Ingredients
Prime Rib:
1 prime rib roast (5–6 lbs)
🧄 4 cloves garlic, minced
🌿 2 tbsp fresh rosemary, chopped
🌿 2 tbsp fresh thyme, chopped
🧂 2 tsp salt
🌑 1 tsp black pepper
🛢️ 2 tbsp olive oil
Horseradish Cream Sauce:
1/2 cup sour cream
2 tbsp prepared horseradish (adjust to taste)
1 tbsp Dijon mustard
1 tsp lemon juice
Salt & pepper to taste
⸻
🔪 Instructions
Prep the Prime Rib:
Let the roast sit at room temperature for 1 hour.
Preheat oven to 450°F (230°C).
Mix garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste.
Coat the roast evenly with the mixture.
Roast:
Place the roast bone-side down in a roasting pan.
Cook for 20 minutes, then reduce heat to 325°F (165°C).
Continue roasting until it reaches your desired doneness:
120°F (49°C) rare
130°F (54°C) medium-rare
Rest:
Remove from the oven, tent with foil, and rest for 20 minutes.
Make the Sauce:
Whisk sour cream, horseradish, Dijon, lemon juice, salt, and pepper until smooth.
Adjust to taste.
Serve:
Slice the prime rib and pair with the creamy horseradish sauce.
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