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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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Prime Rib with Horseradish Sauce Recipe

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4.5 34 32
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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
TOTAL TIME: Prep: 5 min. Bake: 3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Bake: 3 hours
MAKES: 6-8 servings

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

  1. Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes.
  2. Reduce heat to 325°. Bake 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.
  3. Let stand 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.


Reviews for Prime Rib with Horseradish Sauce

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
TNbluffbaker 217272
Reviewed Jan. 8, 2015

"Very good prime rib. My family would have preferred the horseradish sauce without the Worcestershire."

MY REVIEW
pamsterhamster 144746
Reviewed Sep. 10, 2014

"had this for Easter & was great. A little expensive but worth it."

MY REVIEW
Tom Brezzy 130278
Reviewed Jul. 29, 2013

"Outstanding! You can't go wrong with this recipe. One of our favorites."

MY REVIEW
tomswit 146838
Reviewed Feb. 3, 2013

"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"

MY REVIEW
califdreamin@nemont.net 144733
Reviewed Jan. 29, 2013

"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."

MY REVIEW
CookieBaker811 144731
Reviewed Jan. 28, 2013

"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!"

MY REVIEW
Seamus1993 155318
Reviewed Dec. 28, 2011

"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."

MY REVIEW
CarmenK 61713
Reviewed Dec. 17, 2011

"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!"

MY REVIEW
darlajayne 97715
Reviewed Dec. 10, 2011

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

MY REVIEW
TetonWarrior 97714
Reviewed Dec. 5, 2011

"Burp!"

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