My Go-To Prime Rib

Chad Riddersen

Posted on June 04 2013

I love to cook and entertain, but now that I'm a working mother, entertaining means cooking something that's 1. easy (this is key!) 2. presentable (because I want to impress my guests and make them believe I have it all together) and 3. delicious (this is an obvious one, but sometimes the most challenging).  This is the "go-to" prime rib I make for occasions like Christmas eve, my mother-in-law's birthday, etc.  With this "fancy" prime rib as the centerpiece of the meal, you can pair it with easy sides like, roasted asparagus/brussel sprouts, a simple salad, baked potatoes and/or dinner rolls.  Enjoy and happy entertaining (busy mom/dad-style).


1 (3-rib) prime rib beef roast, about 6 pounds
1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling


Preheat oven to 325 degrees F.
In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Place the roast, rib side down, in a roasting pan. Roast for about 1 1/2 to 2 hours for medium rare (they say to cook approximately 20 minutes per pound for medium-rare). Remove to a carving board, cover it with foil, and allow it to rest for 20 minutes before serving.

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