Description
A succulent, herb-crusted prime rib roast served with a zesty, cool horseradish cream sauce. Perfect for holidays and special occasions.
Ingredients
Scale
- 4–5 lb Prime Rib Roast
- 3 tbsp Kosher salt
- 1 tbsp Black pepper
- 4 cloves Garlic, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 cup Sour cream
- 1/3 cup Prepared horseradish
- 1 tbsp Lemon juice
- 1/2 tsp Salt (for cream)
Instructions
- Remove roast from fridge 2 hours before cooking. Pat dry with paper towels.
- Mix salt, pepper, minced garlic, rosemary, and thyme into a paste. Rub evenly over the roast.
- Preheat oven to 450°F. Place roast on a rack in a pan, fat side up, and roast for 20 minutes.
- Lower oven temperature to 325°F. Roast until internal temperature reaches 120°F (about 15-20 mins per pound).
- Remove from oven and let rest on a carving board, tented with foil, for 30 minutes.
- Whisk together sour cream, prepared horseradish, lemon juice, and salt in a small bowl.
- Carve the beef against the grain and serve with the horseradish cream on the side.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American