Name: Prime Rib with Horseradish Sauce Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 4-8 pound prime rib roast; 1/4 cup olive oil; 2 tablespoons coarse kosher salt; 2 teaspoons freshly ground black pepper; 4-5 cloves garlic, minced; 2 tablespoons fresh rosemary; 2 tablespoons fresh thyme; 2 tablespoons dijon mustard; 1/2 cup sour cream; 1/2 cup heavy cream; 1/4 cup mayonnaise; 4 tablespoons prepared horseradish; Kosher salt to taste; 1/4 cup chopped chives

Nothing quite beats the feeling of gathering around the table with a perfectly cooked roast, and this Prime Rib with Horseradish Sauce Recipe is one of those special dishes that always impresses. Juicy, tender, and bursting with flavor, it’s a classic for good reason—and that tangy horseradish sauce just takes it to the next level.

On a white plate set on a white marbled surface, there is one large slice of roasted meat with a dark brown outer crust and a pink, juicy center, topped with a dollop of white creamy sauce near the top left; next to the meat on the right are bright green cooked green beans arranged in a small pile; below the meat and beans is a scoop of creamy mashed potatoes with a pool of light brown gravy in the center; a metal fork lies on the left side of the plate, with its prongs facing down. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Prime Rib with Horseradish Sauce Recipe
Top Tip
How to Serve Prime Rib with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Prime Rib with Horseradish Sauce Recipe

Why You'll Love This Recipe

I’ve made prime rib more times than I can count, and this recipe remains my go-to because it’s straightforward, reliable, and downright delicious every time. The flavors sing together beautifully, making your efforts worth it.

Perfect roast every time: Following the timing method based on weight guarantees you hit that ideal medium-rare or your preferred doneness without guesswork.
Rich herb and garlic rub: The fresh herbs bring bright, earthy notes that melt into the meat’s natural juiciness.
Signature horseradish sauce: Creamy, tangy, and with just the right kick, it’s a classic pairing that lightens the richness of the beef.
Impress with ease: It looks like you spent hours on this, but the technique is surprisingly simple.

The image shows a large piece of cooked roast beef resting on a wooden board with several slices cut off and laying in front. The roast beef has a dark brown, crispy outer crust and a light to medium pink center with a juicy texture. The edges of the slices have a slightly browned color where the crust meets the pink meat. In the background, there is a white bowl filled with green vegetables, all set against a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together like a dream—each one enhancing the roast or the sauce in a way that balances richness and brightness. When shopping, I always opt for the freshest herbs and a good quality prime rib roast for the best results.

Flat lay of a large raw prime rib roast with rich marbling, a small white ceramic bowl of golden olive oil, a small white bowl holding coarse kosher salt crystals, a small white bowl of freshly ground black pepper, several whole unpeeled garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme, a small white bowl filled with smooth Dijon mustard, a small white bowl of creamy sour cream, a small white bowl of thick heavy cream, a small white bowl containing glossy mayonnaise, a small white bowl with prepared horseradish root in creamy texture, a small white bowl sprinkled with coarse kosher salt, and a small pile of freshly chopped green chives, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Prime rib roast: This cut’s marbling is key to juicy tenderness and flavor.
Olive oil: Helps the rub cling to the meat and promotes a beautiful crust.
Kosher salt: Essential for seasoning and pulling out the meat’s natural flavors.
Freshly ground black pepper: Adds subtle heat and complexity.
Garlic cloves: Minced garlic infuses the roast with wonderful aroma.
Fresh rosemary & thyme: These herbs infuse the meat with classic aromatic notes that pair perfectly with beef.
Dijon mustard: Acts as a binding agent for the rub and adds a mild tang.
Sour cream & heavy cream: Base of the horseradish sauce, lending creaminess and body.
Mayonnaise: Adds richness and balances the horseradish’s bite.
Prepared horseradish: The star of the sauce, providing that sharp, pungent kick.
Chopped chives: Fresh color, mild onion flavor, and a little texture in the sauce.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this dish depending on the occasion—from swapping herbs to adding a touch of heat in the sauce. You should absolutely make it fit your taste and style. Don’t be afraid to experiment!

Variation: Once, I added smoked paprika and a pinch of cayenne to the rub for a subtle smoky warmth—my family devoured it and asked for it again.
Dietary modification: For a lighter sauce, swap sour cream and mayo for Greek yogurt.
Seasonal changes: Rosemary and thyme are my favorites, but fresh sage or oregano also work beautifully.

Step-by-Step: How I Make Prime Rib with Horseradish Sauce Recipe

Step 1: Rest and Prep the Roast

Unwrap your prime rib roast and place it uncovered in the fridge the night before you want to cook. This dry aging at home helps deepen flavor and ensures better browning. Then, about two hours before cooking, bring it to room temperature by leaving it on the counter—this step is crucial for even cooking.

Step 2: Make the Herb Garlic Rub and Prep Oven

Preheat your oven to a blistering 500°F about 30 minutes before baking. While it heats, mix olive oil, kosher salt, freshly ground black pepper, minced garlic, fresh rosemary, thyme, and Dijon mustard in a bowl. Rub this fragrant mixture all over your roast, covering every nook and cranny to lock in flavor and ensure a mouthwatering crust.

Step 3: Roast — High Heat Then Low

Place the roast bone-side down in a large roasting pan—this protects the meat from direct heat and helps it cook evenly. Pop it into the oven at 500°F and roast for 5 minutes per pound to start (so a 6-pound roast cooks 30 minutes). Then, without opening the door, reduce the oven temperature to 200°F and cook for another 20 minutes per pound. Use a reliable digital thermometer to check for doneness—I like to pull mine at 130°F for that perfect medium-rare.

Step 4: Rest Before Carving

This part can’t be rushed. Let the roast rest for at least 15 minutes after you take it out; the juices will redistribute, making every slice tender and juicy. Resist slicing it too soon—I promise it’s worth the wait.

Step 5: Whisk the Horseradish Sauce

While the roast rests, combine sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and chopped chives in a bowl. Give it a good whisk until smooth and creamy. Taste and adjust the horseradish level if you want it milder or with more kick. Serve this sauce alongside the roast—a classic pairing that really brings out the best in both.

Top Tip

From my experience, the key to mastering this Prime Rib with Horseradish Sauce Recipe is patience and attention to temperature. I've learned that rushing the roast or skipping resting can result in a disappointing dry or unevenly cooked meal, so here’s what helps me every time.

Use a digital meat thermometer: Nothing beats precise internal temperature reading for getting the perfect doneness without guesswork.
Don't forget the resting period: It’s tempting to cut right in, but resting guarantees juicy, tender slices.
Bring roast to room temperature: This simple step avoids cold spots and promotes even cooking.
Keep the oven door closed: Reducing heat without opening the oven traps steam and keeps the roast tender.

How to Serve Prime Rib with Horseradish Sauce Recipe

Garnishes

I like to sprinkle a little extra chopped fresh chives or finely minced parsley over the horseradish sauce for a pop of color and fresh flavor. Sometimes a few lemon zest shavings add a bright contrast that cuts through the richness beautifully.

Side Dishes

This prime rib pairs wonderfully with creamy mashed potatoes, roasted root vegetables, or a crisp green salad. For holiday dinners, I often serve it with garlic butter green beans and a rich mushroom gravy on the side.

Creative Ways to Present

For special occasions, I like slicing the prime rib thickly and fanning the cuts out on a wooden board, surrounded by ramekins of horseradish sauce, au jus, and some crusty bread. This setup invites guests to serve themselves and makes for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

After your feast, wrap any leftover prime rib tightly in foil or plastic wrap and refrigerate it within two hours. I find that slicing the meat before storing makes reheating easier and more uniform.

Freezing

You can freeze leftover prime rib if you want to save it longer—just slice it, place the pieces in an airtight container or heavy-duty freezer bag, and it’ll keep for up to three months. Thaw slowly in the fridge overnight for best texture.

Reheating

I reheat slices gently in a low oven (around 250°F) covered with foil to keep moisture locked in. Alternatively, placing slices in a warm skillet with a splash of beef broth can refresh the meat without drying it out. Either way, avoid the microwave if you can—nothing beats the original texture.

Frequently Asked Questions:

How long does it take to cook a prime rib roast?

A good rule of thumb is to cook the prime rib for 5 minutes per pound at 500°F, then lower the oven to 200°F and cook for another 20 minutes per pound until your desired internal temperature. Always use a meat thermometer for best results.

What is the best way to achieve medium-rare prime rib?

Using a digital meat thermometer is key: aim to remove the roast at 130-135°F internal temperature, and then let it rest. The carryover heat will bring it to the perfect medium-rare doneness.

Can I prepare the horseradish sauce ahead of time?

Absolutely! The horseradish sauce can be mixed up to a day ahead and stored in the refrigerator. This actually helps the flavors meld and develop, making it taste even better alongside your roast.

What sides go best with prime rib?

Classic sides include mashed potatoes, roasted or steamed vegetables, and fresh green salads. Many also enjoy Yorkshire pudding or creamy horseradish mashed potatoes to complement the flavors of the prime rib and horseradish sauce.

Final Thoughts

This Prime Rib with Horseradish Sauce Recipe has become a centerpiece of my holiday celebrations and special dinners alike. I love how the robust flavors of the beef pair with the creamy, zesty sauce, and how it brings everyone to the table. Give it a try—you'll be amazed at just how rewarding and satisfying it is, especially when you nail that perfect roast. Trust me, this recipe is a keeper you'll want to revisit again and again.