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Traditional Prime Rib For A Crowd
Prep Time:
10 minutes
Cook Time:
120 to 180 minutes
Makes:
12 - 18 servings
Ingredients

7-9 lb. bone-in H-E-B Prime 1

or 7-9 lb. H-E-B Natural Angus Beef Ribeye Roast, fat cover trimmed to
⅛ inch thick

or 5 to 6 lb. boneless Beef Ribeye Roast

* Rub:

¼ cup coarse ground black pepper

2 tablespoons white pepper

2 tablespoons salt

1 ½ teaspoons ground thyme

1 ½ teaspoons garlic powder

1 teaspoon onion powder

* Creamy Horseradish Sauce:

1 package (8 oz.) cream cheese, softened

½ cup prepared horseradish sauce

¼ cup mayonnaise

¼ c. dijon or stone ground mustard

Directions


Combine rub ingredients and coat entire roast surface evenly. Wrap roa
st tightly in plastic wrap and refrigerate 12 to 24 hours.
Prepare horseradish sauce: combine cream cheese and other ingredients
in a medium mixing bowl. Blend thoroughly until smooth and creamy. Co
ver and refrigerate until ready to serve.
Heat oven to 300°F. Adjust oven rack so roast will cook in center
of oven. Place roast fat side up on a rack in a shallow roasting pan.
Do not cover or add water.
Roast 22 to 26 minutes per pound. Remove from oven when a meat thermom
eter inserted in the center of the thickest part of the roast, not tou
ching bone or fat, reads 135°F for Medium-Rare.
Let stand 15 minutes before carving into 1/2 to 3/4 inch thick slices.
Pass horseradish sauce as an accompaniment.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available