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cranberry horseradish crusted prime rib

Cranberry Horseradish Crusted Prime Rib

This cranberry horseradish crusted prime rib brings tang, heat, and crunch to a holiday classic. Easy, bold, unforgettable.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 standing prime rib roast 5 to 6 pounds, bone-in or boneless
  • 1 ½ cups fresh cranberries
  • 3 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1 cup plain breadcrumbs
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 2 sprigs fresh rosemary chopped
  • 2 sprigs fresh thyme chopped

Method
 

  1. Preheat oven to 450°F.
  2. Pat the prime rib dry with paper towels.
  3. Season the roast with 1 teaspoon salt and ½ teaspoon black pepper.
  4. Place the roast, fat side up, on a roasting rack set inside a roasting pan.
  5. In a food processor, pulse the cranberries until finely chopped.
  6. Add horseradish, Dijon mustard, breadcrumbs, garlic, olive oil, 1 teaspoon salt, ½ teaspoon black pepper, rosemary, and thyme.
  7. Pulse until the mixture is combined and crumbly.
  8. Spread the cranberry mixture evenly over the top and sides of the roast, pressing gently so it adheres.
  9. Roast at 450°F for 20 minutes.
  10. Reduce oven temperature to 325°F.
  11. Continue roasting until the internal temperature reaches 125°F for medium rare, about 15–20 minutes per pound.
  12. Remove the roast from the oven and tent loosely with foil.
  13. Rest for 20 minutes before slicing.

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