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Perfect Prime Rib Roast Recipe with Horseradish Cream and Yorkshire Pudding Made Easy

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A show-stopping prime rib roast with a perfectly seasoned crust, creamy horseradish sauce, and light, fluffy Yorkshire pudding. Ideal for special occasions and cozy family dinners.

Ingredients

Scale
  • 5–6 lbs bone-in prime rib roast (USDA Choice or Prime grade)
  • Coarse kosher salt
  • Freshly ground black pepper
  • 4–5 garlic cloves, minced
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • Olive oil or softened unsalted butter
  • 2 tablespoons prepared horseradish
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 1 cup all-purpose flour (120 g), sifted
  • 3 large eggs, room temperature
  • 1 cup whole milk (240 ml) or half-and-half
  • 2 tablespoons vegetable oil or beef drippings
  • 1/2 teaspoon salt

Instructions

  1. Remove the prime rib from the fridge about 2 hours before cooking to bring it to room temperature. Preheat oven to 450°F (230°C). Pat roast dry with paper towels.
  2. Rub roast all over with olive oil or softened butter, minced garlic, salt, and pepper. Tuck rosemary and thyme sprigs around and on top of the roast.
  3. Place roast on rack in roasting pan. Roast at 450°F (230°C) for 20 minutes to sear the outside.
  4. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare, about 1.5 to 2 hours depending on size.
  5. Remove roast from oven, tent loosely with foil, and let rest for 20-30 minutes. Temperature will rise to about 130°F (54°C) for medium-rare.
  6. While roast cooks, whisk together sour cream, mayonnaise, prepared horseradish, lemon juice, salt, and pepper in a bowl. Chill until serving.
  7. In a bowl, whisk eggs, flour, milk, and salt until smooth. Let batter rest at least 30 minutes.
  8. Place 1 teaspoon oil or beef drippings into each cup of muffin tin. Heat tin in 425°F (220°C) oven until oil is smoking hot, about 10-15 minutes.
  9. Carefully pour batter into hot oil-filled cups, filling about 3/4 full. Bake at 425°F (220°C) for 20-25 minutes without opening oven door.
  10. Slice prime rib against the grain. Serve with horseradish cream and Yorkshire pudding, drizzling jus from roasting pan over everything.

Notes

Bring the roast to room temperature before cooking for even doneness. Use an instant-read thermometer to avoid over or undercooking. Let the roast rest to retain juices. Keep oven door closed while baking Yorkshire puddings to prevent collapse. For gluten-free Yorkshire pudding, substitute with gluten-free flour blend but expect a different texture.

Nutrition

Keywords: prime rib roast, horseradish cream, Yorkshire pudding, holiday roast, beef roast, comfort food, special occasion, roast beef

Find it online: https://junomeals.com/perfect-prime-rib-roast-recipe-with-horseradish-cream-and-yorkshire-pudding-made-easy/