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Perfect Herb Crusted Prime Rib Roast Recipe with Easy Horseradish Cream

herb crusted prime rib roast - featured image
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A flavorful and easy-to-make prime rib roast with a savory herb crust and tangy horseradish cream, perfect for special occasions or a comforting dinner.

Ingredients

Scale
  • 4–5 pounds bone-in prime rib roast
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • Horseradish Cream:
  • 1/2 cup full-fat sour cream
  • 2 tbsp prepared horseradish (adjust for heat preference)
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • Freshly ground black pepper to taste

Instructions

  1. Bring the prime rib roast to room temperature by resting it on the counter for 30-45 minutes. Pat dry with paper towels.
  2. Preheat the oven to 450°F (230°C).
  3. In a bowl, mix olive oil, rosemary, thyme, parsley, minced garlic, kosher salt, and black pepper to form a fragrant herb paste.
  4. Rub the herb mixture evenly over the entire surface of the roast, pressing it in to stick well.
  5. Place the roast on a rack in a roasting pan and roast at 450°F for 15 minutes to form the crust.
  6. Reduce oven temperature to 325°F (160°C) and continue roasting about 15 minutes per pound (60-75 minutes for 4-5 pounds) until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Remove the roast from the oven and tent loosely with foil. Rest for 20 minutes to allow juices to redistribute.
  8. While the roast rests, whisk together sour cream, prepared horseradish, lemon juice, salt, and pepper until smooth. Adjust horseradish to taste.
  9. Slice the prime rib against the grain into thick slices and serve with a dollop of horseradish cream.

Notes

If the crust isn’t crispy enough, broil for 1-2 minutes at the end, watching carefully to avoid burning. Use a meat thermometer to avoid overcooking. Let the roast rest for 20 minutes to keep it juicy. Pan drippings can be used to make au jus by deglazing with beef broth and red wine. For dairy-free horseradish cream, substitute sour cream with coconut yogurt or cashew cream.

Nutrition

Keywords: prime rib, herb crust, horseradish cream, roast beef, holiday dinner, easy roast, special occasion, beef roast

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