Garlic Rosemary Prime Rib Roast with Horseradish Cream
This Garlic Rosemary Prime Rib Roast is a show stopping meal that’s perfect for the holidays.
One of my all time favorite episodes of Parks and Recreation is when Donna and Tom take one day to “Treat Yo Self.” During this annual celebration, they indulge in all the things they’d normally say no to–cashmere sweaters, weekday mimosas, full body massages, the most expensive package at the spa. They call it the best day of the year, and it’s tough to argue with them. Sometimes it’s fun to say yes, and go all out out.
If ever you needed an excuse to go all out, this Garlic Rosemary Prime Rib Roast is it. Until just recently, most of my exposure to prime rib was the kind that sits under heat lamps at sub-par buffets. Needless to say, I was never very impressed. Then, on a recent date night to Kraft House No. 5 (Columbus friends, you must go there!!), my husband ordered the prime rib. What arrived a few minutes later was a thick slab of tender, perfectly pink beef swimming in its own juices. They served the prime rib along with a creamy horseradish sauce that I could’ve drank like a shot. It was one of the most incredible meals of my life. I decided I had to try and recreate the dish at home, and I am so glad I did.
As it turns out, making prime rib is a lot easier than I suspected. This one is coated in a flavorful mixture of Kosher salt, rosemary, oregano, garlic, and pepper. Like turkey, it’s best to cook roast first at a high temperature to get an irresistible crust, then lower the temperature to ensure the roast cooks evenly and remains tender in the center.
This roast is truly a treat. Prime rib roasts have the perfect amount of marbling, making them a great choice for flavorful meat without a lot of work. Your guests will fight over the crispy, heavily seasoned edges while enjoying the rich, juicy centers. The simple horseradish sauce cuts the heaviness of the meat, and adds just the right amount of sinus-clearing heat.
I know beef is probably already your weeknight casserole go-to, but it can also be a stunning centerpiece for your holiday table. This gorgeous ribeye made with Ohio Beef is the best excuse to treat yo self and your guests this Christmas. Each 3 ounce serving is packed with 25 grams of protein and 10 essential nutrients, making it the gift that keeps on giving.
Ohio beef farmers take great care of their animals all season long, in rain or shine, sickness or health, snow or sun. This short video of the Rittenhouses gives you a little peek into the great dedication and care Ohio farmers have for their animal’s well being, especially as we head into these cold weather months. To learn more about animal care and find more great ideas for treating yourself with Ohio beef this season, visit their website or follow along on Facebook, Twitter, and YouTube!
Garlic Rosemary Prime Rib Roast with Horseradish Cream
- 5 lb. boneless prime rib roast
- 1/4 cup chopped rosemary
- 1 Tablespoon dried oregano
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3 Tablespoons Kosher salt
- 1 Tablespoon black pepper
For the horseradish sauce:
- 1/2 cup sour cream
- 1 1/2 Tablespoons creamed horseradish
- 1/2 Tablespoon white balsamic vinegar
- 2 Tablespoons chopped parsley
- 1 Tablespoon chopped chives
- Salt and Pepper to taste
For the horseradish sauce:
- Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt and pepper. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!
This post was developed in partnership with the wonderful folks at Ohio Beef. As always, all opinions are my own.
Still hungry for more beef? Check out these other holiday show stoppers from my friends!
Garlic Herb Crusted Roast Beef, Tastes of Lizzy T’s
Beef Tenderloin with Mushrooms and Fresh Herb Butter, Lemons for Lulu
Beef Tenderloin Sliders with Cranberry Orange Relish, A Cedar Spoon
Pepper Crusted Prime Rib Roast, Jelly Toast
Beef Wellington Burger, Melanie Makes
…Or if your crew favors poultry, rather than red meat for a holiday main course, try my Oven Roasted Turkey.
Can I use a chuck roast
Unfortunately a chuck roast will not cook the same as a prime rib. If you’re looking for a roast recipe, you could try https://neighborfoodblog.com/tender-beer-soaked-crock-pot-roast/ or https://neighborfoodblog.com/pot-roast-with-mushrooms-and-egg-noodles/. Hope that helps!
I tried this recipe for Christmas years ago and it was my first time cooking prime rib. I was so scared to ruin a roast, but this recipe is SO delicious and easy! My family loves it and others are impressed whenever I serve it for holidays. My husband and I love to say that I found the perfect roast recipe on the first try! He says it is better than my mom’s, and hers is fantastic. Thank you so much for an amazing recipe!
Tip: I ALWAYS check the roast at about the 45 min mark, since my oven tends to run hot. It’s always come out perfect.
This makes my day! Such a compliment! I’m so glad your whole family loves the prime rib recipe!
I used a 6 pound prime rib. The cooking time is way to long. Start checking after 1 hour. Do the high temp for 30 minutes then drop temp down to the 325° and set timer for 1 hour. I cooked mine as directed and it was ruined.
I’m so sorry this didn’t turn out for you. The recipe does state to check at 60-90 minutes.
Do you cook the whole time uncovered? Then just rent at the end? I usually cover when I make a roast, but I have never made prime rib.
Do I bake it covered or uncovered? This sounds really yummy can’t wait to try it tomorrow!
So sorry I missed this comment. I bake it uncovered. I hope the roast turned out amazing for you!
Made this for Christmas dinner and it was absolutely delicious! Particularly the crust. Will always make an herbed crust like this for prime rib from now on! What a phenomenal meal with mashed potatoes, roast veg, horseradish sauce, gravy and Yorkshire pudding. Truly nothing better.
That sounds like such an incredible meal! I’m so glad you enjoyed the prime rib roast!
You can make it several days in advance and keep it refrigerated! I wouldn’t say the taste necessarily improves, but it stays just as good!
Sounds delicious.. I plan on making it.. question is.. how far in advance can I make the horseradish sauce?? Is it better with time?
Hi Courtney. I made your recipe for New Years Day. Absolutely DELICIOUS! I sliced under the fat cap without releasing the ends. Added my herbs under and all over and roaster 425 degrees for the 25 minutes and 325 degrees for exactly 1 hour and 23 minutes. Rested 5 minutes and did the temperature check…PERFECT medium rare. Thank you! Mom said I outdid myself on this dinner. She’s 88.
I can’t find where the chives get added… assuming with all the other sauce ingredients? Excited to give it a try!
Thank you so much!!! It turned out perfect.
I made this for Christmas and it was wonderful!!!! The sauce was good, also!! I would make it again!!;) Thanks 4 the recipie!!
That’s wonderful! I’m so glad you enjoyed it!
Sounds delicious! Just a question…this is a 5lb roast that serves 6? So each serving would be a about 3/4 of a pound?
Care and well-being of – and dedication for – their animals … does this extend into the transport and slaughter? Serious question. Thanks in advance.
This is definitely a serious question! I cannot speak for every single farmer, but I have visited and worked with several farmers here in Ohio, and I can tell you that dedication certainly extends to transportation and slaughter. I highly recommend finding a local farmer and having the conversation with them yourself! Many welcome the opportunity to share more, and even invite visitors. Different farmers work with different processing facilities, but you can also talk directly to the processor to find out how they handle slaughter.
I assume you use white balsamic to not discolor the white sauce. I don’t cook often and not sure where I’d get that or when I’d use it again, so any advice on a substitute?
You could definitely use regular balsamic or even try something like white wine vinegar or apple cider vinegar, though I might cut down on the amount. Apple cider vinegar has many other household uses as well if you have trouble using it up!
Is the roast in the oven covered or not?
Hi Bettyanne. I leave it uncovered!
This was an amazing recipe for the prime rib roast. It was extremely easy to make and my family loved it. This was the first time I’ve ever made prime rib roast and even the sauce was delicious I felt as though I wanted to lick my plate at the end of my meal five stars.
This makes me so incredibly happy. Thank you for coming back to share!
I have a bone in prime rib. How would that work out using these exact directions?
I’ve never tried it with a bone in roast but I think it should work just fine. I would use the same rub recipe but use the instructions in the link below to cut the bones away from the roast and error them with kitchen string. The cooking time might be longer too so depend on a meat thermometer rather than the time. Good luck! https://www.google.com/amp/www.simplyrecipes.com/recipes/prime_rib/amp/?client=safari
I made this for Xmas….it was damn good, used the leftover horseradish cream on chilli.
This comment made my day. Thanks for letting me know. I’m so glad you enjoyed it!
Love Parks & Rec, such a funny show! Your roast looks sooooo good! Perfectly cooked and photographed, I want to lick the screen! 🙂
Thank you so much Nicole! I’m not responsible for any damaged screens. 🙂
How would I go about making an au jus out of pan drippings? Also, do you know if this would work by replacing the olive oil with softened butter? Have seen that in a few recipes and not sure which provides tastier results. Thanks so much and looking for to making my first prime rib guided by your recipe!
I like this au jus recipe: https://www.thespruceeats.com/au-jus-recipe-for-prime-rib-996073. And I definitely think you could use softened butter if you prefer. I would recommend using unsalted so the crust doesn’t get too salty. Hope you enjoy!