Restaurant-Style Horseradish Cream for Prime Rib

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This horseradish cream sauce is the classic steakhouse condiment for prime rib—cool, creamy, and with just enough sinus-clearing heat to cut through rich, fatty beef.

It takes 5 minutes to make and tastes better than anything from a jar.

Why You’ll Love It

  • Ready in 5 minutes with no cooking
  • Only 5 ingredients
  • Adjustable heat level to suit any preference
  • Makes enough for 8–10 servings
  • Keeps in the refrigerator for up to a week

Ingredients

  • 1 cup sour cream
  • 1/2 cup prepared horseradish, drained
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chives, finely minced (optional)
  • 1 teaspoon fresh lemon juice (optional, for brightness)

Steps

  1. Drain the prepared horseradish in a fine mesh strainer for 2–3 minutes, pressing gently with a spoon to remove excess liquid.
  2. In a medium mixing bowl, combine the sour cream, drained horseradish, and Dijon mustard.
  3. Stir with a spoon or silicone spatula until smooth and fully combined.
  4. Add the salt and pepper and stir again.
  5. Taste and adjust the seasoning—add more horseradish for extra heat or more sour cream to mellow it out.
  6. Stir in the chives and lemon juice if using.
  7. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes before serving to let the flavors meld.
  8. Stir once more before serving and garnish with additional chives if desired.

Helpful Tips and Substitutions

Use prepared horseradish from a jar, not horseradish sauce or cream-style horseradish—those already contain dairy and will throw off the texture.

The heat level of prepared horseradish varies by brand, so always taste and adjust.

For maximum heat, add horseradish just before serving—the pungency fades over time.

Swap sour cream for full-fat Greek yogurt for a tangier sauce with more protein.

Heavy cream, whipped to soft peaks, can replace half the sour cream for a lighter, fluffier texture.

Fresh horseradish root can be grated using a microplane grater for the most intense flavor—use about 3 tablespoons freshly grated.

A pinch of sugar can balance the heat if your horseradish is particularly strong.

Serving Ideas

Serve in a small sauce bowl alongside sliced prime rib.

This sauce pairs beautifully with roast beef, beef tenderloin, or steak of any cut.

Spread it on roast beef sandwiches or French dip sliders.

Use as a dip for roasted potatoes or as a topping for baked potatoes.

Dollop on top of beef crostini appetizers for holiday parties.

Thin it with a splash of beef broth and drizzle over sliced beef for plated presentations.

Make-Ahead and Storage

This sauce benefits from resting—make it at least 30 minutes ahead, or up to 3 days before serving.

Store in an airtight container in the refrigerator for up to 1 week.

The horseradish heat will mellow over time, so stir in a tablespoon of fresh horseradish before serving if made far in advance.

If the sauce separates slightly, simply stir to recombine.

Do not freeze—the texture will break down and become watery.

Bring to room temperature for 10 minutes before serving for the best flavor, or serve chilled for maximum cooling contrast with hot meat.

The Perfect Partner for Prime Rib

A great horseradish cream makes good prime rib even better.

This version hits all the right notes—creamy, tangy, and with a clean horseradish kick that clears the palate between bites.

Keep this recipe in your back pocket for any roast beef dinner.

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