Description
This classic Prime Rib Roast recipe delivers a tender, juicy roast with a flavorful herb rub, paired perfectly with a creamy horseradish sauce. Ideal for special occasions, this dish offers a perfectly cooked prime rib with a rich, spicy horseradish complement.
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 overnight to dry and absorb flavors. About 2 hours before cooking, take the roast out and let it come to room temperature on the counter.
- Preheat and Rub: Thirty minutes before baking, preheat your oven to 500°F. In a bowl, combine olive oil, coarse kosher salt, freshly ground black pepper, minced garlic, fresh rosemary, fresh thyme, and dijon mustard. Rub this mixture all over the roast thoroughly.
- Initial High-Heat Cooking: Place the roast bone-side down in a large roasting pan with the meat side up. Roast at 500°F for 5 minutes per pound of meat (for example, 8 pounds = 40 minutes) to develop a crust.
- Lower Heat and Continue Roasting: Without opening the oven door, reduce the oven temperature to 200°F. Continue cooking the roast for 20 minutes per pound until your desired doneness is reached. Use a digital meat thermometer to check the internal temperature: rare (120-125°F), medium-rare (130-135°F), medium (140°F), or well-done (150°F).
- Rest: Remove the roast from the oven and let it rest, uncovered, for 15 minutes to allow juices to redistribute before carving.
- Make Horseradish Sauce: While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt to taste, and chopped chives until smooth and well combined.
- Serve: Slice the prime rib and serve with the horseradish sauce on the side.
Notes
- Bringing the roast to room temperature before cooking ensures even cooking throughout.
- Do not open the oven door when reducing temperature to keep the cooking environment stable.
- Use a reliable meat thermometer to accurately gauge doneness for best results.
- The horseradish sauce can be made a few hours in advance and refrigerated to allow the flavors to meld.
- Adjust horseradish quantity in the sauce according to your heat preference.
- Letting the meat rest after roasting is essential for juicy slices.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg
