Perfect Garlic Herb Rib Roast with Horseradish Cream

There is perhaps no centerpiece more iconic, intimidating, or rewarding than a massive standing rib roast. It is the king of holiday tables and the gold standard for Sunday suppers. Many home cooks shy away from this cut because of the price tag and the fear of overcooking it. However, I’m here to tell you that with the right technique, making the Perfect Garlic Herb Rib Roast is actually easier than roasting a turkey.

The secret lies in a two-step temperature process and a flavorful “dry brine” started the night before. This method ensures a dark, savory crust loaded with garlic and herbs, while the inside remains meltingly tender and perfectly medium-rare. When paired with a zesty, homemade horseradish crème, the richness of the beef is balanced perfectly.

In this guide, we will walk through every step of selecting, prepping, and roasting your beef. We’ll skip the guesswork and rely on temperature and timing to ensure your Garlic Herb Rib Roast is the star of the show.

Ingredients List

To create a restaurant-quality roast, quality ingredients are non-negotiable. Here is what you will need for the beef and the accompanying sauce.

Ingredient	Quantity	Notes
Prime Rib Roast	1 Roast	Bone-in preferred; size depends on guest count
Sea Salt	4 tsp + extra	Coarse grain works best for the crust
Black Pepper	To taste	Freshly ground for maximum aroma
Unsalted Butter	8 Tbsp (1 stick)	Softened to room temperature for the paste
Garlic	5 cloves	Mashed or crushed into a paste
Dried Italian Herbs	1 Tbsp	A blend of oregano, thyme, and rosemary
Sour Cream	3/4 cup	Full-fat provides the best texture
Horseradish	3 Tbsp	Freshly grated (hotter) or prepared (milder)
Lemon Juice	1 Tbsp	Freshly squeezed to cut the richness

this now & bake later ❤️

Timing

Good things take time, especially when it comes to large cuts of meat. Plan ahead, as this recipe starts the day before you intend to serve it.

• Prep Time (Active): 20 minutes
• Prep Time (Passive): Overnight brining + 2 hours tempering
• Cooking Time: ~1 hour 50 minutes (varies by size)
• Resting Time: 30 minutes
• Total Time: ~24 hours (mostly hands-off)(Context: While the total time seems long, the active work is minimal—about the same effort as making a batch of cookies!)

Step-by-Step Instructions

Step 1: The Overnight Dry Brine

The day before you plan to cook, place your prime rib on a baking sheet. Rub the entire surface of the meat with 4 teaspoons of salt. Place it in the refrigerator, uncovered, overnight.

• Why this works: This process, known as dry brining, draws moisture out to the surface, which dissolves the salt, and is then reabsorbed into the meat. It seasons the beef deep inside and dries out the exterior for a better crust.

Step 2: Temper the Meat

On the day of cooking, remove the beef from the refrigerator 2 to 3 hours before roasting. Let it sit at room temperature.

• Tip: Pat the beef dry with a paper towel if any moisture remains. Cooking a cold roast leads to uneven doneness (gray ring on the outside, raw in the middle).

Step 3: Preheat and Prep the Butter

Preheat your oven to 475°F (245°C). Adjust your oven racks so the roast will sit in the exact middle of the oven.

In a small bowl, mix together the softened butter, garlic paste, and dried Italian herb blend. Season this mixture with 2 teaspoons of salt and 1 teaspoon of pepper.

Step 4: Sear the Roast

This step creates the crust. Slather about 1/3 of the garlic butter on the underside of the beef (the bone side). Place the beef in a heavy roasting pan or cast-iron skillet, bone-side down.

Spread another 1/3 of the butter mixture over the top and sides of the roast. Save the remaining butter for basting later.

Roast for 20 minutes at the high temperature (475°F). You should see the fat sizzling and browning.

Step 5: Low and Slow Roasting

Reduce the oven temperature down to 275°F (135°C). Do not open the oven door immediately; let the temp drop naturally.

Spread the remaining seasoned butter over the top of the beef. Continue roasting. Baste the meat with the pan juices every 30 minutes.

• The Target: You are roasting until the internal temperature reaches 120°F (50°C) for medium-rare. This typically takes about 90 minutes, but start checking early.

Step 6: The Crucial Rest

Transfer the beef to a carving board or serving platter. Cover it loosely with aluminum foil (like a tent). Let it rest for 25 to 30 minutes.

• Note: During this time, carryover cooking will cause the internal temperature to rise to a perfect 125°F (52°C).

Step 7: Make the Horseradish Crème

While the meat rests, prepare the sauce. In a medium bowl, whisk together the sour cream, grated horseradish, and fresh lemon juice. Season with 1/2 teaspoon of black pepper.

Slice the beef against the grain and serve alongside the cool, tangy sauce.

Nutritional Information

Prime rib is a decadent treat, rich in protein and healthy fats. Here is an estimated breakdown per 6oz serving:

• Calories: ~650 kcal
• Protein: 45 g
• Fat: 52 g (Saturated: 22 g)
• Carbohydrates: 2 g
  • Net Carbs: 1.5 g (Excellent for Keto/Carnivore diets)
• Sodium: 600 mg
• Zinc & Iron: Excellent source for immune support and energy.

Healthier Alternatives

If you love the flavor of a Sunday roast but need to adjust for dietary goals, here are some smart swaps:

• Lighter Sauce: Swap the sour cream for Greek Yogurt or a mix of Greek yogurt and low-fat cottage cheese (blended). This boosts protein and cuts fat significantly without losing the tang needed to balance the beef.
• Leaner Cut: If the fat content of prime rib is too high, use this same “high-low” roasting method on a Top Loin Roast or Eye of Round. These cuts are leaner but can dry out, so be vigilant with your meat thermometer.
• Reduce Sodium: Use unsalted butter and reduce the added salt in the butter paste. The overnight salting is the most important step for flavor, so keep that, but reduce the surface salt later.

Serving Suggestions

A Perfect Garlic Herb Rib Roast deserves sides that can stand up to its richness.

• Classic Pairing: Serve with Yorkshire Puddings to soak up the au jus and garlic butter drippings.
• Vegetable Sides: Roasted Brussels sprouts with bacon or simple steamed asparagus with lemon zest provide a bitter/acidic contrast to the fatty meat.
• Starch: Creamy mashed potatoes or a gratin dauphinois are traditional favorites.
• Wine Pairing: A bold, tannic red wine like a Cabernet Sauvignon or a Syrah cuts through the marbling of the rib eye beautifully.

Common Mistakes to Avoid

Roasting a large cut of meat can be tricky. Avoid these pitfalls to ensure perfection:

• Trusting the “Minutes per Pound” Rule: Ovens vary wildly. Solution: Invest in a digital instant-read thermometer. It is the only way to guarantee doneness.
• Skipping the Tempering: Putting a cold roast in a hot oven results in a cooked exterior and raw center. Solution: Let the meat sit on the counter for at least 2 hours before cooking.
• Cutting Too Soon: Slicing the meat immediately stops the juices from redistributing, leading to dry meat. Solution: Rest the meat for at least 25 minutes. The internal temp will stabilize, and the juices will lock in.
• Overcrowding the Pan: If you pack vegetables tight around the roast, it will steam instead of roast. Solution: If roasting veggies, do them on a separate tray or ensure there is plenty of airflow around the beef.

Storing Tips

Leftover prime rib is a luxury! Here is how to keep it fresh.

• Fridge: Store leftovers in an airtight container for up to 3 days. Keep the roast whole if possible and slice only when serving to retain moisture.
• Freezer: You can freeze cooked prime rib, but the texture may change slightly. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
• Reheating: Do not microwave prime rib; it will turn gray and rubbery. Instead, place slices in a baking dish with a splash of beef broth, cover with foil, and warm in a 250°F oven until just heated through.

Conclusion

Mastering the Perfect Garlic Herb Rib Roast is a culinary milestone. It transforms a simple piece of meat into a celebration. The contrast between the salty, herb-encrusted exterior and the buttery, pink interior is unmatched. By following the dry brine method and monitoring your temperatures, you eliminate the stress and guarantee a result that will have your guests asking for seconds.

Whether it’s Christmas dinner or a special anniversary, this dish delivers elegance with surprisingly little active effort.

Try it out and let us know! Did you use fresh or prepared horseradish? We’d love to hear your feedback in the comments below. Don’t forget to rate the recipe and subscribe to our blog for more delicious, hearty recipes delivered straight to your inbox.

FAQs

Q1. What is the difference between Prime Rib and Ribeye?

They actually come from the same part of the cow! A Prime Rib (or Standing Rib Roast) is the large roast cut with the bones still attached. A Ribeye is essentially a steak sliced from that roast before or after cooking. Roasting it whole (Prime Rib) generally results in a more tender, flavorful eating experience due to the slow cooking method.

Q2. Can I use dried herbs if I don’t have fresh garlic?

For the garlic, fresh is best because it creates a paste that melts into the meat. Garlic powder tends to burn at 475°F. However, for the green herbs, the recipe calls for a dried Italian herb blend, which stands up to the high heat better than delicate fresh herbs like parsley or basil.

Q3. My roast is cooking too fast! What do I do?

If your thermometer shows the temp rising too quickly, simply turn the oven off and open the door for a minute to vent heat. You can let the roast sit in the cooling oven, or remove it and tent it with foil on the counter until you are closer to dinner time. It holds heat for a very long time!

Q4. How much horseradish should I use?

This depends on your heat tolerance. Freshly grated horseradish is significantly more pungent and spicy than jarred, prepared horseradish. If using fresh root, start with 2 tablespoons and taste. If using jarred, 3 tablespoons usually provides a nice, mild kick.

Print