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


  • Preheat the oven to 350º F.
  • Lay the beef in a large roasting pan with the bone side down.  The ribs act as a natural roasting rack.
  • 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.
  • 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.
  • 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.