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Perfect Garlic Butter Prime Rib – Easy & Juicy Recipe

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This Garlic Butter Prime Rib with Horseradish Cream is a showstopper that’s surprisingly easy to make. The garlic butter creates a golden, fragrant crust while the horseradish cream cuts through the richness for a perfect balance.

Ingredients

Scale
  • 1 (4-5 pound) bone-in prime rib roast
  • 4 tablespoons unsalted butter, softened
  • 6–8 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup sour cream
  • 1/4 cup prepared horseradish, drained
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib from the refrigerator about 1-2 hours before cooking to bring to room temperature.
  2. In a small bowl, combine softened butter, minced garlic, chopped rosemary, and thyme until evenly distributed.
  3. Pat the prime rib dry with paper towels. Season generously on all sides with kosher salt and black pepper.
  4. Rub the garlic butter all over the roast, getting into crevices and between the bones.
  5. Preheat oven to 450°F (230°C).
  6. Place seasoned prime rib on a rack in a roasting pan, bone-side down. Roast at 450°F for 20 minutes.
  7. Reduce oven temperature to 325°F (160°C) without opening the door. Continue roasting until internal temperature reaches 120-125°F (49-52°C) for medium-rare, about 15-18 minutes per pound.
  8. Remove roast from oven, transfer to a cutting board, tent loosely with foil, and rest for 20-30 minutes.
  9. While roast rests, make horseradish cream: combine sour cream, drained horseradish, chopped chives, Dijon mustard, and white wine vinegar. Stir until smooth. Season with salt and pepper to taste.
  10. After resting, carve the roast against the grain into 1/2-inch to 3/4-inch thick slices. Serve with horseradish cream on the side.

Notes

Let the roast come to room temperature before cooking for even doneness. Use unsalted butter to control salt level. Resting the roast for 20-30 minutes is crucial for juicy meat. The horseradish cream can be made up to 2 days ahead.

Nutrition

Keywords: prime rib, garlic butter, horseradish cream, holiday dinner, roast beef, Christmas dinner, special occasion

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