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Prime Rib with Horseradish Sauce

Total Time

Prep: 5 min. Bake: 3 hours


8 servings

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
Prime Rib with Horseradish Sauce Recipe photo by Taste of Home


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


  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 thermometer should read 135°; medium, 140°; medium-well, 145°), 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.

Nutrition Facts

4 ounces cooked beef: 325 calories, 21g fat (9g saturated fat), 7mg cholesterol, 115mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 31g protein.

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Average Rating:
  • Kat
    Jan 17, 2021

    I definitely will make this again. My husband loved it!

  • TNbluffbaker
    Jan 8, 2015

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

  • pamsterhamster
    Sep 10, 2014

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

  • Tom Brezzy
    Jul 29, 2013

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

  • tomswit
    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

  • califdreamin
    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.

  • jmorrin1
    Jan 29, 2013

    No comment left

  • petermomm
    Jan 29, 2013

    No comment left

  • CookieBaker811
    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!

  • ivnick
    Dec 19, 2012

    No comment left