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standing rib roast w/garlic horseradish crust

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I went to make this recipe & was out of one of the main ingredients rosemary. So I opted to use what I had on hand without going to the store. My solution was to use Penzeys Bavarian Seasoning, a blend of crushed brown mustard, rosemary, garlic thyme,bay leaves & sage. I also used steak seasoning instead of kosher salt & the coarse ground black pepper, because it was all included in the steak seasoning. It ended up being just as flavorful as my original recipe, but with slightly different ingredients. My neighbor Gayle said it was one of the best prime Ribs they had ever eaten.

(2 ratings)
yield 8 -10 depending on appetites
prep time 20 Min
cook time 2 Hr 15 Min
method Bake

Ingredients For standing rib roast w/garlic horseradish crust

  • 6- 8 lb
    standing rib roast ( mine weighed 8 1/2 pounds)
  • 1 1/2 tsp
    bavarian seasoning (or use dried rosemary)
  • 2 tsp
    dried thyme
  • 10 clove
    garlic minced (use less if you prefer)
  • 1/2 c
    steak seasoning or use (1/4 c.coarse black pepper & 1/2 c kosher salt)
  • 1/3 c
    fresh horseradish (refrigerated section)
  • 1/2 c
    olive oil ( i used the extra virgin)

How To Make standing rib roast w/garlic horseradish crust

  • 1
    Please let Rib roast come to room temperature before putting in oven to roast. At least and hour or so, longer if roast is almost 9 pounds like mine was. THIS RECIPE WAS LOOSELY BASED ON A RECIPE I saw AT NEW GOURMET & also from my old recipe by Tyler Florence of Food Net Work.
  • 2
    PREHEAT OVEN TO 450 DEGREES F. While oven is preheating , prepare the base marinade for the meat.
  • Blending the base ingredients together to make a paste for the roast. Make small slits in roast so flavors can penetrate into the cavities of the roast to add flavors.
    3
    In a small bowl crush the garlic cloves,add the horseradish, olive oil, steak seasoning, and other spices. Combine together to form a paste. Make small slits about 1/2 inch to 3/4 inches deep, in roast and work some of the paste into meat to add flavor as the roast cooks.
  • 4
    Generously massage the paste over entire roast sides bottom, leaving no areas untouched by the paste. This really does add the flavor to the roast. Put roast into roasting pan with the bone side down. Using the bone as a rack for the roast.
  • 5
    Then place roast into preheated 450 degree oven for 20 minutes. Then REDUCE TEMPERATURE to 350 degrees F. AND CONTINUE TO COOK FOR ABOUT 2 HOURS OR UNTIL ROAST REACHES AN INTERNAL TEMPERATURE OF ABOUT 125 degrees F. for RARE, Medium 140 degrees F. You do not want to cook a prime Rib Roast to the well done stage, it will be tough. It is best to cook to no more than the medium rare stage and then NUKE IT IN THE MICROWAVE if it is not well enough to your likeing.
  • 6
    Remove roast from oven to a carving board and allow it to sit for at least 20 minutes to redistribute juices, BEFORE YOU BEGIN TO CARVE IT.
  • 7
    Becausae of the salt content in this recipe, I do not use the pan drippings to make an au jus.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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