Perfect Prime Rib Roast Recipe – Easy Au Jus & Horseradish Cream Dinner

Posted on November 16, 2025

perfect prime rib roast - featured image

Introduction

There’s something downright magical about the aroma of a perfect prime rib roast slowly caramelizing in the oven — the scent of garlic, rosemary, and sizzling beef fat fills the kitchen like a promise of something unforgettable. The first time I made this roast, it was on a chilly December evening. Snow was falling lightly outside, and I remember pulling the roast out of the oven, that gorgeous crust glistening under the kitchen lights. It was one of those moments where you just pause, take a deep breath, and smile because you know you’ve created something truly special.

My love affair with prime rib started years ago when my dad would cook it every Christmas Eve. He didn’t fuss with fancy ingredients — just salt, pepper, and patience. When I got older, I wanted to recreate that same melt-in-your-mouth tenderness but with a little twist: a rich, savory au jus and a cool, tangy horseradish cream that wakes up every bite. Honestly, the first time I nailed it, my family couldn’t stop sneaking slices before dinner. Even my mom, who claims she prefers chicken, went back for seconds.

This prime rib roast with au jus and horseradish cream is the kind of dish that feels like a celebration all on its own. It’s perfect for holidays, anniversaries, or just when you want to treat yourself to something that feels decadent yet surprisingly easy. After making it a few times (strictly in the name of research, of course), it’s become our family’s go-to for special occasions. It’s the kind of recipe that feels like a warm hug and tastes even better the next day — you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

This perfect prime rib roast recipe isn’t just another holiday dinner — it’s a showstopper that’s as foolproof as it is impressive. Over the years, I’ve tested dozens of methods, and this one hits that sweet spot between classic flavor and easy execution. Whether you’re an experienced home cook or trying prime rib for the first time, this recipe will make you look like a pro.

Quick & Easy: While prime rib sounds fancy, the actual prep time is under 20 minutes — the oven does most of the work.
Simple Ingredients: You don’t need any unusual spices or marinades — just fresh herbs, garlic, and high-quality beef.
Perfect for Gatherings: Whether it’s Christmas dinner, a birthday dinner, or Sunday supper, it’s perfect for impressing guests.
Crowd-Pleaser: The juicy beef paired with a homemade au jus and creamy horseradish sauce is universally loved.
Unbelievably Delicious: Crispy crust, tender center, and that buttery, beefy flavor that practically melts in your mouth.

What makes this version special is the balance of textures and flavors — the crust is perfectly seasoned, the interior stays rosy and tender, and the sauces bring everything together. The au jus is made right from the pan drippings, giving it depth and a hint of smokiness. The horseradish cream adds the perfect tangy contrast. It’s comfort food with elegance — the kind that makes everyone at the table go quiet for a moment after the first bite.

Let’s face it — this prime rib roast isn’t just food; it’s an experience. It’s the kind of meal that turns a regular dinner into a memory and makes you look forward to leftovers (if there are any!).

What Ingredients You Will Need

This recipe sticks to simple, wholesome ingredients that let the natural flavor of the beef shine. You don’t need anything fancy — just a few quality staples and fresh herbs to make your prime rib roast taste restaurant-worthy at home.

For the Prime Rib Roast:

1 (5–6 lb / 2.2–2.7 kg) prime rib roast, bone-in (also called standing rib roast)
2 tbsp kosher salt (for dry brining)
1 tbsp black pepper, freshly ground
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
3 tbsp olive oil (or melted butter for extra richness)
1 tsp onion powder (optional, adds depth)

For the Au Jus:

Pan drippings from the roast
2 cups (480 ml) beef stock (low sodium preferred)
1/2 cup (120 ml) red wine (optional but adds bold flavor)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper to taste

For the Horseradish Cream:

1 cup (240 ml) sour cream
3 tbsp prepared horseradish (adjust to taste)
1 tbsp Dijon mustard
1 tsp white wine vinegar or lemon juice
Salt and freshly cracked pepper
1 tbsp chopped chives or parsley (for garnish)

Ingredient Tips: Choose a well-marbled prime rib for the best texture — look for streaks of fat throughout the meat. If you can, have your butcher trim and tie the roast so it cooks evenly. For the au jus, a good-quality beef stock makes all the difference. And if you love heat, add an extra teaspoon of horseradish to the cream — it’s a game-changer.

Equipment Needed

Roasting pan: A sturdy pan with a rack helps the roast cook evenly and lets air circulate underneath.
Meat thermometer: Absolutely essential — it’s the only way to guarantee that perfect medium-rare doneness.
Sharp carving knife: A long, thin blade will give you clean, restaurant-style slices.
Mixing bowls: For blending the horseradish cream and seasoning the roast.
Small saucepan: For preparing the au jus.
Aluminum foil: To tent the roast while it rests and keep it juicy.

If you don’t have a roasting rack, no worries — just place a few halved onions or carrots under the roast to lift it off the bottom. I’ve done this many times, and it works perfectly. A digital thermometer is worth investing in; it saves guesswork and prevents overcooking (which, let’s be honest, is the only real tragedy with prime rib).

Preparation Method

Dry Brine (24 Hours Ahead): Pat the roast dry with paper towels. Rub the entire surface with kosher salt and place it uncovered in the refrigerator overnight. This step helps the meat retain moisture and intensifies the flavor.
Preheat and Prep: Remove the roast from the fridge about 2 hours before cooking to let it come to room temperature. Preheat your oven to 450°F (230°C).
Season the Roast: In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, pepper, and onion powder. Rub this mixture all over the roast, pressing gently to help it stick.
Roast at High Heat: Place the roast fat-side up on the rack in your roasting pan. Insert your thermometer into the thickest part of the meat (avoid touching bone). Roast at 450°F for 20 minutes to form a golden crust.
Lower the Temperature: Reduce 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 usually takes about 13–15 minutes per pound.
Rest the Roast: Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20–30 minutes. The temperature will rise another 5–10°F during resting, and the juices will redistribute.
Make the Au Jus: While the roast rests, place your roasting pan on the stove over medium heat. Add red wine and scrape up all those flavorful brown bits. Stir in beef stock, Worcestershire sauce, and Dijon mustard. Simmer for 5–10 minutes until slightly reduced. Strain if desired.
Prepare the Horseradish Cream: In a small bowl, whisk together sour cream, horseradish, Dijon mustard, vinegar, salt, and pepper. Chill until ready to serve. Garnish with chives.
Carve and Serve: Slice the roast against the grain into thick slices. Serve with a drizzle of au jus and a dollop of horseradish cream on the side.

Pro Tip: Always carve with the grain running horizontally — you’ll get tender slices every time. And don’t skip the resting time! Cutting too soon will cause the juices to run out and leave you with a drier roast.

Cooking Tips & Techniques

After years of trial and error, I’ve learned that the secret to a perfect prime rib roast isn’t complicated — it’s all about timing, temperature, and patience. Here are a few lessons that have saved me every single time:

Always start with a dry roast. Moisture on the surface prevents browning, so pat it dry before seasoning.
Let the meat come to room temperature before roasting — cold beef cooks unevenly.
Use a thermometer, not the clock. Every oven is different, and this is the only way to get that perfect doneness.
Don’t skip the rest period. It’s tempting to slice right away, but waiting ensures every bite is juicy.
Make the au jus while the roast rests — it’s the perfect use of time and keeps the dinner flow smooth.

One mistake I made early on was over-seasoning. Prime rib doesn’t need a heavy hand — salt, pepper, garlic, and herbs do all the magic. Also, if you prefer a crispier crust, crank the oven back up to 450°F for the last 10 minutes of roasting.

Variations & Adaptations

There are plenty of ways to customize your prime rib roast with au jus depending on your tastes or dietary needs. Here are a few of my favorites:

Garlic Butter Crust: Mix softened butter with herbs and spread it over the roast before cooking for a richer, golden crust.
Smoked Prime Rib: Cook low and slow in a smoker at 225°F (107°C) until desired doneness. The smoky flavor pairs beautifully with the horseradish cream.
Herb-Crusted Version: Add crushed black peppercorns and coarse salt with dried thyme for an extra aromatic crust.
Gluten-Free Option: This recipe is naturally gluten-free — just check your Worcestershire sauce to confirm it’s gluten-free.
Dairy-Free Horseradish Sauce: Substitute coconut yogurt or cashew cream for sour cream if you’re avoiding dairy.

I’ve also tried swapping the red wine in the au jus for balsamic vinegar when serving guests who prefer no alcohol — it adds a lovely sweetness that still complements the beef.

Serving & Storage Suggestions

Serve your prime rib roast warm, with the au jus poured over the top and a generous spoonful of horseradish cream on the side. It pairs beautifully with roasted potatoes, green beans, or even a simple Caesar salad. For a truly festive touch, add a glass of red wine or sparkling cider.

Leftovers? Lucky you! Store slices in an airtight container in the fridge for up to 4 days. Reheat gently in a 250°F (120°C) oven, wrapped in foil, until just warmed through — or enjoy cold on sandwiches with leftover horseradish cream. You can freeze cooked slices for up to 2 months (just wrap tightly). The flavor actually deepens after a day or two, making it even more delicious as a next-day meal.

Nutritional Information & Benefits

Each serving of this prime rib roast with au jus (about 6 oz/170 g) provides approximately 450 calories, 32 g protein, 35 g fat, and only 2 g carbohydrates. It’s naturally gluten-free and rich in iron, zinc, and B vitamins — nutrients that support energy and muscle health. The horseradish adds a dose of antioxidants and digestion-boosting properties, while the au jus keeps things flavorful without heavy sauces. If you’re mindful of sodium, simply reduce the salt in the seasoning blend slightly — it’ll still taste amazing.

Conclusion

There’s a reason this perfect prime rib roast recipe has become a legend in my kitchen. It’s simple, elegant, and downright comforting. Every bite feels special — juicy beef, golden crust, flavorful au jus, and that subtle kick from the horseradish cream. Whether it’s your first time tackling a prime rib or your tenth, this recipe delivers every single time.

I love how it brings people together around the table, sharing stories and second helpings. Try it once, and I promise it’ll earn a permanent spot in your holiday rotation. Don’t forget to let me know how your roast turns out — I’d love to hear your twist or see your version! Now go ahead, preheat that oven and get ready for the best roast dinner of your life.

FAQs

How much prime rib should I buy per person?

Plan about 1 pound (450 g) per person for bone-in roasts or 3/4 pound (340 g) per person for boneless cuts.

Can I make the au jus ahead of time?

You can, but it’s best made from the fresh pan drippings. If needed, prepare it up to a day ahead and reheat gently before serving.

What if I don’t have horseradish?

Try mixing Dijon mustard with a little lemon juice for a similar tangy bite. It won’t be the same, but it’s still delicious!

What’s the best doneness for prime rib?

Medium-rare (around 130°F / 54°C) is the sweet spot — tender, juicy, and perfectly pink. Anything beyond medium can start to dry out.

Can I use a convection oven?

Yes! Lower the temperature by about 25°F (15°C) and keep a close eye on the internal temperature for best results.