Prime Rib Roast with Au Jus and Horseradish Cream
This herb and garlic-butter crusted prime rib roast delivers tender, juicy meat at medium-rare, elevated by a rich au jus and bright horseradish cream that cut through the richness.
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This herb and garlic-butter crusted prime rib roast delivers tender, juicy meat at medium-rare, elevated by a rich au jus and bright horseradish cream that cut through the richness.
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Prepare the herb butter by combining softened butter, chopped rosemary and thyme, garlic powder, Creole seasoning, salt, Dijon mustard, and 1 tbsp of Worcestershire sauce in a bowl. Mix until well combined.
Pat the prime rib roast completely dry with paper towels. This is crucial for the butter to adhere properly.
Using a paring knife, make deep incisions all over the top fat cap of the roast.
Dip a sliver of garlic in the herb butter, sandwich it with a small piece of fresh rosemary, and stuff it deep into one of the incisions. Repeat this process until the entire roast is studded with garlic and rosemary.
Slather the remaining herb butter all over the entire surface of the roast, ensuring it's fully coated.
In a roasting pan, create a bed of aromatics with chopped carrots, celery, onion, and a head of garlic with the top sliced off. Place the buttered roast on top.
Insert a meat thermometer into the thickest part of the roast, avoiding bone. Roast in a preheated oven at 500°F (260°C) for 15 minutes.
After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for about 13 minutes per pound, or until the internal temperature reaches 120°F (49°C) for a perfect medium-rare.
While the roast cooks, prepare the horseradish cream sauce. In a container, combine sour cream, creamy horseradish sauce, 1 tsp Worcestershire sauce, black pepper, and chopped chives. Mix well and refrigerate.
Once the roast reaches 120°F, remove it from the oven. Transfer it to a cutting board, tent loosely with aluminum foil, and let it rest for at least 20 minutes. The internal temperature will continue to rise as it rests.
To make the au jus, strain the drippings from the roasting pan. Skim the fat off the top and reserve 2 tablespoons of it.
In a saucepan over medium heat, add the 2 tablespoons of reserved beef fat. Whisk in the flour to create a roux and cook for one minute.
Gradually whisk in the beef broth, red wine, and 1 tbsp of Worcestershire sauce. Bring to a simmer and cook until slightly thickened.
After the roast has rested, cut the twine and remove the bones (save them for later!). Slice the roast against the grain to your desired thickness.
Serve the sliced prime rib with the warm au jus and the chilled horseradish cream sauce.
Slice and store in an airtight container up to 3 days; reheat gently in au jus at 250°F. Make-ahead: prepare herb butter and sauces 1–2 days ahead.
meat thermometer · roasting pan · instant-read thermometer
Rest for 15–20 minutes after removing from the oven. This allows juices to redistribute, keeping the meat tender and moist when sliced.
Use a meat thermometer: insert it into the thickest part without touching bone. Medium-rare is 130–135°F. The temperature will rise 5°F while resting.
Yes. Both sauces can be prepared up to 2 days ahead and refrigerated. Reheat au jus gently on the stove; serve horseradish cream cold or at room temperature.
An 8 lb bone-in roast typically serves 8–10 people with 1–1.5 lb per person, accounting for bone weight.
Yes. Remove from the fridge 1–2 hours before roasting so it cooks evenly. A cold center requires longer cooking and can dry the outside.
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