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Garlic & Herb Prime Rib Roast with Horseradish Sauce and Au Jus

Garlic & Herb Prime Rib is the show stopping dish to impress all your family and friends. Perfect medium rare with a flavorful outer crust paired with traditional condiments.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 20 minutes
Total Time: 3 hours
Servings: 6

Equipment

Cast Iron Skillet
Mixing Bowls

Ingredients

Prime Rib

  • 5 lb prime rib roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 cup butter
  • 5 cloves garlic minced

Horseradish Sauce

  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 2 tbsp horseradish
  • 1 tsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1 tsp worcestershire
  • 1/2 tbsp chives
  • salt & pepper to taste

Au Jus

  • 1 1/2 cup beef broth
  • 1/2 cup cabernet sauvignon
  • 1/4 cup pan drippings
  • 1 sprig rosemary
  • salt & pepper to taste

Instructions

Prime Rib

  • Take out the roast 4 hours before cooking to bring the roast completely up to room temperature. Trim any excess fat from the roast.
  • 30 minutes before cooking set oven temperature to 500°. Combine butter, garlic, salt, pepper, and herbs in a bowl and mix to combine.
  • Coat prime rib with garlic and herb butter completely and place in a cast iron skillet or roasting pan with rack fat side up.
  • Cook in preheated oven for 30 minutes for a 5 pound roast. Once that time is over, turn the oven off and leave in for 2 hours. Keep the residual heat inside the hot oven by not opening the oven door at all.
  • Take out of the oven and insert a meat thermometer in the center of the roast and check the internal temperature for desired doneness. 130°-135° is a perfect medium-rare prime rib and 135°-145° is a medium prime rib. It continues to increase in temp by 5-10 degrees while resting so take that into account. If it is not to the temp you'd like (because ovens are different), turn oven on to 375° and cook until the desired temp is reached.
  • Remove roast from the pan and rest covering with aluminum foil for about 20 minutes. Again while it rests the temperature will increase so check with a digital thermometer to keep track so it's not over cooked.

Au Jus

  • In a saucepan combine drippings, beef broth, and red wine over medium heat and simmer for 15 minutes. If you want a thicker gravy add slurry to thicken.

Horseradish Sauce

  • Add all ingredients to a bowl and mix well to combine.

Video

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