Bone-in Prime Rib with Horseradish Crème Fraiche Au Jus


Bone-in Prime Rib is a perfect dish for Christmas or New Year's celebrations that’s extra-tender and juicy topped with Horseradish Crème Fraiche Au Jus that adds subtle kick that compliments the meat.

2 hrs
4 servings


2 Tbsp
5 to 7 lb
bone-in prime rib
salt & pepper (to taste)
1/2 cup
parsley (chopped)
1/4 cup
thyme (chopped)
1 cup
red wine
1 cup
beef or chicken stock
1 cup
sour cream
2 Tbsp
1 tsp
lemon (zest and juice)
Prep Time:
30 min
Cooking Time:
1 hr 30 min
Total Time:
2 hrs


Preheat the oven to 350°F. Rub oil on the beef. Salt and pepper all over. Be generous. Then add herbs. Let beef stand to room temperature on a cooking rack placed on a sheet pan. Cook for an hour and a half. Internal temperature should be about 110°F for rare. Cook longer for desired temperature.

Remove beef from the pan. Scrape drippings into a small pot. Pour some wine into the pan. Add stock and reduce until done. Let beef rest for about 30 minutes before cutting. Mix sour cream, horseradish, wasabi, lemon together. Serve on the side.

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