Print

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

perfect prime rib roast - featured image
Print Recipe

A simple yet impressive prime rib roast recipe featuring a golden herb crust, tender pink meat inside, rich au jus, and a tangy horseradish cream. Perfect for special occasions and easy enough for home cooks.

Ingredients

Scale
  • 4 to 6 pounds bone-in prime rib roast
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 4–5 garlic cloves, minced or pressed
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons olive oil
  • 2 cups beef broth or stock (low sodium preferred)
  • 3 tablespoons prepared horseradish
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste (for horseradish cream)

Instructions

  1. Bring the prime rib roast to room temperature by removing it from the fridge about 30-45 minutes before cooking.
  2. Preheat the oven to 450°F (232°C).
  3. In a small bowl, combine minced garlic, chopped rosemary and thyme, kosher salt, freshly ground black pepper, and olive oil to form a paste.
  4. Pat the roast dry with paper towels and rub the herb mixture all over the surface, pressing it in to adhere well.
  5. Place the roast bone-side down on a rack in a roasting pan. Insert a meat thermometer into the thickest part, avoiding the bone.
  6. Roast at 450°F for 15 minutes to develop a crust.
  7. Lower the oven temperature to 325°F (163°C) and continue roasting about 13-15 minutes per pound (approximately 1.5 to 2 hours for a 6-pound roast), until the thermometer reads 130°F (54°C) for medium-rare.
  8. Remove the roast from the oven and tent loosely with foil. Let it rest for 20-30 minutes to allow juices to redistribute.
  9. Pour pan drippings into a small saucepan, skim off excess fat, add beef broth, and simmer for 5-7 minutes to make the au jus. Season with salt and pepper to taste.
  10. In a bowl, mix sour cream or Greek yogurt with prepared horseradish, fresh lemon juice, salt, and pepper to make the horseradish cream. Adjust horseradish to taste.
  11. Slice the roast into thick pieces and serve with warm au jus and a dollop of horseradish cream.

Notes

Let the roast rest for at least 20 minutes after cooking to keep it juicy. Use an instant-read thermometer for best results. If you don’t have a roasting rack, use a wire cooling rack inside a rimmed baking sheet. Adjust horseradish cream spice level to taste. For dairy-free horseradish cream, substitute sour cream with coconut yogurt or cashew cream. Use gluten-free beef broth for a gluten-free au jus.

Nutrition

Keywords: prime rib roast, au jus, horseradish cream, roast beef, holiday roast, bone-in prime rib, easy prime rib recipe

Find it online: https://yumnode.com/perfect-prime-rib-roast-recipe-with-rich-au-jus-and-horseradish-cream-made-easy/