Description

A slow-roasted prime rib is one of those dishes that instantly turns an ordinary evening into a special occasion. Tender, juicy, and rich in flavor, this recipe delivers steakhouse-quality results right at home. The secret lies in roasting the meat low and slow, creating a flavorful crust while keeping the inside perfectly pink and succulent. Paired with a smooth, tangy creamy horseradish sauce, this dish makes a stunning centerpiece for holidays, celebrations, or any cozy family dinner.

Ingredients

Scale

For the Prime Rib

1 (6 to 8-pound) bone-in prime rib roast (standing rib roast)
3 tablespoons olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon paprika
6 cloves garlic, minced
1 medium onion, roughly chopped
Fresh rosemary sprigs (optional, for garnish)

For the Creamy Horseradish Sauce

1 cup sour cream
3 tablespoons prepared horseradish (adjust to taste)
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and black pepper, to taste

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Instructions

Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This helps it cook evenly throughout.
Preheat your oven to 450°F (232°C). Line a large roasting pan with foil and set a roasting rack inside.
In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and minced garlic. Mix into a paste.
Pat the roast dry with paper towels, then rub the seasoning mixture evenly over the entire surface of the meat. Place the roast on the rack, fat side up. Scatter the chopped onions in the pan for added flavor.
Roast at 450°F for 20 minutes to create a flavorful crust.
Without opening the oven door, reduce the heat to 325°F (163°C) and continue roasting until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
  This typically takes 2½ to 3½ hours, depending on the size of your roast.
Once done, remove the roast from the oven and tent it loosely with foil. Let it rest for 20–30 minutes before slicing. Resting allows the juices to redistribute, keeping the meat tender and juicy.
While the roast rests, prepare the creamy horseradish sauce. In a bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, Worcestershire sauce, and garlic powder. Season with salt and pepper to taste. Adjust the horseradish level based on your spice preference. Chill until ready to serve.
Slice the roast against the grain into thick slices. Arrange on a serving platter, garnish with rosemary, and serve with the creamy horseradish sauce on the side.

Notes

Always let the roast rest before slicing; this step ensures maximum juiciness.
Use a meat thermometer for precise doneness—prime rib is best served medium-rare.
For a milder sauce, reduce the horseradish or add more sour cream.
The horseradish sauce can be made up to 2 days ahead and stored in the refrigerator.
Save the pan drippings to make a simple beef jus to drizzle over the slices.

Prep Time: 20 minutes (plus 2 hours resting at room temperature)
Cook Time: 3 hours