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Prime Rib with Roasted Garlic and Horseradish Cream Sauce Recipe

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3.9 from 15 reviews

This Prime Rib with Roasted Garlic and Horseradish Cream Sauce recipe delivers a succulent, perfectly roasted bone-in rib roast infused with fragrant garlic and herbs. Paired with a creamy, tangy horseradish sauce and rich au jus, it’s an impressive centerpiece perfect for special occasions or holiday dinners.

  • Total Time: 27 hours 30 minutes
  • Yield: 8-10 servings

Ingredients

For the Prime Rib

  • 5-6 pounds bone-in rib roast
  • 4 tablespoons coarse sea salt
  • 3 tablespoons freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon minced fresh thyme
  • 1 (1.1 ounce) pack Johnny's French Dip Au Jus seasoning
  • 2 heads garlic
  • 2 tablespoons extra-virgin olive oil

For the Horseradish Sauce

  • ½ cup heavy whipping cream, chilled
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 3-6 tablespoons horseradish sauce (to taste)
  • 2 tablespoons minced chives
  • ½ teaspoon sea salt

Instructions

  1. Dry brine the prime rib: Line a baking dish with paper towels and place the bone-in rib roast inside. Rub all over with coarse sea salt, then refrigerate uncovered for 24 hours to enhance flavor and tenderness.
  2. Prepare the horseradish sauce: Whisk the chilled heavy cream until soft peaks form. Gently fold in sour cream, mayonnaise, horseradish sauce, minced chives, and sea salt. Cover and refrigerate until ready to serve, storing in an airtight container for up to one week.
  3. Season the roast: Approximately 2 hours before roasting, combine cracked black pepper, garlic powder, mustard powder, minced thyme, and half the Au Jus seasoning in a bowl. Rub this spice mixture evenly over the rib roast. Allow the roast to rest uncovered at room temperature for about 2 hours to ensure even cooking.
  4. Preheat and prepare for roasting: Set the oven to 450°F. Place the rib roast with bones facing down in a roasting pan or large oven-safe skillet. Trim the tops off the garlic heads to expose the cloves. Drizzle olive oil over them, wrap each head in aluminum foil, and place alongside the roast in the pan.
  5. Roast the prime rib and garlic: Roast at 450°F for 20 minutes to develop a crust. Then reduce the oven temperature to 325°F and continue roasting for another 60-70 minutes until the desired internal temperature is reached (see note for temperatures). Remove from the oven and let rest for 20 minutes.
  6. Make the au jus sauce: Transfer the roast to a carving board. Place the roasting pan with drippings on the stovetop over high heat. Add the remaining Au Jus seasoning and 1 cup of water. Whisk continuously and boil until the sauce reduces by half, about 6 minutes. Pour into a serving vessel.
  7. Carve and serve: Thinly slice the rested prime rib. Serve with roasted garlic cloves squeezed from their skins, horseradish cream sauce, and au jus on the side for dipping.

Notes

  • Use an instant-read thermometer for best results: Rare = 125°F; Medium-Rare = 135°F; Medium = 145°F; Medium-Well = 150°F; Well-Done = 160°F.
  • Prime rib is traditionally served rare for maximum juiciness and flavor.
  • The 24-hour salt dry brine is key to a tender and flavorful roast.
  • Roasted garlic can be spread on meat or bread for added sweetness.
  • Author: Amelia
  • Prep Time: 26 hours
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipesvibe.com/prime-rib-with-roasted-garlic-and-horseradish-cream-sauce-recipe/