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

Nothing quite matches the sizzle and aroma of a beautifully roasted prime rib, and paired with a tangy, creamy horseradish sauce? It’s a showstopper every time. Let me walk you through the Perfect Prime Rib with Horseradish Sauce Recipe that never fails to impress both family and friends.

The image shows a white plate with three main layers of food. On the left side, there is a large slice of roasted meat with a dark brown crust and a pink inside, topped with a dollop of white creamy sauce. Next to the meat are bright green cooked green beans lying in a neat pile. Below the green beans and meat, there is a mound of white mashed potatoes with a smooth texture, topped with light brown gravy pooling in the center. A silver fork lies on the plate touching the mashed potatoes, and the plate is set on a white marbled surface with a small bowl of white sauce visible in the top left corner. 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

This recipe has become my go-to whenever I want to treat my loved ones to an unforgettable meal. What makes it stand out isn’t just the rich, juicy prime rib—it’s the balance the horseradish sauce adds, cutting through the richness perfectly.

Effortless Yet Elegant: The rub is straightforward but packs a depth of flavor that really shines.
Perfectly Cooked Every Time: Following the math of “weight times five” minutes unlocks foolproof roasting results.
Complementary Horseradish Sauce: Creamy with a bit of bite, it’s the ideal match that you can whip up in minutes.
Memorable Presentation: This dish becomes the centerpiece of the table, making any occasion feel special.

A large roasted beef piece is placed on a wooden cutting board, showing one thick, shiny dark brown crusted top side and two relaxed slices facing forward; the inside of the beef is a light pink color with a smooth tender texture, while the cooked edges are a gradient of brown to dark crispy. The cutting board has small bits of crust and some coarse salt around the beef. In the blurry background, there is a white bowl filled with green Brussels sprouts and a small white container next to it, all set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This prime rib roast and horseradish sauce use simple, fresh ingredients that enhance each other beautifully. Choosing quality herbs and fresh garlic makes all the difference when building those rich, savory notes in your roast.

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 filled with coarse kosher salt crystals, a small white bowl with freshly ground black pepper, several peeled cloves of garlic, fresh green rosemary sprigs, fresh green thyme sprigs, a small white bowl of smooth Dijon mustard, a small white bowl of thick sour cream, a small white bowl of heavy cream, a small white bowl of creamy mayonnaise, a small white bowl containing prepared horseradish with visible texture, a small white bowl of chopped bright green chives, all arranged symmetrically and balanced 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: Go for a center-cut roast with good marbling—this ensures juicy, tender slices.
Olive oil: Helps the rub stick to the meat and encourages browning during roasting.
Coarse kosher salt: Essential for seasoning and seasoning deeply penetrates the meat.
Freshly ground black pepper: Adds subtle heat without overwhelming the beef’s natural flavors.
Garlic cloves: Fresh minced garlic gives a punch of fragrant, aromatic flavor.
Fresh rosemary: This herb lends a piney, almost minty note that brightens the roast.
Fresh thyme: A softer herbal flavor that complements rosemary beautifully.
Dijon mustard: Adds tang and helps the herbs and garlic stick to the roast.
Sour cream: Forms the creamy base that balances the horseradish heat.
Heavy cream: Adds richness, making the sauce luscious and smooth.
Mayonnaise: Gives body and a slight tang to the horseradish sauce.
Prepared horseradish: The star ingredient—kicks the sauce up with some zing.
Kosher salt: Adjusts seasoning to taste in the sauce.
Chopped chives: Fresh chives bring a mild onion flavor and a pop of green color.

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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 adore the classic combination here, it’s fun to mix things up depending on the occasion or even the season. Make this recipe your own by tweaking herbs or the sauce base — you’ll find your favorite version in no time!

Variation: One holiday, I swapped fresh thyme for oregano, which gave it a slightly earthier vibe, and everyone noticed the subtle difference in a good way.
Dietary swaps: If you want a dairy-free horseradish sauce, try swapping sour cream and heavy cream for coconut cream and vegan mayo—still delicious!
Spice it up: Add a pinch of smoked paprika or cayenne to the rub for a smoky kick that wakes up the roast beautifully.

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

Step 1: Prep and Chill Your Roast

Start by unwrapping your prime rib and pop it in your fridge uncovered overnight. This drying step is key—it helps the roast develop a gorgeously crispy crust while roasting. Plus, the roast air-dries and concentrates flavors. Don’t skip this! Then about 2 hours before cooking, take it out to come up to room temperature, which lets it cook evenly.

Step 2: Mix and Apply the Herb Rub

Once your roast is ready, preheat the oven to a fiery 500°F. Mix olive oil, salt, pepper, garlic, rosemary, thyme, and Dijon mustard to create a fragrant paste. Massage this all over the roast generously—don't be shy here, those flavors make the crust unforgettable. Place the rib in a roasting pan with the bones down; this helps with even cooking.

Step 3: Roasting Time — The Magic Math

Here’s the trick I swear by: multiply the weight of your roast (in pounds) by 5 minutes for the first high-temp sear phase. So a 6-pound roast means 30 minutes at 500°F. After that, without opening the oven, lower it to 200°F and roast for 20 minutes per pound until you hit your ideal doneness temperature (130°F for medium-rare is my personal favorite). That slow finish means tender, juicy meat from edge to edge.

Step 4: Rest and Make Horseradish Sauce

Once out of the oven, let the roast rest for 15 minutes—resist carving early! This step lets the juices redistribute, ensuring every slice stays moist. While it rests, whisk together sour cream, heavy cream, mayo, prepared horseradish, kosher salt to taste, and chives for that luscious, tangy sauce that pairs so well.

Top Tip

Through countless roast nights, I've found a few key tricks that take this recipe from good to unforgettable.

Resting Is Non-Negotiable: Always let your roast chill out after cooking—this keeps it juicy and makes slicing easier.
Thermometer Love: I use a digital meat thermometer religiously—it’s your best friend for perfect doneness.
Turn Off the Oven Door Panic: Don’t peek when lowering the temperature mid-cook; that hot air steady helps the meat cook evenly.
Make Sauce Ahead: I sometimes prepare the horseradish sauce the night before—the flavors meld wonderfully overnight.

How to Serve Perfect Prime Rib with Horseradish Sauce Recipe

Garnishes

I like to sprinkle extra fresh chives or finely chopped parsley on the horseradish sauce before serving. It adds a pop of color and a fresh note. For a touch of elegance, a few whole rosemary sprigs on the platter look stunning, too!

Side Dishes

To complement the richness, I often serve roasted garlic mashed potatoes, honey-glazed carrots, and a crisp green salad with a light vinaigrette. Yorkshire puddings are a classic pairing if you want to channel that British roast dinner vibe.

Creative Ways to Present

For special occasions, I’ve arranged the carved prime rib slices fanned on a large wooden board, surrounded by small bowls of horseradish sauce and homemade au jus. Adding edible flowers and fresh herbs makes a gorgeous centerpiece that invites guests to dive in.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover prime rib tightly in foil or place it in an airtight container and refrigerate it right away. Proper sealing prevents moisture loss and flavor fading, so your leftovers taste almost as good as freshly carved.

Freezing

I’ve frozen slices wrapped individually in plastic wrap then sealed in freezer bags—this prevents freezer burn and allows you to thaw only what you need. The horseradish sauce freezes okay but I prefer making a fresh batch since it’s so quick.

Reheating

Reheat gentle and slow: I use the oven set to 250°F, wrapped in foil, heating the slices until just warmed through—this keeps them tender and prevents drying out. Microwaving is quick but can toughen the meat.

Frequently Asked Questions:

How do I know when my prime rib is perfectly cooked?

The best way is using a digital meat thermometer. For medium-rare, aim for an internal temperature of 130°F. Remember, the roast will continue to cook a bit while resting, so pull it out slightly before your target temp.

Can I prepare the horseradish sauce ahead of time?

Absolutely! The sauce can be whisked up a day in advance and kept in the fridge. The flavors even get better as they meld, but make sure to give it a stir before serving.

What’s the best way to carve prime rib slices?

Let the roast rest well, then slice against the grain for the most tender pieces. Use a sharp carving or chef’s knife and aim for about ½-inch thick slices for plating.

Can I use dried herbs instead of fresh ones?

While fresh herbs provide the brightest flavor, you can substitute dried rosemary and thyme. Use about one-third the amount of dried herbs, as they’re more concentrated. Fresh herbs are worth seeking out for this recipe if you can!

Final Thoughts

There’s a reason the Perfect Prime Rib with Horseradish Sauce Recipe has earned a permanent spot in my kitchen repertoire—it’s dependable, delicious, and makes any meal an event. Cooking this roast is like giving yourself a little culinary gift, and trust me, serving it is even sweeter. Give it a try and enjoy every juicy, flavorful bite with friends and family—you’ll be glad you did.