Name: Prime Rib 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

Nothing beats the aroma and tenderness of a perfectly roasted prime rib, especially when paired with a creamy, tangy horseradish sauce. This Prime Rib with Horseradish Sauce Recipe is not just a meal; it's a celebration on your plate that’s surprisingly simple to pull off.

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 with Horseradish Sauce Recipe
Top Tip
How to Serve Prime Rib with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Prime Rib with Horseradish Sauce Recipe

Why You'll Love This Recipe

I’ve made this prime rib roast more times than I can count, and I’m always impressed by how the horseradish sauce brings out the best flavors. It’s straightforward but feels luxurious – perfect for special dinners or holiday celebrations. You don’t have to be a pro cook to wow your guests with this one.

Perfectly Juicy: The slow cooking method locks in the prime rib’s juices, keeping it tender and flavorful every single time.
Flavorful Herb Rub: Fresh rosemary, thyme, garlic, and a touch of Dijon add complexity without overpowering the beef.
Easy Horseradish Sauce: Creamy and zesty, this sauce is the ideal partner to cut through the richness of the beef.
Impresses Crowd: Whether it’s a holiday feast or Sunday dinner, this recipe feels special without complicated techniques.

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

Each ingredient here plays a role in creating a perfectly balanced dish. The prime rib is the star, but the herb rub and horseradish sauce tie it all together beautifully—fresh herbs for aroma, Dijon for subtle tang, and creamy elements in the sauce to mellow the horseradish’s bite.

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 for juicy, flavorful results; the fat melts down and keeps the meat tender.
Olive oil: Helps the rub stick and encourages browning on the crust.
Coarse kosher salt: Enhances flavor and forms a savory crust.
Freshly ground black pepper: Adds an earthy spiciness.
Garlic: Minced fresh garlic brings a fragrant punch that's irreplaceable by powders.
Fresh rosemary: Woody and aromatic, perfect for roasting meats.
Fresh thyme: Adds subtle herbal notes that complement rosemary.
Dijon mustard: Binds the rub and adds gentle tanginess.
Sour cream: Forms the creamy base of the horseradish sauce.
Heavy cream: Adds richness and smooth texture to the sauce.
Mayonnaise: Boosts creaminess and balances acidity.
Prepared horseradish: Gives the sauce its signature spicy kick.
Kosher salt (for sauce): To taste, balances all flavors in the sauce.
Chopped chives: Fresh and mild onion flavor, plus a lovely pop of green color.

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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 mixing up this classic with a few tweaks depending on the occasion. Trust me, once you get the basics down, making it your own is a delicious adventure you’ll look forward to.

Variation: For a smoky twist, try adding a teaspoon of smoked paprika to the herb rub - it’s subtle but adds a depth you’ll find addictive.
Dietary tweak: Swap out mayo in the horseradish sauce for Greek yogurt for a lighter, tangy alternative without losing creaminess.
Seasonal change: During colder months, stirring in a pinch of cayenne pepper to the horseradish sauce adds a cozy warmth that’s fantastic.

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

Step 1: Get the Roast Ready, Ahead of Time

This is a game changer: unwrap your prime rib the night before and leave it uncovered in the fridge. This dry-aging step helps the crust develop when it roasts. Just make sure to take it out about two hours before cooking so it comes to room temperature – this ensures even roasting.

Step 2: Mix & Apply the Herb Rub

Combine olive oil, kosher salt, pepper, minced garlic, fresh rosemary, thyme, and Dijon mustard into a fragrant paste. Don’t skimp on the fresh garlic here – dried just won’t give the same pop. Rub this all over every inch of your roast, coating it generously. Place it bone-side down in your roasting pan. I find this helps the bones act like a roasting rack, preventing the meat from sitting in drippings.

Step 3: Roast with Patience

Preheat your oven to a roaring 500°F (yes, really high!). Roast the prime rib for 5 minutes per pound – so for a 6-pound roast, that’s 30 minutes at this high temp to get a gorgeous crust. Then, without opening the oven door, reduce the heat down to 200°F. Now let it slow roast for 20 minutes per pound until it hits your preferred internal temperature. I shoot for medium-rare, around 130°F – a meat thermometer is a total must!

Step 4: Rest Before Carving

After you pull it from the oven, resist the urge to slice immediately. Letting the roast rest for 15 minutes locks in the juices, resulting in slices that are juicy and tender, not dry. I usually cover the roast loosely with foil during this time.

Step 5: Whip Up the Horseradish Sauce

While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and fresh chives. Taste and adjust salt or horseradish heat to your liking. This zippy sauce is where your prime rib finds its perfect foil.

Top Tip

This recipe is more forgiving than you might think, but a few insider tips make a big difference from good to great based on my own trial and error.

Room Temperature Roast: Always let your prime rib come to room temp before roasting. I learned this the hard way – cold meat cooks unevenly, leading to parts overdone and others too rare.
Thermometer Magic: Invest in a reliable digital meat thermometer; it’s the only way to get that perfect doneness every time without guessing.
Keep Oven Door Closed: Resist peeking while the temperature drops to 200°F. Opening the door messes with the oven temp and lengthens cooking time.
Resting is Non-Negotiable: I admit I’ve rushed this step before, but resting the roast is essential. The meat relaxes, redistributing juices so every bite is tender and juicy.

How to Serve Prime Rib with Horseradish Sauce Recipe

Garnishes

I like to keep garnishes simple but meaningful – a sprinkle of some extra fresh chives or rosemary sprigs on the platter not only adds color but also enhances aroma as you carve and serve. It’s those small touches that bring the experience alive.

Side Dishes

Classic sides like creamy mashed potatoes or roasted garlic-anchored vegetables pair beautifully. Sometimes I roast asparagus or make a fresh green salad with a lemon vinaigrette to lighten up the plate. Yorkshire pudding or crusty bread rounds it out when I want a British touch.

Creative Ways to Present

For special occasions, I've served slices on a wooden board surrounded by colorful roasted veggies and small bowls for horseradish sauce and au jus. Adding edible flowers or microgreens gives a beautiful, unexpected pop. Presentation really sets the tone, and prime rib deserves that spotlight.

Make Ahead and Storage

Storing Leftovers

I like to slice leftover prime rib and store it in an airtight container with a splash of beef broth or pan juices to keep it moist. Refrigerate for up to 3 days. This way, the meat remains juicy and ready for quick meals.

Freezing

Freezing is definitely possible—wrap slices tightly in plastic wrap and foil or use vacuum-sealed bags. When I’ve done this, the meat keeps its flavor but I recommend using frozen prime rib within 2-3 months for best quality.

Reheating

The best way I’ve found to reheat leftover prime rib is in a low oven (around 250°F) wrapped in foil with a bit of broth. This gently warms the meat without overcooking, keeping it juicy and tender.

Frequently Asked Questions:

What’s the best way to check if my prime rib is cooked perfectly?

The most reliable method is using a digital meat thermometer. For medium-rare, you want to remove the roast from the oven once it hits about 130°F because it will continue to cook slightly while resting. This avoids overcooking and ensures juicy slices.

Can I make the horseradish sauce ahead of time?

Absolutely! The horseradish sauce actually benefits from resting an hour or so in the fridge, allowing the flavors to meld. Just give it a quick stir before serving and adjust seasoning if needed.

What if I don't have fresh herbs?

If fresh herbs aren’t on hand, you can substitute with dried rosemary and thyme, but use them sparingly since dried herbs are more concentrated. I recommend about one-third of the amount specified in the recipe and brushing the roast with extra Dijon mustard to help the dried herbs stick.

How do I adjust cooking times for different sizes of prime rib?

This recipe uses a handy rule: multiply the weight of your prime rib by 5 minutes at 500°F, then 20 minutes per pound at 200°F for slow roasting. For example, a 6-pound roast gets 30 minutes at high heat, followed by 2 more hours at low heat. This approach keeps cooking consistent regardless of size.

Final Thoughts

Honestly, this Prime Rib with Horseradish Sauce Recipe holds a warm spot in my heart because it turns an ordinary meal into a memorable feast. It’s approachable enough for everyday cooks but impressive enough for celebrations. Give yourself the permission to try it—you’ll thank me the moment you taste that tender, herb-crusted meat dipped in that creamy, punchy sauce.