Traditional Prime Rib For A Crowd

Prep Time:
10 minutes
Cook Time:
120 to 180 minutes
12 - 18 servings


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

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

or 5 to 6lb.boneless Beef Ribeye Roast,


¼cup coarseground black pepper,

2tablespoonswhite pepper,


1 ½teaspoonsground thyme,

1 ½teaspoonsgarlic powder,

1teaspoononion powder,

*Creamy Horseradish Sauce: ,

1package (8 oz.)cream cheese, softened,

½cupprepared horseradish sauce,


¼c.dijon or stone ground mustard,


1Combine rub ingredients and coat entire roast surface evenly. Wrap roast tightly in plastic wrap and refrigerate 12 to 24 hours.

2Prepare horseradish sauce: combine cream cheese and other ingredients in a medium mixing bowl. Blend thoroughly until smooth and creamy. Cover and refrigerate until ready to serve.

3Heat 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.

4Roast 22 to 26 minutes per pound. Remove from oven when a meat thermometer inserted in the center of the thickest part of the roast, not touching bone or fat, reads 135°F for Medium-Rare.

5Let 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

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