Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (8 lb) bone-in prime rib roast
- 2 1/2 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 8 garlic cloves, minced
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 cups low-sodium beef broth
- 1 cup dry red wine (or more broth)
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter + 1 tbsp all-purpose flour
- 1 cup sour cream
- 1/3 cup prepared horseradish, drained
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 10–12 dinner rolls + 2 tbsp melted butter
Do This
- 1) Salt the roast (ideally 12–24 hours ahead) and refrigerate uncovered.
- 2) Bring roast to cool room temp 1 1/2 hours; heat oven to 250°F and set roast on a rack.
- 3) Roast to 120°F (medium-rare target), about 2 1/2–3 1/2 hours; rest 30–45 minutes.
- 4) Crank oven to 500°F; spread garlic-herb-Dijon paste on roast; blast 8–10 minutes to brown.
- 5) Make au jus from drippings with broth, wine, Worcestershire; lightly thicken if you like.
- 6) Stir creamy horseradish sauce; warm rolls at 350°F for 8–10 minutes.
- 7) Carve thin slices to order; serve with hot au jus, horseradish sauce, and warm rolls.
Why You’ll Love This Recipe
- True showpiece, home-cook friendly: Big holiday energy without restaurant-only techniques.
- Carving-station vibes: Thin slices on demand stay juicier and feel extra special.
- Bold herb crust: Garlic, rosemary, and thyme make the whole kitchen smell incredible.
- Complete spread: Hot au jus, creamy horseradish sauce, and warm rolls are built in.
Grocery List
- Produce: garlic (8 cloves), fresh rosemary, fresh thyme, lemon (1)
- Dairy: unsalted butter, sour cream
- Meat: 1 (8 lb) bone-in prime rib roast
- Pantry: kosher salt, black pepper, Dijon mustard, olive oil, low-sodium beef broth, dry red wine, Worcestershire sauce, all-purpose flour, mayonnaise, prepared horseradish, dinner rolls
Full Ingredients
Prime Rib
- 1 (8 lb) bone-in prime rib roast (about 3–4 ribs)
- 2 1/2 tbsp kosher salt
- 2 tsp freshly ground black pepper
Garlic-Herb Crust
- 8 garlic cloves, finely minced (about 2 1/2 tbsp)
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves, chopped
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Hot Au Jus
- 2 cups low-sodium beef broth
- 1 cup dry red wine (or substitute 1 additional cup beef broth)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional, for depth)
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour (optional, for a lightly thickened jus)
- 1/2 tsp freshly ground black pepper (or to taste)
- Salt to taste (add only after simmering)
Creamy Horseradish Sauce
- 1 cup sour cream
- 1/3 cup prepared horseradish, drained
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For Serving
- 10–12 dinner rolls
- 2 tbsp unsalted butter, melted (for brushing rolls)
Step-by-Step Instructions
Step 1: Dry-brine the roast (best flavor, easy)
Place the prime rib on a rimmed baking sheet and pat dry with paper towels. Season all over with 2 1/2 tbsp kosher salt and 2 tsp black pepper, pressing it into the surface (including the sides). Refrigerate uncovered for 12 to 24 hours. This dries the surface for better browning and seasons the interior more deeply.
If you don’t have time, season the roast at least 1 hour before roasting (see Step 2), but the overnight dry-brine is the upgrade.
Step 2: Bring to temperature and set up the pan
Remove the roast from the refrigerator and let it sit at room temperature for 1 1/2 hours so it roasts more evenly. Meanwhile, set an oven rack to the lower-middle position.
Heat the oven to 250°F. Set the roast bones-side down in a roasting pan or on a sturdy rack set over a rimmed baking sheet. (Bones act like a natural rack. If your roast is boneless, use a rack.) Insert a probe thermometer into the center of the thickest part, avoiding bone.
Step 3: Slow-roast for evenly rosy, juicy slices
Roast at 250°F until the internal temperature reaches your target:
- 120°F for medium-rare (recommended; will rise to about 125–130°F after resting)
- 125°F for medium (will rise to about 130–135°F after resting)
For an 8 lb bone-in roast, plan on about 2 1/2 to 3 1/2 hours, but always cook to temperature, not strictly by time.
Step 4: Rest the roast (don’t skip this)
Transfer the roast to a carving board and tent loosely with foil. Rest for 30 to 45 minutes. This gives you juicier meat and makes it easier to carve thin slices without losing all the juices.
While it rests, pour any drippings from the roasting pan into a heatproof measuring cup. Let the fat rise to the top; you’ll use the drippings for au jus in Step 6.
Step 5: Make the garlic-herb crust and heat the oven for the final sear
Increase oven temperature to 500°F. In a small bowl, mix together the crust ingredients: minced garlic, rosemary, thyme, 1 tbsp Dijon, 3 tbsp olive oil, plus 1/2 tsp salt and 1/2 tsp pepper.
After the rest, spread the paste all over the top and sides of the roast (a thick, even layer is great here). Return the roast to the roasting pan/rack.
Step 6: Brown the crust and make the hot au jus
Roast at 500°F for 8 to 10 minutes, just until the crust looks browned and fragrant. (Stay close; herbs and garlic can go from golden to too-dark quickly.) Transfer the roast back to the carving board.
For the au jus, place the roasting pan on the stovetop over medium heat (if your pan isn’t stovetop-safe, scrape drippings into a saucepan). Spoon off and discard all but about 2 tbsp of the fat.
Optional light thickening: Add 1 tbsp butter and melt. Whisk in 1 tbsp flour and cook 1 minute (it should look like a thin paste).
Whisk in 1 cup red wine and simmer 2 minutes, scraping up browned bits. Add 2 cups beef broth, 1 tbsp Worcestershire, and 1 tsp Dijon (optional). Simmer 8 to 10 minutes until hot and flavorful. Taste, then add salt only if needed. Keep warm on low heat.
Step 7: Stir together the creamy horseradish sauce
In a bowl, mix 1 cup sour cream, 1/3 cup prepared horseradish, 1 tbsp mayonnaise, 1 tsp Dijon, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Cover and refrigerate until serving (or keep cool on the carving-station table).
Tip: Make it at least 30 minutes ahead if you can; the flavor gets smoother as it sits.
Step 8: Warm the rolls and carve to order
Heat the oven to 350°F. Place rolls in a baking dish, brush with 2 tbsp melted butter, cover loosely with foil, and warm for 8 to 10 minutes.
To carve: If your roast is bone-in, stand it on its side and slice along the bones to remove the whole rib section in one piece (save for snacking). Set the roast cut-side down for stability. Use a long, sharp slicing knife to cut thin slices (about 1/4 inch) across the grain.
Serve each portion with a ladle of hot au jus, a spoonful of creamy horseradish sauce, and a warm roll. For a carving-station feel, keep the au jus in a small saucepan over the lowest heat and replenish a small serving pitcher as needed.
Pro Tips
- Use a thermometer: Prime rib is expensive; temperature is the safest way to nail doneness. Pull at 120°F for medium-rare (then rest).
- Dry-brine uncovered: That uncovered rest in the fridge dries the surface for a better crust and more flavorful meat.
- Slice thin for the “carving station” effect: Thin slices feel luxe, serve more guests, and stay tender.
- Keep au jus hot: Serve it steaming-hot so it warms each slice and tastes beefier.
- Don’t over-sear at the end: The 500°F step is short on purpose; it’s for crust, not cooking the interior further.
Variations
- Garlic-black pepper crust: Skip rosemary and thyme; increase black pepper to 1 1/2 tsp in the crust and add 1 tsp onion powder.
- Alcohol-free au jus: Replace the 1 cup wine with 1 additional cup beef broth and add 1 tbsp balsamic vinegar at the end for depth.
- Spicy horseradish sauce: Add 1–2 tsp hot sauce or 1/4 tsp cayenne to the horseradish sauce.
Storage & Make-Ahead
Make-ahead: Dry-brine the roast up to 24 hours ahead (recommended). The horseradish sauce can be made up to 2 days ahead; keep refrigerated in an airtight container. Au jus can be made up to 3 days ahead; reheat gently on the stovetop.
Storage: Refrigerate leftover sliced beef in an airtight container for up to 4 days. Store au jus separately for up to 4 days. Horseradish sauce keeps up to 5 days.
Reheating: Warm au jus until steaming, then briefly dip slices of prime rib in the hot au jus for 10–20 seconds to warm without overcooking. Avoid microwaving thick slices (it can push them past medium).
Nutrition (per serving)
Approximate per serving (1/10 of roast with au jus and horseradish sauce; roll not included): 590 calories, 44 g protein, 3 g carbs, 44 g fat, 16 g saturated fat, 780 mg sodium, 1 g fiber, 1 g sugar. Values vary by roast marbling and portion size.
