Ingredients
Equipment
Method
- Allow the prime rib roast to come to room temperature for about 2 hours before cooking.
- Preheat your oven to 500°F (260°C). If using a convection oven, set it to that temperature.
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, sage, salt, pepper, and olive oil. Mix well to create a paste.
- Rub the herb and garlic mixture evenly over the entire surface of the prime rib roast.
- Place the roast in a roasting pan and put it in the preheated oven. Roast at 500°F (260°C) for 20 minutes.
- After 20 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 15 minutes per pound.
- Once the roast is cooked to your desired doneness, remove it from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute.
- While the roast rests, prepare the horseradish cream. In a bowl, whisk together the sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper until well combined. Adjust horseradish to your taste.
- To make the au jus, pour the pan drippings from the roasting pan into a small saucepan. Add the beef broth and Worcestershire sauce. Heat gently and season with salt and pepper to taste.
- Carve the rested prime rib and serve immediately with the horseradish cream and au jus.
Notes
For a more intense herb flavor, you can let the rubbed roast sit in the refrigerator for a few hours or overnight before cooking. Ensure your oven thermometer is accurate, as prime rib is sensitive to temperature.