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Perfect Reverse Sear Prime Rib Recipe with Horseradish Cream for Christmas Dinner

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A foolproof reverse sear prime rib recipe that delivers a tender, juicy roast with a flavorful crust, paired perfectly with a tangy horseradish cream sauce. Ideal for stress-free holiday dinners.

Ingredients

Scale
  • 4 to 6 pounds bone-in prime rib roast (USDA Choice or Prime grade preferred)
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 4 garlic cloves, minced or crushed
  • 2 sprigs fresh rosemary, chopped finely
  • 2 sprigs fresh thyme, chopped finely
  • 2 tablespoons olive oil or neutral cooking oil
  • 3 tablespoons prepared horseradish (freshly grated preferred)
  • ½ cup sour cream (120 ml)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib from the fridge about 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Rub the roast all over with olive oil. Mix kosher salt, black pepper, garlic, rosemary, and thyme, then massage this herb blend into the meat.
  3. Place the roast bone-side down on a wire rack inside a roasting pan. Preheat oven to 225°F (107°C).
  4. Slow roast the prime rib in the oven until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare, about 2 to 3 hours. Start checking at 2 hours.
  5. Remove the roast from the oven, tent loosely with foil, and rest for 20-30 minutes. The internal temperature will rise about 10°F (5°C).
  6. While the roast rests, prepare the horseradish cream by stirring together horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper in a bowl. Adjust horseradish to taste.
  7. Heat a cast iron skillet over high heat until smoking. Add a little oil, then sear the roast on all sides until deep brown and crisp, about 1-2 minutes per side. Alternatively, broil the roast for 3-5 minutes, watching carefully.
  8. Let the roast rest 5 minutes after searing, then carve against the grain into thick slices. Serve immediately with horseradish cream on the side.

Notes

Keep the thermometer calibrated for best results. Resting the roast after slow roasting and after searing is essential for juicy meat. Dry the roast uncovered in the fridge overnight if possible to improve crust development. Adjust horseradish cream heat by varying horseradish amount. For dairy-free, substitute sour cream and mayo with plant-based yogurt and vegan mayo.

Nutrition

Keywords: prime rib, reverse sear, horseradish cream, Christmas dinner, holiday roast, beef roast, slow roast, seared prime rib

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