Sheila's Pepper Crusted Prime Rib with Horseradish Sauce

Elevate your holiday table or special occasion dinner with Sheila's Pepper Crusted Prime Rib with Horseradish Sauce—a show-stopping centerpiece boasting bold flavors and elegant simplicity. This recipe features a tender, bone-in prime rib roast coated in a savory crust of coarsely ground black pepper, kosher salt, garlic powder, and fragrant rosemary, all brought together with a drizzle of olive oil for the perfect sear. Roasted to a juicy, medium-rare perfection, it’s paired with a creamy, zesty horseradish sauce made with sour cream, prepared horseradish, and a hint of fresh chives. With just 20 minutes of prep and straightforward roasting techniques, this dish is as approachable as it is impressive. Serve this peppery, herb-crusted delight with a side of tangy sauce for a meal that’s guaranteed to impress your guests.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 1 Prime rib roast (bone-in, 5-6 lbs)
• 2 tablespoons Kosher salt
• 3 tablespoons Coarsely ground black pepper
• 1 tablespoon Garlic powder
• 2 teaspoons Fresh rosemary (finely chopped)
• 2 tablespoons Olive oil
• 1 cup Sour cream
• 3 tablespoons Prepared horseradish
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt (for horseradish sauce)
• 1 tablespoon Fresh chives (finely chopped)

Directions

Step 1

Remove the prime rib from the refrigerator and let it rest at room temperature for at least 1 hour before cooking.

Step 2

Preheat the oven to 450°F (232°C).

Step 3

In a small bowl, mix together kosher salt, coarsely ground black pepper, garlic powder, and finely chopped rosemary.

Step 4

Pat the prime rib dry with paper towels. Rub olive oil all over the roast, then evenly coat it with the prepared seasoning mixture, pressing it in gently to adhere.

Step 5

Place the seasoned prime rib on a roasting rack set inside a large roasting pan with the bones facing down.

Step 6

Roast the prime rib in the preheated oven at 450°F (232°C) for 20 minutes to develop a flavorful crust.

Step 7

After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature of the meat reaches 120-125°F (49-52°C) for medium rare, about 1.5-2 hours. Use a meat thermometer to check the temperature in the center of the roast.

Step 8

Once the roast reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for 20-30 minutes; during this time, the internal temperature will rise about 5-10°F.

Step 9

While the roast rests, prepare the horseradish sauce. In a small bowl, combine sour cream, prepared horseradish, lemon juice, salt, and finely chopped chives. Mix well and chill until ready to serve.

Step 10

Carve the prime rib into thick slices, ensuring that each slice includes a portion of the crust. Serve with the horseradish sauce on the side.

Nutrition Facts

Serving size	(465.3g)

Amount per serving	% Daily Value*
Calories	1333.1

Total Fat 123.0g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 16.7g
Cholesterol 211mg	0%
Sodium 5211.8mg	0%
Total Carbohydrate 41.7g	0%
Dietary Fiber 6.9g	0%
Total Sugars 20.2g
Protein 30.9g	0%

Vitamin D 10.8IU	0%
Calcium 435.8mg	0%
Iron 4.4mg	0%
Potassium 630.4mg	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: 79.2%

Protein: 8.8%

Carbs: 11.9%