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Quick Garlic Butter Prime Rib Roast with Horseradish Cream

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A quick and easy prime rib recipe that goes from fridge to table in under two hours, featuring a garlic butter crust and creamy horseradish sauce. Perfect for holiday dinners when you’re short on time but want impressive results.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast
  • 6 tablespoons unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon olive oil (optional, for searing)
  • 1 cup heavy cream, cold
  • 3 tablespoons prepared horseradish, drained
  • 1 tablespoon white wine vinegar (or lemon juice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)

Instructions

  1. Take the chill off the meat: Pull your prime rib out of the fridge about 2 hours before cooking. Leave it wrapped on the counter.
  2. Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels.
  3. Make the garlic butter: In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, salt, and pepper until uniform.
  4. Slather the garlic butter all over the roast, covering every surface. If tied, work the butter between the twine.
  5. Place the roast fat-side up on a rack in a roasting pan. Roast at 450°F for 20 minutes to create a crust.
  6. Reduce oven temperature to 325°F (165°C). Continue roasting until internal temperature reaches your target: Rare 120°F (49°C), Medium-rare 130°F (54°C), Medium 140°F (60°C). Total time: about 12-22 minutes per pound.
  7. Rest the roast: Tent loosely with foil and let rest for at least 20-30 minutes.
  8. While the roast rests, make the horseradish cream: In a medium bowl, combine heavy cream, drained horseradish, vinegar, salt, and white pepper. Whisk until soft peaks form.
  9. Remove twine if used. Slice between bones to remove rib section, then cut meat into 1-inch thick slices. Serve immediately with horseradish cream.

Notes

Don’t skip resting the meat for at least 20 minutes. Use a digital instant-read thermometer for accuracy. If you have time, salt the roast overnight in the fridge for deeper flavor. For the horseradish cream, ensure the horseradish is well-drained to prevent a runny sauce. Leftovers keep in the fridge for up to 4 days; reheat slices in a 300°F oven with a splash of beef broth.

Nutrition

Keywords: prime rib, garlic butter, horseradish cream, quick prime rib, holiday roast, beef roast, Christmas dinner, Easter dinner

Find it online: https://zestynora.com/quick-garlic-butter-prime-rib-roast-with-horseradish-cream/