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
Scale
Prime Rib Roast
- 4-8 pound prime rib roast
Rub
- 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
Horseradish Sauce
- 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
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
