Prime Rib Roast w/ Horseradish Cream

Easy Oven Roasted Prime Rib with Horseradish Cream

When it comes to holiday meals, few things are more impressive than a perfectly cooked prime rib. Juicy, tender, and decadent, prime rib is the centerpiece of a memorable feast. Cooked whole and carved at the table, it’s a true way to show love and gratitude to family and guests. The key is seasoning generously, cooking carefully with a thermometer, and letting it rest before slicing. Follow this method for a showstopping holiday roast served with horseradish cream and homemade au jus.

Ingredients

For the Prime Rib:

• 1 rib roast (plan on ⅓–½ lb per adult, ¼ lb per child)
• Worcestershire sauce
• Generous coating of seasoning or Folsom Farm Beef Rub

For the Horseradish Cream:

• 2–3 Tbsp prepared horseradish
• 1 cup sour cream
• 1 lemon wedge

For the Au Jus (Optional):

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• ¼ cup red wine
• 2 cups beef broth
• 1 Tbsp Worcestershire sauce
• Salt & pepper to taste

Instructions

1. Prepare the Roast

• Preheat oven to 300°F.
• Pat rib roast dry with paper towels.
• Brush with Worcestershire sauce, then season generously on all sides with rub.
• Place roast on a rack inside a roasting pan.

2. Roast Low and Slow

• Cook at 300°F for 15–20 minutes per pound as a rough guide.
• For a 5–6 lb roast, check internal temp after about 2 hours.
• Pull roast when it reaches 115–120°F internal temp.

3. Sear at High Heat

• Raise oven temp to 450°F.
• Brush roast again with Worcestershire.
• Return roast to oven for 10–15 minutes until browned and crusty.
• Target internal temps: 125°F for medium-rare, 135°F for medium. (Remember it will carryover cook an additional 5–10 degrees.)

4. Rest and Slice

• Remove from oven and rest at room temperature for 15–20 minutes before slicing.
• Slice thinner pieces for kids, thicker slices for adults.

5. Make the Horseradish Cream

• Combine prepared horseradish, sour cream, and a squeeze of lemon.
• Taste and adjust with more horseradish or sour cream as needed.

6. Make the Au Jus (Optional)

• Melt butter in a skillet over medium heat. Stir in flour to form a paste.
• Cook 1–2 minutes until lightly browned, then add red wine.
• Whisk in beef broth and Worcestershire, stirring until smooth.
• Bring to a boil, season with salt and pepper, and simmer until slightly thickened.

7. Serve

• Plate slices of prime rib with horseradish cream on the side.
• Serve with au jus for dipping.