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Rosemary Rib Roast

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By Betty Crocker Kitchens
Updated Feb 18, 2014
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This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.

Rosemary Rib Roast

  • Prep Time 10 min
  • Total 2 hr 30 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 beef prime rib roast (7 to 9 lb), trimmed of fat
  • 6 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dried rosemary leaves, crushed
  • 2 tablespoons olive oil
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons prepared horseradish

Instructions

  • Step 
    1
    Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
  • Step 
    2
    Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
  • Step 
    3
    In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Nutrition

630 Calories
27g Total Fat
91g Protein
3g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Total Fat
27g
0%
Saturated Fat
11g
0%
Sodium
730mg
0%
Total Carbohydrate
3g
0%
Dietary Fiber
0g
0%
Protein
91g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
13 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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