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Perfect Prime Rib Roast Recipe with Horseradish Cream and Red Wine Jus for an Easy Gourmet Dinner

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A juicy, tender prime rib roast with a perfectly seasoned crust, served with a cool horseradish cream and rich red wine jus. This recipe is approachable yet special, perfect for impressing guests without stress.

Ingredients

Scale
  • 4–5 pounds bone-in prime rib roast (USDA Choice or Prime grade)
  • Coarse kosher salt
  • Freshly cracked black pepper
  • 4–5 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons olive oil
  • Horseradish Cream:
  • 1/2 cup sour cream (or Greek yogurt for lighter twist)
  • 2 tablespoons prepared horseradish (adjust to taste)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Red Wine Jus:
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup beef broth
  • 1 small shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Bring the prime rib to room temperature by letting it sit covered on the counter for 30-45 minutes.
  2. Preheat the oven to 450°F (230°C).
  3. In a small bowl, mix kosher salt, cracked black pepper, minced garlic, chopped rosemary, thyme, and olive oil to form a paste.
  4. Pat the roast dry with paper towels and massage the herb and oil paste all over the surface.
  5. Place the roast fat-side up on a roasting rack in a roasting pan.
  6. Roast at 450°F (230°C) for 20 minutes to develop the crust.
  7. Lower the oven temperature to 325°F (160°C) and continue roasting about 15 minutes per pound until internal temperature reaches 125°F (52°C) for medium rare.
  8. Remove the roast from the oven and tent loosely with foil; rest for 20-30 minutes to redistribute juices.
  9. While resting, whisk together sour cream, horseradish, Dijon mustard, salt, and pepper to make horseradish cream; chill until serving.
  10. In a saucepan over medium heat, sauté shallot in butter until translucent.
  11. Add red wine, beef broth, and fresh thyme; simmer gently until reduced by half and slightly thickened (about 15-20 minutes). Season with salt and pepper.
  12. Carve the rested prime rib against the grain into thick slices.
  13. Serve slices with a dollop of horseradish cream and drizzle with red wine jus.

Notes

For a crisper crust after resting, return roast to oven at 475°F (245°C) for 3-5 minutes watching closely. Dry brining the roast overnight uncovered in the fridge intensifies flavor and improves crust. Use a meat thermometer for accurate doneness. Substitute grape juice with balsamic vinegar if no red wine is available. Horseradish cream can be made ahead and tastes better after flavors meld overnight.

Nutrition

Keywords: prime rib roast, horseradish cream, red wine jus, gourmet dinner, easy prime rib, holiday roast, beef roast

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