Prime rib horseradish sauce is a classic accompaniment that elevates the rich flavors of prime rib, a favorite during festive dinners and special occasions. This creamy and spicy condiment is made from grated horseradish root, which offers a robust, peppery flavor that pairs exceptionally well with the succulent, fatty qualities of prime rib. The sharpness of the horseradish beautifully cuts through the richness of the meat, providing a balance that enhances each bite.

Prime Rib Horseradish Sauce

The preparation of horseradish sauce for prime rib involves a mixture of freshly grated horseradish, sour cream, mayonnaise, and a dash of vinegar or lemon juice to add a subtle tang. This blend not only complements the prime rib but also adds a complex texture and a burst of flavor that makes the dish stand out. Whether it’s a holiday feast or a formal gathering, serving prime rib horseradish sauce guarantees a memorable culinary experience, as it perfectly meshes with the meat’s juicy and tender profile.

This prime rib horseradish sauce recipe is simple yet impactful, ensuring that the prime rib remains the star while the sauce acts as a delightful enhancement, making every dining occasion special and enjoyable.

Kitchen Tools Needed

  • Grater – for grating fresh horseradish.
  • Mixing bowl – to combine the ingredients.
  • Whisk or spoon – for mixing the sauce thoroughly.
  • Measuring spoons – for accurately measuring smaller ingredients.
  • Measuring cups – needed for larger volume ingredients.
  • Garlic press (optional) – if using fresh garlic in the recipe.
  • Small knife – for any necessary chopping.
  • Serving dish – for presenting the sauce.

Ingredients for Prime Rib Horseradish Sauce

Prime Rib Horseradish Sauce
  • Fresh horseradish – 2 tablespoons, grated
  • Sour cream – 1 cup
  • Mayonnaise – 1/4 cup
  • Dijon mustard – 1 teaspoon
  • Lemon juice – 1 tablespoon
  • Worcestershire sauce – 1 teaspoon
  • Salt – 1/4 teaspoon (or to taste)
  • Black pepper – 1/4 teaspoon (or to taste)
  • Optional: 1 clove of garlic, finely minced or pressed

What Is Prime Rib?

Prime rib, also known as standing rib roast, is a prestigious cut of beef that comes from the primal rib section of the animal. This area yields some of the most tender and flavorful meat due to its marbling and the muscles being less exercised. The “prime” in its name refers to the high quality of the meat, which often meets the standards set by the USDA for its prime grade, indicating superior marbling and tenderness.

How To make Prime Rib Horseradish Sauce?

Preparing the Horseradish

Start by grating the fresh horseradish until you have approximately two tablespoons. If you prefer a stronger horseradish flavor, you can add a bit more. Be sure to grate it finely to avoid chunks in your sauce.

Mixing the Base

In a mixing bowl, combine the sour cream and mayonnaise. These ingredients form the creamy base of your sauce. Stir them together until you achieve a smooth and unified consistency.

Adding Flavor and Spice

To the creamy base, add the freshly grated horseradish, Dijon mustard, and a tablespoon of lemon juice. The mustard adds a nice tang while the lemon juice brings a bright acidity that cuts through the creaminess. Mix these ingredients well to ensure the horseradish is evenly distributed throughout the sauce.

Prime Rib Horseradish Sauce

Seasoning the Sauce

Incorporate the Worcestershire sauce for a hint of umami and depth. Then, season with salt and black pepper according to your taste preferences. If you’re using garlic, now is the time to mince or press it and add it to the mixture. Stir everything thoroughly to ensure all the flavors meld together.

Final Adjustments and Serving

Give the sauce a taste and adjust any seasonings if necessary. Perhaps a little more lemon juice for extra zing or another pinch of salt. Once you’re satisfied with the flavor, transfer the sauce to a serving dish.

Resting Before Serving

Let the sauce sit for at least an hour before serving. This resting period allows the flavors to integrate and the horseradish to mellow slightly, creating a more cohesive condiment. Serve chilled alongside slices of prime rib for a truly enhancing addition to your meal.

What to serve with Prime Rib Horseradish Sauce?

  • Garlic Mashed Potatoes: Creamy and rich, these potatoes make a hearty side that pairs beautifully with the zesty horseradish sauce.
  • Roasted Asparagus: Lightly seasoned and drizzled with olive oil, roasted asparagus offers a crisp, fresh contrast to the creamy sauce.
  • Yorkshire Pudding: A traditional British accompaniment to roast beef, these fluffy, airy puddings are perfect for soaking up the sauce and meat juices.
  • SautĂ©ed Mushrooms: Earthy and savory, mushrooms sautĂ©ed in butter and herbs complement the tangy kick of the horseradish sauce.
  • Baked Sweet Potatoes: Their natural sweetness balances the sharpness of the horseradish, creating a delightful flavor combination.
  • Creamed Spinach: A classic side, creamed spinach adds a smooth and velvety texture that pairs well with the textured sauce.
  • Green Bean Almondine: Elegant and simple, green beans tossed with toasted almonds provide a crunchy texture that contrasts nicely with the tender prime rib.
  • Crisp Garden Salad: A light salad with a vinaigrette dressing can cleanse the palate between bites of rich prime rib and spicy sauce.
  • Dinner Rolls or Artisan Bread: Perfect for dipping into excess sauce and enjoying every last bit of its flavor.
  • Roasted Carrots and Parsnips: Their natural sweetness and earthy tones are a comforting addition that matches well with the bold flavors of prime rib and horseradish sauce.
Prime Rib Horseradish Sauce

Tips and Tricks

  • Use Fresh Horseradish: For the best flavor, grate fresh horseradish root just before preparing the sauce. Pre-grated horseradish can lose its potency over time.
  • Adjust the Creaminess: Depending on your preference for texture, you can alter the ratio of sour cream to mayonnaise. More sour cream will make the sauce creamier, while more mayonnaise will give it a richer flavor.
  • Balance the Acidity: The addition of lemon juice is crucial as it cuts through the creaminess of the sauce. Start with a small amount and add more as needed, tasting as you go to achieve the perfect balance.
  • Season Properly: Don’t forget to season your sauce with salt and black pepper. These simple seasonings are key to enhancing all the flavors in the sauce.
  • Let It Rest: Allow the sauce to sit in the refrigerator for at least an hour before serving. This rest period lets the flavors meld together and the sharpness of the horseradish to soften slightly.
  • Customize with Add-Ins: Consider adding a pinch of cayenne for extra heat or a sprinkle of chives for a mild oniony flavor that complements the horseradish well.
  • Smooth Consistency: If you prefer a smoother sauce, consider blending the ingredients in a food processor or blender. This is especially helpful if your grated horseradish is coarser than desired.
  • Taste and Adjust: Always taste your sauce before serving and adjust the ingredients as needed. Sometimes a little extra mustard or a splash more lemon juice can make all the difference.
  • Storage Tips: Store any leftover sauce in an airtight container in the refrigerator. It typically keeps well for about a week, and the flavors continue to develop over the first few days.
  • Serve Chilled: Prime rib horseradish sauce is best served chilled, which contrasts nicely with the warm, juicy prime rib. Make sure it’s cold before serving to enhance the sensory experience.

Variations

  • Dill Infusion: Add fresh or dried dill to the sauce to introduce an aromatic, herby dimension that complements the tangy horseradish.
  • Spicy Kick: Mix in a dash of hot sauce or a sprinkle of chili flakes to elevate the heat for those who prefer a spicier condiment.
  • Mustard Twist: Experiment with different types of mustard, such as whole grain or honey mustard, for varying textures and flavors.
  • Creamy Avocado: Blend in some ripe avocado for a creamier texture and a subtle, buttery flavor that pairs well with the boldness of the horseradish.
  • Horseradish Aioli: Replace the sour cream and mayonnaise with aioli for a garlic-forward version of the sauce.
  • Smoky Flavor: Add a bit of smoked paprika for a smoky undertone that adds depth to the sauce.
Prime Rib Horseradish Sauce

Substitutions

  • Vegan Version: Use vegan sour cream and mayonnaise to cater to plant-based diets without compromising on the creamy texture of the sauce.
  • Dairy-Free Alternatives: Swap out the sour cream for a dairy-free yogurt or sour cream alternative to cater to lactose-intolerant guests.
  • No Mayo: If you’re not a fan of mayonnaise, use Greek yogurt or extra sour cream in place of the mayonnaise for a tangier version of the sauce.
  • Apple Cider Vinegar: Instead of lemon juice, try apple cider vinegar to add a different kind of tanginess that also enhances the sauce’s flavor profile.
  • Low-Fat Option: Opt for low-fat sour cream and mayonnaise to reduce the calorie content without significantly altering the taste.
  • Garlic Powder Substitute: If fresh garlic isn’t available, garlic powder can be used in a pinch to ensure the sauce still has a hint of garlic.

Making Ahead And Storage

Storing

Transfer the sauce to an airtight container. This will prevent it from absorbing odors from other foods in the refrigerator and also maintain its freshness. Glass jars or containers with tight-sealing lids are ideal for storing sauces.

Resting Time

Allow the sauce to rest in the refrigerator for at least 24 hours before serving. This resting period lets the flavors meld beautifully, especially the sharp, pungent character of the horseradish, which becomes more mellow and infused into the creamy base.

Serving

On the day of serving, give the sauce a good stir to redistribute any ingredients that may have settled. If the sauce appears too thick after refrigeration, you can adjust its consistency by adding a small amount of lemon juice or a splash of cream, and then mix well.

Longevity

Prime Rib Horseradish Sauce can typically be made 2-3 days in advance without any loss in quality. In fact, the flavors continue to develop over time. Always check the sauce before serving to ensure it meets your taste expectations, adjusting the seasoning if necessary.

Prime Rib Horseradish Sauce

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Frequently Asked Questions – FAQ’s

Prime rib is derived from the rib section of the cow and is known for its superior marbling and tenderness. The best cuts for prime rib are the standing rib roast or a bone-in rib roast, which both come from the top part of the rib primal section near the spine.

Leftover Prime Rib Horseradish Sauce can be repurposed in various ways. It makes an excellent spread for sandwiches, a flavorful topping for baked potatoes, or even a dip for fresh vegetables. Experimenting with leftovers can lead to delicious new combinations.

While you can freeze Prime Rib Horseradish Sauce, it is not recommended as the creamy components may separate and change texture upon thawing. For the best quality, store it in the refrigerator and use it within a week.

The most reliable method is using a meat thermometer. For a medium-rare prime rib, the internal temperature should reach about 135°F (57°C) before resting. Remember, the temperature will continue to rise a few degrees after you remove it from the oven.

Prime Rib Horseradish Sauce
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Prime Rib Horseradish Sauce

Recipe by JesseCourse: Snacks and AppetizersCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Calories

150

kcal

Ingredients

  • Fresh horseradish – 2 tablespoons, grated

  • Sour cream – 1 cup

  • Mayonnaise – 1/4 cup

  • Dijon mustard – 1 teaspoon

  • Lemon juice – 1 tablespoon

  • Worcestershire sauce – 1 teaspoon

  • Salt – 1/4 teaspoon (or to taste)

  • Black pepper – 1/4 teaspoon (or to taste)

  • Optional: 1 clove of garlic, finely minced or pressed

Directions

  • Start by grating the fresh horseradish until you have approximately two tablespoons. If you prefer a stronger horseradish flavor, you can add a bit more. Be sure to grate it finely to avoid chunks in your sauce.
  • In a mixing bowl, combine the sour cream and mayonnaise. These ingredients form the creamy base of your sauce. Stir them together until you achieve a smooth and unified consistency.
  • To the creamy base, add the freshly grated horseradish, Dijon mustard, and a tablespoon of lemon juice. The mustard adds a nice tang while the lemon juice brings a bright acidity that cuts through the creaminess. Mix these ingredients well to ensure the horseradish is evenly distributed throughout the sauce.
  • Incorporate the Worcestershire sauce for a hint of umami and depth. Then, season with salt and black pepper according to your taste preferences. If you’re using garlic, now is the time to mince or press it and add it to the mixture. Stir everything thoroughly to ensure all the flavors meld together.
  • Give the sauce a taste and adjust any seasonings if necessary. Perhaps a little more lemon juice for extra zing or another pinch of salt. Once you’re satisfied with the flavor, transfer the sauce to a serving dish.
  • Let the sauce sit for at least an hour before serving. This resting period allows the flavors to integrate and the horseradish to mellow slightly, creating a more cohesive condiment. Serve chilled alongside slices of prime rib for a truly enhancing addition to your meal.

Conclusion

Prime Rib Horseradish Sauce stands out as a quintessential condiment that transforms the already luxurious experience of eating prime rib into something truly extraordinary. With its creamy base infused with the pungent kick of fresh horseradish, this sauce adds both texture and a burst of flavor that complements the rich, tender qualities of the meat.

Preparing this sauce is straightforward and allows for customization according to personal taste preferences, making it a versatile addition to any chef’s repertoire. Whether served at festive gatherings or intimate dinners, Prime Rib Horseradish Sauce not only enhances the dish but also leaves a lasting impression on all who taste it.

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