Garlic Rosemary Prime Rib Roast with Horseradish Cream

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This Garlic Rosemary Prime Rib Roast is a show stopping meal that’s perfect for the holidays. 

This Garlic and Rosemary Prime Rib Recipe is surprisingly easy to make and 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.

Garlic Rosemary Prime Rib Roast with Horseradish Cream--a gorgeous, simple meal for the holidays.

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.

Simple Garlic Rosemary Prime Rib Roast with Horseradish Cream

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!

This Garlic and Rosemary Prime Rib Recipe is surprisingly easy to make and perfect for the holidays!

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. 
4.4 from 86 votes
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Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Rest: 30 minutes
Total Time: 3 hours
Servings: 6
Calories: 1257kcal


  • 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


  • Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate at room temperature for 30 minutes to 1 hour.
  • Preheat the oven to 450 degrees. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast so the fatty side is facing up then place in the preheated oven for 25 minutes.
  • Turn the oven down to 325 degrees and continue to cook for 60-90 minutes or until center registers 130 degrees for a medium rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Scrape off any excess salt on the fatty side. Slice and serve with the horseradish sauce.

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 is the perfect company meal! Then you get to enjoy leftovers.
  • Always let your meat rest before slicing! 
Course Main Dish
Cuisine American
Keyword horseradish cream, prime rib roast


Calories: 1257kcal | Carbohydrates: 4g | Protein: 52g | Fat: 113g | Saturated Fat: 45g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 51g | Cholesterol: 240mg | Sodium: 3680mg | Potassium: 919mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 6mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

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.

This Rosemary and Garlic Prime Rib Roast is a show stopping holiday dinner! Served with a creamy horseradish sauce, this rib roast will have everyone begging for more!


  1. I hope you still check on this site, as I plan on making prime rib for Easter! BUT, we have a 5 “bone in” standing rib roast. What is your recommendation for cooking time(s)? Thanks so very much!!

    1. The recipe is based on a bone in rib roast, so you can use the same instructions above. Use the weight of your roast to calculate the cooking time. Best of luck and have a lovely Easter!

      1. Thanks a million, and I’ll be sure and post results! NO DOUBT, it will be AWESOME!! I greatly appreciate your speedy response! HAPPY EASTER!!

      2. Ok girlie…… post Easter update! You made me a hero with your prime rib recipe; horseradish sauce and all! I was LITERALLY jumping up and down, essentially screaming “This is a homerun! THIS IS A HOMERUN!!!” And, boy oh boy was it!! Absolutely, positively DELICIOUS!! I cannot humanly, possibly recommend this recipe enough! Everything about it was spot on! And, just as a random suggest, I made an incredibly easy side dish of blue cheese scalloped potatoes, that sent the entire dinner into infinity and beyond!! Lol! Bottom line here, this e tire recipe, prime rib and horseradish sauce, CANNOT BE BEAT! This is 5 star ⭐️⭐️⭐️⭐️⭐️, A#1, Fine Dining DELICIOUS! Use this recipe and be a hero!

        1. This review made my week! Thank you so much for sharing and I’m so honored to be a part of your holiday celebration!

  2. I have made this several times and it always gets rave reviews! Now I am hosting for LOTS of people this Christmas and I am wondering how to adjust the cooking time as I get a bigger roast. Any tips or resources? Thanks!

    1. I’m so glad you love this recipe! I would recommend adding five minutes to the initial cooking time (at 450 degrees) for every pound you add. So, if you do an 8 lb roast, cook for 40 minutes at the higher temp. You might need a little longer for the other baking time as well. I would go ahead and check it at the usual time, but put it back in for longer if needed. You can also check out this method for cooking prime rib, which we’ve used for larger roasts in the past with success.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 5 stars
    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.

  8. I can’t find where the chives get added… assuming with all the other sauce ingredients? Excited to give it a try!

  9. Hi, there,

    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?

  10. Care and well-being of – and dedication for – their animals … does this extend into the transport and slaughter? Serious question. Thanks in advance.

    1. 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.

  11. 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?

    1. 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!

  12. 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.

    1. 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!

      Happy Holidays,

4.41 from 86 votes (86 ratings without comment)

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