Perfect Prime Rib Roast with Creamed Horseradish

Serves 6-8 | 


1 7 lb. Three-rib Prime Rib Roast
Creamed Horseradish Sauce:
1/4 cup whipping cream
1/4 cup sour cream
3 tablespoons prepared horseradish
1/8 teaspoon salt


  1. Set roast out at room temperature for approximately three hours prior to cooking. Place oven rack on lowest level and preheat oven to 200 degrees. Place a large roasting pan over two burners of your stove. Heat pan over medium-high heat for about a minute, or until pan is very hot. Place roast in hot pan and cook on all sides until nicely browned and about a half cup of fat has rendered. Remove roast from pan and set wire rack in pan. Replace roast in pan on wire rack. Generously season all sides with salt and pepper. Place roast in oven until meat thermometer registers 130º in center of roast for medium rare (140º for medium). Cooking time is approximately 3½ hours. Larger roasts will take a bit longer. When desired temperature is reached, remove from oven and place on carving board and discard trussing strings. Cover loosely with a piece of foil and let is rest about 30 minutes (a bit longer is fine), allowing the juices to retreat into the meat.
  2. For creamed horseradish sauce, whip cream just to soft peaks; fold in sour cream, horseradish and salt. Makes about 1 cup. Horseradish may be increased or decreased to suit individual tastes.
  3. Slice meat and serve immediately with creamed horseradish sauce.