Description
A classic American prime rib roast recipe featuring a flavorful herb and garlic rub, cooked to perfect medium-rare tenderness, paired with a creamy horseradish sauce that adds a zesty kick. Perfect for special occasions or a hearty dinner.
Ingredients
Scale
Prime Rib Roast
- 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
- Prepare the Roast: Unwrap the prime rib roast and note the weight. Leave it uncovered in the refrigerator overnight to dry and develop flavor. Two hours before cooking, remove the roast from the fridge and let it come to room temperature on the counter.
- Preheat Oven and Prepare Rub: Preheat the oven to 500°F about 30 minutes before baking. In a bowl, combine olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, thyme, and Dijon mustard to make the rub. Rub the mixture all over the roast.
- Roast the Prime Rib: Place the roast in a large roasting pan with bones on the bottom and meat facing up. Cook at 500°F for 5 minutes per pound of the roast (e.g., a 6 pound roast for 30 minutes).
- Lower Oven Temperature: Without opening the oven door, reduce the heat to 200°F and continue to cook for 20 minutes per pound until the internal temperature reaches desired doneness—130°F for medium-rare is recommended.
- Rest the Roast: Remove the roast from the oven and let it rest for 15 minutes to allow juices to redistribute before carving.
- Make Horseradish Sauce: Whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and chopped chives until well combined. Serve alongside the sliced roast.
Notes
- Letting the roast sit uncovered in the fridge overnight helps dry out the surface for better browning.
- Use a digital meat thermometer to ensure accurate doneness without overcooking.
- Adjust horseradish in the sauce to taste depending on your spice preference.
- Resting the meat is crucial for juicy results and easier carving.
- Serve with classic sides like mashed potatoes or roasted vegetables for a satisfying meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
