Prime Rib Roast

Need to impress? This recipe takes the mystery out of preparing one of the most elegant holiday dinners. Be sure to remember the horseradish.

Prep: 20 minutesCook: 3 hours 20 minutesTotal: 3 hours 40 minutes


  • 1 prime rib beef roast, 8-9 pounds
  • 3 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons freshly ground black pepper, coarsely ground
  • 1 tablespoon butter
  • 2 shallots, minced
  • 3 1⁄2 cups beef broth
  • 1⁄3 cup red wine


  • Preheat oven to 450° F. Place beef, fat side up, on a rimmed baking pan. Sprinkle with salt. Mix mustard and garlic together. Rub a layer on top of beef. Sprinkle pepper over mustard mixture. Roast beef for 15 minutes.
  • Reduce oven temperature to 325° F. Roast until meat thermometer inserted into center of beef registers 125° F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter, tenting loosely with foil for 20 minutes.
  • Pour off pan juices into a bowl, scraping up browned bits from pan. Set aside.
  • Melt 1 tablespoon butter in a skillet. Add shallots and sauté until tender. Add beef broth and wine. Boil until liquid is reduced, about 15 minutes. Add reserved pan juices. Serve roast with sauce.