Prime Rib with Horseradish Cream Sauce Recipe
This Prime Rib recipe features a flavorful seasoning paste made with garlic, jalapeno, sweet pepper, fresh herbs, and a robust spice rub. The rib roast is roasted first at high heat to develop a crust, then slow-cooked to a perfect rare to medium-rare finish, and served with a tangy horseradish cream sauce for an indulgent and impressive main course.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 8-10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Prime Rib Roast
- 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
Rib Rub
- 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)
Horseradish Cream Sauce
- 1 cup sour cream or crema
- ¼ cup prepared horseradish
- 2 tablespoons Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and pepper, to taste
Instructions
- Dry: Ensure your rib roast is completely thawed and brought to room temperature. Pat the roast dry with a towel to remove any excess moisture.
- Paste: Add the garlic, jalapeno, red sweet pepper, fresh thyme, fresh parsley, olive oil, and all rib rub spices into a food processor. Process into a smooth paste, adding a little more olive oil if the mixture seems too dry.
- Rub: Make quarter-inch deep slits at intervals all over the roast. Rub the seasoning paste thoroughly over the entire surface of the meat, massaging it into the slits and crevices for maximum flavor infusion.
- Bake at High Heat: Preheat the oven to 425°F (220°C). Place the rib roast in the oven and roast for 15 minutes to develop a rich crust.
- Cook at Lower Heat: Reduce the oven temperature to 325°F (163°C). Continue roasting the rib, basting every 30 minutes with the pan juices, for 1 hour 45 minutes to 2 hours 15 minutes. Check internal temperature with an instant-read thermometer; remove when it reads 120°F (49°C) for rare.
- Rest: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 20-30 minutes. During resting, the roast’s internal temperature will rise to 125-130°F (52-54°C), reaching a perfect medium-rare doneness.
- Sauce: While the roast rests, whisk together sour cream or crema, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper in a bowl. Transfer to a serving dish.
- Serve: Carve the rested prime rib into slices and serve hot with horseradish cream sauce alongside.
Notes
- Bringing the rib roast to room temperature before cooking ensures even roasting.
- Use a meat thermometer to accurately monitor the internal temperature for desired doneness.
- Basting helps keep the roast moist and adds flavor from the pan juices.
- The resting period allows juices to redistribute, resulting in tender, juicy meat.
- The horseradish cream sauce can be adjusted for heat by varying the amount of horseradish.
- Optional chili powder in the rub adds a subtle spicy kick if desired.
Keywords: prime rib, rib roast, horseradish sauce, holiday roast, beef roast, herb rub, baked beef
