Steakhouse Style Horseradish Crusted Prime Rib

Instructions

Prime Rib

Remove the prime rib roast from the refrigerator and let it sit at room temperature for 1 to 2 hours. This step ensures even cooking.

Preheat the oven to 500°F (260°C).

In a small bowl, combine 1/2 cup prepared horseradish, 10 cloves minced garlic, 1 tablespoon salt, 1 tablespoon freshly ground black pepper, and 1 tablespoon olive oil. Mix until evenly combined. Rub the horseradish mixture over the entire surface of the roast to coat it thoroughly.

Place the roast in a roasting pan, fat side up. Roast in the preheated oven for 15 minutes.

Reduce the oven temperature to 325°F (165°C) and continue cooking until the internal temperature reaches 120°F (49°C) for medium-rare. Plan for approximately 15 minutes per pound, but use a meat thermometer to check doneness.

Once the roast reaches 120°F (49°C), remove it from the oven and let it rest in the roasting pan for 20 minutes. During this time, the internal temperature will rise to around 130°F (54°C), achieving medium-rare doneness. Slice the roast against the grain into desired portions for serving.

Creamy Horseradish Sauce

In a medium bowl, whisk or stir together 2/3 cup sour cream, 1/4 cup prepared horseradish, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add Worcestershire and Tabasco sauce, if using, and stir until well mixed.

Serve slices with creamy horseradish sauce on the side for serving.

Main Dish