Horseradish Crusted Prime Rib Roast

Want to cook a whole Prime Rib Roast like a Pro? It can be scary to cook a piece of meat that's more expensive then your best pair of shoes. and god forbid you over cook it to the point that its as tough as those shoes. follow these step by step instructions and you'll be feasting like a king (or Queen) in no time!!

A standing rib roast can be very intimidating but a little knowledge goes a long way. You too can tackle this Carnivore feast with confidence.

A Good Thermometer Will be you Guide

I do recommend using a probe thermometer so you know the temp of your meat at all times. Cooking time will never be the same because different size roasts and different style ovens. The internal temp of the roast will never lead you astray as long as you make sure the probe is inserted correctly.

You can buy bone in or boneless roasts, both are great. Bone in will look better and you’ll have a bone to gnaw on but will take a bit longer to cook. If you’re serving a larger group I suggest going boneless. You can customize the slices better and get more cuts out of the roast. Ask your butcher to recommend what size depending on how many people you’ll be serving. If it’s bone in ask the butcher to separate and tie the roast so you can have the best of both worlds.

For best results set a stick of butter out on the counter until it’s soft or put in the microwave for 15 seconds at a time until soft but not melted. Next stir in all the ingredients and whisk it till smooth. It will be very salty and that’s OK because we are seasoning a big piece of meat.

Try these Fantastic Side Dishes

• Ricotta Cauliflower Mash
• Prosciutto Wrapped Asparagus
• Kale Rockefeller
• Ratatouille Caprese
• Keto Cajun Bacon Radishes

Horseradish Crusted Prime Rib Roast

Culinary Lion

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 12

Calories 599 kcal

Ingredients

  

1x2x3x

• 6-8 lb bone-in or boneless rib roast
• 1 stick stick softened butter
• 2 tablespoon coarse sea salt
• 2 tablespoon black pepper
• 3 tablespoon prepared horseradish
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped parsley
• 6 cloves chopped garlic
• 2 tablespoon Worcestershire
• 1 teaspoon chipotle powder
• 2 tablespoon whole grain mustard

Instructions

 

• For best results set a stick of butter out on the counter until it’s soft or put in the microwave for 15 seconds at a time until soft but not melted. Next stir in all the ingredients and whisk it till smooth. It will be very salty and that’s OK because we are seasoning a big piece of meat.
• I like to take a few carrots, stalks of celery and a sliced onion and spread them out at the bottom of the pan so the meat is elevated off the bottom of the pan. Think of it as a all natural roasting rack.
• Place the roast in the pan and dollop the compound butter on top generously spreading the butter all over the roast creating a butter force field of keto happiness.
• Once the meat is encased in butter place on the bottom rack in your oven and set at 275 degrees. the estimated cook time will be somewhere between 2-3 hours depending on your desired temperature.
• To correctly insert the thermometer place the probe at a 45 degrees angle just left of the center of the top of the roast. insert it so that the tip of the prob will end up in the center. Don’t push the probe all the way in, just estimate so that the tip ends up in the center
• Here is my temperature list so you can know when to remove the roast from the oven. Pro tip… once you remove the roast it will continue to cook up to an additional 10 degrees so keep that in mind when you’re planning to remove the beef.
• Fahrenheit Temperature:

  Rare 120-125
  

  Medium Rare 130-135

  Medium 140-145

  Medium Well 150-155
  

  Well Done 160-165
  
• It would be a crime against cattle to cook the whole roast any higher than medium in my opinion but don’t worry if you need a well done cut. The slices at the center will be the most rare and the end cuts will be cooked to closer to well. If you need to serve a a well done cut simply slice off an end cut while the roast is resting and put that single cut back in the oven at 375 until it’s cooked to your guest liking
• Once the roast has reached a few degrees below your desired temperature turn your oven to broil and brown the roast for just a few minutes. Keep an eye on it because it will go from golden brown to dumpster fire very quickly.
• Pull the roast out and let it rest for at least 15 minutes covered loosely with a piece of foil, your patience will be rewarded. If you need to slice off a cut to cook up to Med Well or Well, now is the time.

Notes

I recommend checking the temperature every 30 minutes. if you have a thermometer that has a temperature alarm that is a big help. there is a link in the post for the one I use.

Nutrition

Calories: 599kcalCarbohydrates: 3gProtein: 23gFat: 57gSaturated Fat: 26gCholesterol: 133mgSodium: 2045mgPotassium: 468mgFiber: 1gSugar: 1gVitamin A: 705IUVitamin C: 2.6mgCalcium: 36mgIron: 3.1mg

Keyword beef, rib roast

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