Name: Perfect Prime Rib with Horseradish Sauce Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 4-8 pound prime rib roast; 1/4 cup olive oil; 2 tablespoons coarse kosher salt; 2 teaspoons freshly ground black pepper; 4-5 cloves garlic, minced; 2 tablespoons fresh rosemary; 2 tablespoons fresh thyme; 2 tablespoons Dijon mustard; 1/2 cup sour cream; 1/2 cup heavy cream; 1/4 cup mayonnaise; 4 tablespoons prepared horseradish; Kosher salt to taste; 1/4 cup chopped chives

There’s something incredibly satisfying about a tender, juicy roast that practically melts in your mouth. The Perfect Prime Rib with Horseradish Sauce Recipe delivers just that—an elevated, impressive centerpiece worthy of any special gathering or relaxing weekend feast. Let me walk you through how to make it shine effortlessly.

On a white plate set on a white marbled surface, there is one large slice of roasted meat with a dark brown outer crust and a pink, juicy center, topped with a dollop of white creamy sauce near the top left; next to the meat on the right are bright green cooked green beans arranged in a small pile; below the meat and beans is a scoop of creamy mashed potatoes with a pool of light brown gravy in the center; a metal fork lies on the left side of the plate, with its prongs facing down. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Perfect Prime Rib with Horseradish Sauce Recipe
Top Tip
How to Serve Perfect Prime Rib with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfect Prime Rib with Horseradish Sauce Recipe

Why You'll Love This Recipe

I’ve always loved prime rib for its rich flavor and the way it impresses guests without tons of fuss. This Perfect Prime Rib with Horseradish Sauce Recipe strikes the perfect balance of savory, juicy beef paired with a creamy, tangy sauce—I genuinely think it’s one of the best roast dinners you can make at home.

Simple Yet Elegant: The recipe uses straightforward ingredients and an easy method that anyone can master.
Flavor-Packed Rub: The garlic, herbs, and mustard blend perfectly enhance the beef without overpowering it.
Classic Horseradish Sauce: Creamy with just the right bite, it’s the perfect partner to cut through the richness of the prime rib.
Perfect for Any Occasion: Whether it’s a holiday, Sunday dinner, or special celebration, it always earns rave reviews.

The image shows a large piece of cooked roast beef resting on a wooden board with several slices cut off and laying in front. The roast beef has a dark brown, crispy outer crust and a light to medium pink center with a juicy texture. The edges of the slices have a slightly browned color where the crust meets the pink meat. In the background, there is a white bowl filled with green vegetables, all set against a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe isn’t here by accident—together, they create a harmonious blend that brings out the best in the prime rib. Plus, knowing why they’re included can help you shop smarter and tweak confidently.

Flat lay of a large raw prime rib roast with rich marbling, a small white ceramic bowl of golden olive oil, a small white bowl holding coarse kosher salt crystals, a small white bowl of freshly ground black pepper, several whole unpeeled garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme, a small white bowl filled with smooth Dijon mustard, a small white bowl of creamy sour cream, a small white bowl of thick heavy cream, a small white bowl containing glossy mayonnaise, a small white bowl with prepared horseradish root in creamy texture, a small white bowl sprinkled with coarse kosher salt, and a small pile of freshly chopped green chives, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Prime Rib Roast: The star of the show—choose a roast with good marbling for juicy, flavorful meat.
Olive Oil: Helps the rub ingredients stick and promotes a beautiful crust.
Coarse Kosher Salt: Essential for seasoning deeply and drawing out flavor.
Freshly Ground Black Pepper: Adds a subtle spice that complements the beef perfectly.
Garlic: Fresh minced cloves give an aromatic punch in every bite.
Fresh Rosemary & Thyme: Classic herbs that infuse the roast with earthy, fragrant notes.
Dijon Mustard: Adds a tangy layer that balances the richness of the meat.
Sour Cream, Heavy Cream & Mayonnaise (for Horseradish Sauce): Create a smooth, rich base that carries the horseradish heat gently.
Prepared Horseradish: The star of the sauce—gives that signature sharpness and kick.
Chives: Fresh chives add a mild oniony flavor and a pop of color to the sauce.
Kosher Salt (for sauce): Enhances all the flavors without overwhelming the palate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I stick to this classic blend because it never fails, I encourage you to make it your own. A few little tweaks can make the prime rib feel more personal or suit your taste better—it’s all about what pairs well with your palate or occasion!

Herb Variations: I’ve tried swapping rosemary for sage or adding a touch of smoked paprika for a subtle smoky twist—both work beautifully.
Heat Factor: If you like spicy, mix a little cayenne into the rub or stir in horseradish sauce with some mustard seed for a bit more punch.
Seasonal Add-ins: During holiday meals, I toss in some cracked pink peppercorns or sprinkle coarse sea salt flakes on top right before serving for extra texture.
Dietary Modifications: For a dairy-free horseradish sauce, substitute coconut yogurt for sour cream and mayo with an avocado-based sauce—turns out surprisingly creamy!

Step-by-Step: How I Make Perfect Prime Rib with Horseradish Sauce Recipe

Step 1: Prep Your Roast the Night Before

One of my favorite secrets to a juicy prime rib is letting it rest uncovered in the fridge overnight. This dries the surface just enough, helping the crust to brown beautifully. Don’t skip this—just unwrap your roast, pop it on a rack, and leave it to relax in your fridge.

Step 2: Bring to Room Temperature

About two hours before cooking, take the roast out to warm up. I find that if it’s too cold going into the oven, it cooks unevenly, leading to overdone edges and an undercooked center. Letting it sit at room temp helps it cook more evenly.

Step 3: Preheat and Rub

While your oven’s heating to a blistering 500°F, mix the olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, thyme, and Dijon mustard. Then, massage that glorious rub all over the roast. I like to get under the flap where the bones are for maximum flavor.

Step 4: High Heat Roast

Pop the roast in a large roasting pan bone-side down and cook for “weight times five” minutes at 500°F. For example, a 6-pound roast gets 30 minutes at high heat. This intense blast seals in juices and creates that coveted crust.

Step 5: Slow and Low

Without opening the oven door, reduce the temperature to 200°F and cook for an additional 20 minutes per pound until your desired doneness. I use a digital meat thermometer—aim for 130°F for medium-rare, which I personally swear by for that tender, juicy bite everyone raves about.

Step 6: Rest Before Carving

Remove the roast and let it rest for at least 15 minutes tented loosely with foil. This step is non-negotiable—it lets the juices redistribute, preventing dryness when you slice.

Step 7: Whisk the Horseradish Sauce

While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and chopped chives. Taste as you go, and adjust horseradish for your preferred heat level. It should be bright, creamy, and just have that spicy kick.

Top Tip

After making this prime rib roast many times, I learned that patience and temperature control are your best friends here. Rushing or guessing often leads to uneven cooking or dry spots.

Room Temp Rest: Always take your roast out at least 2 hours before cooking—it really changes how evenly it cooks.
Precise Thermometer: Investing in a good digital meat thermometer made all the difference for me—no more guessing.
Don’t Skip the Rest: Letting your roast rest after cooking locks in juicy flavor and keeps slices moist.
Resist Opening the Oven: Opening the door during cooking drops the temperature and can mess with your timing—let the roast cook undisturbed.

How to Serve Perfect Prime Rib with Horseradish Sauce Recipe

Garnishes

I like to sprinkle a little extra fresh chopped chives over both the horseradish sauce and finished slices—it adds a fresh color pop and a mild onion bite that brightens up the dish without stealing the show.

Side Dishes

For sides, I almost always serve creamy mashed potatoes or a buttery gratin dauphinoise alongside roasted seasonal vegetables like Brussels sprouts or carrots. A crisp green salad with a simple vinaigrette offers a fresh contrast to the richness.

Creative Ways to Present

For holiday dinners, I’ve arranged the sliced prime rib on a large wooden cutting board surrounded by roasted herbs and citrus wedges for a rustic yet elegant presentation. A little drizzle of au jus or extra horseradish sauce on the side makes it feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftover prime rib? I wrap slices tightly in plastic wrap, then place them in an airtight container in the refrigerator. They typically stay good for up to 4 days. Keep the horseradish sauce separate to maintain freshness.

Freezing

I’ve frozen sliced prime rib before, and it freezes well if tightly wrapped to avoid freezer burn. Just thaw overnight in the fridge before reheating. The flavor holds up surprisingly well.

Reheating

My trick for reheating leftover prime rib is low and slow in the oven at about 250°F covered loosely with foil to keep moisture in, checking every 10-15 minutes until warm. This method keeps the meat tender rather than drying it out like the microwave.

Frequently Asked Questions:

How do I know when my prime rib is done?

The best way to check doneness is with a digital meat thermometer. Medium-rare is about 130°F internally. Remember to test in the thickest part of the meat, avoiding bone. Carryover cooking during resting will raise the temp a few degrees.

Can I prepare the horseradish sauce ahead of time?

Absolutely! Horseradish sauce actually tastes better if it chills for a few hours because the flavors meld. Just cover it and keep refrigerated up to 2 days before serving.

What’s the best way to slice prime rib?

Slice prime rib against the grain into about ¼-inch thick slices for the most tender, easy-to-chew pieces. Use a sharp carving knife and steady, gentle strokes to keep the meat intact.

Can I use dried herbs instead of fresh?

While fresh herbs provide a brighter flavor, you can substitute dried rosemary and thyme at about one-third the amount. The flavor will be slightly less vibrant but still delicious.

Final Thoughts

This Perfect Prime Rib with Horseradish Sauce Recipe has been a game-changer in my home cooking—delivering restaurant-quality results with relative ease. If you want a show-stopping main dish that feels luxurious but is totally doable, this is it. I can’t wait for you to try it and wow your family and friends just like I do.