Perfectly Juicy Prime Rib with Horseradish Cream

There’s something truly special about a perfectly cooked prime rib—it’s the epitome of an indulgent, show-stopping dinner. This recipe delivers juicy, tender beef with a rich, deeply flavored crust, paired with a tangy, creamy horseradish sauce that cuts through the richness beautifully. Whether you’re making this for a holiday feast or just an elevated weekend dinner, it’s sure to impress with minimal effort.

If you love bold flavors, melt-in-your-mouth texture, and a dish that makes you feel like a steakhouse pro at home, this Prime Rib with Horseradish Cream is calling your name!

Why You’ll Love This Recipe

• Restaurant-Worthy: You’ll get that signature, perfectly rosy-pink center and seasoned crust just like a high-end steakhouse.
• Surprisingly Simple: The oven does most of the work, and the hands-on prep is minimal.
• Make-Ahead Friendly: The horseradish cream can be made in advance, and the slow-roast method means less stress when entertaining.
• Perfect for Special Occasions: Whether it’s Christmas dinner or a cozy date night, this dish adds instant elegance to the table.

Ingredients Breakdown

For the Prime Rib:

• 1 (5-7 lb) bone-in prime rib roast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 2 tsp Dijon mustard

For the Horseradish Cream:

• 1 cup sour cream
• ¼ cup prepared horseradish (adjust to taste!)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chives, chopped (optional, for garnish)

Pro Tips:

• Prime Rib Selection: Look for a well-marbled cut with the bones intact for maximum juiciness and flavor.
• Let It Come to Room Temp: Take the roast out of the fridge at least 1 hour before cooking for more even roasting.
• Go Easy on the Horseradish: Start with a little in the sauce and taste as you go—you can always add more, but you can’t take it out!

Step-by-Step Instructions

Step 1: Prepare the Roast

Pat the prime rib dry with paper towels. Mix together the salt, pepper, rosemary, thyme, garlic, olive oil, and Dijon mustard. Massage this mixture all over the roast, coating it evenly.

Step 2: Slow Roast

Preheat your oven to 250°F (120°C). Place the prime rib on a rack in a roasting pan, bone-side down. Roast for about 3 hours, or until the internal temperature reaches 120°F (for medium-rare).

Step 3: Rest and Sear

Remove the roast from the oven and tent it with foil. Let it rest for 30-45 minutes while you crank the oven up to 500°F (260°C). Return the roast to the oven for about 10 minutes to achieve a gorgeous seared crust.

Step 4: Make the Horseradish Cream

While the roast rests, whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust seasoning if needed. Garnish with chives.

Step 5: Slice & Serve

Carve the roast into thick slices and serve with a generous spoonful of the horseradish cream. Enjoy!

Chef’s Tips and Tricks

• Use a Meat Thermometer: The key to prime rib perfection is temperature accuracy! Aim for 120°F for rare, 130°F for medium-rare, and 140°F for medium.
• Don’t Skimp on the Resting Time: This allows the juices to redistribute, keeping the meat ultra-tender.
• For Extra Crispy Crust: If you have time, salt the roast a day ahead and let it dry brine in the fridge uncovered—it enhances its flavor!

Recipe Variations and Serving Suggestions

• Add a Spicy Kick: Stir a little smoked paprika or cayenne into the rub for extra depth.
• Make it Herbier: Swap rosemary for sage for an autumnal twist.
• Perfect Pairings: Serve alongside creamy mashed potatoes, roasted Brussels sprouts, and a bold red wine like Cabernet Sauvignon.

FAQs

Can I cook this in advance?

Absolutely! You can roast the prime rib earlier in the day, then do the high-heat sear right before serving.

How do I store leftovers?

Keep leftover prime rib in an airtight container in the fridge for up to 3 days. Reheat gently at 275°F until warmed through.

Can I freeze cooked prime rib?

Yes! Wrap slices tightly in plastic and store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

Prime Rib with Horseradish Cream

Prep Time: 15 min | Cook Time: 3 hr 30 min | Servings: 6-8

Ingredients:

• 1 (5-7 lb) bone-in prime rib roast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 1 cup sour cream
• ¼ cup prepared horseradish
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped chives (for garnish)

Instructions:

1. Preheat oven to 250°F and rub the prime rib with the seasoning blend.
2. Roast on a rack in a roasting pan for about 3 hours, until internal temp reaches 120°F.
3. Let rest for 30-45 minutes, then sear at 500°F for 10 minutes.
4. Mix horseradish cream ingredients in a bowl. Taste and adjust.
5. Slice the rested prime rib and serve with horseradish cream.

Ready to impress your dinner guests? Give this prime rib a try and let me know how it turns out! Tag your creations with #TheKitchensAid—I’d love to see what you cook up!

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