Prime Rib Roast with Mustard Horseradish Sauce
Elevate your holiday feast or special occasion with this show-stopping Prime Rib Roast with Mustard Horseradish Sauce. This tender, juicy bone-in prime rib is perfectly seasoned with a fragrant blend of kosher salt, minced garlic, fresh rosemary, and olive oil, creating a crust that's bursting with flavor. Slow-roasted to perfection and paired with a zesty mustard horseradish sauce made from creamy sour cream, Dijon mustard, and a kick of prepared horseradish, this dish balances richness with tangy flair. With a crispy exterior, melt-in-your-mouth texture, and bold dipping sauce, it’s a guaranteed centerpiece that’ll have your guests coming back for seconds. Perfect for gatherings, this recipe serves six and is the ultimate in comfort and sophistication.
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Recipe Information
Ingredients
- 5 pounds Bone-in prime rib roast
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons Prepared horseradish
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 450°F (232°C).
Take the prime rib roast out of the refrigerator and let it come to room temperature, about 1 hour.
In a small bowl, mix together kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, and olive oil to form a paste.
Rub the seasoning paste evenly all over the surface of the prime rib roast. Ensure the entire roast is well-coated.
Place the prepared roast on a roasting rack set inside a large roasting pan, bone-side down.
Put the pan in the oven and roast at 450°F (232°C) for 20 minutes. This will create a flavorful crust.
After 20 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting the prime rib for approximately 15-20 minutes per pound, or until your desired level of doneness is achieved. Use a meat thermometer to check for doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Once the roast has reached your desired temperature, remove it from the oven, tent it with aluminum foil, and let it rest for 20 minutes. The temperature will rise slightly as it rests.
While the roast is resting, prepare the mustard horseradish sauce. In a medium bowl, whisk together Dijon mustard, prepared horseradish, sour cream, mayonnaise, and lemon juice until smooth. Adjust seasoning with salt and pepper to taste.
Carve the prime rib roast into thick slices and serve with the mustard horseradish sauce on the side.
Nutrition Facts
Calories |
9326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 802.1 g | 1028% | |
| Saturated Fat | 268.8 g | 1344% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 2067 mg | 689% | |
| Sodium | 6417 mg | 279% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 18.6 g | ||
| Protein | 447.3 g | 895% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 621 mg | 48% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 5386 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
