Description
A classic roast prime rib served with creamy horseradish sauce. Tender, juicy, and full of flavor.
Ingredients
Scale
- 1 (5-6 lb) prime rib roast
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp fresh rosemary, chopped
- 4 garlic cloves, minced
- 1 cup sour cream
- 2 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F.
- Rub the roast with olive oil, salt, pepper, rosemary, and garlic.
- Place the roast bone-side down in a roasting pan.
- Roast for 20 minutes, then reduce heat to 325°F.
- Cook until internal temperature reaches 120°F for rare or 130°F for medium-rare (about 2-3 hours).
- Let the roast rest for 20 minutes before slicing.
- Mix sour cream, horseradish, mustard, and lemon juice for the sauce.
- Season with salt and pepper to taste.
- Serve the roast with horseradish cream.
Notes
- Use a meat thermometer for accurate doneness.
- Letting the roast rest ensures juiciness.
- Adjust horseradish amount based on your preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg