Herb-Crusted Prime Rib with Two Sauces

Herb-Crusted Prime Rib with Two Sauces
  • Difficulty:

  • Prep Time:

  • Total Time:

    4h 30m
  • Servings:

    6 - 8


Herb-crusted roast prime rib is an impressive holiday meal served with a wine spiked pan jus and creamy horseradish sauce.


  • 1 cup sour cream
  • ¼ cup freshly grated horseradish
  • ½ tsp. hot sauce
  • ½ tsp. Worcestershire sauce
  • ¼ tsp. salt
  • 3 bone (6-8 lb.) standing rib roast, allow to sit at room temperature for 1-2 hours before roasting
  • ¼ cup Kosher salt
  • 2 Tbsp. coarse ground black pepper
  • 2 Tbsp. rosemary, roughly chopped
  • 2 Tbsp. thyme, roughly chopped
  • 2 Tbsp. minced garlic
  • 2 Tbsp. rendered fat from roasting pan
  • 2 Tbsp. flour
  • ¼ cup dry red wine
  • 1 cup beef broth
  • Salt and pepper to taste


  1. In a bowl mix together all ingredients for horseradish cream sauce. Keep refrigerated until ready to serve.
  2. Heat oven to 500°F. In a small bowl mix together salt, pepper, herbs and garlic. Rub over roast. Place roast in roasting pan, bone side down.
  3. Bake for 20 minutes; reduce oven heat to 300°F. Continue roasting 1½-2 hours until internal temperature reaches 130°F (temperature will continue to rise while it rests). Start checking the internal temperature at 1 hour to avoid over cooking. Allow to rest at least 20 minutes before carving.
  4. Place rendered fat in a small sauce pan over medium heat; whisk in flour and cook 2-3 minutes. Add wine, whisking constantly, cook 1-2 minutes. Add broth; cook 5-7 minutes until thickened. Adjust seasoning to taste with salt and pepper.
  5. Refrigerate leftovers.
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