The Most Delicious Prime Rib, with Horseradish and Mustard Crème Fraiche

This is a fool-proof recipe that is bursting with garlic and herb flavors; the meat is incredibly moist and so tender it cuts like butter. Most prime rib recipes call for a high oven temperature at the start of the cooking process, which then gets turned down. I like to seal the meat in a pan and cook it slowly over low heat in the oven from the beginning, which means that the flavorings don’t burn or over-caramelize.

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Makes: 20 SERVINGS (Perfect amount of meat for 12 people with enough for smaller second helpings)


Cooking Time: 3 HOURS



1 x 4 bone prime rib, bones and excess fat removed and reserved (approximately 10 pounds/4.5 kg)

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 bulb of garlic (broken into cloves, peeled, then each clove cut in ½)

4 tablespoons olive oil

4 tablespoons wholegrain mustard

4 tablespoons prepared horseradish

3 tablespoons chicken bouillon paste or 3 chicken stock cubes crushed and mixed with 3 tablespoons of olive oil

3 tablespoons fresh, chopped thyme

3 tablespoons fresh, chopped oregano

3 tablespoons fresh, chopped rosemary

1 stick (110 g) unsalted butter


 For the Horseradish and Mustard Crème Fraiche

2 cups (480 ml) crème fraiche or full fat sour cream

2 tablespoons wholegrain mustard

2 tablespoons creamed horseradish

Sea salt and freshly ground black pepper to taste



1. Preheat the oven to 350F/180C.


2. Remove the bones from the prime rib (if the butcher has not already done so) and set aside. Line a large roasting pan with foil and place the rack of bones in the center of the pan.


3. Place a large frying pan (big enough to fit the prime rib) onto the stove over high heat and add three tablespoons of olive oil.


4. Season the prime rib with half of the salt and freshly ground black pepper. When the pan is very hot, add the beef, cook for two minutes on each side to seal and caramelize the outside, then remove the meat from the pan and transfer it onto a large cutting board.


5. Allow the beef to cool slightly, then use a small, sharp knife to make 20 one-inch-deep incisions (dispersed throughout the meat) . Push each half-clove of garlic into one of the incisions..


6. Sprinkle the prime rib with the remaining salt and pepper, and the chopped herbs, then roll it around with your hands to make sure it is evenly coated. Spread the chicken bouillon paste, horseradish, and wholegrain mustard, onto the beef, then drizzle with olive oil and top with the cubed butter. Place the prime rib back onto the rack of bones in the roasting pan and then place into the oven.


7. The prime rib will take approximately two hours to cook to medium-rare. I like to check the meat with a thermometer every 20 minutes after the first hour to make sure that the meat doesn’t get overcooked. Each time you check the meat, baste it with the juices in the bottom of the pan.


8. You are aiming for a core temperature of 125F-130F or 52C-55C, for a perfect medium-rare. It is important to remember that the meat may continue cooking up to five degrees higher after you remove it from the oven, so don’t leave it in too long!


9. Once the beef has reached the correct temperature and it is ready, remove it from the oven and place it on a cutting board covered with foil to rest for 15 minutes. Transfer the prime rib to a serving platter and garnish with fresh herbs. Serve the prime rib with the horseradish sauce.


10. To make the horseradish sauce, place all of the ingredients into a bowl, season well, and mix until combined. Store in the refrigerator until needed.