Table of Contents
show
Sundried Tomato, Horseradish Crusted Prime Rib
Hello there friends, Last year I made the Perfect Prime Rib. That recipe is absolutely delicious, if you haven't made it yet I highly recommend you do. This year I wanted to switch it up a bit, by adding a Horseradish Crust. This elevates the flavour of the Prime Rib to a whole other dimension!
Recipe Video
Recipe Ingredients
For the Prime Rib:
- 3 bones Rib Roast (The Chef cooked a 7 ½ pound Roast)
- 2 to 3 tablespoons Dijon Mustard
- About 1 ½ to 2 cups prepared Breadcrumbs (recipe below)
For the Breadcrumb Crust:
- 2 ounces Pecorino Romano (if you do not have any double up on the Parmesan)
- 2 ounces Reggiano Parmesan
- 1 tablespoon Corn Starch
- ¼ cup Sundried Tomatoes
- ½ cup Parsley
- 2 tablespoons Garlic roughly chopped
- 3 tablespoons Prepared Horseradish
- 4 to 6 slices Country Bread
Recipe Instructions
Salt the Roast generously all over and place it on a rack on a cookie sheet in the fridge not covered for a few hours or as much as 48 to 72 hours
Preheat Oven to 250°F / 120°C
Cook the Prime Rib:
- Remove the roast from the fridge and season it with black pepper. Coat the top with the Dijon mustard using a silicone brush if you have one. Coat the mustard with the about 1 ½ cup of the breadcrumbs and pack it in. Spray a thin layer of canola oil or olive oil spray on top pf the bread crumbs. (If you have some breadcrumbs left over you can easily freeze them).
- If you have the bones place them in a roasting pan, or a lasagna pan and place the roast on top. If you do not have them do not worry about it.
- Insert your meat thermometer in the center of the roast like the chef did in the video. Cover the roast with aluminum paper for the first hour to make sure the crust does not brown to fast. Place it in the oven until you reach an internal temperature of 118F to 120F (It could take 2 ½ to 3 hours). Let it rest for about 30 minutes.
Increase the Oven Temp to 500°F / 260°C
- When ready to heat finish in the 500°F oven for about 15 minutes and at this point you do not need it to rest you are ready to enjoy it!
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
Fabulous dish! The Horseradish crust adds so much flavor!
Thank you Jennifer, it really does!
Fantastic recipe for prime rib. I enjoy your cooking.
Thank you! 😊
I made this…the only thing I did do was pat the meat with infused garlic olive oil…and followed the recipe along with the chef…this was so delicious…I can’t wait to make this again…
Thank you Vel! This is one of my favorites.
Made this tonight. I was perfect. Thank you for the recipe and instructions. Would definitely do this again.
Thank you Rich! I love this Prime Rib recipe!
I am making this recipe today. Can’t wait to try it!
Merry Christmas Jean Pierre. We are cooking your horseradish prime rib roast today. 7 pounds is plenty to share. We named our new 2 pound red toy poodle after you – Little Jean Pierre! Merry Christmas and God bless you and family, mon cher ami!
Hello chef,
This sounds terrific, we plan to make it for our Christmas dinner for 17 people! A couple questions —
First, I am dry-aging (14 days) a 20-pound rib roast (using an Umai bag). I think I can skip the preliminary salt brine step because of the dry-age. Do you agree?
Second, I’d like to make the breadcrumb crust a day or two ahead and keep it in the fridge –are there any issues I should be aware of if I do that? Is that OK?
Thanks!
You can skip the salted brine, and make the breadcrumbs a couple day before for sure! If you have some extra freeze and use on a salmon! 😊