Horseradish Crusted Prime Rib with Red Wine Reduction
80% authentic · French-Inspired American
A sophisticated twist on prime rib, featuring a zesty horseradish and herb crust for a flavorful kick, complemented by a rich, glossy red wine reduction sauce. This recipe elevates the classic roast with elegant flavors.
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Ingredients
- Prime Rib Roast (bone-in)5-6 lbs
- Salt2 tbsp
- Black Pepper1 tbsp
- Prepared Horseradish1/2 cup
- Dijon Mustard2 tbsp
- Fresh Parsley, chopped1/4 cup
- Fresh Chives, chopped2 tbsp
- Olive Oil2 tbsp
- Dry Red Wine2 cups
- Beef Broth1 cup
- Shallots, minced2
- Butter1 tbsp
Steps
- 1
Preheat oven to 450°F (230°C).
- 2
Pat the prime rib dry.
- 3
In a bowl, combine horseradish, Dijon mustard, chopped parsley, chopped chives, olive oil, salt, and pepper. Mix well.
- 4
Rub the horseradish mixture evenly over the prime rib.
- 5
Place the roast, fat-side up, in a roasting pan.
- 6
Roast at 450°F (230°C) for 15 minutes.
- 7
Reduce oven temperature to 325°F (160°C) and continue roasting for about 15-20 minutes per pound, or until internal temperature reaches 120-125°F (49-52°C) for medium-rare.
- 8
Remove roast from pan and let rest, tented with foil, for 20-30 minutes.
- 9
While the roast rests, prepare the sauce: Sauté minced shallots in the roasting pan drippings over medium heat until softened. Deglaze with red wine, scraping up browned bits. Simmer until reduced by half. Add beef broth and simmer until sauce thickens. Stir in butter and season with salt and pepper.
- 10
Carve the prime rib and serve with the red wine reduction sauce.
