Name: Prime Rib with Horseradish Cream Sauce Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 4-rib rib roast (8-9 pounds); 5 cloves garlic; 1 jalapeno pepper, chopped; 1 red sweet pepper, chopped; 3 tablespoons fresh thyme; ¼ cup fresh parsley; ¾ cup olive oil; 3 tablespoons paprika; 2 tablespoons cayenne pepper; 2 tablespoons granulated garlic; 2 tablespoons onion powder; 1 tablespoon mustard powder; 1 tablespoon brown sugar; 1 tablespoon sea salt; 1 tablespoon black pepper; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon chili powder (spicy variety) (optional); 1 cup sour cream or crema; ¼ cup prepared horseradish; 2 tablespoons Dijon mustard; 1 teaspoon white wine vinegar; Salt and pepper, to taste

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Introduction

This prime rib recipe with a zesty horseradish cream sauce is perfect for special occasions or a comforting weekend meal. The flavorful herb and spice rub combined with a creamy, tangy sauce makes every bite memorable and tender.

A large piece of grilled meat with four visible bone ribs, standing upright on a wooden chopping board, shows a dark brown, charred crust on top and sides, with a golden-brown and juicy inside between the ribs. Around the meat, there are fresh green herbs, two whole green chili peppers, and half a lemon with bright yellow flesh. To the right, a white bowl filled with a creamy white sauce sits on the wooden board. A metal carving fork with a wooden handle lies flat next to the meat. The photo is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 4-rib rib roast (8-9 pounds)
5 cloves garlic
1 jalapeno pepper, chopped
1 red sweet pepper, chopped
3 tablespoons fresh thyme
¼ cup fresh parsley
¾ cup olive oil
1 cup sour cream or crema
¼ cup prepared horseradish
2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
Salt and pepper to taste
3 tablespoons paprika
2 tablespoons cayenne
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon mustard powder
1 tablespoon brown sugar
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder (spicy variety) (optional)

Instructions

Step 1: Ensure the rib roast is completely thawed and brought to room temperature. Pat it dry thoroughly with a towel.
Step 2: In a food processor, combine the garlic, jalapeno, red sweet pepper, fresh thyme, fresh parsley, olive oil, and all the rib rub spices (paprika, cayenne, granulated garlic, onion powder, mustard powder, brown sugar, sea salt, black pepper, turmeric, cumin, chili powder if using). Process until a smooth paste forms. Add more olive oil if the paste is too dry.
Step 3: Slice quarter-inch slits into the roast at intervals to help the seasoning penetrate. Rub the entire surface of the meat, including inside the slits, with the seasoning paste.
Step 4: Preheat the oven and bake the rib roast at 425°F (220°C) for 15 minutes to sear the exterior.
Step 5: Lower the oven temperature to 325°F (160°C) and continue roasting for 1 hour 45 minutes to 2 hours 15 minutes. Baste the roast every 30 minutes with the pan juices. Use an instant-read thermometer to check the internal temperature; remove the roast at 120°F (49°C) for rare.
Step 6: Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest; the internal temperature will rise to 125-130°F (52-54°C), reaching medium-rare doneness.
Step 7: While the roast rests, prepare the horseradish cream sauce by whisking together sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper in a bowl until smooth. Transfer to a serving dish.
Step 8: Carve the rested rib roast and serve it alongside the horseradish cream sauce.

Tips & Variations

For extra flavor, marinate the roast in the seasoning paste overnight in the refrigerator.
Adjust the amount of cayenne and chili powder to control the spice level according to your preference.
Use a meat thermometer for the most accurate doneness and avoid overcooking.
The horseradish sauce can be made a day ahead to let flavors meld.

Storage

Store leftover prime rib covered in the refrigerator for up to 3 days. Keep the horseradish cream sauce in a separate airtight container. Reheat the beef gently in a low oven or covered skillet to avoid drying out, and serve the sauce chilled or at room temperature.

How to Serve

A large piece of roasted meat with four visible bones sticking out at the top, showing a dark brown, slightly charred crust on the edges and a juicy, textured, golden-brown inside, sits upright on a wooden board. The meat rests on a white marbled surface with some fresh green herbs scattered around and a halved yellow lemon in the background. Near the meat, a fork with a wooden handle lies flat, and a white bowl with a dark rim filled with a white sauce is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a smaller or larger rib roast using this recipe?

Yes, you can adjust cooking times based on the weight of the roast. Estimate about 15-20 minutes per pound at 325°F after the initial sear, but always rely on a meat thermometer for best results.

What if I don’t have a food processor for the seasoning paste?

You can finely mince the garlic, jalapeno, and sweet pepper by hand, then mix thoroughly with the herbs, spices, and olive oil until well combined. The paste won’t be as smooth but will still impart great flavor.