Prime Rib With Roasted Garlic and Horseradish Crust Recipe

Prime rib roast
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  • 2 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 2 hrs
  • Yield: 8 servings
Ratings (6)

This delectable prime rib recipe is from "The Flavors of Bon Appétit" by the editors of Bon Appétit (Pantheon). It features a double helping of horseradish -- in the crust and in the horseradish-beet relish served with it.

After the beef is rubbed with the garlic-horseradish crust, it must be refrigerated for at least 3 hours and up to 1 day, so plan accordingly.

Additionally, the horseradish-beet relish needs to be started a day before the meal is served because it needs to chill for at least 1 day for best flavor.

This would be a great main dish for Passover or any special meal. If you wish, you can do all the preparation the day before so all you have to do is roast it.

What You'll Need

  • For the Prime Rib:
  • 30 large cloves garlic (unpeeled)
  • 1/4 cup olive oil
  • 1/3 cup prepared horseradish (white cream-style)
  • 1/2 teaspoon coarse salt
  • 6 pounds boneless beef rib roast (well-trimmed)
  • Pinch salt
  • Pinch black pepper
  • For the Horseradish-Beet Relish: 
  • 3 beets (2 1/2-inch-diameter, trimmed)
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups red onion (chopped)
  • 1/3 cup prepared horseradish (white cream-style)

How to Make It

  1. To make the crust: Heat the oven to 350 degrees F. Toss 30 large unpeeled garlic cloves and 1/4 cup olive oil in a small baking dish and cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into a food processor. Cool 15 minutes. Peel garlic and place in food processor. Add 1/3 cup prepared white cream-style horseradish and 1/2 teaspoon coarse salt. Purée until almost smooth.
  1. To apply the crust: Place rack on large rimmed baking sheet. Sprinkle the well-trimmed 6-pound prime rib with salt and pepper. Spread a thin layer of the garlic mixture on the underside of the beef. Place beef, garlic mixture side down, onto the rack. Spread the entire top side of the beef with the remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
  2. To roast the beef: Position the rack in the bottom third of the oven. Heat to 350 degrees F. Remove beef from refrigerator and let come to room temperature. Uncover and roast until thermometer inserted into top center registers 125 degrees F for rare, about 1 hour and 45 minutes. Transfer beef to platter; let stand 30 minutes, loosely covered. Scrape the pan juices into a small saucepan.
  3. To serve: Slice the prime rib crosswise. Rewarm the pan juices and drizzle them over the beef. Serve with Beet, Red Onion and Horseradish Relish.
  4. To make the relish: Start this the day before you will serve the meal. Heat the oven to 350 degrees F. Wrap the beets in a double thickness of foil. Roast beets directly on the oven rack until tender, about 1 hour and 45 minutes. Unwrap the beets and cool.
  5. In a medium bowl, whisk together 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until blended. Mix in 1 1/2 cups chopped red onion and 1/3 cup prepared white cream-style horseradish.
  6. Peel the beets and cut them into 1/3-inch dice. Add to onion-horseradish mixture. Cover and chill 1 to 4 days.

    Source: "The Flavors of Bon Appétit" by the editors of Bon Appétit (Pantheon). Reprinted with permission.