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Roast Prime Rib with Horseradish Sauce: The Ultimate Guide to a Show-Stopping Classic


  • Author: Hannah

Ingredients

Scale

For the Prime Rib:

  • 1 (5–6 lb) bone-in prime rib roast (23 ribs, serves ~6)

  • 2 tablespoons olive oil

  • 1 tablespoon kosher salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon fresh rosemary, finely chopped

  • 1 tablespoon fresh thyme leaves

  • 4 cloves garlic, minced

For the Horseradish Sauce:

  • 1/2 cup sour cream

  • 2 tablespoons prepared horseradish (or more to taste)

  • 1 tablespoon Dijon mustard

  • 1 tablespoon mayonnaise

  • 1 teaspoon white wine vinegar or lemon juice

  • Salt and pepper, to taste


Instructions

1. Prep the Prime Rib:

  • Bring roast to room temperature for about 2 hours before cooking (this ensures even roasting).

  • Preheat oven to 450°F (230°C).

  • Pat the roast dry with paper towels.

  • In a small bowl, mix olive oil, salt, pepper, rosemary, thyme, and garlic. Rub generously all over the roast.

2. Roast the Prime Rib:

  • Place the roast bone-side down on a rack in a roasting pan.

  • Roast at 450°F for 20 minutes, then reduce oven to 325°F (165°C).

  • Continue roasting for about 13–15 minutes per pound, or until:

    • Rare: 120°F (49°C) internal temp

    • Medium-rare: 130°F (54°C)

    • Medium: 135°F (57°C)

  • Use a meat thermometer for accuracy.

3. Rest the Meat:

  • Remove from oven and tent with foil. Let rest for 20–30 minutes — internal temp will rise ~5°F as it rests. Don’t skip this step!


🥣 Make the Horseradish Sauce:

In a small bowl, whisk together:

  • Sour cream

  • Horseradish

  • Dijon mustard

  • Mayonnaise

  • Vinegar or lemon juice

  • Salt and pepper to taste

Cover and refrigerate until ready to serve. Can be made a day ahead.


🍽️ To Serve:

 

  • Slice roast against the grain, 1/2–1 inch thick.

  • Serve with horseradish sauce and sides like mashed potatoes, roasted veggies, or Yorkshire pudding.