradish and garlic, this roast is a classic combo for prime rib that’s sure to impress!

Cooking at home has always seemed daunting.It’s expensive, expectations are always high, and you really don’t want to ruin the day and Such a waste of money. However, it was a pleasant surprise to make this for the first time. Quick, easy and delicious!

Ribs are one of those foods that never goes out of style. We usually save this dish for holidays or other special occasions, but not going to lie, we can eat it every day. It’s not even about the nostalgia in it, we just don’t think there’s anything better than tender, juicy ribs.

Ingredients Description

choose your roast

A prime rib roast, also known as a standing rib roast, is a cut of beef from the rib area of ​​a beef. Known for its tenderness and rich flavor, it’s often the star of special occasion meals. When choosing prime rib roast, there are a few different options to consider.

The first is the grade of beef, which can be prime, choice or select. Prime beef is the highest quality with the most marbling, which adds flavor and tenderness to your roast. Select beef is the next best quality, with moderate marbling. Select beef is the lowest quality with the least amount of marbling.

In addition to the grade, you can choose from bone-in or boneless roasted ribs. The ribs of the bone-in roast are still attached, which adds flavor and helps keep the roast moist during cooking. Boneless roasts have the ribs removed, making it easier to cut and serve. Overall, when it comes to choosing a prime rib roast, the best choice will depend on your personal preferences and budget.

Prepared Horseradish and Horseradish Sauce

Prepared horseradish and horseradish paste are condiments made from the ground root of the horseradish plant. The root is grated and mixed with vinegar and other ingredients to create a spicy sauce. Prepared horseradish is a popular condiment for meats such as roast beef and corned beef, and it can also be added to cocktails and other dishes for a spicier kick. Horseradish sauce is a creamy version of prepared horseradish, often used as a condiment on sandwiches and other dishes. It’s made by combining prepared horseradish with mayonnaise, sour cream, or other ingredients to create a smooth and tangy sauce. Prepared horseradish and horseradish paste are readily available in supermarkets and specialty stores.

frequently asked questions

Do I need a meat thermometer?

Yes, using a meat thermometer is highly recommended for chops. You don’t want to overcook an expensive cut of beef, which is easy to do without a meat thermometer. If you try to cook without a thermometer, you’ll get an estimate based on time. A rule of thumb is 13 to 15 minutes per pound for medium rare. Note that cooking minutes per pound is always an estimate and results will vary.

What if I don’t have a baking pan?

You can still make this dish without a griddle. Go ahead and use a 9×13 or cast iron pan. Once your prime rib roast is done cooking, remove it from the pan and remove to a cutting board or plate to rest.

How much meat should I plan on eating per person?

Ribs are often the star of any meal, and rightly so, because it’s an expensive cut of meat. For a conservative dinner, plan on at least 1/2 lb per person. To jazz up your meals, plan on 3/4 to 1 lb. per person.

How far should I cook Prime Rib?

Make sure to only cook the ribs until medium rare. The outside ends will be well done and taper down to medium rare in the center. This roast has something for everyone! A perfect, melt-in-your-mouth medium-rare was left in the middle.

What should I serve with the ribs?

You should always have ribs with mashed potatoes and gravy. It’s almost a must! Try our Classic Mashed Potatoes as well as our Steak Style Garlic Mashed Potatoes. Other favorites are the green beans and dinner rolls. Yum!

Sliced ​​rib roast.

Storing, Reheating, and Leftovers

Prime Rib is best freshly baked. If you end up with leftovers, they should be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, we strongly recommend avoiding the microwave. The best way we’ve found to reheat chops is to place them in a cold skillet over medium heat and simmer. For moisture, try warming it in melted butter.

Other popular options are chops that are sliced ​​thin, or cut into bite-sized pieces for sandwiches. To heat, simply melt 1/2 to 1 tablespoon of butter in a heavy skillet, then briefly add the beef to the buttered skillet, 2-3 minutes until heated through.

related recipes

If you liked this recipe, you might be interested in these other delicious meat dinner recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Prime rib roast, sliced ​​off.

Making the perfect Prime Rib Roast doesn’t get easier than this. Topped with horseradish and garlic, this roast is a classic combo for prime rib that’s sure to impress!

Preparation time 5 minute

cooking time 1 Hour 30 minute

total time 1 Hour 35 minute

raw material

Horseradish Crusted Pork Ribs

  • 1 (4-5 lb) rib roast
  • 1/2 cup prepared horseradish
  • 10 clove garlic broken
  • 1 tablespoon Salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon olive oil

Creamy Horseradish Sauce

  • 2/3 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 tablespoon lemon juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 sprint tobacco sauce (optional)
  • 1-2 dash Worcestershire sauce (optional)


Horseradish Crusted Pork Ribs

  • Remove roast from refrigerator. Let it sit on the counter for 1 to 2 hours to come to room temperature. This ensures even cooking.

  • Preheat oven to 500 degrees.

  • In a small bowl, combine horseradish, garlic cloves, salt, pepper, and olive oil. Spread over the entire roast.

  • Place the roast in the roasting pan, fat side up. Bake at 500 degrees for 15 minutes. Reduce heat to 325 degrees and continue roasting until the internal temperature of the roast reaches 120 degrees. You should plan on 15 minutes per pound, but actual cooking time depends on a variety of factors. Always use a meat thermometer to ensure accurate results.

  • Remove the roast from the oven when the internal temperature reaches 120 degrees. Let the roast rest in the pan for 20 minutes. When it sits, the internal temperature will rise to 130 degrees (medium rare). Slice against the grain and serve.

  • Serve with extra prepared horseradish or a creamy horseradish sauce.

Calories: 700kcal | carbohydrate: 2G | protein: 31G | fat: 61G | Saturated fat: 25G | cholesterol: 137mg | sodium: 849mg | Potassium: 550mg | Vitamin C: 4mg | calcium: 32mg | iron: 3.4mg

Steak-Style Horseradish-Crusted Steaks