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Prime Rib with Roasted Garlic and Horseradish Crust

Prime Rib with Roasted Garlic and Horseradish Crust


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Prime Rib with Roasted Garlic and Horseradish Crust

There's no doubt as to why this cut of meat has this name - it certainly is the prime choice for a special occasion. It draws it's natural flavour from the bones and therefore needs very little 'patzkering' or pampering. A light garlic and horseradish crust on the outside is enough to give it all the flavour it needs.


  • Prep Time : 30 min
  • Cook Time : 3 hour
  • Ready Time : 3 hour, 30 min




  • 1 x 6 - 8 lb Prime Rib Roast on the bone
  • 1 head garlic
  • 1 Tbsp horseradish (ready made or see recipe below)
  • 1 Tblsp brown sugar
  • 2 tsp coarsely ground black pepper
  • 1 Tblsp prepared grainy mustard
  • 1/2 cup olive oil


Preheat the oven to 340 Deg. F. Wash the roast well but don’t remove too much fat off the flap as this keeps it moist while roasting. If there’s one thing that breaks my heart, it’s when customers request roasts with ‘no fat’. The meat should be roasted or grilled with the fat on to keep it moist, tasty and succulent, then if it hasn’t all rendered, removed afterwards!

Place roast into the oven on the bottom rack, uncovered and unspiced, for 80 minutes. Make sure that the roast stands on its flat-boned base with the ribs upwards. Remove it from the oven and set it aside to cool.

While the meat is roasting, pop the head of garlic into the oven for about 20 minutes or until its outer leaves are brown. Remove it from the oven and press the cloves out of their skin into a bowl. The flesh should be quite soft and squeeze out easily.
Mash the garlic, then add the horseradish, sugar, black pepper, mustard, oil and breadcrumbs, and mix well. Should you wish to remove any excess fat from the roast, now would be a good time.
With the palm of your hand pat the crust mixture onto the cooled roast so that the entire outside is well coated.
Place the roast back into the oven and continue roasting uncovered, at 350 Deg. F for a further 1 hour until the crust is nicely browned. Should you prefer your meat a little more well done, leave it in for a further 20-30 minutes.
Remove the meat from the oven and allow it to rest on a carving board for a few minutes. While it’s resting, add 2 cups cold water with 2 Tablespoons gravy powder and 1 Tablespoon flour to the juices at the bottom of the roasting pan, bring to the boil, strain and there you have a delicious gravy!

Homemade Horseradish Sauce


About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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