Thanksgiving Prime Rib – Juicy, Tender & Bold with Horseradish Cream
There’s Just Something About Thanksgiving Prime Rib
Okay, true confession—I used to think turkey was the only way to go for Thanksgiving, like some sort of unspoken rule handed down from Aunt Linda. But three years ago, my oven had a meltdown halfway through roasting the bird (no, really—it was like a bad sitcom episode). With hungry mouths and a half-thawed roast in the fridge, I gave prime rib a whirl, thinking it was a wild gamble. Turned out? Legendary. Now my cousin Jake—even the one who says he “doesn’t like beef”—asks for prime rib every November. Go figure.
Why You’ll Love This (Or at Least Why My Family Does)
I make this when I want wow factor—and, let’s be honest, when I don’t want to babysit a fussy turkey. My family goes a bit wild for it, especially since the horseradish cream adds pep you didn’t know you wanted. (And if my brother-in-law dips his potatoes in it, who’s judging?) I’ve wrestled with overcooked roasts before, but this method is pretty forgiving—even on a sleepy Thursday when you’re juggling pies and potato mashing. The flavor is low key electric. Seriously, I haven’t gone back to turkey for years (except one time, but that’s another story).
What You Need (and What You Can Sub In)
- Prime Rib Roast, bone-in or boneless, 5-7 lbs (my grandmother swore by USDA Prime, but honestly, any well-marbled cut will get the job done)
- Kosher salt (I sometimes use sea salt if that’s what I can grab first)
- Freshly ground black pepper
- Fresh herbs: rosemary & thyme—if you’ve only got dried, it’s fine in a pinch, just half the amount
- Garlic, a good handful of cloves (I never count, but 6-8 is safe; jarred minced is okay if you’re rushing)
- Olive oil (can totally sub melted butter if you want a richer vibe)
- Horseradish Cream: sour cream, prepared horseradish (not the creamy stuff), a squeeze of lemon, pinch of salt, and a sprinkle of chives
How I Make Thanksgiving Prime Rib: The Relaxed Way
- Start early: Take the roast out of the fridge at least 2 hours before cooking. Room temp is key for even roasting—even if it feels like a weird amount of planning. (I usually forget and shave off 30 minutes; it’s honestly fine.)
- Season well: Rub that beef all over with salt and pepper. Then make a paste with minced garlic, chopped rosemary, thyme, and olive oil. Go ahead, get your hands messy—the kitchen is meant for it. Slather the paste over every inch (including the bottom, which always gets ignored).
- Sear: Okay, this step is optional, but I find it gives the best crust. Heat a big skillet or roasting pan and brown each side a couple minutes, just until things smell amazing. (If you skip, your oven will do the work—no stress.)
- Roast: Put the roast fat side up on a rack in a roasting pan. If you don’t have a rack, crumple up some foil or layer carrots under the meat (carrots get so tasty, by the way). Pop it in at 475F for 20 mins to get things going, then drop to 325F and roast until a thermometer reads 120F for rare, 130F for medium rare. Figure about 15 minutes per pound, but always trust your thermometer over the clock.
- Rest: This part is critical—don’t rush! Tent the roast with foil and let it chill for at least 30 minutes. If you slice too soon, you’ll cry over lost juices (don’t ask me how I know).
- Horseradish Cream: Mix sour cream with prepared horseradish, add lemon juice, salt, and chives. Taste and adjust—sometimes I add extra horseradish just for fun. Throw it in the fridge while the beef is roasting; it gets better as it sits.
- Slice & serve: Carve slices (as thick or thin as you like; I tend to make it absurdly thick) and serve with big dollops of that horseradish sauce. Don’t forget the pan drippings for gravy if you’re feeling fancy. This is where I usually sneak a taste (or three) before it gets to the table.
Little Notes I Learned the Hard Way
- Salt the roast the night before if you want extra flavor, but if you forget (which I do… a lot), just give it 30 minutes—still tasty.
- If your oven runs hot, check the temp earlier; I once lost track binge-watching Bake Off and my roast came out well done. Oops.
- I think this tastes even better the next day—slices cold with extra horseradish cream make a wild midnight snack. Or is that just me?
Things I’ve Tried (Some Didn’t Work So Well)
- Herb crust: Once swapped in dill for rosemary by mistake… not my favorite, but maybe you’ll like it?
- Mustard rub: Tried a Dijon layer once; actually, not bad at all—gives a tangy punch.
- Different cuts: I’ve used ribeye roast instead—cooks quicker, tastes awesome, just not as showstopping as bone-in prime rib (and don’t let Instagram tell you otherwise).
But What If I Don’t Have All the Fancy Gear?
You technically need a meat thermometer, but I’ve coaxed decent results using my old instant-read probe (sometimes I just poke it with a fork). No roasting rack? Foil coils or even a bed of veggies (carrots and onions are my go-to) work. I’ve even seen folks use cooling racks meant for cookies—hey, no judgment here.
Storing Leftovers (If You Actually Have Any)
Wrap slices in foil or a container; fridge for up to 3 days. Heat gently (oven over microwave if possible) to keep it juicy. That said, in my house this roast rarely makes it through the night—whatever’s left gets snagged for sandwiches almost immediately.
How My Family Likes to Serve It
We load the table with mashed potatoes (check out this dreamy goat cheese mash), roasted Brussels, and often a river of homemade gravy (the Serious Eats pan gravy is gold). I always put out extra horseradish cream because the bowl disappears quick. Sometimes we even do crunchy onion rings on the side, just for kicks.
Some “Learned It the Hard Way” Tips
- Don’t open the oven too much or you’ll set yourself back (I once peeked every ten minutes—prime rib drama!)
- If you rush the resting, you lose the battle for juiciness. Actually, I find it works better if you go pour a glass of wine and forget about it for half an hour.
- That horseradish? Taste before you serve—sometimes it’s stronger than last year and, whoa, it’ll knock your socks off!
Questions I Usually Get (and Maybe You Will Too)
- Q: Can I use boneless prime rib instead?
A: Yup, cooks a bit faster and is way easier to slice—just check temp early. - Q: Can I make this ahead?
A: You can roast ahead, but it’s best fresh. Leftover cold slices are kind of amazing in sandwiches, though! - Q: What wine do you serve with this?
A: I usually snag a bold red—North American Syrah or Cab. But, honestly? Boxed red in a jam works just fine. I’m not the wine police. - Q: How spicy is the horseradish sauce?
A: That’s up to you—and the horseradish you use. Start with less, taste and build up. I’ve had jars that were basically fire and others, well… not so much.
Anyway, hope this gives you the nudge to try Thanksgiving prime rib—the juiciest, most tender holiday showstopper I know. And if you’re still attached to turkey, hey, maybe just do both (leftovers for days, right?). Happy cooking, and don’t let the oven drama get you down—just roll with it.
Ingredients
- 1 bone-in prime rib roast (about 5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 garlic cloves, minced
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
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1Let the prime rib roast sit at room temperature for 1 hour. Preheat oven to 450°F (230°C).
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2In a small bowl, mix olive oil, kosher salt, black pepper, rosemary, thyme, and minced garlic. Rub this mixture evenly over the entire roast.
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3Place the roast, bone side down, on a rack in a roasting pan. Roast for 20 minutes, then lower oven temperature to 325°F (165°C). Continue roasting for about 2 hours, or until a meat thermometer reads 130°F (54°C) for medium-rare.
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4Transfer the roast to a cutting board and tent with foil. Let rest for 25 minutes before slicing.
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5Meanwhile, make the horseradish cream: In a bowl, mix together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper to taste. Refrigerate until ready to serve.
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6Slice the prime rib and serve with horseradish cream on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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