Prime Rib is a classic and luxurious main course, perfect for holiday dinners or special occasions. This succulent cut of beef is roasted to perfection, with a beautiful crust on the outside and a tender, juicy interior. Paired with a creamy horseradish sauce, this dish is sure to impress your guests and satisfy even the most discerning palates.
Ingredients:
For the Prime Rib:
- 1 standing rib roast (about 6-8 pounds, bone-in)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: coarse sea salt for finishing
For the Horseradish Sauce:
- 1 cup sour cream
- 1/4 cup prepared horseradish (more or less to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh chives or parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Prime Rib:
- Remove the prime rib from the refrigerator and let it come to room temperature for about 2 hours before roasting. This ensures even cooking.
- Preheat the Oven:
- Preheat your oven to 450°F (230°C).
- Season the Roast:
- In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the prime rib, making sure to coat it evenly.
- Roast the Prime Rib:
- Place the seasoned prime rib, bone-side down, on a rack in a roasting pan. Roast in the preheated oven for 15 minutes to develop a flavorful crust.
- After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This will take approximately 2-2.5 hours, depending on the size of the roast and your desired doneness.
- Rest the Roast:
- Once the prime rib reaches your desired doneness, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This allows the juices to redistribute and ensures a tender, juicy roast.
- Prepare the Horseradish Sauce:
- While the roast is resting, make the horseradish sauce. In a medium bowl, combine the sour cream, prepared horseradish, Dijon mustard, white wine vinegar (or lemon juice), Worcestershire sauce, salt, and pepper. Stir until well combined. Taste and adjust the seasoning as needed. If desired, garnish with chopped fresh chives or parsley.
- Serve:
- Carve the prime rib into slices and serve with the horseradish sauce on the side. For an extra touch, sprinkle the slices with a bit of coarse sea salt before serving.
Enjoy this Prime Rib with Horseradish Sauce as the centerpiece of a special meal, paired with your favorite sides such as roasted vegetables, mashed potatoes, or a crisp salad!
