Prime Rib with Horseradish Sauce
Elevate your holiday feast or special-occasion dinner with this impressive Prime Rib with Horseradish Sauce recipe—perfectly tender, juicy, and bursting with flavor. This bone-in prime rib roast is seasoned with a savory blend of minced garlic, fresh rosemary, thyme, and olive oil, creating a golden, flavorful crust as it roasts to perfection. The accompanying creamy horseradish sauce, made with sour cream, prepared horseradish, and a touch of lemon juice, delivers just the right amount of tangy zest to complement the rich, buttery beef. With straightforward prep, classic roasting techniques, and step-by-step guidance for achieving a flawless medium-rare, this recipe is your ultimate guide to creating a show-stopping centerpiece for any gathering. Serve with your favorite sides and watch as this elegant dish steals the spotlight.
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Recipe Information
Ingredients
- 5 lbs prime rib roast (bone-in, trimmed)
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 4 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp olive oil
- 1 cup sour cream
- 2 tbsp prepared horseradish
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 0.5 tsp salt (for sauce)
- 0.25 tsp black pepper (for sauce)
Instructions
Remove the prime rib from the refrigerator and allow it to sit at room temperature for 1 hour before cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and thyme. Stir in the olive oil to form a paste.
Rub the seasoning paste generously over the entire surface of the prime rib, making sure to coat it evenly.
Place the prime rib on a roasting rack set inside a large roasting pan, bone side down.
Transfer the roasting pan to the preheated oven and roast for 20 minutes to sear the exterior.
Reduce the oven temperature to 325°F (163°C) and continue cooking until the internal temperature reads 120°F (49°C) for medium-rare, approximately 90–120 minutes. For medium, aim for an internal temperature of 130°F (54°C).
Once cooked to your desired temperature, remove the roast from the oven, tent it with aluminum foil, and let it rest for 20–30 minutes. The internal temperature will rise by about 5°F as it rests.
While the rib is resting, prepare the horseradish sauce. In a medium bowl, whisk together the sour cream, horseradish, mayonnaise, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
Carve the prime rib into thick slices and serve with a dollop of horseradish sauce on the side.
Nutrition Facts
Calories |
7762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 645.6 g | 828% | |
| Saturated Fat | 255.1 g | 1276% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1862 mg | 621% | |
| Sodium | 6349 mg | 276% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 18.6 g | ||
| Protein | 447.3 g | 895% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 5388 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.
