Description
This Prime Rib Roast with Horseradish Sauce is a classic American main course perfect for special occasions. The roast is seasoned with a flavorful herb and garlic rub, cooked to medium-rare perfection, and served with a creamy, tangy horseradish sauce made from sour cream, heavy cream, mayonnaise, and fresh chives.
Ingredients
Scale
Prime Rib Roast
- 4-8 pound prime rib roast
Rub
- 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
Horseradish Sauce
- 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
Instructions
- Prepare the Roast: Unwrap the prime rib roast and place it uncovered in the refrigerator the night before cooking to dry age slightly and enhance flavor. About 2 hours before cooking, remove the roast from the fridge and let it come to room temperature on the counter.
- Preheat and Prepare Rub: Thirty minutes before baking, preheat your oven to 500°F. In a bowl, combine olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, fresh thyme, and Dijon mustard. Rub this mixture all over the roast thoroughly.
- Roast the Meat: Place the roast bone side down in a large roasting pan with the meat side up. Calculate the initial high-temperature cooking time by multiplying the roast’s weight in pounds by 5 minutes (e.g., 6 pounds = 30 minutes). Roast at 500°F for this time.
- Lower Oven Temperature and Continue Cooking: Without opening the oven door, reduce the heat to 200°F and continue cooking for 20 minutes per pound until the internal temperature reaches your desired doneness, ideally 130°F for medium-rare.
- Rest the Roast: Remove the roast from the oven and tent with foil. Let it rest for 15 minutes before carving to allow juices to redistribute.
- Prepare Horseradish Sauce: While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt to taste, and chopped chives in a bowl until smooth and creamy.
- Serve: Slice the roast and serve with the horseradish sauce on the side.
Notes
- Letting the roast sit uncovered in the fridge overnight helps to dry the surface for better browning.
- Resting the roast after cooking is crucial to keep the meat juicy and tender.
- Use a digital meat thermometer for best accuracy in doneness levels.
- Adjust horseradish quantity in the sauce according to your spice preference.
- If you have a larger roast, increase cooking times proportionally but monitor temperature closely.
- The initial high-temperature roast creates a flavorful crust before slow roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 160 mg
