This Garlic Rosemary Prime Rib Roast is a show stopping meal that’s perfect for the holidays.
One of my all time favorite episodes of Parks and Recreation is when Donna and Tom take one day to “Treat Yo Self.” During this annual celebration, they indulge in all the things they’d normally say no to–cashmere sweaters, weekday mimosas, full body massages, the most expensive package at the spa. They call it the best day of the year, and it’s tough to argue with them. Sometimes it’s fun to say yes, and go all out out.
If ever you needed an excuse to go all out, this Garlic Rosemary Prime Rib Roast is it. Until just recently, most of my exposure to prime rib was the kind that sits under heat lamps at sub-par buffets. Needless to say, I was never very impressed. Then, on a recent date night to Kraft House No. 5 (Columbus friends, you must go there!!), my husband ordered the prime rib. What arrived a few minutes later was a thick slab of tender, perfectly pink beef swimming in its own juices. They served the prime rib along with a creamy horseradish sauce that I could’ve drank like a shot. It was one of the most incredible meals of my life. I decided I had to try and recreate the dish at home, and I am so glad I did.
As it turns out, making prime rib is a lot easier than I suspected. This one is coated in a flavorful mixture of Kosher salt, rosemary, oregano, garlic, and pepper. Like turkey, it’s best to cook roast first at a high temperature to get an irresistible crust, then lower the temperature to ensure the roast cooks evenly and remains tender in the center.
This roast is truly a treat. Prime rib roasts have the perfect amount of marbling, making them a great choice for flavorful meat without a lot of work. Your guests will fight over the crispy, heavily seasoned edges while enjoying the rich, juicy centers. The simple horseradish sauce cuts the heaviness of the meat, and adds just the right amount of sinus-clearing heat.
I know beef is probably already your weeknight casserole go-to, but it can also be a stunning centerpiece for your holiday table. This gorgeous ribeye made with Ohio Beef is the best excuse to treat yo self and your guests this Christmas. Each 3 ounce serving is packed with 25 grams of protein and 10 essential nutrients, making it the gift that keeps on giving.
Ohio beef farmers take great care of their animals all season long, in rain or shine, sickness or health, snow or sun. This short video of the Rittenhouses gives you a little peek into the great dedication and care Ohio farmers have for their animal’s well being, especially as we head into these cold weather months. To learn more about animal care and find more great ideas for treating yourself with Ohio beef this season, visit their website or follow along on Facebook, Twitter, and YouTube!
Garlic Rosemary Prime Rib Roast with Horseradish Cream
- 5 lb. boneless prime rib roast
- 1/4 cup chopped rosemary
- 1 Tablespoon dried oregano
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3 Tablespoons Kosher salt
- 1 Tablespoon black pepper
For the horseradish sauce
- 1/2 cup sour cream
- 1 1/2 Tablespoons creamed horseradish
- 1/2 Tablespoon white balsamic vinegar
- 2 Tablespoons chopped parsley
- 1 Tablespoon chopped chives
- Salt and Pepper to taste
- Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate at room temperature for 30 minutes to 1 hour.
- Preheat the oven to 450 degrees. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast so the fatty side is facing up then place in the preheated oven for 25 minutes.
- Turn the oven down to 325 degrees and continue to cook for 60-90 minutes or until center registers 130 degrees for a medium rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Scrape off any excess salt on the fatty side. Slice and serve with the horseradish sauce.
For the horseradish sauce:
- Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt and pepper. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!
This post was developed in partnership with the wonderful folks at Ohio Beef. As always, all opinions are my own.
Still hungry for more beef? Check out these other holiday show stoppers from my friends!
Garlic Herb Crusted Roast Beef, Tastes of Lizzy T’s
Beef Tenderloin with Mushrooms and Fresh Herb Butter, Lemons for Lulu
Beef Tenderloin Sliders with Cranberry Orange Relish, A Cedar Spoon
Pepper Crusted Prime Rib Roast, Jelly Toast
Beef Wellington Burger, Melanie Makes