Easy Prime Rib with Au Jus and Perfect Creamy Horseradish Sauce (Paleo, Whole30 Options) Recipes
This easy prime rib recipe with au jus and *perfect* creamy horseradish sauce is perfect for the holidays! This easy prime rib recipe is truly just that: super easy, and it produces a perfect medium-rare, tender roast that everyone will love. With an easy au jus and the most perfect creamy horseradish sauce, I've ever tasted.This recipe includes an optional garlic-rosemary crust. The roast is delicious with just salt, pepper, and butter, but the garlic and rosemary are so flavorful. Either way, you'll have a delicious prime rib!
- prime standing rib roast
- 1/4 cup unsalted grassfed butter (or ghee if paleo or Whole30, softened)
- sea salt
- freshly cracked black pepper
- 2-3 cloves garlic (minced, optional)
- 1 tablespoon fresh rosemary (minced, optional)
- 1 tablespoon Worcestershire sauce (if on Whole30 make your own or skip)
- 1/2 cup red wine (if on Whole30, swap for 1/2 cup beef broth)
- 1 1/2 cups beef broth
- 1 8- ounce container sour cream (or cashew cream if paleo or Whole30 (see note))
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped green onion
- 3 teaspoon prepared horseradish
- 1 tablespoon chopped fresh dill
- 2 teaspoon Dijon-style mustard (see note if Whole30)
- 2 teaspoon white wine vinegar
- 1/4 teaspoon sea salt
- Make the horseradish sauce ahead: stir together all ingredients and chill at least one hour, preferably overnight. If making paleo or Whole30 version, see note.
- Roast does not need to come to room temperature. Preheat oven to 450º F. Sprinkle all sides liberally with salt, then generously crack fresh black pepper over. If making the garlic-rosemary crust, in a small bowl, stir together softened butter or ghee, minced garlic, and rosemary, then pat evenly over roast. If not using a crust, simply pat softened butter over roast.
- Place in a roasting pan and put it in the oven. Cook for 15 minutes, then reduce heat to 325º F. Insert a meat thermometer into the center of the roast and cook until internal temperature is 113-115º F for very medium-rare. The roast will continue cooking after removing from oven. Baste roast every 30 minutes using a culinary brush with the fat that's dripped into the pan. When the roast reaches the desired temperature, remove roast from the oven, transfer the roast carefully to a cutting board, and let rest 20 minutes while you make the au jus.
- Place the roasting pan on the stove over medium-low heat. Add Worcestershire sauce and red wine and reduce slightly, by about 1/4. Add beef broth and continue to simmer until reduced to desired consistency. Carefully tilt the roasting pan and, using a spoon, discard excess fat floating on top. Carve roast and serve with au jus and horseradish sauce.
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