| |

Prime Rib with a Horseradish Salt & Pepper Crust

This Prime Rib with a Horseradish Salt + Pepper Crust is tender, flavourful and so delicious! A decadent and special main dish.

About this Prime Rib Recipe:

This has THE MOST delicious and flavourful crust made up of fresh herbs, fresh horseradish and loads of salt and pepper… you’ll be fighting over the outside pieces! Then we use a pan filled with Guinness beer, in the barbecue under the beef, to add flavour and make the most delicious pan drippings…which also make an incredible gravy. Mouth watering yet? 😉

Prime Rib with a Horseradish Salt & Pepper Crust

Roast it on the Barbecue:

Our favourite way to roast prime rib is in the barbecue, using a rotisserie. Not only is this method very easy, but it makes the most flavour beef and crust.

How do you like your beef done?

When roasted correctly, this is tender and so delicious. We’re big fans of medium rare here, but here’s a temperature guide for doneness if you like it a different way.

Prime Rib temperature guide for doneness:

  1. Rare: 140 degrees F
  2. Medium: 160 degrees F
  3. Well Done: 170 degrees F

Prime Rib Recipe Tips

  • This recipe requires resting time: Rub the spice mix over the entire surface of the prime rib, then wrap meat in plastic, and refrigerate for at least 4 hours, or even overnight before barbecuing.
  • Have meat at room temperature: Bring the meat out prior to cooking, and allow time to have it come up to room temperature prior to putting it on the barbecue.
  • Horseradish: If you can, use fresh horseradish as it has the most flavour.
  • Beer: We like to add Guinness beer to the drippings pan, but of course, you can use your favourite beer, the darker the better though, as it’s more flavourful. If you don’t want to use beer, you can also use red wine or beef broth. Use about 2 cups, but you will have to top it up as the beef roasts.
  • Tray for pan drippings: We just use a tin foil pan and place it in the barbecue under the beef.
  • When the roast is done: Remove your roast when it is about 5 degrees below the internal temperature you want, and let it sit, covered with foil, for about 15 minutes.
Print

Prime Rib Roast with a Horseradish Salt & Pepper Crust

This Prime Rib with a Horseradish Salt + Pepper Crust is tender, flavourful and so delicious! A decadent and special main dish.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Resting Time: 4 hours
  • Cook Time: 2 hours, 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Beef
  • Method: Barbecue

Ingredients

Units Scale
  • 16 lb prime rib of beef

Horseradish Crust:

  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1/4 cup mixed herbs: (rosemary, thyme (anything else you like))
  • 3/41 cup grated fresh horseradish (Buy a root and grate it, don’t use the jarred stuff)
  • 1 tbsp freshly ground pepper
  • 1/41/2 cup pepper corns
  • 1 tbsp coarse salt
  • 4 cloves garlic (crushed)
  • drip pan with wine or Guinness beer in it (about 2 cups, but you’ll likely have to add more)

Instructions

  1. In a small bowl, mix together the oil, herbs, horseradish and salt & pepper. I left the amounts above not precise, as the amounts are really up to you, and how spicy you like your meat. My husband adds a lot, as we love the flavours, and also because, a lot of the rub falls off into the drip pan.
  2. Rub the spice mix over the entire surface of the prime rib, then wrap meat in plastic, and refrigerate for at least 4 hours, or even overnight.
  3. Bring your meat out prior to cooking, and allow time to have it come up to room temperature prior to putting it on the barbecue.
  4. Preheat your barbecue on medium. Then unwrap the meat and place it in the centre of your oiled grill (with the centre burner turned off) or, put it on a rotisserie. We prefer to do ours on the rotisserie.
  5. If you are doing your meat on a rotisserie, make sure to have a drip pan under your meat, it catches all the good drippings, and you can make gravy or a sauce with it (just make sure to strain it first). We put red wine or Guinness beer in the pan during the cooking process.
  6. It will take about 2 to 3 hours, depending on how you like it done. We like it medium-rare, so we usually do it for about 2 1/2 hours. And this all depends on how big your roast is.
  7. Remove your roast when it is about 5 degrees below the internal temperature you want, and let it sit, covered with foil, for about 15 minutes.

Here is a temperature guide for doneness:

  1. Rare: 140 degrees F
  2. Medium: 160 degrees F
  3. Well Done: 170 degrees F

Keywords: prime rib recipe, prime rib roast, how to cook prime rib

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

What to do with Prime Rib Leftovers?

Make these Prime Rib Sliders with Caramelized Onions and Horseradish Sauce. YES.

prime rib sliders with cream and caramelized onions sit on a wooden cutting board

Or make this Beef Pot Pie.

a top down image of a prime rib pot pie

PIN IT to make later!

Have a delicious day!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

One Comment

  1. Oh my goodness Jo Anna, this Prime Rib looks awesome. I can almost taste it…Thank you so much for sharing with us today here at Full Plate Thursday and please come back next week with more wonderful food.
    I will be following along with you now.