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Prime Rib- Herb crusted with Horseradish Cream


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  • 1 T dried whole thyme leaves
  • 1 1/2 T toasted onion powder
  • 1 1/2 T roasted garlic powder
  • 3 T kosher salt, plus more, to taste
  • 3 T ground five-pepper blend
  • 1 T Hungarian paprika
  • 3 -rib standing beef rib roast, about 5 lbs, tied with kitchen string
  • 2 T olive oil
  • 3/4 c heavy cream
  • 1 c sour cream
  • Juice of 1 lemon
  • freshly ground black pepper, to taste
  • 1/2 c freshly grated horseradish



Step 1

Stir together thyme, onion powder, garlic powder, 3T salt, pepper blend and paprika. Pat roast dry with paper towels. Rub all over with oil, then with seasoning mixture. Cover with plastic wrap; refrigerate 12-24 hours.
In non reactive bowl, whisk together heavy cream and sour cream until smooth. Whisk in lemon juice, salt, black pepper and horseradish. Refrigerate until ready to serve.
Unwrap roast; let stand at room temperature 1 hour. Position rack in lower third of oven; preheat to 450.
Place roast, fat side up, on rack in large roasting pan. Roast 20 min. Reduce oven to 350.; roast until thermometer registers 125-130 for very rare to med rare, 1-1 1/2 hours more. Transfer to carving board; tent loosely with foil. Let rest 15 min. Carve roast; arrange on warmed platter. Pass horseradish cream
Serves 6-10

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