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Steakhouse-Style Prime Rib Roast Recipe with Easy Horseradish Cream

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A perfected recipe for a juicy, tender prime rib roast with a crispy steakhouse-style crust, served with a tangy and creamy horseradish sauce. Ideal for holiday feasts or special dinners.

Ingredients

  • Prime rib roast (bone-in, 5-6 pounds / 2.3-2.7 kg)
  • Coarse kosher salt (2 tablespoons / 30g)
  • Freshly cracked black pepper (1 tablespoon / 6g)
  • Olive oil (2 tablespoons / 30ml)
  • Prepared horseradish (¼ cup / 60ml)
  • Sour cream (½ cup / 120ml)
  • Mayonnaise (2 tablespoons / 30ml)
  • Fresh lemon juice (1 tablespoon)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 450°F (232°C). Remove the prime rib from the fridge and let it come to room temperature for about 1 hour before roasting. Pat the roast dry with paper towels.
  2. Rub the entire roast with olive oil, then generously coat with kosher salt and freshly cracked black pepper. Optionally, rub a halved garlic clove over the surface for subtle aromatics.
  3. Place the roast fat side up on the rack in the roasting pan. Roast at 450°F for 15 minutes to form the crust.
  4. Reduce oven temperature to 325°F (163°C) without opening the door. Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium. This takes about 1 hour 15 minutes for a 5-6 pound roast; start checking after 1 hour.
  5. Remove the roast from the oven, tent loosely with foil, and let it rest for 20-30 minutes to allow juices to redistribute.
  6. While the roast rests, mix prepared horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper in a bowl. Adjust seasoning to taste and refrigerate until serving.
  7. Slice the roast against the grain into thick, juicy slices. Serve immediately with horseradish cream on the side.

Notes

Let the roast come to room temperature before cooking for even doneness. Use an instant-read thermometer to avoid overcooking. Rest the meat for at least 20 minutes before carving to keep it juicy. Adjust horseradish cream heat to taste. Tent with foil if edges brown too fast. For boneless roast, reduce cooking time by 10-15 minutes.

Nutrition

Keywords: prime rib, prime rib roast, horseradish cream, steakhouse style, holiday roast, beef roast, roast beef, Christmas dinner, holiday dinner

Find it online: https://novanosh.com/steakhouse-style-prime-rib-roast-recipe-with-easy-horseradish-cream/