Prime Rib With Creamy Horseradish Sauce

Impress your guests with quality beef and bold flavor.

Makes: 6 to 8 Servings

Prep Time: 10 Minutes

Cook Time: More than 60 Minutes


  • 1 Star Ranch Angus® ribeye roast, small end (4 to 6 pounds)


  • 1 tablespoon garlic-pepper seasoning
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley


  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 2 tablespoons milk
  • 1 tablespoon snipped fresh chives
  • 8 teaspoons pepper


  1. Heat oven to 350°F. Combine rub ingredients; press onto beef roast
  2. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1 ¾ to 2 hours for medium-rare; 2 to 2 ½ hours for medium doneness.
  3. Meanwhile, combine sauce ingredients in a small bowl. Cover and refrigerate until serving.
  4. Remove roast when meat thermometer registers 135°F for medium-rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium-rare; 160°F for medium.)
  5. Carve roast; season with salt. Serve with sauce.

Serving suggestions: roasted fingerling potatoes, steamed asparagus and baby carrots.

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Rubs can be applied just before cooking. For more pronounced flavor, apply rub to beef, then refrigerate for several hours.

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