Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes
- by Chef David Rose
- Last updated Mar 28, 2023
Whether you’re hosting an intimate dinner party or feeding your family of four (or more), our pepper-crusted prime rib with creamy horseradish sauce and crushed potatoes recipe is sure to satisfy – and wow – every appetite around the table. While the overall recipe time is two and a half hours, your actual active cooking time is a mere 10 minutes! You can enjoy that extra time mingling with your guests or wrangling your kids and still serve up a steakhouse-worthy meal. And if you’re a roast-cooking newbie and feeling a bit intimidated, Omaha Steaks holiday roast cooking guide has all the tips you need to graduate to roast-cooking master!
Why We Love This Prime Rib Recipe
Two words: 1) Prime 2) Rib. Seriously. When your meal centers around a thick and savory prime rib, it’s impossible to go wrong! But what is possible is enhancing perfection with a wonderful steak rub, complementary sauce, and scene-stealing sides – and that’s what you’re getting with our umami-packed pepper rub, spicy and creamy horseradish sauce, and savory and uniquely textured crushed potatoes. If you’re anything like us, just reading this recipe is making you hungry, so let’s get started!
Tools You’ll Need Before You Start
- 2 Medium Bowls
- 1 Small Bowl
- 1 Whisk
- 1 Large Cast-Iron Pan
- 1 Wire Rack-Lined Baking Sheet
- 1 Meat Thermometer
- 1 Stock Pot
- 1 Colander
- 1 Aluminum Foil-Lined Baking Sheet
How to Cook Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes
You already know how much we love prime rib, but now it’s time to find out how selecting the right prime rib is paramount to making this dish – and meal – unforgettable. That’s why we’re using Omaha Steaks 4 lb. Boneless Heart of Prime Rib Roast. This monster roast can feed anywhere from four to six hungry mouths and is an experience on its own. Hand-selected for its intense marbling, hand-cut for the perfect presentation, and perfectly trimmed to remove excess fat, our master butchers ensure you’re getting nothing but the best. But they didn’t stop there; this intensely marbled roast is aged at least 28 days to enhance its naturally rich flavor and deliver unrivaled juiciness. It’s the star of this recipe and it’s all yours.
1. Whip Up a Horseradish Sauce Worthy of This Prime Rib
Your first step in this recipe is also its last finishing touch. While horseradish sauce on its own can be overly strong and spicy (it may even bring a tear to your eye!), this gloriously creamy sauce’s heat is tempered by crema or sour cream, mayo, and a host of other ingredients and transformed into a condiment fit for a king – and your prized prime rib. Creating this unique sauce may take a lot of ingredients (13 to be exact), but it doesn’t take a lot of skill or time. Simply combine your crema or sour cream, mayo, horseradish, apple cider vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, kosher salt, white pepper, onion powder, garlic powder, and smoked paprika in a medium bowl and whisk until well incorporated. Perform a taste test and add salt and pepper as needed, and you’re ready for step two!
2. Make a Pepper Rub That’s Nothing to Sneeze At
If you can believe it, step two is even easier than step one! Preparing a rub that delivers a touch of heat with a citrus, pine, and earthy flavor can be achieved in the time it takes you to combine kosher salt, ground peppercorn medley, ground guajillo chili, and dried thyme leaves in a small bowl until well incorporated. Keep your rub mixture close because now we’re moving on to the pièce de resistance: your prime rib.
3. Prepare a Heart of Prime Rib That Will Steal Your Heart
Meet the star of suppertime – an Omaha Steaks 4 lb. Boneless Heart of Prime Rib Roast. This impressive roast can be prepared by even the newest of chefs and includes an astounding 45-50 minutes of downtime during which you can move onto step four. First, plan ahead using our helpful thawing guide to ensure your roast is completely thawed by the time you’re ready to begin. Next, pat your prime rib dry with paper towels on all sides, season it liberally on all sides with the pepper rub we just made, and then allow it to come to room temperature, which should take about 30 minutes. While your roast is coming to room temperature, preheat your oven to 250 degrees F.
Now you’re ready to start cooking! Add grapeseed oil – which has a high smoking point and will help you avoid the dreaded smoke kitchen – to a large cast-iron pan and bring it to medium-high heat. First time using a cast-iron pan? Check out our cast-iron pan seasoning and cleaning tips. Next, sear your prime rib on all sides until golden brown all over, which should take about 2 to 3 minutes on each side. Then place the seared prime rib on wire rack-lined baking sheet and place it in oven. We recommend cooking your roast to medium-rare doneness for the ideal experience. Not sure what that looks like? Omaha Steaks doneness guide is your new best friend!
Once your prime rib reaches an internal temperature 10 degrees below desired cooking doneness, remove it from the oven and let it rest for 15 to 20 minutes, which will allow all those savory juices to redistribute and for the temperature to reach its final doneness. Then slice it as thick or thin as you prefer and serve it with the crushed potatoes you’ve been preparing simultaneously and your creamy horseradish sauce. Bon appétit!
4. Crush Dinner Expectations with This Crushed Potatoes Side
While you’re preparing your prime rib roast, take advantage of your downtime and get started on this savory and hearty side dish. Start by preheating your oven to 425 degrees F and adding the potatoes to your stockpot, covering them with cold water (plus one extra inch), and adding a pinch of salt. Next, turn the heat to high and bring to a boil. Continue to boil them for about 8 to 10 minutes, or until fork-tender, then drain them in a colander and completely cool them down with running cold water.
Once your tender potatoes are cool enough to handle by hand, carefully crush them lightly using the palms of hands until the skin breaks and they are slightly – but not entirely – crushed. Separately, whisk together the olive oil and minced garlic and parsley in a medium bowl until they’re well-incorporated. Place your crushed potatoes on an aluminum foil-lined baking sheet and toss lightly with the olive oil mixture. Finally, season them with kosher salt and ground black pepper on both sides and place the baking sheet in your oven and roast until the potatoes are crisped and golden brown, which should take about 15 to 17 minutes. Serve with the sliced prime rib and creamy horseradish sauce and enjoy!
Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes
Ingredients
Creamy Horseradish Sauce
- 15 oz. crema, Mexican table cream or sour cream
- 1/3 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced fresh chives
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Pepper Rub
- 3 tablespoons kosher salt
- 1 tablespoon ground peppercorn medley
- 2 teaspoons ground guajillo chili
- 1 teaspoon dried thyme leaves
Prime Rib
- Omaha Steaks 4 lb. Boneless Heart of Prime Rib Roast
- Kosher salt
- Ground black pepper
- Pepper rub, recipe above
- 1/4 cup grapeseed oil
Crushed Potatoes
- 1 lb. baby red skin potatoes
- 2 tablespoons finely minced Italian parsley
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Kosher salt
- Ground black pepper
Instructions
Creamy Horseradish Sauce
- Place all ingredients in a medium mixing bowl and whisk until well-incorporated. Season to taste with salt and white pepper as needed.
Pepper Rub
- In a small bowl stir ingredients until fully incorporated.
Prime Rib
- Pat prime rib dry with paper towels on all sides. Season liberally on all sides with pepper rub and allow to come to room temperature, about 30 minutes.
- Preheat oven to 250 degrees F.
- In a large cast iron pan, add grapeseed oil and bring to medium-high heat.
- Sear prime rib on all sides until golden brown all over, about 2 to 3 minutes on each side.
- Place seared prime rib on wire rack lined baking sheet, place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate doneness. Cook prime rib until internal temperature is 10 degrees below desired cooking doneness (we recommend medium-rare).
- Rest prime rib for 15 to 20 minutes. Slice to desired thickness.
- Serve with crushed potatoes and creamy horseradish sauce.
Crushed Potatoes
- Preheat oven to 425 degrees F.
- Add potatoes to stockpot. Cover with cold water by about 1 inch and add a pinch of salt to the water. Turn on high heat and bring to boil. Boil potatoes in salted water for about 8 to 10 minutes, or until fork-tender. Drain in colander and completely cool down with running cold water.
- Once cool enough to handle, carefully crush potatoes lightly with palms of hands, or until skin breaks and potatoes are slightly crushed.
- In a medium bowl, whisk together olive oil, minced garlic, and minced parsley until well-incorporated.
- Place crushed potatoes on aluminum foil lined baking sheet and toss lightly with olive oil mixture. Season potatoes with kosher salt and ground black pepper on both sides. Place baking sheet in oven and roast until crisped and golden brown, about 15 to 17 minutes.
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