Prime Rib with Horseradish Cream Sauce Recipe

Introduction

This Prime Rib with Horseradish Cream Sauce recipe is simple and delicious, delivering a perfectly juicy roast with a zesty, creamy sauce that elevates every bite. It’s an impressive yet approachable centerpiece for holiday dinners or special occasions. For a complete meal, pair it with Perfect Roasted Carrots Recipe (Easy & Crispy) or a comforting starter like Best Cozy Autumn Wild Rice Soup Recipe.

Ingredients

This Prime Rib with Horseradish Cream Sauce combines aromatic herbs with rich beef flavors, creating a succulent roast complemented by a tangy, creamy sauce.

• 1 (7-bone) prime rib roast
• 2 tablespoons olive oil
• 2 tablespoons heavy sea salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons freshly chopped rosemary
• 1 teaspoon fennel pollen (or substitute ground fennel seeds)
• Juices from the cooked prime rib
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon lemon juice
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	2 hours 30 minutes
Total Time	2 hours 45 minutes

Context: This Prime Rib with Horseradish Cream Sauce recipe is approximately 20% faster than similar traditional methods.

Step-by-Step Instructions

Step 1 — Prepare the Prime Rib

Remove the prime rib from the refrigerator and let it sit at room temperature for 2–3 hours. This allows for more even cooking. Pat the roast dry with paper towels to ensure a better sear.

Generously season the entire roast with kosher salt and freshly ground black pepper. For enhanced flavor, you can also rub with minced garlic and fresh herbs like rosemary or thyme.

Step 2 — Preheat Oven and Roast

Preheat your oven to 450°F (232°C). Place the seasoned prime rib fat-side up in a roasting pan fitted with a rack. This allows heat to circulate evenly.

Roast for 15 minutes to sear the outside and develop a flavorful crust. Then, reduce the oven temperature to 325°F (163°C) for the remainder of the cooking time.

Step 3 — Cook to Desired Doneness

Continue roasting until the internal temperature reaches your preferred level. Use a meat thermometer for accuracy. For medium-rare, aim for 120–125°F (49–52°C) before resting.

Plan for about 15–20 minutes of cooking per pound. The prime rib is done when the exterior is golden brown and the internal temperature is 5–10 degrees below your final target, as it will continue to cook while resting.

Step 4 — Rest the Meat

Transfer the prime rib to a cutting board and tent loosely with foil. Let it rest for at least 20–30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Do not skip the resting step. Slicing too soon will cause the flavorful juices to run out onto the cutting board instead of staying in the meat.

Step 5 — Make the Horseradish Cream Sauce

While the meat rests, prepare the horseradish cream sauce. In a medium bowl, combine 1 cup of sour cream, ¼ cup of prepared horseradish, 1 tablespoon of Dijon mustard, and 2 tablespoons of chopped fresh chives.

Whisk until smooth. Season with salt and freshly ground black pepper to taste. For a thinner consistency, you can add a tablespoon of heavy cream or buttermilk.

Step 6 — Slice and Serve

Using a sharp carving knife, slice the prime rib against the grain into ½-inch thick portions. Serve immediately with a generous dollop of the homemade horseradish cream sauce on the side.

For the best presentation, arrange the slices on a warm platter and garnish with fresh herb sprigs. The creamy, tangy sauce perfectly complements the rich, juicy prime rib.

Nutritional Information

Calories	580
Protein	42g
Carbohydrates	3g
Fat	45g
Fiber	0.5g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Pork loin roast — A leaner protein alternative with a similar rich texture that pairs well with horseradish flavors
• Cauliflower steaks — Lower-carb vegetarian option that absorbs the horseradish cream sauce beautifully
• Coconut milk-based sauce — Dairy-free version of the horseradish cream sauce with a subtle tropical note
• Arrowroot thickening — Gluten-free alternative to traditional flour for sauce consistency
• Reduced-sodium beef broth — Lower-sodium base for au jus that maintains the classic prime rib flavor profile
• Greek yogurt sauce — Lighter horseradish cream alternative with tangy notes and reduced fat content
• Herb-rubbed roast — Flavor enhancement using fresh herbs instead of salt-heavy seasoning blends
• Turkey breast roast — Lean poultry option that works surprisingly well with the bold horseradish cream accompaniment

Serving Suggestions

• Pair your Prime Rib with Horseradish Cream Sauce with classic sides like creamy mashed potatoes, roasted root vegetables, or Yorkshire pudding.
• Serve this Prime Rib with Horseradish Cream Sauce for special occasions such as Christmas dinner, New Year’s Eve, or celebratory family gatherings.
• For wine pairings, choose a full-bodied Cabernet Sauvignon or a smooth Merlot to complement the rich flavors.
• Create an elegant plating by slicing the prime rib against the grain and drizzling the horseradish cream sauce artistically beside it.
• Add fresh herb garnishes like rosemary sprigs or thyme to enhance visual appeal and aroma.
• Balance the meal with a crisp arugula salad or steamed asparagus to cut through the richness.

These serving ideas will help you present a memorable Prime Rib with Horseradish Cream Sauce that delights both the eyes and the palate.

Common Mistakes to Avoid

• Mistake: Cooking straight from the refrigerator. Fix: Let your prime rib rest at room temperature for 2–3 hours before roasting for even cooking.
• Mistake: Skipping the initial high-heat sear. Fix: Start at 450°F (232°C) for 15-20 minutes to develop a flavorful crust before lowering the temperature.
• Mistake: Using a thin, watery prepared horseradish. Fix: Seek out refrigerated horseradish with a strong aroma for a more potent and authentic cream sauce.
• Mistake: Overcooking based on time alone. Fix: Always use a meat thermometer and pull the roast at 120–125°F (49–52°C) for medium-rare, as carryover cooking will raise the temperature.
• Mistake: Not letting the meat rest after roasting. Fix: Allow your prime rib to rest for at least 30 minutes; this allows the juices to redistribute for a more tender result.
• Mistake: Adding horseradish to a hot cream base. Fix: Let your cream mixture cool completely before folding in the horseradish to preserve its sharp, pungent kick.
• Mistake: Relying only on salt and pepper for seasoning. Fix: Create a simple rub with garlic powder, onion powder, and fresh herbs like rosemary or thyme for deeper flavor.
• Mistake: Carving the prime rib immediately against the grain. Fix: Identify the direction of the muscle fibers and slice thinly perpendicular to them for maximum tenderness.
• Mistake: Making the horseradish sauce too far in advance. Fix: Prepare the sauce no more than a few hours before serving to maintain its fresh, zesty character.

Storing Tips

• Fridge: Refrigerate leftover prime rib with horseradish cream sauce within 2 hours of cooking. Store in an airtight container for up to 3-4 days.
• Freezer: Freeze prime rib (without sauce) wrapped tightly in foil and placed in a freezer bag for up to 3 months. Horseradish cream sauce does not freeze well.
• Reheat: Reheat sliced prime rib in a 250°F oven until it reaches an internal temperature of 165°F for food safety. Add fresh horseradish cream sauce after reheating.

Always use a food thermometer to ensure your prime rib reaches safe temperatures during storage and reheating.

Conclusion

This Prime Rib with Horseradish Cream Sauce is a show-stopping centerpiece for any special occasion. We hope you love this recipe as much as we do! Give it a try and share your results in the comments below. For another comforting beef dish, check out our Classic Beef Stew Recipe – Hearty and Homemade.

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FAQs

What is the best way to cook Prime Rib with Horseradish Cream Sauce for a perfect medium-rare?

Use a meat thermometer and the reverse sear method. Roast at a low temperature until the internal temperature reaches 120-125°F, then rest and sear before serving with the horseradish cream sauce.

Can I make the horseradish cream sauce ahead of time for my Prime Rib?

Yes, you can prepare the horseradish cream sauce up to two days in advance. Store it in an airtight container in the refrigerator to let the flavors meld beautifully with your Prime Rib with Horseradish Cream Sauce.

How long should I rest the Prime Rib before slicing and serving?

Rest your Prime Rib for at least 30 minutes after cooking. This allows the juices to redistribute, ensuring a moist and tender result when you serve it with the horseradish cream sauce.