Herb and Salt Crusted Prime Rib with Horseradish Glaze

October 8, 2012 by Kari Karch

It’s chilly outside today and when the weather starts dropping in temperature and the leaves slowly begin to change color, all I want to do is cook up some serious comfort food. It’s been quite some time that I had a craving for prime rib, but given the fact that we were going to do a New Year’s recipe shoot, the timing couldn’t be more perfect. A prime rib takes a certain amount of love and patience and if cooked properly, the taste sensations that will follow will have you making it at any given chance. Personally, I love my prime rib more on the rare side with a silky au jus and a spicy horseradish sauce. I could even skip the sides and just give my loving attention to that sensuous piece of meat.

There is a little known secret about how to cook the prime rib to perfection. Salt. Making a salt paste and slathering it on the sides of the rib roast will infuse this delicate flavor and keep the roast moist. I also made an herb rub to bump up the flavor profile by one more notch. I mean, if we are having a slice of heaven, garlic should always be snuck in somewhere.

This is one of those recipes that will be a timeless classic in your repertoire and everyone will always oh and ah over your famous Herb and Salt Crusted Prime Rib. So don’t wait any longer, run to your nearest butcher and get your hands on a bone in rib roast!


Herb and Salt Crusted Prime Rib with Horseradish Glaze

  • 5 garlic cloves
  • 2 sprigs rosemary, chopped
  • 4 sprigs thyme, chopped
  • 1/2 cup parsley, chopped
  • 2 tablespoons pepper
  • 1/4 cup extra virgin olive oil
  • 1/2 cup kosher salt
  • 1, 6 LB bone in beef rib roast (3 bone)

Horseradish Glaze:

  • 2/3 cup reduced fat sour cream
  • 2 tablespoons light mayo
  • 1 lemon, juiced
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


In a food processor, add garlic, herbs, and pepper. Drizzle in olive oil to make a paste. Rub paste over entire rib roast and let sit at room temperature for one hour. Place kosher salt in a shallow bottom casserole and add a little water to make a paste but not making the salt too wet. Place rib roast in the salt and pack into the fat sides of the roast. Place in a large roasting pan and bake for 1 1/2 to 2 hours or until the internal temperature reads 125*. Remove and cover with foil for 20 minutes to rest. Meanwhile, make the horseradish glaze (can be made up to one day in advance). After letting the roast rest, remove the salt from both sides, discard. Slice rib roast in between each bone. Slather on horseradish glaze. Serve with au jus if desired.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.