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 unforgettable about sitting down to a perfectly roasted prime rib with a tangy, creamy horseradish kick. This Prime Rib Roast with Horseradish Sauce Recipe combines rich, juicy beef and a bright sauce that’s simply the ideal pairing—it’s a dish that makes any occasion feel extra special.

The image shows a white plate with three main layers of food. On the left side, there is a large slice of roasted meat with a dark brown crust and a pink inside, topped with a dollop of white creamy sauce. Next to the meat are bright green cooked green beans lying in a neat pile. Below the green beans and meat, there is a mound of white mashed potatoes with a smooth texture, topped with light brown gravy pooling in the center. A silver fork lies on the plate touching the mashed potatoes, and the plate is set on a white marbled surface with a small bowl of white sauce visible in the top left corner. 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

Honestly, this prime rib roast has become my go-to for celebrations because it’s impressive without being intimidating. The horseradish sauce adds just the right amount of zing, elevating the roast beyond the usual Sunday dinner.

Bold Flavor Combination: The savory, herb-crusted beef pairs perfectly with the sharp creaminess of horseradish sauce.
Simple Prep, Amazing Results: A straightforward rub and slow roasting method means great flavor with minimal fuss.
Versatile for Any Occasion: Whether it’s a holiday feast or a dinner party, this recipe impresses every time.
Perfectly Juicy Every Time: Using a meat thermometer and resting the roast guarantees tender, medium-rare perfection.

A large roasted beef piece is placed on a wooden cutting board, showing one thick, shiny dark brown crusted top side and two relaxed slices facing forward; the inside of the beef is a light pink color with a smooth tender texture, while the cooked edges are a gradient of brown to dark crispy. The cutting board has small bits of crust and some coarse salt around the beef. In the blurry background, there is a white bowl filled with green Brussels sprouts and a small white container next to it, all set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is really in the herbs and horseradish working in harmony with the rich prime rib. Each ingredient plays a role in balancing flavor and enhancing that juicy roast you’ll be proud to serve.

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 filled with coarse kosher salt crystals, a small white bowl with freshly ground black pepper, several peeled cloves of garlic, fresh green rosemary sprigs, fresh green thyme sprigs, a small white bowl of smooth Dijon mustard, a small white bowl of thick sour cream, a small white bowl of heavy cream, a small white bowl of creamy mayonnaise, a small white bowl containing prepared horseradish with visible texture, a small white bowl of chopped bright green chives, all arranged symmetrically and balanced 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: Look for a well-marbled cut for the best flavor and juiciness.
Olive oil: Helps the herb rub stick and promotes a beautiful crust.
Coarse kosher salt: Essential for bringing out the natural meat flavors and seasoning evenly.
Freshly ground black pepper: Adds a gentle heat that complements the herbs.
Garlic cloves: Fresh garlic in the rub infuses the roast with warm, savory notes.
Fresh rosemary: This fragrant herb pairs wonderfully with beef, adding earthiness.
Fresh thyme: Lends subtle floral notes for complexity.
Dijon mustard: Creates a tangy base for the rub that helps lock in moisture.
Sour cream & heavy cream: The creamy base for the horseradish sauce, mellowing the sharpness.
Mayonnaise: Adds richness and silkiness to the sauce texture.
Prepared horseradish: Packs the traditional spicy punch you want with prime rib.
Kosher salt (for sauce): Balances all the flavors perfectly.
Chopped chives: Fresh, mild onion flavor that 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’ve found that small tweaks like swapping fresh herbs or adjusting the horseradish level really let you make this recipe your own. Trust me, you’ll want to experiment until you find your perfect balance.

Variation: When I’m feeling adventurous, I add a splash of Worcestershire sauce to the rub for a deeper umami flavor—it’s a game changer and totally worth trying.

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

Step 1: Prep and Season the Roast

The night before, I unwrap the prime rib and leave it uncovered in the fridge. This drying out helps the crust get a wonderful texture. A couple of hours before cooking, I bring it out so it can come to room temperature—this ensures even cooking throughout.

Step 2: Make the Herb Rub and Get Roasting

I whisk together olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, thyme, and Dijon mustard into a fragrant rub. Then, I massage it all over the roast, making sure every inch is covered. Into a roasting pan it goes, bones down, meat up—and into a super hot 500°F oven.

Step 3: The Timing Magic

This is the part that I always write down carefully: multiply the weight of your roast by 5 minutes—that’s how long it cooks in the 500°F heat initially. After that blaze, I lower the oven to 200°F without opening the door and slow roast it for 20 minutes per pound to get a perfect medium-rare. Using a meat thermometer here is key—trust me, you don’t want to guess.

Step 4: Rest and Sauce Whisking

Once the roast hits your ideal temp, let it rest for 15 minutes before carving. While you wait, I like to whip up the horseradish sauce by mixing sour cream, heavy cream, mayo, prepared horseradish, a pinch of kosher salt, and fresh chives. It’s simple but packs the punch.

Top Tip

From my many attempts at prime rib, I’ve learned the little things make a big difference. Here are my top pointers so your roast turns out just right.

Bring Roast to Room Temperature: This helps achieve even cooking and keeps the meat tender all the way through.
Use a Meat Thermometer: Relying on internal temp ensures you hit the perfect level of doneness every time.
Don’t Skip Resting: Letting the roast rest distributes juices, so each slice is moist and flavorful.
Patience with the Slow Roast: Lowering the temperature after the initial sear avoids overcooking the exterior and keeps the inside juicy.

How to Serve Prime Rib Roast with Horseradish Sauce Recipe

Prime Rib with Horseradish - Serving Suggestion

Garnishes

I love finishing the plate with a sprinkle of fresh chives and occasionally a few sprigs of rosemary for that eye-pleasing touch. It adds color and a subtle aroma that sets the tone before the first bite.

Side Dishes

Classic sides like creamy mashed potatoes, roasted garlic green beans, and a crisp Caesar salad are my favorites. They complement the richness of the prime rib perfectly without overpowering it.

Creative Ways to Present

For special occasions, I’ve served the prime rib carved at the table with the horseradish sauce on the side in a quaint gravy boat—it adds a bit of theater and lets guests help themselves. You can also plate individual slices with a swirl of sauce and some microgreens for something a little fancy.

Make Ahead and Storage

Storing Leftovers

After a big meal, I wrap leftover prime rib tightly in foil and store it in an airtight container in the fridge. This keeps it juicy and flavorful for up to 3 days. Make sure to cool it to room temp before storing to avoid condensation, which can make it soggy.

Freezing

I’ve frozen leftover slices by placing parchment paper between each slice to prevent sticking, then sealing in a freezer bag. Frozen prime rib keeps nicely for a couple of months, and I always thaw it overnight in the fridge before reheating.

Reheating

To revive leftovers, I reheat gently in a low oven (about 250°F) wrapped in foil until warmed through. This method keeps the meat tender without drying it out. You can also add a splash of beef broth before heating to keep it moist.

Frequently Asked Questions:

Can I prepare the Prime Rib Roast with Horseradish Sauce Recipe ahead of time?

Definitely! You can season the roast the night before for extra flavor, and the horseradish sauce can be mixed up a day ahead and refrigerated. Just make sure to bring the roast back to room temperature before cooking.

What if I don’t have fresh herbs for the rub?

If fresh rosemary and thyme aren’t available, dried herbs will work—use about one-third of the amount since dried herbs are more concentrated. Adding them directly to the rub will still give good flavor.

How do I know when the prime rib is done perfectly?

Using a digital meat thermometer inserted into the thickest part of the roast is your best bet. Aim for 130-135°F for medium-rare. Also, remember the meat will continue to cook while resting, so you can pull it a few degrees early.

Can I substitute the horseradish sauce with something else?

While horseradish sauce is traditional and adds a wonderful zip, you could swap it for a creamy mustard sauce or even a red wine reduction if you prefer something milder or more savory. Just know it won’t have quite the same punch.

Final Thoughts

This Prime Rib Roast with Horseradish Sauce Recipe holds a special place on my table because it brings everyone together. It’s the kind of dish where people gather ’round, share stories, and enjoy genuine, comforting flavors. Give it a try—you’ll find it’s easier than you think, and your guests will be asking for seconds (and the recipe) too!