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 rub and cooked to medium-rare perfection, then served with a creamy and tangy horseradish sauce.
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, note its weight for cooking time calculation, and let it sit uncovered in the refrigerator overnight to dry and develop flavor.
- Bring to room temperature: About 2 hours before cooking, remove the roast from the fridge and let it sit on the counter at room temperature to ensure even cooking.
- Preheat oven and make rub: Thirty minutes prior to 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 to create the rub.
- Apply rub and prepare for roasting: Rub the mixture all over the roast thoroughly. Place the roast in a large roasting pan with the bones down and meat facing up.
- Initial high-heat roasting: Multiply the roast weight by 5 minutes per pound for the first cooking stage (e.g., a 6-pound roast cooks for 30 minutes at 500°F).
- Slow roast to desired doneness: Without opening the oven door, reduce the temperature to 200°F after the initial high heat. Continue cooking for 20 minutes per pound until the internal temperature reaches your preferred doneness: Rare 120-125°F, Medium-Rare 130-135°F (recommended), Medium 140°F, Well-Done 150°F.
- Rest the roast: Remove the roast from the oven and let it rest for 15 minutes to allow the juices to redistribute before carving.
- Make horseradish sauce: Whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt to taste, and chopped chives until well combined.
- Serve: Slice the prime rib and serve with the prepared horseradish sauce on the side.
Notes
- Letting the roast rest overnight uncovered in the refrigerator helps dry the surface for better crust formation.
- Using a digital meat thermometer ensures cooking to the perfect doneness.
- The initial high heat sears the roast, locking in juices, while the low-temperature finish cooks the meat evenly.
- Adjust horseradish in the sauce according to taste preference for more or less heat.
- If fresh herbs are unavailable, dried rosemary and thyme can be used at half the quantity.
- Resting the roast before carving is essential to prevent juices from running out and keep the meat tender.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 60 g
- Saturated Fat: 20 g
- Unsaturated Fat: 35 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 55 g
- Cholesterol: 160 mg
