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Prime Rib with Horseradish Sauce Recipe

Prime Rib with Horseradish Sauce Recipe photo by Taste of Home

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To ring in the New Year, we invite friends for dinner. A menu featuring tender prime rib is festive, yet simple to prepare. A pepper rub and mild horseradish sauce complement the beef's great flavor. —Paula Zsiray, Logan, Utah

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Prime Rib with Horseradish Sauce Recipe

Prep: 5 min. Bake: 3 hours

Yield: 6-8 Servings

5 180 185

Ingredients

1 bone-in beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper
HORSERADISH SAUCE:
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce

Directions

Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 15 minutes.
Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 6-8 servings.

Originally published as Prime Rib with Horseradish Sauce in Taste of Home December/January 2006, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Prime Rib with Horseradish Sauce

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Reviewed on Feb. 03, 2013 by gutpyle

This is a very good recipe- BUT- your meat internal cooking temps are way off! You should start at 125 degrees for med rare. Also when you cook any expensive cut of meat you should let it get close to room temp before cooking. That way it will cook more even. When you remove the meat from the oven, tent it with some foil & let it rest for 15 to 20 minutes. In that period of time your roast will still continue to cook. And the meat internal temp will go up about another 8 degrees.

Gutpyle'

Brookfield , WI

Reviewed on Jan. 29, 2013 by califdreamin@nemont.net

Even tho I didn't make this using this recipe, I do the same thing with wonderful results. Noting some of the variances some other have mentioned. I just wanted to add another way of making the horseradish sauce that came from my B.C. cookbook from the early 60's. I use 1/2 cup whipping cream, beaten until thick, add 1/2 tsp salt-and then 3 Tbsp well drained horseradish. This makes aout 1 cup. We like this even better than with the sour cream.

Reviewed on Jan. 28, 2013 by CookieBaker811

Haven't tried it yet. But, my son in law said he likes that kind of rib roast that has the bone in it, so this is what he will get on his birthday!

Reviewed on Dec. 28, 2011 by Seamus1993

What a mess in my oven! Other sites recommend putting a tent lightly over the roast and using an oven temp of 500 degrees per pound of meat for 5-9 minutes, depending on how rare the meat should be. Don't open the oven door and turn off the heat and let the roast sit for an hour. While the roast and sauce was perfect the time spent cleaning was disappointing.

Reviewed on Dec. 17, 2011 by CarmenK

Have been making mine like this for years. However, at altitude of 6400 ft., I remove it from the oven at 120 deg. for rare and let it rest (lightly covered) for 15-20 min. M-m-m-m-m good!

Reviewed on Dec. 10, 2011 by darlajayne

This horseradish sauce is excellent with prime rib. It is now "a must have" any time I make this type of roast. Yummy!

Reviewed on Dec. 05, 2011 by TetonWarrior

Burp!

Reviewed on Dec. 05, 2011 by Padiwak

I like my Horseradish sauce better...

1 small container of whipping cream

add 1 Tsp. coleman's mustard

Whip till stiff

Then fold in approximately 1 small jar of horseradish

This holds together better than using sour cream

Reviewed on Oct. 14, 2011 by jajm6

I only made the horseradish sauce for a dinner party and everyone raved about it.

Reviewed on Jan. 02, 2011 by cqdave

Very good! I have made prime rib many times and this is easy. Only thing I changed is the cooking time so it wasn't quite so done. The sauce is excellent for those who do not like real horseraddish. I always serve both.

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