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.
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.
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.
- 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.
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:
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.
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.
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.
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.
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Prime Rib Roast with Horseradish Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Prime Rib Roast with Horseradish Sauce is a classic American main course perfect for special occasions and holiday dinners. The prime rib is dry-aged overnight for enhanced flavor, rubbed with a savory blend of garlic, herbs, and mustard, then slow-roasted to a perfect medium-rare. It is served with a creamy, tangy horseradish sauce that complements the rich, tender beef.
Ingredients
Prime Rib Roast
- 4-8 pound prime rib roast
Rub
- ¼ 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
Horseradish Sauce
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup mayonnaise
- 4 Tablespoons prepared horseradish
- Kosher salt to taste
- ¼ cup chopped chives
Instructions
- Prepare the roast: Unwrap the prime rib roast and place it uncovered in the refrigerator overnight to dry-age and enhance flavor. Approximately 2 hours before cooking, remove the roast from the fridge and let it come to room temperature on the counter.
- Preheat and season: About 30 minutes before cooking, preheat your oven to 500°F. In a bowl, combine olive oil, coarse kosher salt, freshly ground black pepper, minced garlic, fresh rosemary, fresh thyme, and dijon mustard. Rub this mixture all over the roast to evenly coat it.
- Roast at high heat: Place the roast in a large roasting pan with the bones down and meat on top. Roast in the 500°F oven for 5 minutes per pound of meat. For example, a 6-pound roast cooks for 30 minutes at this temperature to develop a flavorful crust.
- Slow roast at low heat: Without opening the oven door, reduce the temperature to 200°F. Continue roasting the meat for 20 minutes per pound to achieve your desired doneness. Use a meat thermometer to check internal temperature: 130°F for medium-rare is recommended.
- Rest the roast: Remove the roast from the oven and let it rest for 15 minutes. This resting allows juices to redistribute, resulting in a juicy, tender prime rib.
- Prepare the horseradish sauce: While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt to taste, and chopped chives until smooth and balanced in flavor.
- Serve: Carve the rested prime rib roast and serve with the prepared horseradish sauce on the side for a classic pairing.
Notes
- Letting the roast rest uncovered overnight in the fridge helps dry out the surface for a better crust.
- Adjust the horseradish amount in the sauce depending on your preferred spice level.
- Use a digital meat thermometer to avoid overcooking and to achieve exact doneness.
- The timing per pound cooking method provides flexibility for roasts of different sizes.
- Allow the roast to sit at room temperature before cooking to ensure even cooking.
- Use fresh herbs for the rub to maximize flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg
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