Prime Rib

When I was in my 20s, our family starting making Prime Rib every Christmas Eve, served with baked potatoes and cheesy broccoli. And maybe razzleberry pie or frozen cheesecake bites for dessert. My brothers like having the savory horseradish cream instead of straight up horseradish also. It’s such a wonderful tradition, and the one time of year when you can justify spending so much on meat for a meal.

Originally we used this method of turning the oven off. Lately we’ve just been roasting it like a roast beef because sometimes the other method results in very rare meat. When I find a more permanent recipe that I like, I’ll update.

And of course this one is naturally gluten free.

Prime Rib

  • Servings: 10?
  • Difficulty: medium
  • Print

Perfect for a decadent Christmas Eve dinner.



  • 6-8 lb. Boneless Beef Rib Roast
  • Seasoning as desired

Horseradish Cream

  • 2 c. Whipping Cream, whipped
  • ½ tsp. Salt
  • 6 Tbsp. grated Horseradish, pressed dry (squeeze all liquid out)


For the roast, preheat the oven to 500°. Place meat on a roasting pan and season as desired. Multiply the weight of the meat by 5. This will give you the amount of time to leave it in the oven at 500°.

Example: 5 lbs. x 5 = 25 minutes. For medium rare to rare, multiply weight of meat by 4.8.

When timer goes off, shut oven off and reset timer for 2 hours. DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP. Roast will be ready to serve and perfect throughout.

For hoseradish cream, whip cream and fold in other ingredients. Taste for flavor and add salt as needed.

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