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Perfect Prime Rib Roast Recipe with Easy Au Jus and Horseradish Cream

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A simple, reliable prime rib roast recipe that delivers tender, juicy meat with a savory crust, complemented by flavorful au jus and tangy horseradish cream. Perfect for special occasions or casual dinners.

Ingredients

Scale
  • 4–5 lbs standing rib roast (prime rib roast), bone-in
  • Kosher salt
  • Freshly ground black pepper
  • 4 garlic cloves, minced
  • 2–3 sprigs fresh rosemary
  • 2–3 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 2 cups beef broth
  • ½ cup dry red wine (Cabernet Sauvignon or Merlot)
  • ¼ cup prepared horseradish
  • ½ cup sour cream
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib from the fridge about an hour before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Mix kosher salt, freshly ground black pepper, minced garlic, and olive oil to make a paste. Rub all over the roast, massaging it in well. Tuck rosemary and thyme sprigs under the twine or alongside the bone if possible.
  3. Preheat oven to 450°F (230°C). Place the roast fat side up on a rack in a roasting pan. Roast at this temperature for 20 minutes to develop a crust.
  4. Reduce oven temperature to 325°F (160°C) and continue roasting. Use a meat thermometer inserted into the thickest part of the roast away from the bone. Remove at 130°F (54°C) for medium-rare or 140°F (60°C) for medium. This takes about 1.5 to 2 hours depending on size.
  5. Transfer the roast to a cutting board and tent loosely with foil. Rest for 20–30 minutes to let juices redistribute.
  6. While resting, pour pan drippings into a small saucepan. Add beef broth and red wine. Bring to a simmer, scraping browned bits from the pan bottom. Reduce by half until slightly thickened. Season with salt and pepper to taste.
  7. In a small bowl, combine prepared horseradish, sour cream, lemon juice, salt, and pepper. Stir to blend and chill until ready to serve.
  8. Slice the prime rib into thick pieces. Serve with au jus and horseradish cream on the side.

Notes

Let the roast come to room temperature before cooking for even cooking. Do not skip the resting step to keep meat juicy. Use a reliable meat thermometer to avoid overcooking. The au jus can be strained for a smoother sauce but the browned bits add flavor. For dairy-free horseradish cream, substitute sour cream with coconut yogurt and lemon juice with lime juice.

Nutrition

Keywords: prime rib roast, au jus, horseradish cream, roast beef, holiday roast, easy prime rib, special occasion dinner

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