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Horseradish-And-Herb-Crusted Beef Rib Roast

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“The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. Serve with Popovers and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.”
4hrs 35mins

Ingredients Nutrition

  • 1 cup unsalted butter, softened
  • 1 head garlic, cloves coarsely chopped
  • 1 cup prepared horseradish
  • 14 cup chopped thyme, plus
  • 2 tablespoons chopped thyme
  • 3 tablespoons chopped rosemary
  • 3 tablespoons chopped sage
  • 1 (16 lb) beef rib roast
  • salt & freshly ground black pepper


  1. Preheat the oven to 325°F.
  2. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
  3. Stand the roast in a very large roasting pan.
  4. Season generously all over with salt and pepper and set it fatty side up.
  5. Spread the horseradish-herb butter all over the top.
  6. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
  7. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.

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