Sauces for Prime Rib

The term "au jus" (French for "with juice") is often used to describe the serving of meat (like prime rib) with the natural juices that were produced as drippings while the meat was roasting. For the best au jus, use homemade beef stock or good quality purchased beef broth.
Prime rib can also be served with zesty horseradish sauce. Here's an easy recipe to try: In a small bowl, beat 1/2 cup heavy whipping cream until stiff peaks form. Fold in 1/4 cup fresh grated horseradish root, 1/2 teaspoon Dijon mustard and 1/4 teaspoon salt. Cover the sauce and refrigerate it 15 minutes before serving.