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Perfect Herb Crusted Prime Rib Roast Recipe with Easy Horseradish Cream

herb crusted prime rib roast - featured image
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A simple yet impressive prime rib roast with a fragrant herb crust and a tangy horseradish cream sauce, perfect for special occasions and family gatherings.

Ingredients

  • Prime rib roast (about 4-5 pounds), bone-in
  • Fresh rosemary, finely chopped (about 2 tablespoons)
  • Fresh thyme leaves, stripped from stems (about 2 tablespoons)
  • Garlic cloves, minced (4 large cloves)
  • Coarse sea salt (1 tablespoon)
  • Freshly cracked black pepper (1 tablespoon)
  • Olive oil (2 tablespoons)
  • Prepared horseradish (2 tablespoons)
  • Sour cream (1/2 cup)
  • Mayonnaise (2 tablespoons)
  • Fresh lemon juice (1 teaspoon)
  • Salt and pepper, to taste
  • Optional: a pinch of sugar

Instructions

  1. Remove the prime rib roast from the fridge about 1 hour before cooking to bring it to room temperature.
  2. Preheat your oven to 450°F (230°C) for the initial sear phase.
  3. In a small bowl, combine chopped rosemary, thyme, minced garlic, sea salt, cracked black pepper, and olive oil to form a thick paste.
  4. Trim any large, uneven fat caps from the roast, leaving about 1/4 inch for flavor and moisture.
  5. Pat the roast dry with paper towels, then rub the herb mixture all over the surface, pressing it into the meat evenly.
  6. Place the roast fat side up on a rack inside a roasting pan and roast at 450°F for 15 minutes to develop a crust.
  7. Without opening the oven door, reduce the temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness: 120°F for rare, 130°F for medium rare, or 140°F for medium (about 1.5 to 2 hours).
  8. While the roast cooks, whisk together horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper in a bowl. Adjust seasoning and refrigerate until serving.
  9. Remove the roast when it reaches the target temperature and tent loosely with foil. Let it rest for at least 20 minutes.
  10. Slice the roast against the grain into thick slices and serve with horseradish cream.

Notes

Pat the roast dry before applying the herb rub for a crisp crust. Use a meat thermometer for accurate doneness. Rest the roast for at least 20 minutes before carving. If the crust browns too fast, cover loosely with foil during the last 30 minutes of cooking. Horseradish cream can be made ahead and refrigerated.

Nutrition

Keywords: prime rib, herb crust, horseradish cream, roast beef, holiday roast, easy prime rib, special occasion

Find it online: https://jodierecipes.com/perfect-herb-crusted-prime-rib-roast-recipe-with-easy-horseradish-cream/