Name: Prime Rib 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 utterly irresistible about a perfectly roasted prime rib, especially when paired with a zesty horseradish sauce. This Prime Rib with Horseradish Sauce Recipe makes for a stunning centerpiece that’s as comforting as it is impressive—trust me, it’s worth every delicious bite.

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 with Horseradish Sauce Recipe
Top Tip
How to Serve Prime Rib with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Prime Rib with Horseradish Sauce Recipe

Why You'll Love This Recipe

Whenever I make this prime rib, it never fails to impress guests and family alike. The balance of herbs, garlic, and that mustard rub creates a fantastic crust, while the horseradish sauce adds just the right amount of kick without overpowering the rich beef. It’s a showstopper that’s surprisingly simple.

Show-stopping flavor: The herb and garlic rub melds beautifully with juicy, tender prime rib for unforgettable taste.
Perfectly balanced sauce: Creamy horseradish sauce adds a refreshing tang that complements every slice.
Simple technique: With easy steps and a straightforward timing method, you’ll feel like a roasting pro.
Ideal for special occasions: This recipe turns any meal into a memorable celebration without stress.

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

Each ingredient in this Prime Rib with Horseradish Sauce Recipe plays a role in creating layers of flavor and creamy texture that work harmoniously. I always recommend opting for fresh herbs and good-quality horseradish to really elevate the dish.

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 the best flavor and tenderness.
Olive oil: Helps the rub stick and promotes a beautiful, golden crust.
Kosher salt: Coarse salt penetrates the meat, enhancing natural flavors deeply.
Freshly ground black pepper: Adds that subtle spicy kick to balance the richness.
Garlic cloves: Minced fresh garlic infuses the meat with savory aroma and taste.
Fresh rosemary and thyme: These herbs bring an earthy, fragrant quality that pairs perfectly with beef.
Dijon mustard: Adds tanginess and helps bind the rub to the roast.
Sour cream, heavy cream, and mayonnaise: These make the horseradish sauce luxuriously creamy and smooth.
Prepared horseradish: The star of the sauce, giving it that signature sharp heat.
Chopped chives: Fresh chives add a mild onion flavor and a lovely pop of 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

I love how flexible this recipe is. You can easily adjust herb combinations or add a twist to the horseradish sauce to fit your taste. Don’t hesitate to personalize it—cooking should always be fun and suited to your crowd.

Variation: Once, I swapped out rosemary for sage, which gave the roast a different but equally delightful aroma—definitely worth trying if you want a seasonal spin.
Dietary modifications: If you want to lighten the horseradish sauce, swapping out mayonnaise for Greek yogurt works wonderfully.
For extra heat: Stir in a pinch of cayenne pepper into the sauce to amp up the spice level without overshadowing the beef’s flavor.

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

Step 1: Prepare Your Roast the Night Before

One lifetime tip I swear by is letting the prime rib rest uncovered in the fridge overnight. It dries out the surface slightly, which helps build a fantastic crust when roasting. Plus, you’ll find this leads to more even cooking overall. Just remember to pull it out about two hours before cooking to take off the chill—that helps it cook more evenly.

Step 2: Mix and Apply the Herb Rub

About 30 minutes before you start roasting, preheat your oven to a sizzling 500°F. Then mix olive oil, kosher salt, black pepper, garlic, rosemary, thyme, and Dijon mustard. Slather this mixture all over the roast—don’t be shy! This rub is your flavor powerhouse, and it’s what makes the crust so memorable.

Step 3: Roast with Care

Pop your roast bone-side down in a large roasting pan. Here’s a super-handy trick: multiply the roast’s weight by five to get your initial roasting time in minutes (e.g., a 6-pound roast gets 30 minutes at 500°F). Then lower the heat to 200°F, without opening the door, and continue cooking at 20 minutes per pound until it reaches your desired doneness. I always aim for medium-rare, around 130°F internal temperature for juicy, tender slices.

Step 4: Let It Rest Before Carving

After that, resist the temptation to slice right away! Letting the roast rest for 15 minutes lets juices redistribute, so every bite is moist and flavorful. This patience seriously pays off—your guests will thank you.

Step 5: Whip Up the Horseradish Sauce

While your roast rests, just whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and chives. The creamy tanginess with that gentle heat is the perfect partner for the rich beef. Give it a little taste and adjust salt or horseradish to your liking.

Top Tip

Through my many prime rib roasts, I’ve learned these small tips truly make the biggest difference in nailing this classic dish every time.

Patience with resting: Never skip letting your roast rest—this lock-in period is the secret to juicy results.
Don't open the oven door: Every time you peek, heat escapes, and that throws off your cooking time and crust formation.
Use a reliable meat thermometer: This saved me from many over- or undercooked roasts—trust the temp, not the clock alone.
Dry aging tip: The overnight fridge uncovered step helps dry the surface so you get that irresistible crust.

How to Serve Prime Rib with Horseradish Sauce Recipe

Garnishes

I like to sprinkle a few fresh chive bits on top of the sliced prime rib for a bit of color and mild oniony freshness. Sometimes I’ll add a sprig of rosemary on the serving platter to underline those herb flavors visually and aromatically—simple but elegant.

Side Dishes

Classic mashed potatoes or creamy horseradish mashed potatoes are my go-tos here, perfectly soaking up the drippings and sauce. Roasted root vegetables or a crisp green salad balance the richness beautifully.

Creative Ways to Present

For a special celebration, I’ve arranged the sliced prime rib on a large wooden board with dollops of horseradish sauce inviting guests to help themselves. Adding edible flowers or fresh herb sprigs transforms the platter into something truly stunning and memorable.

Make Ahead and Storage

Storing Leftovers

Wrap your leftovers tightly in foil or place them in an airtight container to keep the prime rib juicy. I store mine in the fridge and find the flavors often deepen overnight, making for a great next-day meal.

Freezing

If you have a big roast and want to freeze portions, slice the meat first and freeze individual servings wrapped well in plastic wrap plus foil. This keeps the texture intact and makes thawing easier without drying out the beef.

Reheating

Reheat gently in a low oven or covered skillet to avoid overcooking. I like to add a splash of beef broth to keep the slices moist, warming slowly until just heated through.

Frequently Asked Questions:

How do I know when my prime rib is done?

Using a digital meat thermometer is your best friend for this recipe. Insert it into the thickest part of the roast. For medium-rare, aim for about 130°F; it will continue to cook slightly when resting. Avoid relying on cooking time alone since ovens vary.

Can I make the horseradish sauce ahead of time?

Absolutely! The horseradish sauce actually tastes even better after a few hours in the fridge, as the flavors meld. Just keep it chilled until serving and give it a quick stir before plating.

What if I don’t have fresh herbs?

You can substitute with dried rosemary and thyme, but use them sparingly—about a third of the fresh amount—since they pack more concentrated flavor. Fresh herbs bring a brighter, fresher note, but dried will still work in a pinch.

Can I cook the prime rib in advance?

You can roast the prime rib a day ahead, then slice and gently reheat as needed. Just be mindful that reheating can cause some loss in juiciness, so if possible, serve fresh for the best experience.

Final Thoughts

This Prime Rib with Horseradish Sauce Recipe is a treasure in my kitchen—simple enough to approach confidently but special enough to mark important moments. I hope you find as much joy in making and sharing it as I do. Don’t be intimidated; with some patience and good ingredients, you’ll wow everyone at your table.