Name: Prime Rib Roast with Horseradish Sauce Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 4-8 pound prime rib roast; 1/4 cup olive oil; 2 tablespoons coarse kosher salt; 2 teaspoons freshly ground black pepper; 4-5 cloves garlic, minced; 2 tablespoons fresh rosemary; 2 tablespoons fresh thyme; 2 tablespoons dijon mustard; 1/2 cup sour cream; 1/2 cup heavy cream; 1/4 cup mayonnaise; 4 tablespoons prepared horseradish; Kosher salt to taste; 1/4 cup chopped chives

Nothing beats the warm, mouthwatering aroma of a perfectly roasted beef cut filling your kitchen. This Prime Rib Roast with Horseradish Sauce Recipe has been my go-to for special occasions because it strikes that perfect balance of tender, juicy meat and a tangy, creamy sauce that wakes up your taste buds.

On a white plate set on a white marbled surface, there is one large slice of roasted meat with a dark brown outer crust and a pink, juicy center, topped with a dollop of white creamy sauce near the top left; next to the meat on the right are bright green cooked green beans arranged in a small pile; below the meat and beans is a scoop of creamy mashed potatoes with a pool of light brown gravy in the center; a metal fork lies on the left side of the plate, with its prongs facing down. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Prime Rib Roast with Horseradish Sauce Recipe
Top Tip
How to Serve Prime Rib Roast with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Prime Rib Roast with Horseradish Sauce Recipe

Why You'll Love This Recipe

Over the years, I’ve learned that the secret to a show-stopping prime rib isn’t just the cut itself but the way you prepare and pair it — this recipe nails that with a flavorful rub and a horseradish sauce that’s anything but ordinary. It’s a guaranteed crowd-pleaser.

Effortlessly impressive: The roast looks stunning but is surprisingly easy to prepare with just a few simple steps.
Flavor-packed rub: Fresh garlic, rosemary, thyme, and Dijon mustard combine to create a deeply savory crust.
Creamy horseradish sauce: Adds the perfect kick of heat and creaminess that complements the rich beef.
Reliable timing method: Cooking based on the roast's weight helps you hit the exact doneness you want every time.

The image shows a large piece of cooked roast beef resting on a wooden board with several slices cut off and laying in front. The roast beef has a dark brown, crispy outer crust and a light to medium pink center with a juicy texture. The edges of the slices have a slightly browned color where the crust meets the pink meat. In the background, there is a white bowl filled with green vegetables, all set against a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing quality ingredients is the first step to success. Each element harmonizes to enhance the natural flavors of the roast and create that perfect balance between savory, aromatic, and tangy.

Flat lay of a large raw prime rib roast with rich marbling, a small white ceramic bowl of golden olive oil, a small white bowl holding coarse kosher salt crystals, a small white bowl of freshly ground black pepper, several whole unpeeled garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme, a small white bowl filled with smooth Dijon mustard, a small white bowl of creamy sour cream, a small white bowl of thick heavy cream, a small white bowl containing glossy mayonnaise, a small white bowl with prepared horseradish root in creamy texture, a small white bowl sprinkled with coarse kosher salt, and a small pile of freshly chopped green chives, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Prime rib roast: Look for a well-marbled cut with nice fat coverage — that fat keeps the meat juicy and flavorful as it roasts.
Olive oil: Acts as the perfect base for the rub to stick and helps crisp the exterior.
Coarse kosher salt: Essential for seasoning the meat deeply and drawing out that amazing crust.
Freshly ground black pepper: Adds a subtle heat and complexity alongside the salt.
Garlic: Minced fresh to infuse every bite with fragrant, bold notes.
Fresh rosemary & thyme: These herbs brighten the beef with woody, piney flavors that roast beautifully.
Dijon mustard: A tangy partner in crime for the rub, locking in moisture and layering flavor.
Sour cream & heavy cream: The creamy base for the horseradish sauce, balancing heat with richness.
Mayonnaise: Adds silkiness and helps everything emulsify smoothly.
Prepared horseradish: This is the star of the sauce — sharp, spicy, and essential.
Chives: Freshly chopped for a mild onion note that brightens every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how easy it is to tweak this Prime Rib Roast with Horseradish Sauce Recipe to suit different occasions or guest preferences. Whether you're aiming for a classic Sunday dinner or a festive holiday centerpiece, this recipe adapts beautifully.

Variation: For a smoky twist, I sometimes add smoked paprika to the rub — it enhances depth without overpowering the herbs.
Dietary tweak: If you prefer a lighter sauce, swap sour cream for Greek yogurt and use just a touch of light mayonnaise.
Herbs swap: If fresh rosemary or thyme aren’t available, dried works fine—just use a bit less to avoid bitterness.

Step-by-Step: How I Make Prime Rib Roast with Horseradish Sauce Recipe

Step 1: Prep the Roast—Patience Pays Off

The night before you plan to roast, unwrap your prime rib and let it sit uncovered in the fridge. This drying process forms a better crust when roasting. Don’t rush this step—it’s worth the wait for deeper flavor and texture.

Step 2: Bring the Roast to Room Temperature

About two hours before cooking, take the roast out of the fridge to let it warm up. This helps the beef cook more evenly so you won’t get that dreaded cold center.

Step 3: Mix and Rub the Flavorful Paste

Combine olive oil, coarse kosher salt, black pepper, minced garlic, rosemary, thyme, and Dijon mustard in a bowl. Smear this aromatic rub all over the roast, making sure every inch is coated—this is where flavor begins!

Step 4: Roast High, Then Slow

Preheat your oven to 500°F about 30 minutes before roasting. Place the roast bone-side down in a large pan. Roast at this high heat for 5 minutes per pound (so a 6-pound roast gets 30 minutes). This initial blast locks in juices and creates your crust.

Then, without opening the oven door, lower the temperature to 200°F. Continue roasting 20 minutes per pound until your preferred doneness. For medium-rare, I pull it out at an internal temperature of 130°F—digital meat thermometers are game-changers here!

Step 5: Rest Before Carving

Removing the roast and letting it rest for 15 minutes before carving is crucial. It allows the juices to redistribute, keeping every slice tender and juicy instead of dry.

Step 6: Whisk Up That Horseradish Sauce

While the meat rests, stir together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt, and chopped chives. This sauce comes together in minutes and adds a creamy, spicy contrast to the rich roast.

Top Tip

From my many roast dinners, I’ve learned that some small tweaks help ensure success every time — here are my favorite tips to keep this dish foolproof and fabulous.

Room temp roast: Always let your roast sit out for a couple of hours before cooking. It makes a huge difference in even cooking and juiciness.
Don’t peek! Resist the urge to open the oven during the low-temp roast phase — keeping heat consistent is key to a tender result.
Use a digital thermometer: Nothing beats accuracy when it comes to prime rib doneness. It’s my kitchen MVP.
Rest your meat: I can’t stress this enough — resting locks in juices and results in a beautiful slice every time.

How to Serve Prime Rib Roast with Horseradish Sauce Recipe

Garnishes

I like to keep garnishes simple but fresh — a handful of extra chopped chives sprinkled on the horseradish sauce adds color and a gentle onion flavor, while a few sprigs of fresh rosemary on the platter visually tie everything together.

Side Dishes

Classic roasted garlic mashed potatoes are my favorite companion here, but roasted root vegetables or a crisp green salad with a lemon vinaigrette balance the richness nicely. For holidays, I add creamed spinach or Yorkshire puddings for a full festive feel.

Creative Ways to Present

For special occasions, I’ve arranged thin slices of prime rib fanned out on a large wooden board with small bowls of horseradish sauce and mustard on the side. It’s a stunning yet approachable presentation your guests will love to dig into together.

Make Ahead and Storage

Storing Leftovers

After carving, I wrap leftover prime rib tightly in foil and store it in an airtight container in the fridge. It keeps wonderfully for up to 3 days without drying out if stored properly.

Freezing

While I prefer fresh, this roast freezes well. Slice before freezing in portion-sized packs wrapped with parchment and foil. Thaw overnight in the fridge for best texture when reheated.

Reheating

To reheat, I gently warm slices in a covered skillet over low heat to avoid drying out, or briefly in the oven wrapped in foil. Adding a splash of beef broth keeps the meat juicy during reheating.

Frequently Asked Questions:

What size prime rib roast should I buy for 6 people?

A 4 to 6 pound roast usually feeds 6 comfortably, allowing for some leftovers. Aim for about 1 pound per person as a general rule.

Can I prepare the horseradish sauce ahead of time?

Yes! The horseradish sauce can be made a day in advance and kept refrigerated. Just give it a good stir before serving.

How do I know when the prime rib roast is done?

Using a digital meat thermometer is your best bet. For medium-rare, remove the roast from the oven at 130°F since it will continue to cook slightly as it rests.

What can I substitute if I don’t have fresh herbs?

You can use dried rosemary and thyme in a pinch, but reduce the quantity by about half to avoid bitterness. Dried herbs won’t be as vibrant but will still add good flavor.

Final Thoughts

There’s something so comforting about gathering around a table with a perfectly roasted prime rib and a tangy horseradish sauce that brings it all to life. This Prime Rib Roast with Horseradish Sauce Recipe has been a trusted favorite in my kitchen for memorable dinners, and I hope it becomes one yours too. Give yourself the gift of a restaurant-quality meal that’s actually simple to make — your family and friends will be talking about it long after the last slice is gone.