Traditional Prime Rib For A Crowd

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

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

2 Prepare 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.

3 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.

4 Roast 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.

5 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