Horseradish Crusted Prime Rib Roast

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Course: Main Course

Cuisine: American

Keyword: beef, rib roast

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings:

Calories: 599kcal

Author: Culinary Lion

Ingredients

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