A nice dinner out can be a treat, but going out to eat gets expensive and time-consuming. You don't have to visit a steakhouse for a delicious prime rib dinner with this recipe, though. Horseradish crusted prime rib roast is easy to cook at home, and it won't even mess up your kitchen. All you need is a roasting pan, a small bowl, plastic wrap, and the patience to sit there and wait while your whole kitchen smells like the best steakhouse dinner ever cooked.

The horseradish crust is simple: garlic cloves, horseradish, extra virgin olive oil, black pepper, and a couple of sprigs of rosemary But once you let that paste sit on the beef rib roast for a while, it takes the dish to a whole new taste level.

Trust the recipe and use all those pan drippings to make gravy. And just try not to steal a piece of the prime rib off the carving board while you wait for the gravy to come together.

Creating your own steakhouse-worthy meal at home is easy. If you're looking for a special occasion meal or a way to spice up a weeknight dinner, give this recipe a try before you make those reservations.

Watch: Ride The My Old Kentucky Dinner Train Through Kentucky Bourbon Country

oembed rumble video here

Prime Rib with Garlic Horseradish Crust 

Prep Time: 3 hours | Cook Time: 90 minutes



  • 7 lb prime rib roast
  • 7 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/3 cup prepared horseradish
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste


Do ahead: Destem the rosemary and mix with garlic, olive oil, and horseradish. If desired, process in a food processor to make smoother. Lay out two large sheets of plastic wrap in a cross. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Wrap tightly and refrigerate at least 3 hours or up to 24 hours.

Before baking, let the roast come to room temperature.

Preheat oven to 450 F. Bake for 15 minutes, then reduce the temperature to 325 F and continue roasting until internal temperature reaches 125 F for rare (about 1 1/4 hour) or 135 F for medium rare. (You don't want to over cook this cut, it'll get tough).

Optional but highly recommended: Make a gravy out of the drippings. Remove the roast from the pan and let rest before cutting it. In the meantime, pour the drippings into a medium saucepan.

Use some red wine or beef stock to deglaze the pan and get the crispy bits. Add those bits to the saucepan with the drippings. Sprinkle in about 2 tbs flour, whisking thoroughly to remove lumps. Add a cup or two of beef stock, then bring to a boil and let reduce for 1 to 2 minutes. Strain into a gravy dish.


That savory roast and drippings practically scream for potatoes. Check out our slow cooker mashed potatoes, herb roasted potatoes and asparagus, or hasselback potatoes and find your perfect dinner companion.  

Nutrition Facts
Prime Rib with Garlic Horseradish Crust
Amount Per Serving
Calories 998 Calories from Fat 612
% Daily Value*
Total Fat 68g 105%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g
Monounsaturated Fat 31g
Cholesterol 273mg 91%
Sodium 831mg 35%
Potassium 1031mg 29%
Total Carbohydrates 2g 1%
Dietary Fiber 0.04g 0%
Sugars 0.01g
Protein 91g 182%
Vitamin C 1%
Iron 48%
* Percent Daily Values are based on a 2000 calorie diet.