Transparency Disclosure:  As an Amazon Associate, I earn from qualifying purchases mentioned in this article. These links help me keep making these amazing Sunday feasts!

Hey, feast fanatics and Sunday Supper sovereigns! It's April 27th, and you know what that means: it's Prime Rib Day! Now, this is the kind of dinner that just screams "special occasion," and it’s the perfect way to wrap up the month.

Forget those dry, boring roasts. We are making a Garlic-Herb Crusted Roast with Horseradish Cream that is so unbelievably tender, juicy, and flavorful, it will become your new "Sunday-best tradition."

The secret is the crust—it creates this golden, crunchy shell of herbs and garlic that keeps all the delicious flavor in. And the homemade Horseradish Cream? That's the tangy, spicy, creamy magic that cuts through the richness and makes every bite a total dream. This is a five-star meal that’s easier to make than you think.

Let’s get this glorious centerpiece roasted!

The "Sunday-Best" Prime Rib Recipe

The key to a perfect prime rib is to cook it slow and then give it a super-hot blast at the end to crisp the crust. And never, ever cut it right away!

What You Need (The Roast):

• 1 (4-5 lb) bone-in or boneless prime rib roast, trimmed and tied

• 4 tablespoons Unsalted Butter Sticks, softened

• 4 cloves fresh garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme, chopped

• 2 teaspoons coarse salt and 1 teaspoon fresh black pepper

• Tools: A reliable meat thermometer

What You Need (The Horseradish Cream):

• 1/2 cup sour cream or plain Greek yogurt

• 2 tablespoons prepared Creamy Horseradish (not the relish kind)

• 1 teaspoon fresh lemon juice

• A pinch of salt and pepper

The Simple Steps:

1. Prep the Crust: Take the roast out of the fridge about 2 hours before you plan to cook it (this is a pro tip for even cooking!). Preheat your oven to 450°F (230°C).

2. Rub it Down: In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper. Rub this delicious, savory paste all over the entire surface of the prime rib.

3. The Sear: Place the roast, fat-side up, on a roasting rack set inside a large roasting pan. Roast at 450°F (230°C) for exactly 15 minutes. This is your sear—it locks in the juices and crisps the crust.

4. The Slow Cook: Immediately reduce the oven temperature to 325°F (160°C). Continue to roast for about 12–15 minutes per pound, or until your thermometer reads the temperature you want (125°F for rare, 130°F for medium-rare).

5. Rest & Serve: Remove the roast from the oven. Transfer it to a cutting board and cover it loosely with foil. Let it rest for a full 15 minutes. This is the most important step for a juicy roast!

6. Make the Cream: While it rests, whisk together the sour cream, horseradish, lemon juice, salt, and pepper in a small bowl.

7. Feast: Slice the roast and serve with a generous dollop of that zesty Horseradish Cream. You just made the ultimate holiday dinner!

Don't Be Shy, Let's Connect!

Did this Prime Rib become your new favorite Sunday dinner? I wanna see that beautiful golden crust and your perfectly pink center!

1. Comment below and tell me your favorite holiday side dish to go with this roast (mine is creamed spinach!).

2. Tag Us! Post a photo of your Prime Rib Roast on Instagram or TikTok and tag @OnManyOccasions so we can feature your incredible masterpiece!

3. Free Gift! Need more fun, holiday-themed recipes for the rest of the year? Download our FREE 2026 Editorial Calendar right now to plan your year of deliciousness!