Imperial Prime Rib Roast with Horseradish Cream Sauce

Elevate your holiday feast with this **Imperial Prime Rib Roast with Horseradish Cream Sauce**, a show-stopping centerpiece that combines rich, tender beef with bold, zesty flavors. This recipe starts with a bone-in prime rib, generously coated in a fragrant herb and garlic rub for a deeply savory crust. Roasted to perfection, the meat is juicy, perfectly pink, and melt-in-your-mouth tender. Complement each slice with a velvety horseradish cream sauce made from tangy sour cream, fresh lemon juice, and a spicy kick of prepared horseradish. With its golden-brown crust, aromatic rosemary and thyme, and a luxurious side sauce, this dish is perfect for any celebration or indulgent Sunday dinner. Pair it with roasted vegetables or creamy mashed potatoes for a meal that’s truly fit for royalty.

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 8

Ingredients

• 8 pounds prime rib roast (bone-in, about 4 ribs)
• 2 tablespoons kosher salt
• 1.5 tablespoons freshly ground black pepper
• 6 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil
• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 0.5 teaspoons sea salt
• 0.25 teaspoons freshly ground black pepper (for sauce)

Directions

Step 1

1. Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.

Step 2

2. Preheat the oven to 450°F (232°C).

Step 3

3. In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, and thyme. Add olive oil and mix to create a paste.

Step 4

4. Pat the prime rib dry with paper towels, then rub the seasoning paste evenly over the entire roast, ensuring full coverage.

Step 5

5. Place the roast bone-side down in a large roasting pan with a rack. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.

Step 6

6. Roast in the preheated oven at 450°F (232°C) for 30 minutes to create a crust.

Step 7

7. Reduce the oven temperature to 325°F (163°C) and continue cooking until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This will take approximately 12-15 minutes per pound.

Step 8

8. Once the desired temperature is reached, remove the roast from the oven, tent it with aluminum foil, and let it rest for 20-30 minutes. This allows the juices to redistribute.

Step 9

9. While the roast rests, prepare the horseradish cream sauce: In a medium bowl, whisk together sour cream, prepared horseradish, lemon juice, sea salt, and black pepper. Adjust seasoning to taste. Keep chilled until ready to serve.

Step 10

10. Carve the prime rib into slices of desired thickness and serve with the horseradish cream sauce on the side.

Nutrition Facts

Serving size	(381.4g)

Amount per serving	% Daily Value*
Calories	1148.2

Total Fat 112.9g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 18.0g
Cholesterol 139mg	0%
Sodium 5211.5mg	0%
Total Carbohydrate 35.4g	0%
Dietary Fiber 5.0g	0%
Total Sugars 20.0g
Protein 10.5g	0%

Vitamin D 3.8IU	0%
Calcium 406.3mg	0%
Iron 3.4mg	0%
Potassium 252.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.7%

Protein: 3.5%

Carbs: 11.8%