Horseradish Crusted Standing Rib Roast


Horseradish Crusted Standing Rib Roast By Tyler Florence

  • 1 Bone-In Prime Beef Rib Roast
  • 5 Garlic Cloves (smashed)
  • 1/4 cup Horseradish (grated fresh or prepared)
  • Leaves from 2 fresh Rosemarry Sprigs
  • Leaves from 4 fresh Thyme Spigs
  • 1/2 cup Kosher Salt
  • 1/4 cup Black Pepper (freshly ground)
  • 1/2 cup Extra Virgin Olive Oil
  1. Preheat the oven to 350º 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, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.

  4. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125º F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.

  5. Remove the beef to a carving board and let it rest for 20 minutes before carving.

If roast is bigger than 6 pounds cook 15-20 min. per pound.