Horseradish Crusted Prime Rib Roast
If making a prime rib roast at home seems intimidating to you, don’t worry – Horseradish crusted prime rib roast is easier to make than you might think! With this juicy recipe with a bite, you won’t have to wait until you’ve got something to celebrate to satisfy your cravings. Now you can cook up prime rib anytime you want, even if it’s just for a typical Tuesday night dinner!
Horseradish Crusted Prime Rib Roast
There are several ways you can enhance the flavor of prime rib. Take my Herb Crusted Standing Prime Rib Roast for example! Usually, no matter how it’s prepared, prime rib roast is downright delicious.
However, this coating of spicy horseradish mixed with tangy dijon mustard and the rich umami flavor of worcestershire really takes this prime rib roast to the next level! Really, when it comes to mouthwatering roasts, they don’t get much more flavorful than this one.
Prime rib is known for being a very tender cut of meat. By following this easy recipe and slow roasting it, you’ll end up with a perfectly deletable melt in your mouth piece of meat!
How to Make It
What I love about this recipe is how stress free it really is! Whether you make it as a family meal or save it to wow at the holidays, this horseradish crusted prime rib roast will surely turn into a crowd pleasing favorite.
Make the coating. In a small mixing bowl, combine the dijon, mayonnaise, horseradish, Worcestershire sauce, salt, and pepper.
Coat the meat. Place the rib roast in a large roasting pan with the bone side down, fat side up. Spread the sauce you’ve just mixed up generously over the surface of the meat. You want to make sure it’s got a nice, thick coating. Cover with plastic wrap and store in the refrigerator until two hours prior to when you want to begin roasting.
Release the meat. Remove the horseradish crusted prime rib from the refrigerator, and allow it to rest at room temperature for about two hours prior to roasting. Preheat your oven to 500°F and move the oven rack down to the second lowest position.
Roast. Roast the meat for 30 minutes. Then, lower the oven temperature to 325°F. Continue roasting for one hour and 30 minutes or until the internal temperature reaches 125°F on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
Rest. While the meat rests off to the side, whisk together the sour cream, horseradish, Dijon, vinegar, Worcestershire sauce, salt, pepper, and chives to serve as a delicious dipping sauce.
Carve. Move the meat onto a cutting board and carve your prime rib to your desired thickness. Serve with the horseradish sauce, and enjoy!
How long will this prime rib roast stay fresh?
This prime cut of meat will stay fresh in an airtight container for up to 4 days in the refrigerator. When reheating, I highly suggest heating it in a skillet as opposed to the microwave. That way, you’ll preserve the tenderness of this particular cut of meat.
If you do have leftovers, this spicy and scrumptious meat makes for the best french dip sandwiches! It’s an easy way to use up the rest of the meat the next day for lunch or dinner. Save any pan drippings from roasting and make a rich au jus to go with the sandwiches. You won’t be disappointed!
What should I serve with this horseradish crusted prime rib roast?
Honestly, the options are totally limitless with side dish options! I always find myself switching things up when I make this prime rib roast.
Here are just a few of the side dishes that I love serving with this entree:
Looking for more impressive, yet simple entrees?
- Honey Garlic Chicken Thighs
- Slow Cooker Pork Loin Roast with Honey Garlic Sauce
- The Very Best Filet Mignon
- Classic Lobster Thermidor
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Get the Recipe: Horseradish Crusted Prime Rib roast
- 3 pound rib prime rib roast
- 1 tablespoons dijon mustard, I use Maille
- 1 cup mayonnaise
- 1/4 cup horseradish
- 2 tablespoons Worcestershire sauce 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon fresh chopped chives
- salt and pepper to taste
- roasting pan
- In a small bowl, combine the dijon, mayonnaise, horseradish, Worcestershire sauce, salt, pepper in a bowl.
- Place the rib roast in a large roasting pan, bone side down, and spread the sauce rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.
- Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
- Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
- While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
- Move the meat to a cutting board for carving and serve with the sauce.