| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 2 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves, smashed, plus 2 heads garlic, halved
- 1/2 cup grated fresh or prepared horseradish
- 1/2 cup sea salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 carrots, peeled and chopped
- 2 parsnips
- 1 red onion, halved
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
- Leaves from 2 fresh thyme sprigs
- Sea salt and freshly ground black pepper
- 1/2 cup Cabernet Sauvignon
- 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
- 1/4 cup heavy cream
- 1 tablespoon minced fresh chives
Instructions
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 412 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 46 mg |
| Sodium | 704 mg |
Reviews
I made this every Christmas except yesterday because my son was out of town. But, it’s on the menu for tonight when he comes home. I love this!! About 4 years ago, I started putting slivers of garlic into different parts of the roast to ensure that the garlic is infused throughout. I think this is about the 14th or 15th year I’ve made the roast. I change the sides but the prime rib is always the star!!
Been making this rub for over 10 years now, best I have ever made. Always look for another but end up coming back to this one. I adjust the salt down a little, but other than that…….. YUM YUM !!!!!!!!! THANK YOU TYLER LOZMAN
This is amazing, it has become one of our holiday staples
This was the best prime rib roast I have ever made. I listened to the other reviews and cut back on the salt, and it came out fantastic
Amazing recipe as are most of Tyler’s. If you’re cooking expensive meat, you need to listen to a guy that runs successful restaurants that serve great meat. He’s the man. I see lots of comments from people on here who chose boneless prime rib roasts to make it easier. The bones add an incredible depth of flavor and help retain moisture in the finished roast. Don’t throw them away before cooking! Most quality butchers in grocery stores will custom prepare this roast for you at no charge. Around me, Shop Rite is the best but Whole Foods, Price Chopper, and Wegmans are great too. Sorry Costco and BJ’s fans but their butchers don’t do anything custom, but if you want to save money and still have an amazing roast, you can do this yourself. A pro butcher will trim the roast of excess fat, cut the bones off for you, and then re-tie them back on the roast. You cook it bone-in and then after it rests, cut the butchers twine and slice. Easy breezy. Also, if it’s a special occasion like Christmas, it IS WORTH the extra money to get a USDA Prime grade of meat instead of Choice grade. Whole Foods will even do a USDA Prime, dry aged prime rib roast that is mind blowing but just crazy expensive.
Fantastic
This is my go-too prime rib recipe. It’s easy and delicious. I prefer a boneless roast and crisscross score the fat cap before applying the paste to allow better access to the meat. The key to perfect prime rib is an in– oven meat probe thermometer that allows you to set a temp alarm that tells you when the center is 120 degrees. When the alarm goes off, pull the roast and rest 15 mins in foil for perfect medium rare. no more guessing.
My husband always cooks the prime rib on the grill. I wanted to try this recipe and we haven’t had one cooked on the grill since. This is the best recipe. Our foodie friends will buy the prime rib and ask me to cook it. A definite keeper.
The best prime rib recipe. Been my go to recipe for the last five years. I pick up the prime rib at Costco and then leave the rub on overnight. My family LOVES this prime rib and is requested every year.
This was AMAZING! Didn’t make the wild mushrooms regrettably as I ran out of time. Next time for sure. Prime rib was just insanely delicious.