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Traditional Prime Rib For A Crowd


Quick and easy

Quick and easy

Quick and easy

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


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 roast 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. Cover 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 thermometer inserted in the center of the thickest part of the roast, not touching 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

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