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Herb Rubbed Prime Rib with Horseradish Sauce
The quintessential holiday dinner is Herb Rubbed Prime Rib. Once a year, whether it’s for Christmas or New Year’s, we typically will serve up prime rib, also known as a standing rib roast. Don’t be intimidated by the amount of time it takes to pull this roast off. It’s an expensive cut of meat, so you want to make sure to cook it the right way. We recommend slow roasting for the first 2 hours or so of cooking and then cranking up the oven to 475 towards the end to sear and lock in the juices.
The garlic herb butter is a MUST. Not only does it provide incredible flavor, it also creates the most beautiful and delicious crust on the outside.
Make sure you have an accurate meat thermometer before even attempting to make this. Without a meat thermometer, it’s nearly impossible to cook correctly.
The garlic herb butter should be liberally applied to the fatty part of the roast, which is the side you want to have face up on the rack. We recommend letting the herb butter sit on the roast in the refrigerator for 1 hour before slow roasting, which helps the herb butter adhere to the roast.
Slow roast on 300 for approximately 2 hours or until the internal temperature reaches 110-115 degrees. At this point, crank up the heat to 475 degrees to sear for the last 15-20 minutes of cooking. If you like your prime rib rare, pull it out of the oven when the internal temperature reaches 125 degrees. If you prefer medium-rare, remove the roast from the oven when the internal temperature reaches 130 degrees.
Allow it to rest for 10 minutes before slicing it up. This will be a meal to remember and will most likely make it on your table again next year. Enjoy!!
What to Eat with Herb Rubbed Prime Rib?
A prime rib dinner is best served with classic sides that enhance its savory taste, such as creamy mashed potatoes, as well as roasted Brussels sprouts along with Yorkshire pudding, and do not forget a glass of a simple smoothie or lemonade.
Ingredients
For the Standing Rib Roast:
- 1 (6-8 lb) standing rib roast of beef (prime rib)
For the Horseradish Sauce:
- 1½ cups 0% Greek yogurt or sour cream
- ½ cup horseradish
- 6 tbsp chopped chives
- 3 tbsp chopped green onion (green tops)
- 4 tsp fresh squeezed lemon juice
- Salt & pepper to taste
For the Herb Rub:
- 1 cube unsalted butter
- ½ cup chopped fresh rosemary, sage, thyme, and Italian parsley
- 3 cloves garlic, pressed
- Salt & pepper to taste
How to Make Herb Rubbed Prime Rib?
I start by gently melting the butter until it’s smooth, then I carefully skim off those white milk solids so it turns nice and clear. I let it cool in the fridge just until it’s soft and spreadable, then I mix in my fresh herbs, garlic, and a little salt and pepper. It already smells so good at this point.
I place my roast on a wire rack inside a roasting pan, making sure the fat side is facing up. Then I take that beautiful herb butter and spread it generously all over the top, really coating it well.
I pop the whole thing into the fridge for about an hour. This helps the butter firm up and stick nicely to the meat, which makes such a difference later.
While the roast is chilling, I quickly mix together my horseradish sauce in a small bowl. Nothing fancy, just everything stirred until smooth, then I tuck it into the fridge to chill until serving.
I preheat my oven to 300°F. I take the roast out and let it sit on the counter for about an hour to lose that chill, then I roast it slowly for around 2 hours until the inside reaches about 110–115°F.
Now I turn up the heat to 475°F and let the roast sear for 15–20 minutes until it’s beautifully browned. I take it out at 125°F for rare or 130°F for medium-rare, let it rest for 10 minutes, then slice it up and serve with that creamy horseradish sauce.
How to Store Leftovers?
Wrap leftover slices tightly in aluminum foil or store them in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a low-temperature oven (275°F) for about 10 minutes.
FAQ
How do I know when my prime rib is done?
Use a meat thermometer to check the internal temperature: 125°F for rare, 130°F for medium-rare, and 140°F for medium.
What if I don’t have fresh herbs for the rub?
You can use dried herbs instead.
Do I need to cover the roast while cooking?
No.
How can I make the roast more flavorful?
Season the roast with salt a day before cooking.
Can I cook prime rib at a higher temperature?
Slow roasting at 300°F ensures even cooking.
What’s the best way to carve a prime rib?
Use a sharp knife and slice against the grain for tender, even cuts.
Herb Rubbed Prime Rib with Horseradish Sauce
Recipe by Kari
This prime rib is a flavorful beef cut roasted with a savory herb butter crust and served with a creamy horseradish sauce.
CourseDinnerCuisineAmericanDifficultyEasy
Servings
6
servingsPrep time
1
hourCooking time
2
hoursCalories
750
kcalTotal time
3
hoursIngredients
1 (6-8 lb) standing rib roast of beef (prime rib)
- For the Horseradish Sauce:
11/2 C 0% greek yogurt or sour cream
1/2 C horseradish
6 Tbsp chopped chives
3 Tbsp chopped green onion – green tops
4 tsp fresh squeezed lemon juice
S&P; to taste
- For the Herb Rub:
1 cube unsalted butter
1/2 C chopped each – rosemary, sage, thyme, italian parsley
3 cloves garlic, pressed
S&P; to taste
Directions
- start by melting the butter gently, then I remove the white milk solids to make it nice and clear. I let it cool in the fridge until it’s soft and spreadable, then I mix in the fresh herbs, garlic, and a little salt and pepper to taste.
- place the roast on a wire rack inside a roasting pan, keeping the fat side facing up. Then I generously spread my herb butter all over the top so it’s well coated.
- pop the roast into the fridge for about an hour so the butter sets nicely and sticks to the meat.
- While that’s chilling, I prepare a quick horseradish sauce by mixing everything together in a small bowl, then I place it in the fridge until serving time.
- preheat my oven to 300°F. I take the roast out of the fridge and let it sit at room temperature for about an hour, then I roast it slowly for about 2 hours until it reaches around 110–115°F inside.
- increase the heat to 475°F and let the roast sear for 15–20 minutes until beautifully browned. I take it out at 125°F for rare or 130°F for medium-rare, let it rest for 10 minutes, then slice and serve with the horseradish sauce.
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[…] but every time I do, I always feel satisfied. I especially love it as a side dish next to a juicy Herb Rubbed Prime Rib or a big juicy steak. It’s also great to have at summer BBQs. Sometimes I serve it alongside […]