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Let this Prime Rib with Horseradish Sauce be the star of your dinner table at your next holiday dinner! Cooked to medium-rare perfection, this easy roasted Prime Rib recipe is packed full of fresh herby flavor and rounded off with a creamy and spicy homemade horseradish sauce! Prep takes 15 minutes – let the oven do the work for you!
Easter and Christmas dinners are centered around a perfectly cooked cut of meat, and we love making both new and traditional recipes every year. Our Brown Sugar Glazed Ham is a classic that we keep coming back to time and time again, and our Rosemary & Garlic Oven Roasted Rack of Lamb is luxuriously rich and delicious, you won’t be able to get enough!
The Best Prime Rib Recipe
You know you’re in for a treat when you slice open a herb and garlic crusted roast and it is a perfectly pink, juicy medium-rare inside. This recipe for Prime Rib with Horseradish Sauce will show you how to do just that, plus bring out all of this premium cut’s flavors perfectly!
This Prime Rib recipe is really easy to prep in just 15 minutes, making it perfect for holidays like Christmas and Easter. You do have to remember to let it rest in the fridge overnight before cooking it, allowing the meat to breathe and any excess liquids to drain off. The rest of the prep on the big day after taking the prime rib roast out of the fridge is just whipping up the rub and coating the prime rib with it, and then, when the meat is resting after cooking, making the horseradish sauce which takes about 5 minutes, if that.
And while we’re talking about it, the horseradish sauce? You’ll want to use it on everything! As a dip for roasted or fried vegetables, a spread on a sandwich, or along with other cuts of meat like ham, lamb or beef, this horseradish sauce is creamy, spicy and SO addictive!
Roast Prime Rib with Horseradish Sauce Ingredients
- Prime rib roast: I roasted a 6lb bone-in prime rib roast. This size is perfect for 6-7 people. This recipe can be used for any prime rib roasts weighing between 4-8lbs.
- Olive oil: Olive oil carries the rub seasonings and herbs making it easier to spread over the prime rib roast. It also helps to crisp up the outside of the roast, keeping the inside tender and juicy.
- Herbs: Fresh garlic, rosemary, and thyme are the best herbs to go with prime rib beef! The herby flavor complements the meat well without overpowering it.
- Mustard: Dijon mustard adds some flavor as well as a little heat. The mustard flavor reminds me of horseradish sauce so this pairs with the prime rib horseradish sauce perfectly.
PRIME RIB HORSERADISH SAUCE
- Horseradish: Horseradish is a powerful-tasting root vegetable. It is spicy, peppery, and really addictive! Horseradish goes so well with roasted meats like prime rib, and also lamb or ham. I used prepared horseradish which you can find in the refrigerated section of your grocery store.
- Cream & mayonnaise: Both sour cream and heavy cream, as well as mayonnaise balance out the intense flavor of the horseradish, making it rich and creamy.
- Chives: Chives give a little pop of color and a slight oniony flavor. They are delicious in this horseradish sauce recipe!
How to Make Prime Rib with Horseradish Sauce
- Allow the prime rib to rest. Firstly, unwrap the roast, taking note of the weight for the next day, and then let it sit uncovered in the fridge the night before you plan to make it. About 2 hours before cooking, pull the roast out of the fridge and let it sit out on the counter at room temperature.
2. Heat the oven and mix up the rub. Secondly, 30 minutes before baking, preheat the oven to 500 degrees F. Next, trim any excess fat from the meat and combine the rub ingredients in a bowl. Rub it all over the roast and then place it in a large roasting pan with the bones on the bottom and the meat on top.
3. Calculate your cooking time. To calculate how long to cook the prime rib roast for, multiply the weight of the roast by 5, then cook for that amount of time. So if you have a 6lb roast, cook it for 30 minutes. Then reduce the heat to 200°F without opening the oven door. Continue to cook for 20 minutes per pound until you reach your desired degree of doneness. We prefer medium-rare, which is 130 degrees F when tested with a digital meat thermometer . Rare: 120-125°F; Medium-Rare: 130-135°F; Medium: 140°F; Well-Done: 150°F.
4. Rest. Remove the prime rib roast from the oven and let rest for 15 minutes before carving.
5. Make the sauce. Whisk the horseradish sauce ingredients together and serve with the roast.
Prime Rib vs. Ribeye: What’s the difference?
These two cuts of meat are from the same part of the animal, so what is the difference? The main difference is that in order to be considered a ribeye, which is steak, the meat must be cut before cooking, whereas for a prime rib, like this prime rib with horseradish sauce, it’s the whole roast that is cooked and not just a cut of the meat.
Is Prime Rib served rare?
Prime rib is best served rare (120-125°F) or medium-rare (130-135°F). When cooking such a top cut of meat, you want to take it to its full potential so that all of the natural flavors from the beef can really shine through.
What Can I Serve with Prime Rib?
This Prime Rib with Horseradish Sauce Recipe is perfect for holidays like Christmas and Easter, or special occasions. Here are the best side dishes for prime rib:
- Deviled Egg Potato Salad
- Scalloped Potatoes [Au Gratin Potatoes]
- The Best Bacon Wrapped Green Bean Bundles
- Copycat Texas Roadhouse Rolls
- Oven Roasted Asparagus with Garlic, Parmesan, & Lemon
- Creamy Potluck Potatoes
- Italian Sausage Stuffing with Cranberries & Apples
- Roasted Brussels Sprouts with Bacon and Apples
- Classic Macaroni Salad
More Recipes Like This
- Garlic Herb Butter Beef Tenderloin Roast
- Juicy Roast Turkey with a Butter Herb Rub
- Garlic & Herb Roast Boneless Leg of Lamb
- My Best Roast Chicken Recipe
- Honey Roast Duck Recipe
- Smoked Pulled Pork
- Kalua Pork (Slow Cooker or Instant Pot)
- 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
- Unwrap the roast (take note of the weight for the next day) and let it sit uncovered in the fridge the night before you plan to make it. About 2 hours before cooking, pull the roast out of the fridge and let it sit out on the counter at room temperature.
- 30 minutes before baking, preheat oven to 500 degrees F. Combine the olive oil, salt, pepper, garlic, rosemary, thyme, and mustard in a bowl. Rub all over the roast, then place in a large roasting pan with the bones on the bottom and the meat on top.
- Multiply the weight of the roast by 5, then cook for that amount of time. So if you have a 6 pound roast, cook it for 30 minutes. Then reduce the heat to 200 degrees F without opening the oven door. Continue to cook for 20 minutes per pound until you reach your desired degree of doneness. We prefer medium-rare, which is 130 degrees F when tested with a digital meat thermometer. Rare: 120-125 degrees F; Medium-Rare: 130-135 degrees F; Medium: 140 degrees F; Well-Done: 150 degrees F.
- Remove the roast from the oven and let rest for 15 minutes before carving.
- Whisk horseradish sauce ingredients together and serve with the roast.