Perfect Herb-Roasted Prime Rib Recipe with Easy Creamy Horseradish Sauce
A simple yet impressive prime rib roast seasoned with fresh herbs and served with a creamy horseradish sauce, perfect for special occasions and dinner parties.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Prime rib roast (about 4 to 5 pounds / 1.8 to 2.3 kg), bone-in for best flavor
- Fresh rosemary, finely chopped (about 2 tablespoons)
- Fresh thyme leaves, stripped from stems (about 1 tablespoon)
- Garlic cloves, minced (4 large cloves)
- Kosher salt (generous amount for seasoning, about 2 tablespoons for rub)
- Freshly ground black pepper (to taste, about 1 tablespoon for rub)
- Olive oil or avocado oil (2 tablespoons for rubbing)
- Prepared horseradish (2 tablespoons; adjust for heat preference)
- Sour cream or Greek yogurt (1/2 cup / 120 ml)
- Mayonnaise (2 tablespoons)
- Fresh lemon juice (1 teaspoon)
- Salt and pepper (to taste)
- Optional: a pinch of smoked paprika
Instructions
- Remove the prime rib roast from the fridge at least 2 hours before cooking to bring it to room temperature.
- Preheat your oven to 450°F (230°C).
- In a small bowl, combine chopped rosemary, thyme, minced garlic, kosher salt (about 2 tablespoons), and black pepper (1 tablespoon). Add olive oil to make a paste.
- Pat the roast dry with paper towels to remove moisture.
- Rub the herb mixture evenly all over the prime rib, pressing it into the meat.
- Place the roast fat side up on a rack in a roasting pan.
- Roast for 15 minutes at 450°F (230°C) to sear the outside and lock in juices.
- Reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium (about 1.5 to 2 hours depending on size).
- Remove from oven and tent with foil; let rest for at least 20 minutes to allow juices to redistribute.
- While resting, whisk together horseradish, sour cream, mayonnaise, lemon juice, salt, pepper, and smoked paprika if using. Adjust seasoning to taste.
- Slice the prime rib into thick slices and serve with a dollop of creamy horseradish sauce on the side.
- Optional: If the crust isn’t dark enough, broil the roast for 2-3 minutes after resting, watching carefully to avoid burning.
Notes
Bring the roast to room temperature before cooking for even doneness. Use a reliable meat thermometer to check internal temperature. Let the meat rest for at least 20 minutes before carving to retain juices. Prepare horseradish sauce fresh just before serving for best flavor. Optional broil after resting to deepen crust color.
Nutrition
- Serving Size: 6 oz (170 g) cooked
- Calories: 450
- Fat: 30
- Protein: 35
Keywords: prime rib, herb roasted prime rib, horseradish sauce, holiday dinner, roast beef, dinner party recipe, easy prime rib