Garlic Rosemary Prime Rib Roast with Horseradish Cream
This Garlic Rosemary Prime Rib Roast is a show-stopping meal with herbaceous crust and a creamy, zingy horseradish sauce — perfect for holidays or special dinners.
Equipment
- 1 Mixing bowl Large
- 1 Roasting pan with rack
Ingredients
Main ingredients
- 5 lb. Boneless prime rib roast
- ¼ cup Chopped rosemary
- 1 Tablespoon Dried oregano
- ¼ cup Olive oil
- 4 cloves Garlic minced
- 3 Tablespoons Kosher salt
- 1 Tablespoon Black pepper
- ½ cup Sour cream
- 1 ½ Tablespoons Creamed horseradish
- ½ Tablespoon White balsamic vinegar
- 2 Tablespoons Chopped parsley
- 1 Tablespoon Chopped chives
- Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 450 degrees Fahrenheit. You want it hot to start that crust right off.
- Mix rosemary, oregano, olive oil, garlic, salt, and pepper in a bowl. Make a thick paste you can smother all over your roast.
- Rub that herb and oil mix all over the whole prime rib. Get in them nooks and crannies for max flavor.
- Place your roast fat side up on a rack inside a roasting pan. This helps it cook evenly and catch all the drippings.
- Put it in the oven for 20 minutes at 450 degrees. This starts that crust forming you love so much.
- Turn the heat down to 325 degrees and cook for about 90 more minutes. Use a meat thermometer to check doneness if you want: 125 for rare, 135 for medium rare.
- Pull the roast out and let it rest for 20 minutes before slicing. This step is huge for keeping those juicy juices locked inside.
- While roast cooks, mix sour cream, creamed horseradish, and white balsamic vinegar in a bowl for your horseradish cream. Chill it until ready to serve alongside your sliced roast.
Notes
Always let the roast rest before slicing for maximum juiciness. Horseradish cream can be prepared ahead and refrigerated. Leftovers make amazing sandwiches!