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

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


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


No Source Information Available