Prime Rib with Horseradish Cream
Can I just say—there’s something downright magical about roasting a prime rib at home? The aroma alone, that rich, beefy scent mingled with garlic and herbs, fills the whole house with a promise of a feast. And don’t get me started on the horseradish cream! It’s that zingy, creamy kick that takes each bite from delicious to downright unforgettable. If you’ve ever dreamed of feeling like a fancy chef without the fuss, this recipe is your golden ticket. Trust me, once you nail this roast, you’ll be tempted to make it your signature dish for every special occasion (or maybe just a random Tuesday, because why not?). Let’s dive in and get that oven ready for a prime rib party!
Quick Facts
- Yield: Serves 6-8
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (plus resting)
- Total Time: About 2 hours
Ingredients
For the Main Dish:
- 1 (4 to 5-pound) prime rib roast, bone-in
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
For the Horseradish Cream:
- ½ cup sour cream
- 2 tbsp prepared horseradish (start with less and add to taste!)
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- Salt and pepper, to taste
How I Make It
Step 1:
First things first, let your prime rib sit out at room temperature for about an hour before roasting. This helps it cook more evenly. Meanwhile, mix together the minced garlic, olive oil, salt, pepper, rosemary, and thyme to create a fragrant herb paste.
Step 2:
Rub that herb mixture all over the prime rib, making sure to get into all the nooks and crannies. This step is where your roast gains all that incredible flavor and a beautiful crust.
Step 3:
Preheat your oven to 450°F. Place the roast bone-side down in a roasting pan, and pop it in the oven. Roast at this high temp for 20 minutes to get that gorgeous crust browned and crispy.
Step 4:
Lower your oven temperature to 325°F and continue roasting until your meat thermometer reads 125°F for medium-rare (about 1 hour more). Remember, it’s better to undercook slightly because the meat will rest and keep cooking.
Step 5:
Once out of the oven, tent the roast with foil and let it rest for at least 20 minutes. This is key for juicy slices—patience truly pays off.
Step 6:
While the roast rests, whisk together the sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper to make your horseradish cream. Taste and adjust the horseradish—some like it bold, some like it mellow.
Variations & Tips
- If you don’t have fresh herbs, dried work just fine—just use about one-third the amount.
- For a little smoky twist, add a dash of smoked paprika to the rub.
- The horseradish cream can be made a day ahead—just keep it refrigerated and stir before serving.
- Use a probe thermometer for consistent doneness without opening the oven.
- Leftovers? Slice thin for fancy sandwiches with horseradish cream spread.
- Bone-in roasts hold more flavor, but boneless works too—adjust cooking time accordingly.
How I Like to Serve It
I love serving prime rib with roasted garlic mashed potatoes and some bright, garlicky green beans on the side. A bold red wine always makes an appearance at the table—Cabernet Sauvignon is my go-to. This meal feels perfect for holiday gatherings or any time you want to impress without stressing.
Notes
- Store leftover prime rib tightly wrapped in the fridge for up to 3 days.
- To reheat, slice and warm gently in a covered pan with a splash of broth to keep it moist.
Closing: This prime rib with horseradish cream is a classic for a reason—it’s reliably tender, flavorful, and downright comforting every single time.
