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Perfect Herb-Crusted Prime Rib Roast Recipe with Easy Horseradish Cream Sauce

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A succulent and flavorful prime rib roast with a fragrant herb crust paired with a tangy, creamy horseradish sauce. Perfect for celebrations or special occasions with minimal stress.

Ingredients

  • Prime rib roast (about 5 pounds / 2.3 kg), bone-in
  • Fresh rosemary, finely chopped (about 2 tablespoons)
  • Fresh thyme leaves, finely chopped (about 1 tablespoon)
  • Garlic, 4 cloves, minced
  • Coarse kosher salt, 2 teaspoons
  • Freshly cracked black pepper, 1 teaspoon
  • Olive oil, 2 tablespoons
  • Prepared horseradish, 1/4 cup
  • Sour cream, 1/2 cup
  • Mayonnaise, 2 tablespoons
  • Lemon juice, 1 teaspoon, freshly squeezed
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
  2. In a small bowl, combine chopped rosemary, thyme, minced garlic, kosher salt, black pepper, and olive oil to form a paste-like herb rub.
  3. Rub the herb mixture all over the prime rib, covering every surface. Optionally, let the rubbed roast rest uncovered in the fridge for up to 4 hours or overnight.
  4. Preheat oven to 450°F (230°C).
  5. Place the prime rib on a rack in a roasting pan, fat side up. Roast for 20 minutes at 450°F to form the crust.
  6. Reduce oven temperature to 325°F (160°C) without opening the door. Continue roasting for about 13-15 minutes per pound (approximately 1 hour 5 minutes for a 5-pound roast) for medium-rare. Use a meat thermometer to check doneness: 120°F for rare, 130°F for medium-rare.
  7. Remove roast from oven and tent loosely with foil. Let rest for at least 20 minutes to allow juices to redistribute.
  8. While the roast rests, whisk together horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
  9. Slice the roast against the grain into thick slices and serve with a generous spoonful of horseradish cream sauce.

Notes

Pat the roast dry before applying the rub for a crispy crust. Resting the roast after cooking is crucial for juicy meat. Use a reliable meat thermometer to avoid overcooking. The horseradish cream sauce flavors meld better if made at least 30 minutes ahead and chilled. Tent the roast with foil if browning too quickly. Leftovers keep well refrigerated for up to 3 days; sauce keeps for up to a week.

Nutrition

Keywords: prime rib, herb crust, horseradish cream sauce, roast beef, holiday roast, easy prime rib, celebration dinner

Find it online: https://novanosh.com/perfect-herb-crusted-prime-rib-roast-recipe-with-easy-horseradish-cream-sauce/