Horseradish Crusted Prime Rib Roast

🧂 Ingredients

• 6-8 lb bone-in or boneless rib roast
• 1 stick stick softened butter
• 2 tablespoon coarse sea salt
• 2 tablespoon black pepper
• 3 tablespoon prepared horseradish
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped parsley
• 6 cloves chopped garlic
• 2 tablespoon Worcestershire
• 1 teaspoon chipotle powder
• 2 tablespoon whole grain mustard

Instructions

• 1 For best results set a stick of butter out on the counter until it’s soft or put
  in the microwave for 15 seconds at a time until soft but not melted. Next stir
  in all the ingredients and whisk it till smooth. It will be very salty and
  that’s OK because we are seasoning a big piece of meat.
• 2 I like to take a few carrots, stalks of celery and a sliced onion and spread
  them out at the bottom of the pan so the meat is elevated off the bottom of the
  pan. Think of it as a all natural roasting rack.
• 3 Place the roast in the pan and dollop the compound butter on top generously
  spreading the butter all over the roast creating a butter force field of keto
  happiness.
• 4 Once the meat is encased in butter place on the bottom rack in your oven and set
  at 275 degrees. the estimated cook time will be somewhere between 2-3 hours
  depending on your desired temperature.
• 5 To correctly insert the thermometer place the probe at a 45 degrees angle just
  left of the center of the top of the roast. insert it so that the tip of the
  prob will end up in the center. Don’t push the probe all the way in, just
  estimate so that the tip ends up in the center
• 6 Here is my temperature list so you can know when to remove the roast from the
  oven. Pro tip… once you remove the roast it will continue to cook up to an
  additional 10 degrees so keep that in mind when you’re planning to remove the
  beef.
• 7 Fahrenheit Temperature:
  
  Rare 120-125
  
  
  Medium Rare 130-135
  
  Medium 140-145
  
  Medium Well 150-155
  
  
  Well Done 160-165
  
• 8 It would be a crime against cattle to cook the whole roast any higher than
  medium in my opinion but don’t worry if you need a well done cut. The slices at
  the center will be the most rare and the end cuts will be cooked to closer to
  well. If you need to serve a a well done cut simply slice off an end cut while
  the roast is resting and put that single cut back in the oven at 375 until it’s
  cooked to your guest liking
• 9 Once the roast has reached a few degrees below your desired temperature turn
  your oven to broil and brown the roast for just a few minutes. Keep an eye on it
  because it will go from golden brown to dumpster fire very quickly.
• 10 Pull the roast out and let it rest for at least 15 minutes covered loosely with
  a piece of foil, your patience will be rewarded. If you need to slice off a cut
  to cook up to Med Well or Well, now is the time.

Nutrition Info