Name: Prime Rib Roast with Horseradish Sauce Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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

There’s something truly luxurious about a perfectly cooked prime rib roast that just melts in your mouth, especially when paired with a creamy, zippy horseradish sauce. This Prime Rib Roast with Horseradish Sauce Recipe is one of those dishes that instantly turns any meal into a special occasion—and trust me, it’s not as intimidating as it seems!

On a white plate set on a white marbled surface, there is one large slice of roasted meat with a dark brown outer crust and a pink, juicy center, topped with a dollop of white creamy sauce near the top left; next to the meat on the right are bright green cooked green beans arranged in a small pile; below the meat and beans is a scoop of creamy mashed potatoes with a pool of light brown gravy in the center; a metal fork lies on the left side of the plate, with its prongs facing down. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Prime Rib Roast with Horseradish Sauce Recipe
Top Tip
How to Serve Prime Rib Roast with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Prime Rib Roast with Horseradish Sauce Recipe

Why You'll Love This Recipe

Making this prime rib roast has become a kind of tradition for me whenever I want to impress family or friends. What really makes it shine is the combination of an aromatic herb rub packed with garlic and mustard, plus that unforgettable horseradish sauce that cuts through the richness like a charm.

Show-Stopping Flavor: The mix of fresh herbs and Dijon mustard creates a crust that’s bursting with savory goodness.
Perfect Doneness Every Time: Cooking at high then low heat helps ensure a tender, juicy center without guesswork.
Easy Homemade Horseradish Sauce: Creamy yet tangy, it’s the perfect companion that elevates the beef beautifully.
Impress Without Stress: With simple steps and clear timing, you’ll have a restaurant-worthy roast at home.

The image shows a large piece of cooked roast beef resting on a wooden board with several slices cut off and laying in front. The roast beef has a dark brown, crispy outer crust and a light to medium pink center with a juicy texture. The edges of the slices have a slightly browned color where the crust meets the pink meat. In the background, there is a white bowl filled with green vegetables, all set against a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients each play a key role—the fresh herbs and garlic add complexity, the mustard helps form a flavorful crust, and the horseradish sauce perfectly complements the rich beef. When shopping, pick fresh herbs and a high-quality roast for the best results.

Flat lay of a large raw prime rib roast with rich marbling, a small white ceramic bowl of golden olive oil, a small white bowl holding coarse kosher salt crystals, a small white bowl of freshly ground black pepper, several whole unpeeled garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme, a small white bowl filled with smooth Dijon mustard, a small white bowl of creamy sour cream, a small white bowl of thick heavy cream, a small white bowl containing glossy mayonnaise, a small white bowl with prepared horseradish root in creamy texture, a small white bowl sprinkled with coarse kosher salt, and a small pile of freshly chopped green chives, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Prime rib roast: Choose a well-marbled roast—fat is flavor’s best friend for juicy, tender results.
Olive oil: Helps the seasoning stick and encourages a beautifully browned crust.
Coarse kosher salt: Essential for seasoning deeply and bringing out the roast’s natural flavor.
Freshly ground black pepper: Adds just the right hint of spice and earthiness.
Garlic cloves: Minced for that punch of aromatic richness.
Fresh rosemary: Its piney, fragrant notes marry perfectly with red meat.
Fresh thyme: Adds a subtle herbal brightness.
Dijon mustard: Helps form the savory crust and adds a gentle tang.
Sour cream: Provides creamy tang for the horseradish sauce.
Heavy cream: Balances the sharpness with richness in the sauce.
Mayonnaise: Gives the sauce body and silkiness.
Prepared horseradish: The star spice that adds the signature bite to the sauce.
Kosher salt (for sauce): Adjusts flavors perfectly.
Chives: Fresh, mild onion flavor brightens the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this prime rib roast recipe based on who I’m cooking for and what flavors they enjoy. Don’t hesitate to make it your own—whether by swapping herbs, adding a spicy twist to the sauce, or adjusting the doneness level to suit your guests.

Herb substitutions: Once, I replaced rosemary and thyme with oregano and sage, which gave the roast a warmer, earthier flavor that my family adored.
Horseradish sauce twists: I’ve added a little lemon zest or Dijon directly into the sauce for an extra zing when I want something bright and vibrant.
Seasonal variations: In winter, adding a touch of smoked paprika to the rub adds cozy depth that feels just right.
Dietary considerations: For a lighter sauce, I sometimes swap mayonnaise for Greek yogurt without losing that creamy texture.

Step-by-Step: How I Make Prime Rib Roast with Horseradish Sauce Recipe

Step 1: Prepare the Roast the Night Before

Unwrapping the roast and letting it sit uncovered in the fridge overnight is a game changer. This drying period helps the surface dry out, which leads to a better crust when roasting. The next day, take it out about two hours before cooking so it comes to room temperature—this step helps it cook more evenly.

Step 2: Make the Herb Rub

Combine olive oil, kosher salt, fresh ground pepper, minced garlic, rosemary, thyme, and Dijon mustard. I like to rub it in generously—don’t be shy! This mixture not only seasons but creates a beautifully aromatic crust that’s simply irresistible.

Step 3: Roast at High Heat, Then Low

Preheat your oven to a blazing 500°F and roast the meat with the bones down for about 5 minutes per pound—this blasts the roast with heat to form a crust. Then, without opening the oven door, reduce the heat to 200°F and cook at a low temperature for 20 minutes per pound. This slow finish softens the meat to that perfect medium-rare (130°F internal) if you’re aiming for that sweet spot.

Step 4: Let It Rest Before Carving

Have patience here—resting your prime rib for about 15 minutes lets the juices redistribute, so when you slice, the meat stays tender and juicy, not dry. I usually cover it loosely with foil while it rests.

Step 5: Whip Up the Horseradish Sauce

Simply whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, salt, and chopped chives. It’s quick, fresh, and packs the perfect punch alongside the rich beef. Adjust the horseradish to your heat preference—you can always add more later!

Top Tip

Over the years, I’ve learned that the secret to this roast’s amazing texture lies in managing the temperatures carefully and letting flavor develop slowly. These tips have saved me from dry meat more times than I can count.

Bring to Room Temp: Never skip this step—it ensures even cooking from edge to center.
Use a Meat Thermometer: Investing in a good digital thermometer took all the guesswork out of my roasting process.
Don’t Open the Oven Early: Dropping the oven temperature without opening the door keeps the heat even and the roast juicy.
Rest Before Carving: Let that roast sit so the juices aren’t rushing out when you slice.

How to Serve Prime Rib Roast with Horseradish Sauce Recipe

Garnishes

I often sprinkle freshly chopped chives over the horseradish sauce and add a few sprigs of rosemary on the platter for that inviting aroma. Thin slices of fresh horseradish root can be a fun garnish if you want to show off that spicy kick.

Side Dishes

My top picks? Creamy mashed potatoes or a silky potato gratin are unbeatable with prime rib. Roasted root vegetables and a crisp green salad balance the richness perfectly, while Yorkshire puddings always add that classic touch.

Creative Ways to Present

For special dinners, I like to carve the prime rib into thick slices and fan them out on a large wooden board with little bowls of the horseradish sauce, fresh herb garnishes, and a basket of crusty bread. It’s a show-stopper that sparks conversation while everyone serves themselves.

Make Ahead and Storage

Storing Leftovers

I slice any leftover prime rib thinly and store it in an airtight container in the fridge. It stays juicy and flavorful for up to 3 days. Sometimes I add a paper towel to absorb extra moisture and keep the meat from getting soggy.

Freezing

Freezing cooked prime rib works well if you wrap the slices tightly in plastic wrap and then place them in a freezer bag. When I thaw them slowly in the fridge, the texture remains surprisingly good for up to 2 months.

Reheating

To reheat, I prefer low and slow: heat slices gently in the oven at 250°F wrapped in foil, or warm briefly on the stovetop with a splash of beef broth. This keeps the meat tender without drying it out. Pair again with fresh horseradish sauce to revive that fresh flavor.

Frequently Asked Questions:

How do I know when the prime rib roast is cooked perfectly?

Using a reliable meat thermometer is the best way to ensure your prime rib roast reaches your desired doneness. Aim for 130°F for medium-rare, and remember to let it rest—it will rise another 5 degrees while resting.

Can I prepare the horseradish sauce in advance?

Absolutely! The horseradish sauce can be made a day ahead and kept covered in the refrigerator. The flavors even meld nicely overnight, making it taste even better the next day.

What if I don’t have fresh herbs?

While fresh herbs do give the best flavor, you can substitute dried rosemary and thyme. Use about one-third the amount since dried herbs are more potent, and add them to the rub with the other ingredients.

Can I roast a smaller or larger prime rib using this recipe?

Yes, this recipe scales well for between 4 to 8 pounds. Adjust the cooking time by multiplying the roast’s weight by 5 minutes at 500°F, then 20 minutes per pound at 200°F to ensure an even cook. Always use a thermometer to check doneness.

Final Thoughts

This Prime Rib Roast with Horseradish Sauce Recipe will quickly become your go-to for celebrations that call for something extra special. I love how the flavors come together effortlessly, and every time I make it, it feels like a quiet culinary victory that my family raves about. Give it a try—you’ll find it’s easier than it looks, and so worth every bite.