Herb-Crusted Prime Rib with Horseradish Cream

This Herb-Crusted Prime Rib with Horseradish Cream is the ultimate centerpiece for any special occasion or cozy holiday dinner. Tender, juicy beef with a savory herb crust, paired with a zesty, creamy horseradish sauce — it’s a luxurious combination that feels indulgent yet surprisingly easy to make. Every bite is rich, aromatic, and melt-in-your-mouth delicious.

Why You’ll Love This Herb-Crusted Prime Rib
🌿 Flavorful Herb Crust: A fragrant blend of rosemary, thyme, and garlic gives every slice incredible flavor.
🥩 Juicy & Tender: Slow-roasted for the perfect medium-rare finish.
🍽️ Elegant Yet Simple: Minimal prep for restaurant-quality results.
🔥 Perfect for Holidays: Ideal for Christmas, New Year’s Eve, or romantic dinners for two.

Ingredients You’ll Need

For the Prime Rib

• 3–4 lb boneless prime rib (adjust size for number of servings)
• 2 tbsp olive oil or softened butter
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp coarse salt
• 1 tsp freshly cracked black pepper

For the Horseradish Cream

• ½ cup sour cream
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

How to Make Herb-Crusted Prime Rib

Step 1 – Prepare the Prime Rib:
Take the roast out of the fridge 1–2 hours before cooking to reach room temperature. Pat dry with paper towels.

Step 2 – Make the Herb Mixture:
In a small bowl, mix olive oil (or butter), minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the prime rib.

Step 3 – Roast:
Preheat oven to 450°F (230°C). Place the prime rib fat-side up on a roasting rack in a pan. Roast for 15 minutes to sear, then reduce heat to 325°F (160°C) and continue roasting for 1½–2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Step 4 – Rest:
Remove from the oven, cover loosely with foil, and let rest for 20 minutes. The temperature will rise slightly as it rests.

Step 5 – Make the Horseradish Cream:
Whisk together sour cream, horseradish, Dijon, lemon juice, salt, and pepper. Chill until ready to serve.

Step 6 – Slice & Serve:
Slice the prime rib into thick, tender pieces and serve with a generous spoonful of horseradish cream.

Tips for the Best Prime Rib

🌡️ Use a meat thermometer — it’s key to perfect doneness.
🧈 Butter or olive oil both work — butter gives a deeper flavor.
🌿 Fresh herbs make a big difference — go for rosemary and thyme sprigs.
🕒 Always rest before slicing — it keeps the meat juicy and tender.

What to Serve With Herb-Crusted Prime Rib

This dish pairs beautifully with:

• Garlic mashed potatoes
• Roasted Brussels sprouts with balsamic glaze
• Creamed spinach
• Yorkshire pudding or crusty bread

FAQs

Can I make the horseradish cream ahead of time?
Yes — it actually tastes better after chilling for a few hours, as the flavors meld together.

How do I store leftovers?
Wrap tightly and refrigerate for up to 3 days. Reheat slices gently in the oven with a splash of beef broth to keep them moist.

Can I use dried herbs instead of fresh?
Absolutely. Use 1 tsp dried rosemary and ½ tsp dried thyme in place of fresh herbs.

Conclusion

This Herb-Crusted Prime Rib with Horseradish Cream delivers elegance, comfort, and incredible flavor all in one dish. The tender, juicy beef paired with the bold bite of horseradish cream makes it a meal to remember — perfect for special occasions, holidays, or anytime you want to impress without the stress. 🌿🥩✨