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Delicious Prime Rib w/Creamy Horseradish Sauce


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  • Rub:
  • Butter
  • black pepper
  • sea salt
  • oregano
  • basil
  • rosemary
  • 1 pkg. Au Jus
  • 1 1/2 c water
  • Creamy Horseradish Sauce:
  • 1/2 c prepared horseradish sauce
  • 2 c (16 oz.) sour cream
  • 2 T lemon juice
  • 1 t salt


Servings 8
Preparation time 15mins
Cooking time 17mins


Step 1

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to 2 full hours before roasting.

Preheat oven to 450F.

Using a paper towel, pat dry the roast. Rub butter on the cut ends of the roast. Create the rub by combining all ingredients (measurement of rub ingredients is dependent on the size of your roast). Make a series of 1/2" deep slits all ove the top of the roast, as well as the sides. Rub your seasonings all over the roast, covering all exposted meat.

Add water to Au Jus mix and mix well. Add to the bottom of the roasting pan.

Place the prime rib in a heavy metal roasting pan, bone side down, on a rack and bake, uncovered, and baste throughout the cooking process.

When first placing the roast (no matter the size) in the oven, back for 15 minutes at 450F, then reduce the temperature to 325F for the balance of the cooking time. For cooking times, see below:

*These times are all based on RARE meat results. Add time based on desired doneness.

7-8 lbs: 15 mins at 450F, then 1.25-1.5 hrs at 325F
9-10 lbs: 15 mins at 450F, then 1.5-2 hrs at 325F
11-13 lbs: 15 mins at 450F, then 2-2.5 hrs at 325F
14-16 lbs: 15 mins at 450F, then 2.75-3 hrs at 325F
16-18 lbs: 15 mins at 450F, then 3-3.75 hrs at 325F

Every half hour or so, base the ends of the roast with the drippings. Use our meat thermometer about a half hour before the expected end of roasting time. Make sure to insert the thermometer into the thickest part of the meat, not touching fat or bone. When the internal temperature reaches 120F, pull it out of the oven and cover with foil. Let the roast sit for 20-30 mins. It will continue to cook during this time, reaching a temperature of about 125F-130F. This resting period allows the juices and flavors to peremeate the roast.

Rare meats measure in at 120F-125F with a bright red center that grows slightly pinkish towards the exterior. Medium-rare meats measure between 130F-135F and are extremely pink center portion that grows brown towards the exterior. Medium meats have a reading of 140F-145F and have a light pink center and brown outer portions.

Serve with horseradish cream sauce - DELICIOUS!!

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