Prime Rib Roast with Horseradish Sauce and Au Jus
Prime Rib Roast with Horseradish Sauce and Au Jus
Ingredients
For the Prime Rib Roast
- 8 pounds prime rib roast, bones removed and tied back on by butcher, or DIY
- 1/2 cup unsalted butter, softened
- 2 sprigs fresh rosemary, plus extra for stuffing, chopped
- 3 sprigs fresh thyme, chopped
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Tony's creole seasoning
- 1 tablespoon Worcestershire sauce
- as needed salt
- as needed black pepper
- 4 garlic cloves, thinly sliced
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, roughly chopped
- 1 head garlic, roughly chopped
- as needed olive oil
For the Horseradish Sauce
- 1 cup sour cream
- 2 tablespoons horseradish cream sauce, to 3 tablespoons
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chives, chopped
- as needed black pepper
For the Au Jus
- 2 tablespoons drippings from prime rib
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 cup dry red wine, such as Chianti
- 1 teaspoon Worcestershire sauce
Instructions
- 1
Remove the prime rib roast from the refrigerator and let it rest at room temperature for at least 1 hour. This allows for more even cooking.
⏱️ 60 min
- 2
While the roast is resting, prepare the horseradish sauce. In a small bowl, combine the sour cream, horseradish cream sauce, 1 teaspoon Worcestershire sauce, chopped chives, and pepper to taste. Mix well and refrigerate until ready to serve.
⏱️ 5 min
- 3
Preheat your oven to 500°F.
⏱️ 15 min•🌡️ 500
- 4
Pat the prime rib roast completely dry with paper towels. This is crucial for a good crust.
⏱️ 5 min
- 5
In a small bowl, combine the softened butter, chopped fresh rosemary (2 sprigs' worth), chopped fresh thyme, Dijon mustard, garlic powder, onion powder, Tony's creole seasoning, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly to create a compound butter.
⏱️ 10 min
- 6
Roughly chop the 2 carrots, 2 celery stalks, 1 onion, and 1 head of garlic. Arrange these vegetables evenly at the bottom of a large roasting pan or oven-safe skillet. Drizzle with olive oil and season with salt and pepper.
⏱️ 10 min
- 7
Take the thinly sliced garlic cloves and dip them into a small amount of the prepared compound butter. Sandwich each garlic slice with a small piece of the extra fresh rosemary.
⏱️ 5 min
- 8
Using a paring knife, make small, deep incisions (about 1 inch) all over the top and sides of the prime rib roast. Insert the garlic and rosemary pieces into these holes.
⏱️ 10 min
- 9
Take the remaining compound butter and generously smear it all over the entire surface of the prime rib roast.
⏱️ 5 min
- 10
Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
⏱️ 1 min
- 11
Place the prime rib roast, fat-side up, on top of the chopped vegetables in the roasting pan. Transfer to the preheated 500°F oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 500
- 12
After 15 minutes, reduce the oven temperature to 325°F (do not open the oven door). Continue to roast for approximately 13-15 minutes per pound, or until the internal temperature reaches your desired doneness. For medium-rare, aim for 120-125°F.
⏱️ 104 min•🌡️ 325 - 13
Once the roast reaches your desired internal temperature, carefully remove it from the oven. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20-30 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 30 min
- 14
While the roast is resting, prepare the au jus. Carefully pour the drippings from the roasting pan into a fat separator or a heat-proof container. Skim off 2 tablespoons of the fat/drippings and transfer them to a medium saucepan.
⏱️ 5 min
- 15
Heat the 2 tablespoons of drippings over medium heat. Whisk in the 1 tablespoon of all-purpose flour and cook, stirring constantly, for 1-2 minutes until the raw flour smell has cooked out and the mixture forms a roux.
⏱️ 2 min
- 16
Gradually whisk in the 2 cups of beef broth, 1 cup of dry red wine, and 1 teaspoon of Worcestershire sauce. Bring the mixture to a rolling simmer, stirring occasionally, until the au jus slightly thickens, about 5-7 minutes.
⏱️ 7 min
- 17
Slice the rested prime rib roast against the grain and serve immediately with the prepared horseradish sauce and warm au jus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Prime Rib Roast with Horseradish Sauce and Au Jus
For the Prime Rib Roast
- 8 pounds prime rib roast, bones removed and tied back on by butcher, or DIY
- 1/2 cup unsalted butter, softened
- 2 sprigs fresh rosemary, plus extra for stuffing, chopped
- 3 sprigs fresh thyme, chopped
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Tony's creole seasoning
- 1 tablespoon Worcestershire sauce
- as needed salt
- as needed black pepper
- 4 garlic cloves, thinly sliced
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, roughly chopped
- 1 head garlic, roughly chopped
- as needed olive oil
For the Horseradish Sauce
- 1 cup sour cream
- 2 tablespoons horseradish cream sauce, to 3 tablespoons
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chives, chopped
- as needed black pepper
For the Au Jus
- 2 tablespoons drippings from prime rib
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 cup dry red wine, such as Chianti
- 1 teaspoon Worcestershire sauce
Instructions
- 1
Remove the prime rib roast from the refrigerator and let it rest at room temperature for at least 1 hour. This allows for more even cooking.
⏱️ 60 min - 2
While the roast is resting, prepare the horseradish sauce. In a small bowl, combine the sour cream, horseradish cream sauce, 1 teaspoon Worcestershire sauce, chopped chives, and pepper to taste. Mix well and refrigerate until ready to serve.
⏱️ 5 min - 3
Preheat your oven to 500°F.
⏱️ 15 min•🌡️ 500 - 4
Pat the prime rib roast completely dry with paper towels. This is crucial for a good crust.
⏱️ 5 min - 5
In a small bowl, combine the softened butter, chopped fresh rosemary (2 sprigs' worth), chopped fresh thyme, Dijon mustard, garlic powder, onion powder, Tony's creole seasoning, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly to create a compound butter.
⏱️ 10 min - 6
Roughly chop the 2 carrots, 2 celery stalks, 1 onion, and 1 head of garlic. Arrange these vegetables evenly at the bottom of a large roasting pan or oven-safe skillet. Drizzle with olive oil and season with salt and pepper.
⏱️ 10 min - 7
Take the thinly sliced garlic cloves and dip them into a small amount of the prepared compound butter. Sandwich each garlic slice with a small piece of the extra fresh rosemary.
⏱️ 5 min - 8
Using a paring knife, make small, deep incisions (about 1 inch) all over the top and sides of the prime rib roast. Insert the garlic and rosemary pieces into these holes.
⏱️ 10 min - 9
Take the remaining compound butter and generously smear it all over the entire surface of the prime rib roast.
⏱️ 5 min - 10
Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
⏱️ 1 min - 11
Place the prime rib roast, fat-side up, on top of the chopped vegetables in the roasting pan. Transfer to the preheated 500°F oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 500 - 12
After 15 minutes, reduce the oven temperature to 325°F (do not open the oven door). Continue to roast for approximately 13-15 minutes per pound, or until the internal temperature reaches your desired doneness. For medium-rare, aim for 120-125°F.
⏱️ 104 min•🌡️ 325 - 13
Once the roast reaches your desired internal temperature, carefully remove it from the oven. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20-30 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 30 min - 14
While the roast is resting, prepare the au jus. Carefully pour the drippings from the roasting pan into a fat separator or a heat-proof container. Skim off 2 tablespoons of the fat/drippings and transfer them to a medium saucepan.
⏱️ 5 min - 15
Heat the 2 tablespoons of drippings over medium heat. Whisk in the 1 tablespoon of all-purpose flour and cook, stirring constantly, for 1-2 minutes until the raw flour smell has cooked out and the mixture forms a roux.
⏱️ 2 min - 16
Gradually whisk in the 2 cups of beef broth, 1 cup of dry red wine, and 1 teaspoon of Worcestershire sauce. Bring the mixture to a rolling simmer, stirring occasionally, until the au jus slightly thickens, about 5-7 minutes.
⏱️ 7 min - 17
Slice the rested prime rib roast against the grain and serve immediately with the prepared horseradish sauce and warm au jus.
⏱️ 5 min