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Easy Prime Rib with Fresh Horseradish Sauce

Easy Prime Rib with Fresh Horseradish Sauce
YIELDS
6 servings

A classic main dish for entertaining and holiday dinners.

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Ingredients

1
first-cut 3-bone prime rib roast (about 6 ½ lbs), also called standing rib roast
cup freshly grated peeled horseradish (from about a 5-oz piece)
1 ¼
cups creme fraiche or sour cream
2
tsp white wine vinegar
½
tsp sugar
Kosher salt and freshly ground black pepper
2
bunches rosemary
2
bunches sage
2
bunches thyme
1
Tbsp olive oil
Flaky sea salt, for serving
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Directions

Step 1

Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.

Step 2

At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.

Step 3

Preheat the oven to 225ºF. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.

Step 4

Roast until an instant-read thermometer inserted into the center of the prime rib registers 125ºF, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.

Step 5

Increase the oven temperature to 500ºF. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.

Step 6

Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef’s knife and then slice the meat across the grain.

Step 7

Serve with the crispy herbs, horseradish sauce and flaky sea salt.

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