Few things say “special occasion” quite like a juicy, herb-crusted prime rib—and guess what? You can totally pull this off, even if you’re not used to roasting big cuts of meat. With a golden, garlicky crust and a bold horseradish cream on the side, this is the kind of meal that makes you feel like a dinner party pro (even if it’s just a Tuesday!). Let me walk you through it—your kitchen is about to smell amazing.
Why You’ll Love This Recipe
This recipe came straight from my holiday dinner table, where I first served it for a cozy little gathering of friends. The herb crust got rave reviews—one guest said it made the meat taste like it had been made at a fancy steakhouse. And that creamy, zippy horseradish sauce? We were dunking everything in it—roast, potatoes, even leftover rolls!
- Elegant yet easy: Impress your guests without breaking a sweat.
- Flavor-packed crust: Fresh herbs, garlic, and lemon zest bring the wow factor.
- Perfectly cooked every time: Two roasting methods to choose from.
- Make-ahead friendly: Horseradish cream is even better the next day.
- Leftovers = amazing sandwiches: Think late-night roast beef baguettes with extra sauce!
Ingredients Breakdown
Essentials
- 6–8 lb bone-in prime rib roast (or 5–6 lb boneless)
- 2–3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh rosemary leaves, finely chopped
- 1/4 cup fresh thyme leaves, finely chopped
- 1/4 cup fresh parsley leaves, finely chopped
- 4–5 garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons olive oil (for crust)
- 1–2 teaspoons kosher salt (to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard (optional)
- 1 cup sour cream or crème fraîche
- 3–4 tablespoons prepared horseradish
- 1–2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- Pinch of sugar (optional)
- Salt, to taste
- Chopped chives or parsley (optional garnish)
Pro Tips
- Dry-brine magic: Salt the roast a day in advance for deeper flavor and crispier crust.
- No fresh herbs? Use dried—just halve the quantity.
- Horseradish heat: Start with less and taste as you go—you’re in charge of the kick!
- Optional pan jus: Add 1 cup beef stock and 1/4 cup red wine to the roasting pan drippings.
Step-by-Step Instructions
- Prepare the roast:
Remove the roast from the fridge and pat dry. If dry-brining, rub with kosher salt and pepper, and refrigerate uncovered for 12–24 hours. Let it come to room temp for 1–2 hours before roasting. - Make the herb crust:
In a small bowl, mix rosemary, thyme, parsley, garlic, lemon zest, olive oil, salt, pepper, and Dijon mustard (if using) into a thick paste. - Season the roast:
Rub the roast with olive oil, then season well with salt and pepper. Press the herb mixture all over the roast—press firmly so it sticks! - Choose your roasting method:
Method A – High heat, then low (recommended):
Preheat oven to 450°F. Roast 20 minutes. Then, without opening the oven, reduce temperature to 275°F and continue roasting until internal temp reaches 120–130°F depending on doneness preference. Use a meat thermometer.
Method B – Low and slow:
Preheat oven to 275°F and roast until desired temperature is reached. Expect longer cooking time and softer crust. - Let it rest:
Transfer to a cutting board and tent loosely with foil. Rest for 20–30 minutes. - Make horseradish cream:
Combine sour cream, horseradish, Dijon, lemon juice, and sugar. Salt to taste. Chill or serve at room temp. - Optional pan jus:
Heat the roasting pan over medium heat, add beef stock and red wine, and scrape up those flavorful bits. Simmer 3–5 minutes. Strain if desired. - Serve:
Slice roast thickly and serve with horseradish cream and pan jus.
Chef’s Tips and Tricks
- Use a good meat thermometer—it’s the best way to avoid overcooking.
- Don’t skip resting time! That’s when the magic happens.
- If using boneless roast, tie it with kitchen twine to help it cook evenly.
- Let your horseradish cream sit for at least 30 minutes for flavors to meld (or prep it the day before).
Recipe Variations and Serving Suggestions
- Add a touch of balsamic vinegar to the crust mix for extra depth.
- Swap the herb crust for a coffee-pepper rub for a modern twist.
- Serve with garlic mashed potatoes, roasted carrots, or creamed spinach.
- Leftovers make dreamy French dip sandwiches—just reheat with beef broth and melted provolone on a baguette.
FAQs
How much prime rib do I need per person?
Plan for about 1/2 to 3/4 pound per person for a bone-in roast (more if you want leftovers).
Can I make this ahead of time?
The roast is best freshly cooked, but the horseradish cream can be made a day ahead, and the roast can be dry-brined 24 hours before roasting.
What if I don’t like horseradish?
No problem! Try a creamy mustard sauce or even a garlic aioli instead.
Recipe Card
Prep Time: 30 minutes (plus optional dry-brine time)
Cook Time: 2–3 hours
Total Time: 2.5–3.5 hours
Ingredients:
- 6–8 lb prime rib roast
- 2–3 tbsp olive oil
- Salt and pepper
- Fresh rosemary, thyme, parsley
- Garlic, lemon zest
- Dijon mustard (optional)
- Sour cream or crème fraîche
- Prepared horseradish
- Lemon juice, sugar, salt
Instructions:
- Dry-brine the roast if possible. Pat dry before roasting.
- Mix herb crust ingredients into a paste. Rub roast with oil, then press on the crust.
- Roast using high-heat then low-heat method or go low and slow. Monitor internal temp.
- Rest roast under foil. Make horseradish cream.
- Carve and serve with sauce and optional pan jus.
Nutrition: ~450 calories per serving
Ready to bring this elegant roast to your table? I’d love to see how it turns out! Don’t forget to share your prime rib creations on social (tag me @thekitchensaid) or leave a comment below—your kitchen wins are my favorite thing to hear about!
