Ingredients
For the Prime Rib:
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1 (5–6 lb) bone-in prime rib roast (2–3 ribs, serves ~6)
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2 tablespoons olive oil
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1 tablespoon kosher salt
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1 tablespoon freshly ground black pepper
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme leaves
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4 cloves garlic, minced
For the Horseradish Sauce:
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1/2 cup sour cream
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2 tablespoons prepared horseradish (or more to taste)
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1 tablespoon Dijon mustard
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1 tablespoon mayonnaise
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1 teaspoon white wine vinegar or lemon juice
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Salt and pepper, to taste
Instructions
1. Prep the Prime Rib:
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Bring roast to room temperature for about 2 hours before cooking (this ensures even roasting).
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Preheat oven to 450°F (230°C).
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Pat the roast dry with paper towels.
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In a small bowl, mix olive oil, salt, pepper, rosemary, thyme, and garlic. Rub generously all over the roast.
2. Roast the Prime Rib:
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Place the roast bone-side down on a rack in a roasting pan.
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Roast at 450°F for 20 minutes, then reduce oven to 325°F (165°C).
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Continue roasting for about 13–15 minutes per pound, or until:
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Rare: 120°F (49°C) internal temp
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Medium-rare: 130°F (54°C)
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Medium: 135°F (57°C)
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Use a meat thermometer for accuracy.
3. Rest the Meat:
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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:
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Sour cream
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Horseradish
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Dijon mustard
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Mayonnaise
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Vinegar or lemon juice
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Salt and pepper to taste
Cover and refrigerate until ready to serve. Can be made a day ahead.
🍽️ To Serve:
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Slice roast against the grain, 1/2–1 inch thick.
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Serve with horseradish sauce and sides like mashed potatoes, roasted veggies, or Yorkshire pudding.