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Perfect Prime Rib Recipe with Easy Creamy Horseradish Sauce

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A slow-roasted, juicy prime rib paired with a sharp yet mellow creamy horseradish sauce that balances richness with a tangy bite. Perfect for celebrations or a comforting weekend dinner.

Ingredients

Scale
  • 4–5 pounds standing rib roast (prime rib), bone-in
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons melted butter or olive oil
  • For the creamy horseradish sauce:
  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring the roast to room temperature (about 1 hour) by leaving it uncovered on the counter.
  2. Preheat oven to 450°F (230°C).
  3. In a small bowl, mix 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, and 1 teaspoon garlic powder. Add 2 tablespoons melted butter or olive oil and stir into a paste.
  4. Pat the roast dry with paper towels.
  5. Rub the seasoning paste all over the roast, coating every side.
  6. Place the roast bone-side down on a rack in a roasting pan (or on a bed of vegetables if no rack is available).
  7. Roast at 450°F (230°C) for 20 minutes to sear the outside.
  8. Lower oven temperature to 325°F (160°C) without opening the door and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare, about 1.5 to 2 hours depending on size. Use a meat thermometer inserted into the thickest part.
  9. Remove roast from oven and tent loosely with foil. Let rest for at least 20 minutes; temperature will rise about 5-10°F during resting.
  10. While roast rests, prepare the creamy horseradish sauce by combining ½ cup sour cream, 2 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and salt and pepper to taste. Stir well and chill until serving.
  11. Carve the roast against the grain into thick slices and serve with horseradish sauce on the side.

Notes

Bring the roast to room temperature before cooking for even roasting. Use a reliable meat thermometer to avoid overcooking. Let the roast rest after cooking to redistribute juices. The horseradish sauce can be made ahead and kept refrigerated for up to 3 days. For a crust, roast uncovered and tent only during resting. Variations include adding fresh herbs to the rub or spicy additions to the sauce.

Nutrition

Keywords: prime rib, standing rib roast, horseradish sauce, holiday roast, slow roasted beef, creamy horseradish, easy prime rib recipe

Find it online: https://junomeals.com/perfect-prime-rib-recipe-with-easy-creamy-horseradish-sauce/