Prime Rib Roast With Mustard Horseradish Sauce

Total Time
1hr 30mins
Prep 25 mins
Cook 1 hr 5 mins

Outstanding company and Holiday dish

Ingredients Nutrition


  1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  2. Preheat the oven to 500 degrees F (see note).
  3. Place the oven rack on the second lowest position.
  4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
  5. Roast the meat for 45 minutes.
  6. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
  7. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
  8. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
  9. Meanwhile, make the sauce.
  10. Remove the roast from the oven and transfer it to a cutting board.
  11. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
  12. Carve and serve with the sauce.
  13. Note: Be sure your oven is very clean before setting it at 500 degrees F.
  14. For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.
Most Helpful

Evidently I made an error...i mixed all ingredients together along with a Tblspn of garlic powder and left out the sour cream. I used coarse dijon. I then spread the mixture on the top and sides of the roast and added a few pinches of rosemary about as well as whole peppercorns and roasted per the directions. The flavors in the beef tasted awesome. I served with sauce made from 1 cup sour cream and two tablespoons horseradish. Utopia.

askkurt July 05, 2015

I'm rating the cooking method here and not the sauce as I did not make it. I had about a 4 lb roast and coated it with the kosher salt, cracked black pepper and some rosemary because I like it. Because mine was smaller I did 500° for 30 minutes, 325° for 30 and 450° for 15 minutes. The meat was medium rare, beautiful and as smooth as butter. The flavor was awesome and the outer crust was nice. I then deglazed the pan with some beef consomme and a bit of the red wine we had with our dinner. After straining it I served it with the meat. Even I who love horseradish didn't need anything else to interfere with the flavor the meat it was so good. I took the bones and made a stock. I then added the au jus and tomorrow I'll add carrots and wild rice for what looks to be an awesome soup with the leftovers. Thanks for the recipe - this is now my permanent prime rib recipe.

Mysterygirl December 19, 2010

This recipe produces a perfectly roasted prime. It was tender, juice and just incredible. Of course, every good prime needs horseradish sauce, and this one is a keeper, too.

Ms B. February 21, 2006