Prime Rib Roast

I wanted to share what has become a family tradition for a good many years now.
Our Christmas Eve Menu
Beginning with

Prime Rib with Horseradish Cream

 photo credit: Christmas with Southern Living 2006

Prime Rib with Horseradish Cream

Pair roasted prime rib with homemade Horseradish Cream for a show-stopping main dish. Garnish with kumquats, lady apples, and pecans for extra flair.
  • Yield: 10 servings
  • Cook time:2 Hours, 35 Minutes
  • Prep time:5 Minutes
  • Other:10 Minutes


  • 2 tablespoons prepared English mustard (we tested with Colman's)
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (8 1/2-pound) prime rib roast
  • Horseradish Cream**
  • Garnishes: lady apples, kumquats, pecans


Combine first 5 ingredients; rub on all surfaces of roast. Place roast on a rack in a roasting pan.
Bake, uncovered, at 450° for 20 minutes. Reduce heat to 300°, and bake 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium rare) or 160° (medium). Let stand 10 minutes before slicing. Transfer roast to a serving platter, reserving 1/4 cup drippings for Blue Cheese Yorkshire Puddings; keep warm. Serve with Horseradish Cream. Garnish, if desired.
Note: English mustard is an extremely hot condiment containing ground mustard seeds and turmeric. It contributes high flavor to the coating that bakes on the prime rib.
**Horseradish Cream Recipe coming up soon

Christmas with Southern Living 2006 Book

My notes:  Do not throw away your rib bones!  Bake with vegetables to get the best out of and then boil with more vegetables to make stock...french onion soup is delicious with this stock...recipe to follow for stock later.

Hibiscus House~ Christmas Traditions & Memories 2013
Prime Rib
(mine outer edge more cooked)
Creamed Potatoes with delicious gravy
Ginger-Rum Carrots
Roasted Turkey
Horseradish Cream
not pictured- Seasoned Steamed Green Beans


  1. You know I have NEVER made prime rib. I am so scared of ruining such an expensive piece of meat that I've never even tried it. Kinda sad I think. I made myself a promise this year to conquer my fears and this is one I am going to tackle with the help of your recipe dear friend. Thank you for sharing this! I am NOT going to wait til Christmas however, I will be tackling this on our next payday. Thanks Dolly!

    1. Go for it girl, I know you will make a great one. I make it more than at Christmas too, and have one I found on sale at market in the freezer right now. Just check with thermometer and take out when you are supposed to and it will be delicious! If you have some you need cooked a little longer then slice thin and put under the broiler there you go..better underdone than overcooked..that is something I am famous for at times!


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