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Prime Rib of Beef

This is truly prime rib done right. Every bite is absolutely mouth-watering. Also a great left-over thinly sliced for lunch on rye bread or for hot open-faced sandwich.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Course Dinner
Servings 8

Ingredients
  

  • Prime Rib (with or without bone - I prefer to use a boneless prime rib)

Wet Rub

  • 1 cup Prepared Horseradish
  • ½ cup Kosher Salt
  • 2 tbsp Crushed Black Pepper
  • 2 tbsp Garlic Powder
  • 2 tbsp Onion Powder
  • 2 tbsp Sugar
  • ¼ cup Olive Oil

Serve

  • Horseradish Cream (prepared separately)

Instructions
 

  • Clean and lightly trim Prime Rib of Beef. You want to leave a lot of the fat intact - that is where the flavor is.

Wet Rub

  • Mix together Prepared Horseradish, Kosher Salt, Crushed Black Pepper, Garlic Powder, Onion Powder, Sugar and Olive Oil. Spread all over roast. Let rest in refrigerator overnight, before roasting.

Cook

  • Place roast in pan and slow roast at 300℉ for 2 hours. Check internal temperature - it should be 125℉. If needed depending upon roast size continue cooking.
  • When done let rest 20 minutes before slicing. Serve with Horseradish Cream Sauce.
Keyword Beef, Horseradish, Prime Rib, Sauce