Sous Vide Prime Rib with Horseradish Cream – 1 Bold Recipe

Growing up in sunny Florida, Sunday dinners were a weekly ritual. My family loved a good roast, but sous vide prime rib with horseradish cream? That was the dream meal we never quite nailed. My mom would try her best in the oven, but it was always hit or miss—sometimes perfectly pink, other times dry and disappointing. Everything changed when I discovered the power of sous vide. The first time I made sous vide prime rib with horseradish cream, it wasn’t just dinner—it was a breakthrough. I had already been experimenting with sous vide steak recipes, but this was the next level.

I still remember pulling the roast from the warm water bath. It didn’t look like much at first glance, but after a quick sear and a generous spoonful of chilled horseradish cream, that sous vide prime rib transformed into something magical. Buttery texture, bold beefy flavor, and the creamy kick of horseradish—it was everything I’d hoped for. That dish quickly became my go-to holiday centerpiece. Just like in our sous vide ribeye guide, the results were buttery and beefy, but with that extra touch of elegance thanks to the creamy horseradish.

Why is sous vide prime rib with horseradish cream such a standout? Sous vide removes all the guesswork. At 131°F, your roast cooks slowly and evenly, delivering edge-to-edge medium-rare perfection without ever drying out. No oven stress, no temperature panic—just consistent, melt-in-your-mouth results.

And that horseradish cream? It’s not optional—it’s essential. Rich, cool, and spicy, it perfectly complements the fatty richness of prime rib cooked sous vide. Want to take it further? Try a reverse sear for a crisp crust, or test it on a smaller scale using a version for two.

There’s real joy in mastering sous vide prime rib with horseradish cream. Whether you’re a holiday host or just love great beef, this recipe delivers every single time.

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What You’ll Need and How Timing Impacts Flavor

Before you start cooking your sous vide prime rib with horseradish cream, take a moment to gather all your ingredients, prep tools, and review your timing. With a premium cut like prime rib, precision is everything. The sous vide method gives you total control over temperature, ensuring edge-to-edge doneness that’s impossible to achieve with traditional roasting. Understanding exactly how long to cook your sous vide prime rib with horseradish cream—and at what temperature—sets the stage for a flawless final result that’s both impressively tender and bursting with flavor.

Let’s start with the basics. For a 6-pound boneless prime rib roast, you’ll need:

Ingredient	Amount
Boneless Prime Rib Roast	6 pounds (3–4 ribs)
Kosher Salt	½ cup
Black Pepper	¼ cup

Horseradish Cream Sauce

• 1 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon white vinegar
• ¼ cup prepared horseradish

For medium-rare perfection, cook your sous vide prime rib with horseradish cream at 131°F for 8 hours. This method gently breaks down collagen over time, producing meat that’s juicy, flavorful, and fork-tender. Unlike traditional roasting, sous vide gives you consistent results from edge to edge—no dry spots, no surprises. Want it even more tender? Extend the water bath to 10 hours. This long, slow cook is one of the reasons why sous vide prime rib with horseradish cream is a favorite among home cooks and chefs alike.

Not sure how long is too long? This guide on sous vide timing for prime rib gives you all the answers. And if you’re wondering how to nail your preferred doneness, use this prime rib temperature breakdown to go from rare to medium-well with confidence.

The beauty of sous vide prime rib with horseradish cream is that it doesn’t need a long list of ingredients. Start with high-quality meat, kosher salt, cracked black pepper, and a creamy horseradish sauce. That’s it. The flavor comes from precision cooking—not complexity. Once you taste it, you’ll see why this technique and flavor combo is unforgettable.

How to Sous Vide the Prime Rib Step-by-Step

Once your roast is seasoned, it’s time to start your sous vide prime rib with horseradish cream journey. Begin by combining kosher salt and cracked black pepper, then rub the mixture thoroughly over your boneless prime rib. This dry brine enhances the meat’s natural flavor from the inside out.

Next, slide the roast into a food-safe plastic bag. Use a vacuum sealer for a tight seal, or try the water displacement method if you’re keeping it simple. Either way, make sure it’s airtight—any leak could impact the precision cooking process. If you’ve never bagged meat before, it’s similar to our 137° ribeye technique—ideal for locking in those savory juices.

Set your sous vide circulator to 131°F. Place the bagged prime rib into a large container of water and let it cook for 8 full hours. That’s the heart of sous vide prime rib with horseradish cream—low effort, high reward. You don’t need to hover, stir, or flip. Just let the precision do the work.

While the roast bathes in warmth, it’s the perfect time to prep your horseradish cream. Mix the mayo, sugar, vinegar, and horseradish together and let it chill in the fridge. As your sous vide prime rib with horseradish cream cooks, the sauce flavors intensify—ready to shine beside that perfectly tender beef.

Finish in the Oven for the Perfect Crust

About 30 minutes before your sous vide prime rib with horseradish cream is finished cooking, preheat your oven to 500°F. When the sous vide timer ends, remove the roast from the bag and gently pat it dry with paper towels. Drying the surface is essential—moisture prevents the rich, golden crust you’re aiming for.

Set the roast on a wire rack in a sturdy roasting pan. Place it in the hot oven and roast for 20 minutes, or until a deep, caramelized crust develops. This reverse sear step takes your sous vide prime rib with horseradish cream from tender to show-stopping, adding that iconic bark you’d expect at a top-tier steakhouse.

After roasting, don’t rush to slice. Let the prime rib rest for at least 15 minutes. This resting period helps juices redistribute evenly, so every bite of your sous vide prime rib with horseradish cream is juicy and flavorful.

Planning for leftovers? Reheat them the right way. Our guide to reheating prime rib using sous vide ensures your second serving is just as tender and delicious as the first.

Why Horseradish Cream Completes the Dish

When you serve sous vide prime rib with horseradish cream, something magical truly happens at the table. The silky, rich marbling of the prime rib melts into every slice, while the sharp, creamy bite of horseradish cream cuts through the fat like a flavor scalpel. It’s that bold contrast—cool, spicy, and tangy against warm, juicy beef—that makes each mouthful stand out. The sauce isn’t just a garnish; it’s a key player that elevates the dish and brings balance to the plate.

What makes this pairing even better is how easy the horseradish sauce is to prepare. It’s a simple mix of mayonnaise, sugar, white vinegar, and prepared horseradish—but when combined, these ingredients create something more than the sum of their parts. Stir it together while your sous vide prime rib is cooking, then let it rest in the fridge for at least 4 hours. Overnight is even better. The chilling time allows the flavors to meld and mellow, transforming a quick sauce into a bold, velvety companion. Want more intensity? Add an extra scoop of horseradish. Craving richness? A dollop of sour cream or a spoonful of Greek yogurt will do the trick.

Of course, horseradish isn’t for everyone. If you’re cooking for guests with milder palates, don’t worry—sous vide prime rib is versatile enough to match other flavorful accompaniments. Try a garlic herb butter, a red wine reduction, or even a balsamic glaze, like we use in this savory steak variation. The goal remains the same: to bring out the deep, savory beauty of sous vide prime rib with horseradish cream—or its variations—by pairing it with sauces that contrast and complement, never compete.

More Ways to Add Flavor to Prime Rib

Want to get even more flavor out of your sous vide prime rib with horseradish cream? Start the magic the night before with a simple dry brine. Generously salt your roast on all sides, then wrap it loosely in butcher paper or place it on a wire rack inside the fridge—uncovered—for 12 to 24 hours. This technique does more than season; it draws moisture to the surface, which later helps create a beautiful crust during the oven sear. It also gives the salt time to penetrate deep into the meat, intensifying the beefy flavor from the inside out.

To layer in more complexity, tuck a few garlic cloves or sprigs of fresh rosemary into the sous vide bag before sealing. These aromatics gently infuse the roast during its water bath, giving your sous vide prime rib subtle herbal notes without overwhelming the natural richness of the beef. If you’re craving a smoky edge, rub the roast with a coffee-and-pepper blend before sealing it up. You can also finish the roast with a flavored compound butter—garlic-parsley or thyme-lemon work beautifully—melted over the top just before serving.

The beauty of sous vide prime rib with horseradish cream is that it doesn’t require complexity to shine. But with just a few thoughtful enhancements—like an overnight dry brine, herb-infused bag, or an intensely flavored crust—you can elevate this already luxurious cut into something truly unforgettable. Whether you stick to the classic horseradish cream or experiment with complementary flavors, each variation brings a new dimension to the dish that’s sure to impress your guests and satisfy your own inner chef.

Conclusion: Sous Vide Prime Rib with Horseradish Cream is a Showstopper

Cooking sous vide prime rib with horseradish cream is one of the easiest ways to create a holiday-worthy roast that feels luxurious without demanding constant attention. It delivers unmatched tenderness, precise doneness from edge to edge, and bold flavor that rivals anything you’d find at a high-end steakhouse. And the best part? No oven babysitting, no temperature panic—just a perfectly cooked roast every time.

All it takes is a simple mix of kosher salt, cracked pepper, and time. The sous vide technique transforms this classic cut into something extraordinary, giving you the freedom to enjoy your guests instead of being tied to the kitchen. And let’s not forget the horseradish cream—it’s the final flourish. That cool, tangy, creamy kick cuts through the richness of the beef, tying everything together in one unforgettable bite.

Once you taste the results, it’s hard to go back. Whether you’re planning a holiday meal, hosting dinner guests, or just treating yourself to something special, sous vide prime rib with horseradish cream delivers every single time. It’s the kind of dish that turns a great meal into a lasting memory—and might just become your new signature centerpiece.

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FAQs

Why do you put horseradish on prime rib?
Horseradish is the classic accompaniment for prime rib because it cuts through the rich, fatty meat with sharpness and acidity. Its bright, pungent heat contrasts beautifully with the juicy beef, creating a flavor balance that excites the palate. In the case of sous vide prime rib with horseradish cream, the creamy texture of the sauce softens that sharpness just enough, resulting in a smooth, tangy finish that enhances every bite.

How long should I sous vide a prime rib?
For best results, sous vide a 6-pound boneless prime rib at 131°F for 8 hours. This time and temperature combination yields a perfect medium-rare doneness, edge to edge, without any of the dryness or gray bands typical of oven roasting. If you want an even more tender result, you can stretch the time to 10 hours. That’s one of the great advantages of cooking sous vide prime rib with horseradish cream—it’s incredibly forgiving and consistent.

How do restaurants make prime rib so tender?
Restaurants achieve that melt-in-your-mouth tenderness by using slow, even cooking methods that allow connective tissue to break down gently. Techniques like sous vide and low-temperature oven roasting are popular because they maintain moisture and deliver consistent doneness throughout. The same principle applies at home—using sous vide for prime rib replicates this tenderness effortlessly, especially when paired with a bold sauce like horseradish cream.

How to add flavor to prime rib?
Start with a dry brine of kosher salt and pepper to build a savory foundation. From there, you can add herb rubs, garlic, compound butters, or even a crust made with spices or coffee. Sauces like horseradish cream not only add richness and contrast but also balance the fatty texture of the beef. With sous vide prime rib with horseradish cream, each element plays a role in creating layered, mouthwatering flavor.

What is the secret to prime rib?
The real secret lies in combining a few essential techniques: using consistent low heat (like sous vide), allowing the meat to rest properly before slicing, and starting with a high-quality, well-marbled roast. These steps ensure that your prime rib is juicy, tender, and full of flavor. When you follow this method and finish with horseradish cream, you’re not just making dinner—you’re creating a restaurant-caliber experience.

What can I use instead of horseradish sauce for prime rib?
If horseradish isn’t your thing, don’t worry—there are great alternatives. Try a Dijon mustard cream sauce for a slightly milder tang, a garlic aioli for richness, or a balsamic glaze for sweetness and depth. All of these pair beautifully with the flavor profile of prime rib. While sous vide prime rib with horseradish cream is a classic, you can personalize it with sauces that fit your taste.

What makes prime rib so delicious?
It comes down to marbling. The natural intramuscular fat in prime rib melts during cooking, basting the meat from within and delivering incredible flavor and juiciness. That’s why sous vide is such a smart method—it allows all that fat to render gently and evenly, without risk of overcooking. When you serve sous vide prime rib with horseradish cream, you highlight the richness with just the right contrast.