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English Prime Rib Recipe

December 8, 2019 by Cynthia 19 Comments

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This recipe for Prime ribs of beef is a must for Christmas dinner! This classic recipe will show you how easy it is to make.

Prime rib gluten free paleo time-life recipe

Every Christmas, for…I don’t know how many years, we’ve had prime rib. It wouldn’t be Christmas without prime rib, creamed horseradish and creamed spinach. A few years back, we added Rack of Pork and all the Scandinavian accompaniments to the Christmas menu. Yes, it’s a lot of food…and yes, it’s pretty elaborate. It is incredibly delicious, too! (This post was originally posted on December 4th, 2013, and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.))

Creamed spinach

We celebrate Christmas in traditional British fashion, full-stop with crackers, paper crowns and corny jokes! Although the Yorkshire pudding doesn’t make it on the menu every year, Trifle is always present. Two kinds of horsey sauce; creamed horseradish and the straight stuff, as well as mashed potatoes, are always on the table. You’ll need a heavy roasting pan like this one, with moveable rack.

Poached Pear and Raspberry Trifle with Almond Pound cake.

Poached Pear and Raspberry Trifle with Almond Pound cake.

As with any recipe you make, the quality of the ingredients you use for the prime rib is key.

Classic prime rib

It’s called Prime Rib, not Choice Rib or Select Rib for a reason. Yep, it costs a pretty penny. That’s why we have it once a year, on Christmas Day. If you have a good quality piece of meat, it requires nothing more than kosher salt and pepper for seasoning and a hot oven.

The British restaurant I worked at served this with creamed spinach and creamed horseradish. Both the Creamed Horseradish Sauce and the Prime Rib recipe come from the Time-Life Series, The Cooking of the British Isles, 1969.

prime rib

How much prime rib should buy?

Figure on one pound per person. That takes into account the bones and some for leftovers!

At what temperature should prime rib be roasted?

This method starts the prime rib at a temperature of 500 F. After 20 minutes, reduce  the oven to 350 degrees F. and continue cooking until done. For best results bring the roast out about one hour before roasting.

What temperature should prime rib be cooked?

That depends on how you like your meat! I prefer to err on the rarer side, as it’s always easier to cook a roast more, but impossible to go back once you’ve over-cooked it! This is when a meat thermometer is imperative. I use a thermometer to check the roast in several different spots to make sure that one side isn’t cooking faster than another. Rotate the roast if your oven is uneven half-way through cooking. Pull the meat at 130 degrees F. for rare, 135 degrees F. for medium rare, and 140-145 for medium. I wouldn’t suggest cooking it more than medium! Insert the thermometer in the center of the roast. The center will be rarest and the ends will be medium to medium-well ensuring that everyone gets their meat to their liking. The English restaurant I worked at reserved the end-cuts. Those in-the-know would call ahead to hold an end-cut.

How long should prime rib cook?

You should figure on 15-18 minutes per pound for rare to medium rare prime rib. For a smaller the roast, stay closer to 15 minutes per pound. A larger roast, should take about 18 minutes per pound. A six pound roast, shown here, start to check the internal temperature after 90 minutes. Remember for best results, the roast should not be ice-cold. A roast taken straight out of the oven and put into a hot oven will take longer than a roast that one that has sat out for an hour.

How long should prime rib rest?

After the roast has reached the proper temperature, remove it from the oven and tent it with foil. It will continue cooking. Usually the hardest part of any holiday meal is timing everything so that it arrives on the table hot all at once. Take the opportunity when your prime rib is resting to finish heating up the sides.

5 from 2 votes
prime ribs of beef
Print
Classic Prime Rib
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

Classic Prime Ribs of Beef, recipe from the Time-Life Cooking Series, Cooking of the British Isles. Nutrition note: Since the calculation includes bones, I've calculated the values for 8 ounces of meat only, not including the bone. Actual caloric values will vary depending individual portion.

Course: Entree
Cuisine: British
Servings: 12
Calories: 676 kcal
Author: Cynthia McCloud Woodman
Ingredients
  • 1 6- pound standing rib roast
  • Kosher salt
  • Cracked black pepper
Instructions
  1. Preheat oven to 500 degrees F.
  2. For best results, take out rib and let stand at room temperature for at least an hour. Rub roast generously with kosher salt and pepper. Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.

  3. Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour, or until beef is cooked to your taste. A meat thermometer with register 130-140 degrees F. when the beef is rare. 150-160 for medium.
  4. Remove roast from the oven, (it will continue to cook and the temperature will rise, once it's out of the oven) and tent it with foil.
  5. Allowing the roast to rest before carving, undisturbed for 20-30 minutes, will allow the juices to redistribute throughout the meat.

Nutrition Facts
Classic Prime Rib
Amount Per Serving (1 g)
Calories 676 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 25g156%
Cholesterol 137mg46%
Sodium 101mg4%
Potassium 501mg14%
Protein 31g62%
Calcium 17mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

We serve the rib with two kinds of horseradish, the straight stuff and creamed horseradish.  Make sure when you buy the bottled horseradish it’s just pure horseradish or your creamed horseradish sauce will be too mild.

5 from 2 votes
prime rib with creamed horseradish sauce
Print
Creamed Horseradish Sauce
Prep Time
15 mins
 

This creamed horseradish sauce is the perfect accompaniment to classic prime ribs of beef!

Servings: 12 people
Calories: 38 kcal
Ingredients
  • 2 Tablespoons white wine vinegar
  • 1/2 cup  bottled horseradish, (not creamed) drained and squeezed dry in a kitchen towel.
  • 2 teaspoons sugar or swerve for keto or low carb
  • 1/2 teaspoons dry English mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1/2 cup heavy cream chilled
Instructions
  1. In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended.

  2. Beat the heavy whipping cream until stiff peaks form. Gently fold the horseradish mixture into the cream. Taste and adjust seasoning.

Nutrition Facts
Creamed Horseradish Sauce
Amount Per Serving (1 g)
Calories 38 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 198mg9%
Potassium 7mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 146IU3%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

For a traditional English Christmas, don’t forget these items!


Prime Rib

Prime Ribs of Beef, a Classic Christmas dinner!

Prime ribs of beef

Classic Prime Ribs of Beef is an easy and delicious meal for any special occasion.

 

 

Classic prime ribs of beef with creamed horseradish, just like Lawry's Prime Rib Restaurant. Gluten free! Paleo.

Classic prime ribs of beef with creamed horseradish, just like Lawry’s Prime Rib Restaurant. Gluten free! Paleo.

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Filed Under: Entree, Food, Gluten Free, Savories, Sides Tagged With: Beef, British food, creamed horseradish sauce, Gluten free, Horseradish, How to cook roast beef, keto, Low Carb, Paleo, Roast beef

 

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Comments

  1. Mimi says

    December 4, 2013 at 4:12 am

    Yum. A beautiful meal. Wish I could partake!

    Reply
    • Cynthia says

      December 6, 2013 at 5:44 pm

      Mimi, I’m sure you feast will be fabulous as well!

      Reply
  2. Mandy @Mandy's Recipe Box says

    December 1, 2015 at 7:11 am

    My husband loves horseradish! This looks good!

    Reply
    • Cynthia says

      December 4, 2015 at 6:08 pm

      the horseradish sauce is almost a meal in itself!

      Reply
  3. Ramona W says

    December 1, 2015 at 3:00 pm

    This is a great post, because I have never made prime beef. I will definitely bookmark this for the future. 🙂 I love the whole meal too… stunning! 🙂

    Reply
  4. David @ Cooking Chat says

    December 1, 2015 at 6:12 pm

    5 stars
    what a delicious holiday meal! I like the sound of your sides, too.

    Reply
  5. Karen @ The Food Charlatan says

    December 2, 2015 at 1:56 am

    i love how simple this recipe it! It must let the horseradish really shine. This would be perfect for Christmas!

    Reply
    • Cynthia says

      December 9, 2016 at 7:02 pm

      Yes! The horseradish sauce is a must!

      Reply
  6. Katie | Healthy Seasonal Recipes says

    December 2, 2016 at 4:39 pm

    I love hearing about other families Holiday traditions!! Sounds like you have an amazing feast!! I love good beef with a spicy horseradish sauce. This prime rib with the creamed horseradish sounds so off-the-charts amazing!!

    Reply
    • Cynthia says

      December 9, 2016 at 7:03 pm

      It totally is! I grabbed a lot of traditions from living in England!. We use crackers and wear silly party hats too!

      Reply
  7. mimi says

    December 3, 2016 at 9:19 am

    Perfection! It’s the same recipe I’ve always used! Love those books.

    Reply
    • Cynthia says

      December 9, 2016 at 7:01 pm

      Classics! I use them all the time!

      Reply
  8. Stephanie@ApplesforCJ says

    August 7, 2017 at 5:22 pm

    This looks like the perfect holiday meal and great for date night! Love the creamed spinach! Sounds yummy!

    Reply
    • Cynthia says

      August 24, 2017 at 4:28 pm

      It’s the perfect christmas dinner!

      Reply
  9. Roxana says

    August 7, 2017 at 7:28 pm

    This dish sounds interesting. Simple but perhaps choosing the meat is a very important step in the process. And the horse radius nicely complements it. I don’t use wine vinegar but hoping that I could substitute it with apple vinegar.

    Reply
    • Cynthia says

      August 24, 2017 at 4:28 pm

      You could probably substitute malt vinegar too.

      Reply
  10. Geoffrey @ Spoonabilities says

    August 8, 2017 at 8:39 am

    OMG that Prime Rib looks so delicious!! Except for burgers on the grill, i have a hard time cooking meat properly, and i also have bad luck at restaurants. But when i get a nice prime rib that’s cooked right, i’m in heaven!!!

    Reply
    • Cynthia says

      August 24, 2017 at 4:27 pm

      Do you use a thermometer? I think that’s key for a big roast like this.

      Reply

Trackbacks

  1. Compound Butter: Shallot Horseradish Chive - What A Girl Eats says:
    June 20, 2016 at 1:04 pm

    […] grilled vegetables. Spencer’s favorite condiment for beef is horseradish, and I make a killer Creamed Horseradish Sauce for our Prime Rib at Christmas. Last weekend I experimented with this Shallot-Horseradish and Chive […]

    Reply

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Cynthia WoodmanHi, I’m Cynthia McCloud Woodman. Welcome to my blog ​where I cook healthy food with a global spin!

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