Prime Rib
With Creamy

Prep Time:  10 Minutes  |  Cook Time:  More than 60 Minutes  |  Servings:  6 to 8

Prime Rib With Creamy Horseradish Sauce



  • 1 Star Ranch Angus® Beef Ribeye Roast, small end (4 to 6 lb)


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


  • 1 cup sour cream
  • 1/4 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 3/4 to 2 hours for medium-rare; 2 to 2 1/2 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.

Mixing Bowl with Spices Graphic

Rub Tip

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