Herb-Crusted Prime Rib with Au Jus and Horseradish
By Tiffy Cooks
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 prime rib 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!
Equipment
- Butcher’s Twine
Ingredients
- 5 Pound Prime Rib
- Salt
- Pepper
- Steak Seasoning
- 2-3 stalks Celery
- 2-3 Carrots
- 1 Medium Onion
Herbed Garlic Butter
- 3 sticks Butter Room Temperature
- ¼ Cup Thyme
- ¼ Cup Rosemary
- ¼ Cup Oregano
- 1 Teaspoon Salt
- 1 Tablespoon Pepper
- 2 Tablespoons Minced Garlic
- 1 Teaspoon Stone Ground Mustard
Horseradish Sauce
- 1 Cup Sour Cream
- 3 Tablespoons Horseradish
- ¼ Cup Diced Chives
Red Wine Au Jus
- ½ Cup Prime Rib Drippings
- 3 Tablespoons Flour
- 2 Cups Beef Stock
- ½ Cup Red Wine
Instructions
- Trim off excess fat, and generously coat all sides of your prime rib with salt, pepper, and steak seasoning
- Rest in the refrigerator uncovered overnight
- The next day, remove roast 1 hour before baking to allow it to come to room temperature
- In a mixing bowl, combine room temperature butter with thyme, rosemary, oregano, salt, pepper, minced garlic, and stone ground mustard.
- Take your combined garlic butter and gently pat onto top and sides of the roast
- Tie 2-3 pieces of butcher’s twine around the roast to hold it together
- Place diced carrots, onion, and celery in the bottom of a baking dish and top with your prepared prime rib
- Bake at 500F for 15 minutes.
- Reduce oven temp to 320 and bake for another 1.5 hours
- Remove from oven, cover with foil, and let rest for at least 30 minutes
- Horseradish Cream: In a mixing bowl, combine sour cream, horseradish, and chives.
- For the Red Wine Au Jus, add some of your prime rib drippings to a Medium sauce pot and heat on low.
- Slowly add flour and whisk constantly to create a roux
- Add beef stock, red wine, let it simmer until thickened, whisking occasionally. Once thickened, it is ready to serve.
- Slice and serve with horseradish cream and red wine aus jus.
Nutrition
Calories: 1677kcalCarbohydrates: 15gProtein: 56gFat: 154gSaturated Fat: 75gPolyunsaturated Fat: 6gMonounsaturated Fat: 57gTrans Fat: 2gCholesterol: 373mgSodium: 1236mgPotassium: 1278mgFiber: 3gSugar: 4gVitamin A: 5341IUVitamin C: 11mgCalcium: 173mgIron: 8mg
