How to Make Prime Rib with Horseradish Cream (Holiday Favorite)

Introduction: Bold, Juicy, Unforgettable

There are dishes we cook for convenience—and then there are the ones we cook for legacy. Prime Rib with Horseradish Cream belongs in the latter category.

This meal is more than a roast. It’s a celebration of richness and contrast: a beautifully crusted standing rib roast paired with a cool, creamy horseradish sauce that sharpens every bite. It’s perfect for holidays, milestones, or anytime you want to impress guests with minimal fuss and maximum flavor.

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Why This Pairing Works

• Prime rib is a tender, marbled cut that shines with simple seasoning.
• Horseradish brings a sharp contrast, balancing the beef’s richness.
• When paired together, you get heat, fat, salt, and tang in every forkful.

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Ingredients (Serves 8)

For the Prime Rib Roast:

• 1 (6 to 7 lb) bone-in beef rib roast (3 to 4 ribs)
• 3 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder (optional)
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons olive oil

For the Horseradish Cream Sauce:

• 1/2 cup sour cream
• 1/2 cup creme fraiche or Greek yogurt
• 2–3 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh chives (optional)

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Step-by-Step Instructions

1. Prepare the Roast

• Remove the roast from the fridge and let it come to room temperature for at least 2–3 hours.
• Pat dry with paper towels.
• Combine salt, pepper, garlic powder, rosemary, thyme, and olive oil into a rub.
• Massage the rub all over the roast, including the bone side.

2. Roast Low and Slow

• Preheat oven to 250°F.
• Place roast bone-side down on a rack inside a roasting pan.
• Roast for approximately 3–4 hours, or until the internal temperature reaches:
  • 120°F for rare
  • 125°F for medium-rare
  • 130°F for medium

3. Rest and Sear

• Remove from oven and tent with foil.
• Let it rest for 20–30 minutes.
• Increase oven temp to 500°F (or use broiler).
• Return roast to oven for 8–10 minutes to form a crust.
• Rest again for 10 minutes before slicing.

4. Make the Horseradish Cream

• In a bowl, combine sour cream, creme fraiche, horseradish, mustard, lemon juice, salt, and pepper.
• Stir until smooth and chill until ready to serve.

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Tips for Success

• Use a meat thermometer—don’t guess doneness.
• Let the meat rest properly—this retains juices.
• For extra crust: dry-brine the meat with salt overnight in the fridge.
• Adjust horseradish level based on your spice preference.

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Serving Suggestions

Serve with:

• Garlic mashed potatoes
• Roasted carrots or Brussels sprouts
• Yorkshire pudding or crusty bread
• A glass of bold red wine (Cabernet or Syrah)

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FAQs

Q: Can I use boneless rib roast?
Yes, but bone-in offers better flavor and insulation for even cooking.

Q: Can I make horseradish sauce in advance?
Absolutely—make it up to 3 days ahead and refrigerate.

Q: How much prime rib per person?
Plan for 1 lb per person (bone-in), or 3/4 lb for boneless.

Q: Can I freeze leftover roast?
Yes—cool completely, slice, and freeze in airtight containers for up to 3 months.

Q: What if I don’t like horseradish?
You can substitute with a garlic-herb aioli or creamy mustard sauce.

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Conclusion: Make It a Meal to Remember

When you serve a Prime Rib with Horseradish Cream, you’re doing more than feeding a crowd—you’re making a statement. It’s a dish that says: this meal matters. It’s rich, satisfying, and special enough to mark any occasion, yet simple enough for a confident home cook to prepare beautifully.

From the first crusty slice to the final spoonful of creamy sauce, every bite is worth savoring. Try it once, and it’ll become a tradition.

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