Herb-Crusted Prime Rib with Au Jus and Horseradish

When it’s time for a family gathering or holiday feast, this Herb-Crusted Prime Rib with Au Jus and Horseradish Sauce is always such a hit! This juicy rib roast is the centerpiece of my 6-course Holiday Feast with my family, and I show you everything I do to prepare for hosting a steak feast the next day. It’s a labor of love, but don’t let its size intimidate you. Here’s how to make a perfect Prime Rib with TWO amazing sauces: Red Win Au Jus and Creamy Horseradish Sauce without stressing out about hosting!

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Prepping For A Holiday 6 Course Prime Rib Feast

In my dad’s honor this Christmas, I planned out this delectable 6 course prime rib meal as my way of sharing his love for food with my family. It’s our first Christmas Eve dinner without my dad, and even though he wasn’t physically here I could feel his presence. I decided to grab this beautifully marbled 5 pound cut of beef from Costco as the star of our holiday feast, paired with the classic creamy mashed potatoes, cheesy stuffed garlic bread, and a few other delicious dishes.

This tender slab of beef was so easy and quick to prepare the night before. All I had to do was trim off some of the excess fat and seasoning generously on all sides with salt, pepper, and steak seasoning. Then, rest it uncovered in the fridge overnight. That’s it!

Prime Rib Ingredients

Herbed Garlic Butter Crust

To keep our rib roast super juicy while roasting, we are coating the prime rib with a generous layer of herbed garlic butter, with spices like rosemary, thyme, and oregano, garlic, and ground mustard. I like mine with lots and lots of black pepper because I think beef and pepper is the best combo, but you can adjust that to your likings.

This extra step makes sure that it will have tons of fat around the meat to hold all the juices in while it’s in the oven. Don’t worry if the butter layer is not even, because it will melt over the sides and cover the rest.

Sauces To Serve With Herb-Crusted Prime Rib

The final finishing touch to our Prime Rib isn’t just the meat – but the sauces that come with it. Let’s be real—pairing your beef roast with sauces like Red Wine Au Jus and Horseradish Sauce take it to the next level. With these two quick sauces, your every bite hits that perfect balance of juicy, savory, and bold.

3 Ingredient Creamy Horseradish Sauce

Our first sauce is a zesty, creamy horseradish sauce. Roasted prime rib is incredibly meaty, fatty, and juicy, but that flavor can end up being one-note with such a large quantity of meat. With a little creaminess, tanginess, and sharpness, horseradish sauce is the perfect sauce to cut through all that fatty meat flavor. Made with sour cream, horseradish, and chives, this sauce might just be the reason there’s no leftovers.

Red Wine Au Jus from Prime Rib Drippings

Our freshly roasted Prime Rib had tons of drippings left, and I’d never let that go to waste. I KNEW I had to make an easy Red Wine Au Jus. ‘Au Jus’ means “with juice” in French, and refers to a sauce made with the drippings from roasting meat. This savory brown gravy adds some much-needed moisture and extra beefy flavor to every bite. With just flour, beef stock, and red wine, our fatty rib drippings now becomes a thick, meaty brown gravy – perfect in pools on top of our parmesan chives mashed potatoes.

How To Make Herb-Crusted Prime Rib

1. Trim off excess fat, and generously coat all sides of your prime rib with salt, pepper, and steak seasoning
2. Rest in the refrigerator uncovered overnight
3. The next day, remove roast 1 hour before baking to allow it to come to room temperature
4. In a mixing bowl, combine room temperature butter with thyme, rosemary, oregano, salt, pepper, minced garlic, and stone ground mustard
5. Set aside until ready to cover your prime rib
6. Take your combined garlic butter and gently pat onto top and sides of the roast
7. Tie 2-3 pieces of butcher’s twine around the roast to hold it together
8. Place diced carrots, onion, and celery in the bottom of a baking dish and top with your prepared prime rib
9. Bake at 500F for 15 minutes.
10. Reduce oven temp to 320F, and bake for another 1.5 hours
11. Remove from oven, cover with foil, and let rest for at least 30 minutes.
12. Horseradish Cream: In a mixing bowl, combine sour cream, horseradish, and chives.
13. For the Red Wine Au Jus, add some of your prime rib drippings to a Medium sauce pot and heat on low.
14. Slowly add flour and whisk constantly to create a roux.
15. Add beef stock, red wine, let it simmer until thickened, whisking occasionally. Once thickened, it is ready to serve.
16. Slice prime rib and serve with horseradish cream and red wine aus jus.

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