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Prime rib photo

Prime Rib Roast with Root Vegetables and Horseradish Sauce

Prep Time: 25 minutes Cook Time: 1 hours, 45 minutes

A classic medium-rare prime rib is the perfect holiday meal. It is essential to get a great quality cut with a fat cap about ½ inch thick so the roast will self-baste as the fat renders. Remember to kick off your holiday gathering by preparing the roast in advance so you can pop it in the oven and spend more time with family.

Cubi Market can special order a 5-6 pound cut for your prime rib roast, just contact us at hello@cubi.com.

    Roast Ingredients
  • 5-6 pound prime rib roast

  • 3 teaspoons olive oil

  • 2 tablespoons salt

  • 1 tablespoon ground black pepper

    Veggie Ingredients
  • 8 carrots (peeled and cut into large chunks)

  • 12 Yukon potatoes (cut into large chunks)

  • 1 large yellow onion (peeled and cut into large chucks)

    Horseradish Sauce Ingredients
  • 3 tablespoons mayo

  • 1 tablespoon horseradish

  • 1 teaspoon Worcestershire sauce

    Roast & Veggie Directions

  1. Prepare yourself

    The day before cooking, rub your roast with one teaspoon of olive oil. Combine salt and pepper together and sprinkle two tablespoons over the fat cap of the roast. Place on a rack in a roasting pan and let set in the refrigerator overnight.

    Tip: This may seem like a lot of seasoning, but it will form a nice crust on your prime rib.
  2. Get in touch with your roots

    Toss your cut veggies in a baking pan with the remaining olive oil and the salt and pepper mix. Refrigerate overnight.

  3. Loosen up

    Remove your prime rib from the refrigerator and let sit at room temperature for one hour before starting the cooking process. Preheat your oven to 400 degrees and insert a probe thermometer into the center of your roast.

    Tip: This warm-up period will help the muscle relax and will result in a more tender roast.
  4. Roast beast

    Cook your roast at 400 degrees for 30 minutes.

  5. Take it slow

    Add the pan of potatoes, carrots, and onions to the oven with the roast. Turn down your oven to 335 degrees and cook the roast until it reaches an internal temperature of 128 degrees.

    Tip: All roasts are different shapes, so this could take anywhere from 45 minutes to over an hour.
  6. And now we wait...

    Carefully remove your roast from the oven and let it sit for 30 minutes before slicing. Turn down your oven to 165 degrees to keep your veggies warm for dinner.

    Tip: Be patient, if you slice too early you will lose many of the juices that make the roast moist and flavorful.

    Horseradish Sauce Directions

  1. Wisky business

    Wisk the Worcestershire sauce together with the horseradish, and mayo.

    Serving Directions

  1. Patience rewarded

    Serve to your family with the horseradish sauce as a little extra flavor for your roast and veggies.

    Great sides for this meal: Sauteed brussel sprouts with bacon and caramelized onions. Arugula salad with olive oil, lemon, and parmesan. Roasted asparagus with roasted garlic aioli.