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Perfect Prime Rib Roast Recipe with Horseradish Cream and Yorkshire Pudding for an Easy Holiday Feast

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A rich, juicy prime rib roast paired with creamy horseradish sauce and crispy Yorkshire puddings, perfect for holidays and special occasions.

Ingredients

  • Prime rib roast (bone-in, about 5 pounds / 2.3 kg)
  • Fresh rosemary sprigs (2-3)
  • Fresh thyme sprigs (2-3)
  • Garlic cloves (4-5), minced
  • Olive oil (2 tablespoons)
  • Coarse kosher salt (2 teaspoons)
  • Freshly ground black pepper (1 teaspoon)
  • Prepared horseradish (2 tablespoons)
  • Sour cream (1 cup / 240 ml)
  • Lemon juice (1 teaspoon)
  • Salt and pepper to taste
  • All-purpose flour (1 cup / 125 g)
  • Eggs (3 large)
  • Whole milk (1 cup / 240 ml)
  • Beef drippings or vegetable oil (3 tablespoons)
  • Salt (1/2 teaspoon)

Instructions

  1. Pat the prime rib dry with paper towels. Mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Rub mixture evenly over the roast. Wrap loosely with plastic wrap and refrigerate overnight or at least 4 hours.
  2. Remove the prime rib from the fridge and let it sit at room temperature for 30-60 minutes before roasting.
  3. Preheat oven to 450°F (232°C). Place roast fat-side up on rack in roasting pan. Roast at high temperature for 20 minutes to create crust.
  4. Reduce oven temperature to 325°F (163°C) and roast until internal temperature reaches 125°F (52°C) for medium rare, about 13-15 minutes per pound.
  5. Remove roast from oven, tent loosely with foil, and let rest for 20-30 minutes.
  6. Mix prepared horseradish, sour cream, lemon juice, salt, and pepper in a bowl. Chill until serving.
  7. Whisk together flour, eggs, milk, and salt until smooth. Let batter rest at room temperature for 30 minutes.
  8. Preheat muffin tin with a teaspoon of beef drippings or oil in each cup in a 425°F (220°C) oven until smoking hot. Pour batter into tins about 2/3 full. Bake for 20-25 minutes until puffed and golden. Do not open oven during baking.
  9. Slice prime rib against the grain into thick pieces. Serve with horseradish cream and Yorkshire puddings. Pour pan drippings over meat or use for gravy.

Notes

Use a reliable digital meat thermometer for perfect doneness. Dry brine overnight for best flavor and tenderness. Let roast rest before carving to keep juices locked in. For Yorkshire puddings, ensure oil is smoking hot before adding batter and do not open oven during baking to prevent collapse. Gluten-free flour can be used for Yorkshire puddings if needed.

Nutrition

Keywords: prime rib roast, horseradish cream, Yorkshire pudding, holiday roast, beef roast, Christmas dinner, holiday feast, easy prime rib

Find it online: https://rowanrecipes.com/perfect-prime-rib-roast-recipe-with-horseradish-cream-and-yorkshire-pudding-for-an-easy-holiday-feast/