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Medium rare prime rib roast, sliced on wooden board, horseradish sauce and brussels sprouts in background.
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5 from 2 votes

Prime Rib Roast with Horseradish Sauce

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!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Author: Amy Nash

Ingredients

  • 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

  • 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.
    4-8 pound prime rib roast
  • 30 minutes before baking, preheat oven to 500°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.
    1/4 cup olive oil, 2 Tablespoons coarse kosher salt, 2 teaspoons freshly ground black pepper, 4-5 cloves garlic, 2 Tablespoons fresh rosemary, 2 Tablespoons fresh thyme, 2 Tablespoons dijon mustard
  • 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°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°F when tested with a digital meat thermometer.
    Rare:
    120-125°F;
    Medium-Rare:
    130-135°F;
    Medium:
    140°F;
    Well-Done:
    150°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.
    1/2 cup sour cream, 1/2 cup heavy cream, 1/4 cup mayonnaise, 4 Tablespoons prepared horseradish, Kosher salt, 1/4 cup chopped chives

Nutrition

Calories: 1167kcal | Carbohydrates: 4g | Protein: 43g | Fat: 108g | Saturated Fat: 43g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2642mg | Potassium: 784mg | Fiber: 1g | Sugar: 2g | Vitamin A: 628IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 5mg

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