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Perfect Reverse-Sear Prime Rib Roast Recipe with Easy Horseradish Cream

reverse-sear prime rib roast - featured image
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This recipe uses the reverse-sear method to cook a tender, juicy prime rib roast with a flavorful crust, paired with a tangy and easy horseradish cream. It’s perfect for holidays and special dinners, delivering reliable and impressive results.

Ingredients

  • Prime Rib Roast (Bone-In, About 4-5 lbs / 1.8-2.3 kg)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Garlic Powder (optional)
  • Olive Oil or Neutral Oil (like Canola) for searing
  • Prepared Horseradish (2 tablespoons)
  • Sour Cream (1/2 cup / 120 ml)
  • Mayonnaise (2 tablespoons)
  • Fresh Lemon Juice (1 teaspoon)
  • Salt and Pepper to Taste

Instructions

  1. Remove the roast from the refrigerator about 1-2 hours before cooking to let it rest at room temperature.
  2. Preheat oven to 225°F (107°C).
  3. Pat the roast dry with paper towels. Rub kosher salt, black pepper, and garlic powder evenly all over the meat.
  4. Place the roast on the rack in the roasting pan with the fat side up.
  5. Insert the meat thermometer probe into the thickest part of the roast, avoiding the bone.
  6. Roast in the oven until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare, about 2-3 hours.
  7. Remove the roast and tent with foil. Let it rest for 20-30 minutes.
  8. Heat a cast iron skillet over high heat and add a tablespoon of oil until shimmering.
  9. Sear the roast on each side for 2-3 minutes until a deep brown crust forms.
  10. Remove and let rest for 10 minutes before slicing.
  11. While the roast rests, mix prepared horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper in a bowl. Adjust horseradish to taste.
  12. Slice the prime rib into thick slices and serve with horseradish cream on the side.

Notes

Rest the roast before and after cooking to allow juices to redistribute for maximum tenderness. Use a reliable meat thermometer to ensure perfect doneness. Sear after roasting to achieve a caramelized crust without overcooking the interior. Adjust horseradish cream heat to taste. Boneless prime rib can be used but may require shorter cooking time. If no cast iron skillet is available, use a heavy stainless steel pan or broiler for searing.

Nutrition

Keywords: prime rib, reverse sear, horseradish cream, roast beef, holiday roast, beef recipe, easy prime rib

Find it online: https://cheerycrisp.com/perfect-reverse-sear-prime-rib-roast-recipe-with-easy-horseradish-cream/