Description
This Prime Rib Roast with Horseradish Sauce is a classic and elegant dinner centerpiece perfect for special occasions. The roast is seasoned with a flavorful herb and garlic rub, then slow-cooked to juicy, tender medium-rare perfection. Accompanied by a creamy, tangy horseradish sauce with fresh chives, this recipe delivers a perfect balance of savory and sharp flavors.
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 and enhance flavor. About 2 hours before cooking, remove the roast and allow it to come to room temperature on the countertop.
- Preheat Oven and Prepare Rub: Thirty minutes prior to cooking, preheat your oven to 500°F. In a bowl, combine olive oil, kosher salt, freshly ground black pepper, minced garlic, fresh rosemary, fresh thyme, and dijon mustard to create the seasoning rub.
- Apply Rub and Roast: Rub the seasoning mixture all over the roast evenly. Place the roast in a large roasting pan with the bones facing downward and meat on top.
- Initial High-Heat Roast: Cook the roast at 500°F for 5 minutes per pound of the meat. For example, a 6-pound roast will cook for 30 minutes at this temperature.
- Reduce Heat and Continue Roasting: Without opening the oven door, reduce the temperature to 200°F. Continue cooking the roast for an additional 20 minutes per pound until the internal temperature reaches your desired doneness. For medium-rare, aim for 130°F as measured by a digital meat thermometer.
- Rest the Meat: Remove the roast from the oven and let it rest uncovered for 15 minutes. This allows the juices to redistribute and the roast to firm up for easier carving.
- Prepare 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 well combined.
- Serve: Carve the rested prime rib and serve alongside the horseradish sauce for a flavorful complement.
Notes
- Letting the roast sit uncovered in the fridge overnight helps dry the surface, creating a better crust during roasting.
- Use a digital meat thermometer to accurately gauge doneness to avoid overcooking.
- Adjust horseradish quantity in the sauce to control the level of heat based on your preference.
- Resting the roast after cooking is critical for juicy, tender slices.
- This recipe works best with a bone-in prime rib to enhance flavor and retain moisture during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 140 mg
