Easy Prime Rib Recipe (with Au Jus and Creamy Horseradish Sauce)

An easy prime rib recipe that comes out perfectly medium rare, with au jus and creamy horseradish sauce.

Prep: 20

Cook: 1 30

Rest 20

Total: 2 10

Yield:8 servings

Add 1 8-ounce container full-fat sour cream, ½ cup full-fat mayonnaise, 1 tablespoon finely chopped green onion, 3 teaspoon prepared horseradish, 1 tablespoon chopped fresh dill, 2 teaspoons Dijon-style mustard, 2 teaspoons white wine vinegar, and ¼ teaspoon sea salt to large mixing bowl.
Use large silicone spatula to mix all ingredients together until fully incorporated.
Cover bowl with lid or plastic wrap and place bowl in refrigerator. Chill horseradish sauce at least 1 hour, but preferably overnight.

Preheat oven to 450° Fahrenheit. Place 1 4-pound prime rib on cutting board. Note: prime rib does not need to come to room temperature first.
Liberally season all sides of prime rib with sea salt, then season all sides with generous amount of freshly cracked black pepper.
If Using Rosemary-Garlic Crust: Add ¼ cup unsalted butter, 2-3 cloves garlic, and 1 tablespoon minced fresh rosemary to small bowl. Stir ingredients together with fork until well incorporated, then rub mixture onto prime rib, coating all sides of prime rib evenly.
If NOT Using Rosemary-Garlic Crust: Rub ¼ cup unsalted butter onto prime rib, coating all sides of prime rib evenly.
Place prime rib in large roasting pan, then place roasting pan in preheated oven. Roast prime rib 15 minutes at 450° Fahrenheit.
After 15 minutes, reduce oven temperature to 325° Fahrenheit. Insert oven-safe internal meat thermometer into center of prime rib.
Roast prime rib until internal temperature reaches 113° to 115° Fahrenheit. Important: Baste prime rib every 30 minutes by using basting brush to brush fat drippings in pan onto prime rib, covering roast completely.
When internal temperature reaches 113° to 115° Fahrenheit, remove roasting pan from oven. Transfer prime rib to large cutting board and set aside. Allow prime rib to rest 20 minutes. While prime rib rests, prepare au jus.

Heat medium saucepan over medium-high heat. When pan is warm, add 4 tablespoons prime rib drippings (or 4 tablespoons unsalted butter) to pan. Melt drippings (or butter) completely, swirling and tilting saucepan occasionally to distribute drippings (or butter) across entire surface of pan.
When drippings (or butter) are melted, add 2 tablespoons all-purpose flour and whisk ingredients together vigorously until combined, forming very thin paste or roux.
Pour ¼ cup dry red wine into saucepan and whisk vigorously to incorporate wine into paste mixture. Mixture will likely become purple and gooey.
Simmer mixture over medium-high heat approximately 2 minutes or until sharp alcohol smell is gone.
After 2 minutes, slowly pour ½ cup low-sodium beef broth into saucepan, whisking constantly and vigorously until beef broth is incorporated into mixture.
Once ingredients are combined, add 1 tablespoon Worcestershire sauce and remaining 1 ½ cups low-sodium beef broth. Whisk to incorporate ingredients, then increase heat under saucepan to high and bring mixture to boil.
Boil mixture 5 minutes or until slightly thickened and reduced. Once thickened, taste mixture and season with salt and freshly cracked black pepper as desired.

Once satisfied with au jus seasoning, and once prime rib has rested 20 minutes, carefully carve roast into slices of desired size and thickness. Serve carved roast immediately with prepared au jus and horseradish sauce.