Name: Prime Rib Roast with Horseradish Sauce Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 4-8 pound prime rib roast; 1/4 cup olive oil; 2 Tablespoons coarse kosher salt; 2 teaspoons freshly ground black pepper; 4-5 cloves garlic, minced; 2 Tablespoons fresh rosemary; 2 Tablespoons fresh thyme; 2 Tablespoons dijon mustard; 1/2 cup sour cream; 1/2 cup heavy cream; 1/4 cup mayonnaise; 4 Tablespoons prepared horseradish; Kosher salt to taste; 1/4 cup chopped chives

There’s something undeniably impressive about a perfectly cooked prime rib, and paired with a sharp, creamy horseradish sauce, it becomes an unforgettable centerpiece. This Prime Rib Roast with Horseradish Sauce Recipe is a go-to when I want to wow guests or treat myself to a cozy, decadent dinner that’s actually easier than it looks.

The image shows a white plate with three main layers of food. On the left side, there is a large slice of roasted meat with a dark brown crust and a pink inside, topped with a dollop of white creamy sauce. Next to the meat are bright green cooked green beans lying in a neat pile. Below the green beans and meat, there is a mound of white mashed potatoes with a smooth texture, topped with light brown gravy pooling in the center. A silver fork lies on the plate touching the mashed potatoes, and the plate is set on a white marbled surface with a small bowl of white sauce visible in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Prime Rib Roast with Horseradish Sauce Recipe
Top Tip
How to Serve Prime Rib Roast with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Prime Rib Roast with Horseradish Sauce Recipe

Why You'll Love This Recipe

Ever since I nailed this Prime Rib Roast with Horseradish Sauce Recipe on a chilly winter evening, it’s been a family favorite. The rich, juicy roast combined with that refreshing horseradish kick hits all the right notes—elegant, flavorful, and surprisingly simple.

Perfect roast every time: The method of high-heat searing followed by slow roasting locks in juices and ensures even cooking.
Homemade horseradish sauce: Creamy sauce that’s tangy with just the right amount of bite, easy to whip up and pairs beautifully with the beef.
Simple yet sophisticated flavors: Fresh herbs and garlic create a stunning crust that makes your roast restaurant-worthy.
Flexible size and timing: Whether your roast is 4 pounds or 8 pounds, the timing guideline here makes it easy to cook perfectly.

A large roasted beef piece is placed on a wooden cutting board, showing one thick, shiny dark brown crusted top side and two relaxed slices facing forward; the inside of the beef is a light pink color with a smooth tender texture, while the cooked edges are a gradient of brown to dark crispy. The cutting board has small bits of crust and some coarse salt around the beef. In the blurry background, there is a white bowl filled with green Brussels sprouts and a small white container next to it, all set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Prime Rib Roast with Horseradish Sauce Recipe lies in its straightforward ingredients that complement each other beautifully. From the quality of the beef to the fresh herbs, each component plays a role in creating a flavor-packed masterpiece.

Flat lay of a large raw prime rib roast with rich marbling, a small white ceramic bowl of golden olive oil, a small white bowl filled with coarse kosher salt crystals, a small white bowl with freshly ground black pepper, several peeled cloves of garlic, fresh green rosemary sprigs, fresh green thyme sprigs, a small white bowl of smooth Dijon mustard, a small white bowl of thick sour cream, a small white bowl of heavy cream, a small white bowl of creamy mayonnaise, a small white bowl containing prepared horseradish with visible texture, a small white bowl of chopped bright green chives, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Prime rib roast: Choose a well-marbled cut for maximum flavor and tenderness—don’t rush this step at the butcher!
Olive oil: Helps the herb rub stick and promotes a beautifully browned crust on the roast.
Kosher salt: Essential for seasoning deeply and bringing out the meat’s natural flavors.
Freshly ground black pepper: Adds a subtle heat and complements the herbs perfectly.
Garlic: Minced fresh for pungent aroma and mouthwatering depth.
Fresh rosemary: Brings earthy, piney notes that highlight the beef.
Fresh thyme: Adds brightness and layers of flavor to the rub.
Dijon mustard: A secret weapon—helps the herb rub stick and introduces a tangy complexity.
Sour cream: Provides creaminess that balances the horseradish heat in the sauce.
Heavy cream: Lightens and smooths the sauce, making it luscious.
Mayonnaise: Adds richness and a silky texture to the horseradish sauce.
Prepared horseradish: The star of the sauce—gives it that spicy zing without overpowering.
Chopped chives: Fresh, mild onion flavor and a pop of green color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is wonderfully customizable. I like to experiment by swapping fresh herbs according to the season or adding a touch of smoked paprika to the rub for a smoky depth. Feel free to make it your own—you can’t go wrong!

Variation: For a richer horseradish sauce, try adding a splash of apple cider vinegar—I’ve found it really brightens up the flavors.
Dietary modification: Use Greek yogurt instead of sour cream to lighten the sauce and add a bit of tang without losing creaminess.
Seasonal twist: During the holidays, I sometimes add a sprinkle of crushed juniper berries to the rub for a festive touch.

Step-by-Step: How I Make Prime Rib Roast with Horseradish Sauce Recipe

Step 1: Let the Roast Chill and Then Warm

Start by unwrapping your prime rib and placing it uncovered in the fridge the night before. This dry-aging step helps the roast develop a better crust when cooked. Then, about two hours before you roast it, bring it out to come to room temperature—this ensures even cooking without an outside-overdone center.

Step 2: Prep the Herb Rub and Preheat Your Oven

About 30 minutes before roasting, preheat your oven to a scorching 500°F. While it heats, mix olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, thyme, and Dijon mustard in a bowl. Smear this aromatic rub all over the roast; every inch matters! Place the meat in a roasting pan with the bones down for even heat circulation.

Step 3: The Two-Phase Roasting Magic

Now for the timing rule I swear by: multiply the roast’s weight by 5 minutes. For example, a 6-pound roast gets 30 minutes at 500°F for a sizzling sear that locks in juices. Then, lower the oven temp to 200°F—don’t open the door!—and cook for 20 minutes per pound. Use a reliable digital thermometer to check for your desired doneness (130°F for medium-rare is my favorite). It’s all about patience here.

Step 4: Rest and Prepare the Horseradish Sauce

Once out of the oven, let the roast rest for 15 minutes. This resting period allows the juices to redistribute so every slice is juicy. While you wait, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and chopped chives for the sauce. Taste and adjust horseradish if you want more kick.

Step 5: Carve and Serve

Slice your rested roast against the grain, serve with a generous dollop of horseradish sauce, and watch your dinner guests swoon. It’s always a showstopper.

Top Tip

Making this Prime Rib Roast with Horseradish Sauce Recipe several times taught me some invaluable tips to take it from good to amazing—let me share those with you:

Dry-Age in Your Fridge: Leaving the roast uncovered overnight in the fridge really dries out the surface so you get that crispy, flavorful crust.
Don’t Skip the Rest: Resting the roast after cooking is essential to juicy slices—cutting too soon will lose all those precious juices.
Temperature Patience: Resist opening the oven when lowering the heat—you want to maintain a steady environment for even cooking.
Sauce Balance: Start with less horseradish and taste—it's easy to add more, but you can’t take heat out once it’s in.

How to Serve Prime Rib Roast with Horseradish Sauce Recipe

Garnishes

For garnishes, I like sprinkling extra chopped fresh chives or some thinly sliced green onions over the horseradish sauce. A few sprigs of fresh rosemary on the platter also add an elegant touch and enhance the aroma as you serve.

Side Dishes

I usually pair this prime rib with creamy mashed potatoes, roasted garlic green beans, and a crisp Caesar salad. The creaminess and freshness balance the rich meat and punchy sauce beautifully.

Creative Ways to Present

For holidays, I’ve laid the slices on a wooden carving board surrounded by colorful roasted root vegetables and little ramekins of extra horseradish sauce and au jus. A rustic setup like this always impresses without feeling fussy.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, wrap leftover sliced prime rib tightly in foil or an airtight container and refrigerate. They stay delicious for up to 3 days—just keep them well-sealed to preserve moisture.

Freezing

I’ve frozen sliced prime rib successfully by wrapping it tightly in plastic wrap, then foil, and placing it into a freezer bag. It keeps well for up to 3 months and thaws beautifully in the fridge overnight.

Reheating

To reheat without drying out the meat, I place slices in a single layer on a baking sheet, add a splash of beef broth, cover tightly with foil, and warm at 250°F for about 15 minutes. This method keeps the roast juicy and tender.

Frequently Asked Questions:

How do I know when the prime rib is perfectly cooked?

The best way to know is by using a digital meat thermometer. For medium-rare, aim for an internal temperature of 130°F. Remember to let the roast rest after cooking; the temperature will rise a few degrees during this time.

Can I prepare the horseradish sauce ahead of time?

Absolutely! The horseradish sauce can be made a day in advance and stored in the refrigerator. This actually allows the flavors to meld beautifully, making the sauce even better served cold alongside the roast.

What if I don’t have fresh herbs on hand?

If fresh rosemary and thyme aren’t available, dried herbs will work in a pinch—use about a third of the amount since dried herbs are more potent. However, fresh herbs do add a brighter, more vibrant flavor to the roast.

Can I scale this recipe for larger roasts?

Yes! This recipe is designed to scale easily. Just remember to adjust the cooking times based on the weight of your roast as described, and use a meat thermometer to ensure perfect doneness.

Final Thoughts

This Prime Rib Roast with Horseradish Sauce Recipe has become a steadfast favorite because it feels like a celebration in every bite without being intimidating to make. Whether it’s a special holiday or a Sunday dinner you want to remember, this roast delivers that perfect combination of juicy beef and vibrant sauce every time. Give it a try—you’ll feel like a kitchen rockstar, and everyone at your table will thank you.