Juicy Roast Prime Rib with Horseradish Cream in 5 Easy Steps

There’s nothing quite like the moment you bring a perfectly roasted prime rib to the table – that gorgeous golden crust, the way the whole room fills with the smell of garlic and rosemary, and everyone’s eyes lighting up in anticipation. I still remember the first time I made roast prime rib with horseradish cream for Christmas dinner, hands shaking as I pulled it from the oven. But let me tell you, once you get that first tender, juicy slice with a dollop of that creamy, tangy sauce? You’ll understand why this dish has been my go-to for every special occasion since.

Why You’ll Love This Roast Prime Rib with Horseradish Cream

This isn’t just another roast – it’s the kind of meal that makes people ask for seconds (and thirds!). Here’s why it’s special:

• Melt-in-your-mouth tender – The slow roasting method keeps every bite juicy
• That crispy, herby crust – A perfect contrast to the rich beef
• The horseradish cream – Just enough kick to wake up your taste buds
• Surprisingly simple – Most of the work happens in the oven while you relax
• Total crowd-pleaser – Even picky eaters go crazy for this one

Trust me, once you try this combination, you’ll be dreaming about it for weeks!

Ingredients for Roast Prime Rib with Horseradish Cream

Here’s everything you’ll need to make this showstopping roast – and yes, every single ingredient matters! I’ve learned through trial and error (mostly error) that skimping on quality here makes all the difference between “good” and “OH MY GOODNESS” roast prime rib.

• 1 (5-6 lb) prime rib roast – Look for good marbling and ask your butcher for the first cut if possible
• 2 tbsp olive oil – The good stuff, not the dusty bottle from the back of your pantry
• 2 tbsp kosher salt – Trust me, regular table salt just doesn’t stick the same way
• 1 tbsp freshly cracked black pepper – Pre-ground loses its punch
• 2 tbsp fresh rosemary – Chop it right before using for maximum fragrance
• 4 garlic cloves, minced – No jarred garlic here, please!

For the horseradish cream that makes this dish sing:

• 1 cup full-fat sour cream – Pack it in the measuring cup like brown sugar
• 2 tbsp prepared horseradish – More if you like it spicy (I always add an extra teaspoon)
• 1 tbsp Dijon mustard – The grainy kind adds nice texture
• 1 tsp fresh lemon juice – Just a quick squeeze brightens everything up
• Pinch of salt and pepper – Taste as you go!

Pro tip: Set everything out on the counter before you start – cold meat doesn’t brown as well, and room temp sour cream mixes smoother. Learned that the hard way!

The Bare Essentials You’ll Need

Don’t worry – you don’t need fancy equipment for this roast prime rib! Just grab these basics from your kitchen:

• A sturdy roasting pan – Mine’s got decades of love (and drippings) baked into it
• Instant-read meat thermometer – The only way to nail perfect doneness
• Mixing bowl – For whipping up that dreamy horseradish cream
• Sharp carving knife – Makes slicing effortless

That’s it! Though I won’t judge if you want to wear your favorite apron for dramatic effect.

How to Make Roast Prime Rib with Horseradish Cream

Now for the fun part – turning that gorgeous hunk of beef into the most impressive meal you’ll make all year! Don’t let the fancy results fool you – it’s mostly hands-off time where the oven does the heavy lifting. Just follow these simple steps and you’ll be slicing into perfection.

Preparing the Roast

First things first – crank that oven to 450°F. While it heats up, pat your prime rib dry with paper towels (this helps the crust form beautifully). In a small bowl, mix together the olive oil, salt, pepper, rosemary and minced garlic until it looks like a fragrant paste.

Now massage that mixture all over the roast – get it in every nook and cranny! I like to really work it in with my hands while pretending I’m at a fancy spa giving the meat a massage. Place it bone-side down in your roasting pan (the bones act like a natural rack!) and pop it in the screaming hot oven for 20 minutes – this quick blast gives you that gorgeous brown crust.

After the 20 minutes, reduce the heat to 325°F without opening the door. Now the slow roasting begins! This is when you’ll want to insert your meat thermometer into the thickest part (avoiding bone). For perfect medium-rare, pull it at 120°F (it’ll climb to 130°F while resting). Need it more done? Wait till it hits 130°F for medium.

Making the Horseradish Cream

While the roast works its magic, let’s make the sauce that takes it over the top. Simply stir together the sour cream, horseradish, Dijon and lemon juice in a bowl until smooth. Here’s my secret – taste as you go! Love heat? Add another teaspoon of horseradish. Want it tangier? Squeeze in more lemon. Just remember the flavors will develop as it sits.

Cover and pop it in the fridge until serving time – the chill helps the flavors marry. I sometimes make this the night before if I’m really planning ahead (okay, that’s happened exactly twice in my life).

Resting and Serving

Here’s the step too many people skip – let that beautiful roast rest for a full 20 minutes before slicing! I know, I know – it’s torture with all those amazing smells filling your kitchen. But trust me, this lets the juices redistribute so they stay in the meat instead of flooding your cutting board.

When it’s finally time (set a timer so you don’t cheat!), use a sharp knife to slice between the bones. Serve each perfect pink slice with a generous dollop of that zesty horseradish cream. Watch as your guests’ eyes roll back in bliss – that’s your cue to take a bow!

Tips for Perfect Roast Prime Rib with Horseradish Cream

After burning more roasts than I’d care to admit, here are my hard-won secrets for prime rib perfection every time:

• Temperature is everything – That meat thermometer isn’t optional! I learned the hard way that guessing leads to hockey pucks or raw centers.
• Let it come to room temp – Take the roast out of the fridge 1-2 hours before cooking. Cold meat cooks unevenly (my first Christmas disaster proved this).
• Taste your horseradish first – Brands vary wildly in heat level. Start with 2 tbsp, then add more after mixing – you can always add, but you can’t take away!
• Don’t peek! Every time you open the oven, you’re losing precious heat and extending cooking time. Set a timer and walk away.

Follow these, and you’ll avoid all my rookie mistakes!

Serving Suggestions

This roast prime rib deserves sides that are just as special! I always go for creamy mashed potatoes (the perfect vehicle for that horseradish cream) and roasted Brussels sprouts or carrots. For holidays, a simple green salad with a tangy vinaigrette cuts through the richness beautifully. Don’t forget the dinner rolls for soaking up every last bit of juice!

Storage and Reheating

Leftovers? Lucky you! Store any remaining roast prime rib in an airtight container in the fridge for up to 3 days. For reheating, I’ve found the trick is low and slow – pop slices in a 300°F oven with a splash of beef broth for about 10 minutes to keep them juicy. The horseradish cream will last up to a week in the fridge (if it survives that long!).

Nutritional Information

Just so you know what you’re diving into (not that you’ll care once you taste it!):

• 450 calories per serving
• 35g fat (14g saturated)
• 30g protein – hello, muscle fuel!
• 3g carbs – mostly from that zesty horseradish cream

Remember, these are estimates – your exact numbers will depend on the marbling of your roast and how generous you are with that irresistible sauce!

FAQ About Roast Prime Rib with Horseradish Cream

Over the years, I’ve gotten all sorts of questions about this recipe – here are the ones that pop up most often:

Can I use dried rosemary instead of fresh?

You can, but it won’t be quite the same! Use about 1/3 the amount (so 2 tsp dried for 2 tbsp fresh). The flavor will be more muted, so I like to add extra garlic to compensate. But if you’ve got fresh herbs growing, now’s their time to shine!

How do I know when my prime rib is done without cutting into it?

This is where that trusty meat thermometer earns its keep! Insert it into the thickest part (avoiding bone) – 120°F for rare (it’ll reach 130°F while resting), 130°F for medium. No thermometer? The “finger test” works in a pinch – press the meat; rare feels like your cheek, medium like your chin.

Can I make the horseradish cream ahead?

Absolutely! In fact, it gets better after sitting overnight. Just store it in an airtight container in the fridge for up to 5 days. Give it a good stir before serving – sometimes the liquid separates a bit.

What if I can’t find prepared horseradish?

Fresh grated horseradish works too – use about 1 tbsp fresh for every 2 tbsp prepared (it’s stronger!). Or in a real pinch, 1 tsp horseradish powder mixed with 2 tsp water per tablespoon needed. But the prepared stuff really does make the best sauce.

How long will leftovers keep?

The roast stays delicious for about 3 days in the fridge (if it lasts that long!). Slice it before storing – whole roasts dry out faster. The horseradish cream keeps for up to a week. Both freeze well for up to 3 months, though the sauce might need re-whipping after thawing.

Share Your Experience

Did you make this roast prime rib? I’d love to hear how it turned out! Leave a note below about your experience – the good, the messy, and the absolutely delicious.

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