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Making the perfect Steakhouse Style Prime Rib doesn’t get much easier than this. This roast is crusted with horseradish and garlic, a classic combination for prime rib that is sure to impress!

a slice of horseradish crusted prime rib cut off from the roast.

Prime rib always seemed so daunting to cook at home. It is expensive, the expectations are always high, and you really don’t want to ruin the day and waste so much money. However, cooking this for the first time was such a pleasant surprise. It was quick, it was easy, it was delicious!

Prime rib is one of those meals that will never go out of style. We typically reserve this dish for a holiday or some other special occasion, but not going to lie, we could eat it every single day. It’s not even about the nostalgia in it, we just simply don’t think there is anything better than a tender, juicy prime rib. 

  • Do I need a meat thermometer?

    Yes, a meat thermometer is highly recommended for making prime rib. You do not want to overcook an expensive beef of beef, and it is just all too easy to do that without a meat thermometer. If you attempt to cook yours without a thermometer, you’ll be making an estimation based on time. The rule of thumb is 13 to 15 minutes per pound for medium-rare. Be warned that cooking by minutes per pound is always an estimation and results will vary. 

  • How much meat do I need per person for prime rib?

    Prime rib tends to be the star of any meal, and rightly so as this is an expensive piece of meat. For a conservative dinner, plan on at least 1/2 pound per person you intend to serve. For a more robust centerpiece for your meal, plan on 3/4 to 1 pound per person. 

  • How well done should I cook steakhouse style horseradish crusted prime rib?

    Make sure you only cook prime rib to medium-rare. The outer ends will be well done and gradually decrease down to medium-rare in the center. There’s something for everyone with this roast! And the middle is left with a perfect, melt-in-your-mouth medium-rare.

  • What should I serve with prime rib?

    You should always have mashed potatoes and gravy with prime rib. It’s practically a must! Try our Classic Mashed Potatoes as well as our Steakhouse-style Garlic Mashed Potatoes. Other favorites are green beans and dinner rolls. Yum!

  • Leftover Prime Rib Reheating and Use:

    Prime Rib is best served freshly roasted. If you end up with leftovers they should be stored in an airtight container in the fridge for up to 3 to 4 days. To reheat, we strongly recommend avoiding the use of a microwave. The best method we’ve found for reheating prime rib is to place it in a cold skillet and heat it slowly over a medium heat. For moisture, try heating it in melted butter. 

    Other popular options are to slice the prime rib thinly, or chop it up into small pieces for sandwiches. To heat, simply melt 1/2 to 1 tablespoon of butter in a heavy skillet and add in the beef to the buttered skillet briefly, 2-3 minutes until warmed through. 

A prime rib roast crusted with horseradish and on a platter.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

a prime rib roast on a platter.
Making the perfect Prime Rib Roast doesn’t get much easier than this. This roast is crusted with horseradish and garlic, a classic combination for prime rib that is sure to impress!
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
  • 1 4 to 5 pound prime rib roast
  • 1/2 cup prepared horseradish
  • 10 cloves garlic crushed
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon olive oil
  • Remove your roast from the fridge. Let it sit on the counter for 1 to 2 hours to come to room temperature. This ensures even cooking.
  • Preheat oven to 500 degrees.
  • In a small bowl, combine horseradish, garlic cloves, salt, pepper, and olive oil. Spread over the entire roast.
  • Place the roast into a roasting pan, fat side up. Roast at 500 degrees for 15 minutes. Reduce the heat to 325 degrees and continue roasting for until the internal temperature of the roast reaches 120 degrees. You should plan on 15 minutes per pound, but actual cooking time depends on a variety of factors. Always use a meat thermometer to ensure accurate results.
  • Remove the roast from the oven when it reaches an internal temperature of 120 degrees. Allow the roast to rest in the roasting pan for 20 minutes. As it sits the internal temperature will rise to 130 degrees (medium rare). Slice against the grain into slices for serving.
  • Serve with additional prepared horseradish.


Calories: 700kcal | Carbohydrates: 2g | Protein: 31g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 849mg | Potassium: 550mg | Vitamin C: 4mg | Calcium: 32mg | Iron: 3.4mg
Course: Main Dish
Cuisine: American
Keyword: Prime Rib Roast
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November 13, 2017 8:13 am

What would be the suggested cooking time for a 10 – 12 lb Prime rib? Or if you placed 2 5lb roasts in the oven together would the suggested cooking time be the same?

December 8, 2016 5:04 pm

The meat thermometer you linked to is $125. Wow. Can you recommend another for us regular folk?

December 8, 2016 5:43 pm

Thank you!

Michael G.
December 8, 2016 11:05 pm
Reply to  Cindy

4 stars
For BBQ I use a weber remote, similar to,. Thermapen is the best instant read & I use one for all my other needs.

Brian Belanger
December 25, 2020 12:02 pm

Great recipe…the only thing I did different I put the horseradish mix on the roast the night before and wrapped it in plastic wrap. Came out perfect… thanks

December 20, 2020 10:58 pm

5 stars
This is the most amazing food I have ever had!

Elizabeth Tucker
December 14, 2020 6:25 pm


December 2, 2020 5:58 am

5 stars
This roast looks amazing. It may be or NY day roast.

Neta Spear
December 1, 2020 5:12 pm

5 stars

December 21, 2019 4:45 pm

I want to try out your recipe but i have some that are not big fans of horseradish, is the taste strong after cooking?

Marty Dell
March 7, 2020 9:47 am
Reply to  Dan

Try serving prepared horseradish on the Side and skip it when cooking your roast.
I make horseradish crime by mixing a little mayonnaise in with it.

Anthony Payne
January 30, 2018 1:35 pm

5 stars
If you wanted your roast completely well done, would increasing the cooking time at a lower temperature be the best bet to avoid drying it out?

December 21, 2016 10:56 am

how many people does this size prime rib feed? thanks!

December 18, 2016 11:47 am

I am going to make this for Christmas dinner but wanted to try it before hand and it was wonderful but the altitude make cooking time about 10 to 12 minutes difference depending if you want rare or medium rare I checkedon’t the temperature at 1 and half hrs it wasn’t at 120 yet so left it another 10 minutes and one side had reached 120 but other side haven’t so checked it again at 12 minutes and than I let it stand turned out perfact.

Mary Erickson
December 14, 2016 9:42 am

do you cover the roast while its resting?

barb rice
December 2, 2020 10:12 am
Reply to  Mary Erickson

If you want a pot roast cover your prime rib if you want a great prime rib never ever cover it

Rebecca Nellessen
December 13, 2016 7:27 am

do you cover the prime rib when you cook it?

December 11, 2016 9:20 am

This recipe looks awesome and I’m going to try it with a 10 lb. roast.

Tho, the problem I have is that 3 members of the family hate rare and medium rare meat.

Is there a way to alter the timing so that the outer pieces are more done them the middle?

December 8, 2016 8:18 pm

I love gravy for mashed potatoes with a roast, do you have a good recipe with the drippings from this roast?

Denise Doyle
December 1, 2020 6:33 pm

Is their 2 cups of juice in pan for gravy? What if not enough juices to make a gravy then what. Even this year not enough Turkey drippings for gravy!

December 2, 2020 9:15 am
Reply to  Denise Doyle

If you do not get 2 full cups of pan drippings, you want to add to your drippings to make the full 2 cups. So if you are making turkey gravy and only have 1 cup of pan drippings, add 1 cup of turkey broth to it. If you were making chicken gravy, do the same thing but with chicken broth.

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