Easy Prime Rib With Horseradish Sauce

5 servings
15 hr

This easy prime rib is always the star on my Christmas dinner table. We are reverse searing it for that perfect edge-to-edge medium rare cook and serving it with horseradish sauce to balance the richness of the meat. Your guests will definitely be impressed especially if you serve the prime rib I used from Snake River Farms! Absolutely divine!

We are starting out by dry brining our prime rib. We liberally season it all over with salt (remember it's a big piece of meat!) and leave it uncovered in the fridge on a rack for 12-24 hours. This concentrates that meaty flavor making it super tender and juicy!

Then we bake it at a low temperature until it reaches about 125-130 degrees for medium rare. Let it rest for at least 30 minutes and up to 1.5 hours. Use this time to finish up the sides, set the table and gather the troops! Then sear in the oven at 500 degrees for about 5 minute. Now you can cut right into it. No need to rest again!

Easy Prime Rib With Horseradish Sauce
Recipe details
  • 5  servings
  • Prep time: 12 Hours Cook time: 3 Hours Total time: 15 hr
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For the prime rib
  • 1 5lb boneless prime rib roast
  • salt to taste
  • 1 tbsp thyme leaves
  • 1 tbsp rosemary chopped
  • 2 cloves garlic minced
  • 2 tsp pepper
  • 3 tbsp neutral oil grapeseed, canola, vegetable
Horseradish Sauce
  • ¼ cup mayo
  • ½ cup sour cream
  • 2-3 tbsp horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • salt and pepper to taste

Place the prime rib on a baking rack over a baking sheet. Liberally season with salt all over. Let sit uncovered in the fridge for 12-24 hours.
While the prime rib is brining, make the horseradish sauce. Combine all the horseradish sauce ingredients in a bowl. Mix well. Cover and refrigerate until ready to use.
Take prime rib out of the fridge an hour before roasting. Preheat oven to 250°. In a small bowl, mix together oil, thyme, rosemary, garlic and pepper. Rub all over prime rib. Bake for about 3-3.5 hours until internal temperature reaches 130° for medium rare. It will take about 35-40 minutes per pound. Let rest for at least 30 minutes. You can let it rest for up to an hour and a half.
Preheat oven to 500°. Let bake for 5-7 minutes until browned. No need to let rest again. Carve into it while it's hot! Enjoy topped with horseradish sauce!
Sav | Lagom Eats
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  • Looks really good! Making me hungry. Like the reverse sear method. Still mulling over the bubble buddies holiday meal, we have 3 cultures and faiths represented and we will have all incorporated somehow. Besides who doesn't love a prime rib (if a meat eater)? For those willing and can get horseradish root, try grating your own fresh. I put it on everything, avocado toast, eggs, almost any vegetable dish. Thanks for sharing a holiday favorite from your family. Seasons Greetings! 🎄

  • Retta Robinson Retta Robinson on Dec 14, 2020

    What do you do with the herbs and oil? When do you put them on?