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Prime Rib with Horseradish Cream Recipe
Prime Rib with Horseradish Cream Recipe photo by Taste of Home

Prime Rib with Horseradish Cream Recipe

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“This recipe makes wonderful, special dinners.” How true! Mouths will water over this juicy prime rib. Margaret Ann Dady - Grand Island, NE
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
MAKES: 12 servings


  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 3 garlic cloves, sliced
  • 1 teaspoon pepper
  • 1 cup heavy whipping cream
  • 2 tablespoons prepared horseradish
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground mustard
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash pepper


  1. Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-3/4 to 3-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  2. Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour.
  3. Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream. Yield: 12 servings (1-1/2 cups cream).
Originally published as Prime Rib with Horseradish Cream in Simple & Delicious November/December 2009, p49

Light-Bodied Red Wine

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

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Reviewed Dec. 8, 2011

"I didn't use this for the roast, but the sauce & everyone loved it!"

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