Description
A tender, juicy prime rib roast with a golden crust, served with rich homemade au jus and tangy horseradish cream. Perfect for holidays or special occasions, this recipe delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1 (5–6 lb) bone-in prime rib roast (standing rib roast)
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil or melted butter
- 1 tsp onion powder (optional)
- Pan drippings from the roast
- 2 cups beef stock (low sodium preferred)
- 1/2 cup red wine (optional)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 cup sour cream
- 3 tbsp prepared horseradish
- 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)
Instructions
- Pat the roast dry with paper towels. Rub the entire surface with kosher salt and refrigerate uncovered overnight to dry brine.
- Remove the roast from the fridge 2 hours before cooking to reach room temperature. Preheat oven to 450°F (230°C).
- Mix olive oil, garlic, rosemary, thyme, pepper, and onion powder. Rub mixture all over the roast.
- Place roast fat-side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast.
- Roast at 450°F for 20 minutes to form a crust, then reduce oven temperature to 325°F (165°C). Continue roasting until internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium (about 13–15 minutes per pound).
- Transfer roast to a cutting board, tent with foil, and rest for 20–30 minutes.
- For the au jus: Place roasting pan on the stove over medium heat. Add red wine and scrape up browned bits. Stir in beef stock, Worcestershire sauce, and Dijon mustard. Simmer 5–10 minutes until slightly reduced. Strain if desired.
- For the horseradish cream: Whisk together sour cream, horseradish, Dijon mustard, vinegar, salt, and pepper. Chill until serving. Garnish with chives.
- Slice roast against the grain and serve with au jus and horseradish cream.
Notes
Choose a well-marbled roast for the best flavor. Always let the meat rest before slicing to retain juices. For a crispier crust, increase oven temperature to 450°F for the last 10 minutes of roasting. Leftovers can be refrigerated up to 4 days or frozen up to 2 months.
- Prep Time: 20 minutes (plus 24 hours dry brine)
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 6 oz (170 g) p
- Calories: 450
- Sugar: 1
- Sodium: 480
- Fat: 35
- Saturated Fat: 14
- Carbohydrates: 2
- Protein: 32
Keywords: prime rib, roast beef, holiday dinner, au jus, horseradish cream, Christmas roast, beef roast, special occasion