Perfect Garlic Butter Prime Rib Roast Recipe with Easy Horseradish Cream

Let me tell you, the scent of garlic and butter mingling with a perfectly roasted prime rib is enough to make anyone’s mouth water. The first time I roasted this garlic butter prime rib, I was instantly hooked—honestly, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, when I was knee-high to a grasshopper, that my grandma taught me the magic of a well-seasoned roast. She swore by garlic and butter for creating that rich, irresistible crust, and I’ve never looked back since.

You know what’s wild? My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This recipe feels like a warm hug on the plate—dangerously easy to make and pure, nostalgic comfort all rolled into one. Whether you’re looking to impress at a holiday feast, a cozy weekend dinner, or just want to brighten up your Pinterest dinner board, this garlic butter prime rib roast with horseradish cream is your new go-to.

I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting. If you’ve been on the hunt for that perfect prime rib roast recipe, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

When it comes to roasting prime rib, this garlic butter prime rib roast recipe really stands out. It’s more than just a roast—it’s a whole experience, and here’s why I think it’ll quickly become a favorite in your kitchen:

• Quick & Easy: Comes together in under 20 minutes of prep, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy or obscure grocery runs needed; you probably already have garlic, butter, and a few staples in your pantry.
• Perfect for Special Occasions: Whether it’s Christmas, a birthday, or a Sunday dinner that needs a showstopper, this roast fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about the juicy, tender meat and the punchy horseradish cream on the side.
• Unbelievably Delicious: The garlic butter creates a crust that’s crispy yet tender, locking in all the juicy flavor inside—comfort food at its best.

This recipe isn’t just another prime rib roast. The secret is in the garlic butter rub that seeps into the meat, combined with the horseradish cream that adds just the right kick. It’s comfort food reimagined—rich, flavorful, but effortless enough to make a weeknight feel like a celebration. You’ll close your eyes after the first bite, trust me.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry staples, and the fresh garlic and herbs bring everything to life.

• Prime Rib Roast: About 4-5 pounds (1.8-2.3 kg), bone-in or boneless depending on preference. I recommend a USDA Choice grade for best flavor and tenderness.
• Unsalted Butter: 1/2 cup (115g), softened (adds richness and helps create that golden crust).
• Fresh Garlic: 6 cloves, minced (for that punchy, aromatic flavor).
• Fresh Rosemary: 2 tablespoons, finely chopped (herbal earthiness complements beef perfectly).
• Fresh Thyme: 1 tablespoon, finely chopped (adds subtle complexity).
• Salt: 2 teaspoons, kosher salt preferred for better adherence.
• Black Pepper: 1 teaspoon, freshly ground (for a little heat and depth).
• Horseradish Cream:
• 1/2 cup (120ml) sour cream
• 2 tablespoons prepared horseradish (adjust to taste)
• 1 teaspoon lemon juice (brightens the sauce)
• Salt and pepper, to taste

If you want a dairy-free horseradish cream, swap sour cream with coconut yogurt. For a low-sodium twist, reduce salt but keep the garlic punch strong. I’ve tried brands like Kerrygold butter for richness and Boar’s Head horseradish for a nice kick—you really can’t go wrong with quality basics here.

Equipment Needed

• Roasting Pan: A sturdy pan with a rack works best to allow air circulation and even cooking.
• Meat Thermometer: Essential for perfect doneness; I prefer an instant-read digital thermometer for quick checks.
• Mixing Bowl: For combining the garlic butter and horseradish cream ingredients.
• Sharp Knife: To trim and carve the roast; a carving knife or chef’s knife works well.
• Aluminum Foil: To tent the roast during resting—don’t skip this step!

If you don’t have a roasting pan with a rack, a rimmed baking sheet with a wire rack will do just fine. I’ve used cast iron skillets too, but be mindful of size and heat distribution. Keeping your thermometer clean and calibrated really saves you from overcooking disasters, trust me.

Preparation Method

1. Prep the Prime Rib: Remove the roast from the fridge about 1 hour before cooking to bring it to room temperature. This helps it cook evenly (about 60 minutes).
2. Make the Garlic Butter: In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until it’s a fragrant, creamy paste.
3. Apply the Butter Rub: Pat the roast dry with paper towels (this helps the rub stick). Generously spread the garlic butter all over the roast, pressing it into the surface—don’t be shy!
4. Preheat the Oven: Set your oven to 450°F (230°C). Place the roast fat side up on the rack in the roasting pan.
5. Roast at High Heat: Roast for 15 minutes to develop a beautiful crust. You should see a golden brown color starting to form.
6. Lower the Temperature: Reduce oven heat to 325°F (160°C) and continue cooking. Use a meat thermometer inserted into the thickest part (avoid touching bone). For medium-rare, pull at 125°F (52°C) as it will rest to 130-135°F.
7. Rest the Roast: Tent the roast loosely with foil and let it rest for 20-30 minutes. This step lets the juices redistribute, making every slice juicy and tender.
8. Prepare Horseradish Cream: While the roast rests, stir together sour cream, horseradish, lemon juice, salt, and pepper in a bowl. Taste and adjust horseradish to your liking.
9. Carve and Serve: Slice the prime rib against the grain into thick slices. Serve immediately with a generous dollop of horseradish cream on the side.

Quick tip: If you notice the crust browning too fast, tent the roast early with foil to avoid burning. Also, don’t rush the resting—it’s the secret to juicy slices. If you want a more medium doneness, aim for 135°F (57°C) before resting.

Cooking Tips & Techniques

Cooking a prime rib roast can feel intimidating, but honestly, it’s all about the details. Here are some tips I’ve learned the hard way:

• Room Temperature Meat: Never skip bringing your roast to room temp—cold meat cooks unevenly and dries out faster.
• Pat Dry: Moisture is the enemy of a good crust. Pat your roast dry before applying the garlic butter rub.
• Use a Thermometer: Guesswork is risky here. A reliable meat thermometer is your best friend to avoid overcooked or undercooked meat.
• High Heat Blast: Starting at 450°F (230°C) helps lock in juices and create that crispy crust, but don’t leave it too long or it’ll burn.
• Rest, Rest, Rest: I can’t stress this enough. Resting lets the juices settle so your slices aren’t a sad, dry mess.
• Horseradish Balance: Horseradish cream is the perfect partner—too much horseradish can overpower, too little and it’s bland. Taste as you go.

Once, I tried skipping the resting step to save time—big mistake! The meat was tough and dry. So, patience really pays off here. Also, multi-task by preparing the horseradish cream during the resting phase—it keeps things efficient without rushing.

Variations & Adaptations

This garlic butter prime rib roast recipe is flexible and adapts well to different tastes and dietary needs:

• Herb Variations: Swap rosemary and thyme for sage or oregano for a slightly different flavor profile.
• Spice It Up: Add a dash of smoked paprika or cayenne to the garlic butter for a smoky or spicy twist.
• Cooking Methods: If you don’t have an oven, try preparing this roast on a grill using indirect heat—same timing principles apply.
• Allergen-Friendly: Use dairy-free butter and coconut yogurt for the horseradish cream to make it lactose-free.
• Personal Favorite: I once added a splash of red wine into the horseradish cream for a tangy depth that was surprisingly delicious.

Feel free to customize the herb mix depending on what’s fresh or what you love best. This recipe welcomes creativity, honestly—it’s like a blank canvas with garlic butter as the masterpiece base.

Serving & Storage Suggestions

Serve your garlic butter prime rib roast warm, sliced thick, with a generous spoonful of horseradish cream on the side. It pairs beautifully with roasted vegetables like Brussels sprouts or garlic mashed potatoes, and a robust red wine (Cabernet Sauvignon is a classic choice). For a lighter option, try a crisp green salad alongside.

If you have leftovers (and you might!), wrap them tightly in foil and store in the refrigerator for up to 3 days. Leftover slices also freeze well—place between parchment paper and freeze in an airtight container for up to 2 months.

To reheat, gently warm slices in a low oven (around 275°F / 135°C) covered with foil to keep them juicy. Avoid the microwave if you can—it tends to dry out the meat.

Flavors deepen a bit after resting overnight, so leftovers can sometimes taste even better! Just add fresh horseradish cream before serving again for that fresh zing.

Nutritional Information & Benefits

This recipe offers a satisfying balance of protein and healthy fats. A 4-ounce (113g) serving of prime rib provides around 350 calories, 28g of protein, and 25g of fat, making it a hearty, nutrient-dense meal. Garlic and fresh herbs add antioxidants and anti-inflammatory properties, while horseradish offers digestive benefits and a metabolism boost.

For those watching carbs, this roast is naturally low-carb and gluten-free—perfect for keto or paleo diets. Just be mindful of the sour cream in the horseradish cream if dairy is a concern, but alternatives are easy to swap in. Overall, it’s a nourishing meal that feels indulgent but doesn’t leave you heavy or sluggish.

Conclusion

This garlic butter prime rib roast with horseradish cream is genuinely one of those recipes you’ll want to keep coming back to. It’s simple enough for a weeknight treat but impressive enough for special celebrations. Customize it to your taste, play with herbs or spice, and make it your own.

Personally, I love how the garlic butter crust locks in juicy flavor and the horseradish cream adds that perfect zing. It reminds me of family dinners and cozy nights, and I hope it brings that same warmth to your table. Give it a try, share your thoughts, and let me know how you adapt it—I’m all ears!

Go on, make this recipe yours and enjoy every flavorful bite.

FAQs

What is the best way to cook prime rib for medium-rare?

Use a meat thermometer and roast at high heat initially, then lower the temperature. Pull the roast at 125°F (52°C) and let it rest to reach medium-rare at 130-135°F (54-57°C).

Can I prepare the garlic butter rub ahead of time?

Absolutely! You can make the garlic butter mixture a day ahead and keep it refrigerated. Just bring it to room temperature before applying to the roast.

How do I store leftover prime rib?

Wrap leftovers tightly in foil or an airtight container and refrigerate for up to 3 days. You can also freeze slices with parchment paper in between for up to 2 months.

Is horseradish cream necessary?

While the roast is delicious on its own, the horseradish cream adds a bright, tangy contrast that really complements the rich beef. It’s highly recommended but optional.

Can I use boneless prime rib for this recipe?

Yes! Boneless works fine and might be easier to carve. Just adjust cooking times slightly as it may cook a bit faster without the bone.

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