Description
This prime rib with whipped horseradish chive cream is the kind of meal that makes a quiet room go silent when it hits the table. It’s slow-roasted at a low temperature to create a tender pink center and finished at high heat for a crisp crust. The sauce takes a slightly different turn from the usual—freshly whipped cream folded into crème fraîche and sharp horseradish. The result is light and airy but still rich enough to hold up against the beef. This method gives you balance: bold flavor, tenderness, and that bit of drama that a holiday roast deserves.
Equipment: roasting pan with rack, meat thermometer, carving knife, small mixing bowls, hand whisk or electric mixer, rubber spatula, foil, cutting board
Ingredients
Prime Rib:
- 1 bone-in prime rib roast (3 to 4 bones, about 8 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 4 cloves garlic, finely minced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
Whipped Horseradish Chive Cream:
- 1 cup heavy cream, cold
- 1 cup crème fraîche (or sour cream if needed)
- 2 1/2 tablespoons prepared horseradish (adjust to taste)
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Fresh cracked pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Prepare the roast: Remove the roast from the refrigerator at least two hours before cooking so it comes closer to room temperature. Pat it dry with paper towels.
- Season and dry rest: In a small bowl, mix salt, pepper, garlic, thyme, rosemary, and olive oil into a coarse paste. Rub it generously over every surface of the roast. If possible, set the roast uncovered in the fridge for 24 hours to let the surface dry and the seasoning settle in.
- Preheat and roast: Preheat the oven to 225°F (107°C). Place the roast on a rack in a roasting pan, fat side up. Roast until the internal temperature reaches 120–125°F for medium-rare, about 3 hours depending on thickness. Use a meat thermometer to check.
- Rest and prepare to sear: Remove the roast from the oven, tent loosely with foil, and let it rest for at least 45 minutes. During this rest, the temperature will rise slightly and the juices will settle.
- High-heat finish: Raise the oven temperature to 500°F (260°C). Once hot, return the roast to the oven for 8–10 minutes until the exterior is browned and crisp.
- Make the whipped horseradish cream: In a chilled bowl, whip the heavy cream to soft peaks. In another bowl, whisk together crème fraîche, horseradish, lemon juice, Dijon, salt, and pepper until smooth. Gently fold the whipped cream into the mixture with a spatula. Stir in the chives. Taste and adjust seasoning. Chill for at least 30 minutes before serving.
- Carve and serve: Remove the bones by slicing along the rack, then carve the roast into thick slices. Spoon pan drippings into a small bowl or gravy boat. Serve slices with a generous dollop of whipped horseradish chive cream.
Notes
This version of the classic takes one creative turn—the whipped horseradish cream. Instead of simply stirring the ingredients together, you whip the cream first and fold it into the base. It makes the sauce lighter, almost mousse-like, with a subtle lift that contrasts beautifully against the richness of the beef. It feels like a steakhouse favorite that’s been softened and refined for the home table. The chives add color and a clean herbal bite.
The low-temperature roasting followed by a quick sear gives better control and a more even cook. Resting the meat long before the high-heat finish prevents juice loss and ensures tenderness.
If you prefer a stronger horseradish bite, double the prepared horseradish or mix in ½ teaspoon of fresh grated horseradish just before serving.
Leftovers hold well. Slice cold prime rib thin and serve it on toasted sourdough with the whipped horseradish cream as a spread.
Nutrition
- Serving Size: 1 Serving
- Calories: ~ 680 kcal
