Ina Garten Horseradish Sauce for Prime Rib

This tangy horseradish sauce has been my go-to companion for every special roast and holiday beef since I first tasted Ina Garten's version years ago. I stumbled upon it when hosting a small family dinner and wanted something that cut through the richness of the beef without overpowering it. The first time I served it with a slow-roasted prime rib, the room went quiet for a moment as everyone tasted it, then the compliments began. Its texture is luxuriously creamy, the horseradish provides an immediate bright heat that dissipates into a citrus-fresh finish, and the Dijon gives a subtle backbone. It transforms a heavy main into a celebratory bite without declaring dominance. What I love most is how forgiving and adaptable the blend is. The base is simply sour cream, which gives body and richness, and the prepared horseradish provides that signature bite. A splash of fresh lemon keeps the sauce from feeling cloying while a little Worcestershire adds savory depth if you like. It comes together in minutes, improves after a short rest in the fridge, and is surprisingly addictive. Serve it alongside thinly sliced prime rib, roast beef au jus, or even with roasted root vegetables for an elegant contrast. This is a small jar of flavor that consistently earns second helpings and warm remarks at every table I bring it to.

Ingredients

• 1 cup sour cream: Use full-fat for the creamiest texture and best mouthfeel; nonfat or light will be tangier and thinner. I often use Daisy or Organic Valley when I want a rich result.
• 1/4 cup prepared horseradish: Look for a jarred prepared horseradish in the refrigerated aisle. Start with 1/4 cup and adjust — brands vary in heat intensity.
• 1 tablespoon Dijon mustard: Adds depth and a gentle tang. Pommery or Maille are excellent but store-brand Dijon works fine in a pinch.
• 1 tablespoon fresh lemon juice: Freshly squeezed brightens the sauce; bottled will work but the freshness matters here.
• 1/2 teaspoon kosher salt: Kosher salt seasons cleanly; if using table salt, reduce slightly.
• 1/4 teaspoon freshly ground black pepper: Use fresh cracked for the best aroma and a mild pepper note.
• 1 teaspoon Worcestershire sauce (optional): Adds umami and a faint savory backbone. Leave out for vegetarian guests or if you prefer a purer horseradish brightness.
• 1 tablespoon chopped fresh chives (optional, for garnish): Adds a mild onion freshness and pretty green flecks when sprinkled on top before serving.

Instructions

Measure and chill: Measure all ingredients and have them cold for the cleanest texture. Cold sour cream whips into a denser, silkier sauce; this helps it cling to meat slices rather than run off. Use measuring spoons and cups for accuracy. Combine base flavors: In a medium mixing bowl, stir together the sour cream, prepared horseradish, and Dijon mustard until smooth. Mix with a small whisk or sturdy fork to avoid over-aerating while ensuring an even distribution of horseradish. Brighten and season: Add the lemon juice, kosher salt, and freshly ground black pepper. Taste and adjust: if the tang feels muted, add an extra 1/2 teaspoon of lemon; if you want more heat, increase horseradish in 1 tablespoon increments. The lemon counteracts any flatness from the sour cream and amplifies the horseradish. Add optional depth: If using Worcestershire sauce, stir it in now. It adds a subtle savoriness that plays beautifully with beef, but keep it minimal so it does not dominate the bright horseradish notes. Rest to marry flavors: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally 2 to 4 hours. Resting allows the flavors to meld and the horseradish to integrate into the sour cream, producing a rounder, more cohesive profile. Garnish and serve: Just before serving, give the sauce a quick whisk to reincorporate any separated moisture and sprinkle chopped chives on top. Serve chilled alongside thinly sliced prime rib or roast beef; the sauce is also wonderful on baked potatoes and as a sandwich spread.

Storage Tips

Store the sauce in a sealed glass jar or airtight container in the refrigerator for up to four days. Use a shallow container to cool quickly if you've prepared a large batch. When chilling, place the jar away from the door where temperatures fluctuate. Before serving, stir briskly to reincorporate any liquid separation. If the top looks dry, a teaspoon of lemon juice or a splash of milk will refresh the texture without diluting flavor. Discard if left at room temperature for more than two hours.

Ingredient Substitutions

For a lighter sauce, substitute half or all sour cream with plain Greek yogurt; you will gain protein and lose some fat while keeping the tang. If you prefer a dairy-free option, use a full-fat, unsweetened coconut yogurt or a cashew cream; note that the coconut flavor can be perceptible. Swap lemon juice for white wine vinegar in a 1:1 ratio if you prefer a slightly different acidity. For a milder bite, use horseradish cream or reduce the prepared horseradish to 2 tablespoons and increase Dijon to 2 teaspoons to keep balance.

Serving Suggestions

Serve chilled in a small bowl next to thin slices of prime rib or roast beef arranged on a warm platter. Garnish with extra chopped chives and a few lemon wedges for color and brightness. Pair with roasted fingerling potatoes, herb-crusted carrots, and a simple green salad with vinaigrette. It also works beautifully as a spread for beef sandwiches or elevates a simple steak frites. For a festive board, include crusty bread, pickled vegetables, and cornichons to complement the sauce.

Cultural Background

Horseradish has a long history in European cuisine as a pungent condiment for roasted meats. Its sharp bite was traditionally prized for cutting through rich flavors and for perceived digestive aid. Ina Garten popularized a creamy, restrained version in American entertaining, pairing it with elegant roast beef to make the heat approachable for a wide audience. This preparation reflects a contemporary American approach: balance strong traditional flavors with creamy bases to create something both nostalgic and refined.

Seasonal Adaptations

In winter, pair the sauce with holiday prime rib and roasted root vegetables; in spring and summer, serve it slightly chilled with grilled beef or use it as a bright accent for a cold roast beef salad. For a lighter seasonal twist, fold in a tablespoon of chopped fresh parsley and reduce salt slightly. During holiday gatherings, make a double batch and offer a small ramekin for each guest so everyone can take an extra spoonful without interrupting the flow of the meal.

Meal Prep Tips

Make the sauce up to 2 days in advance and keep refrigerated in a sealed jar. Label the container with the date and give it a final taste before serving, adjusting lemon or horseradish if flavors have mellowed. Portion into small serving bowls or squeeze bottles for ease on buffet tables. If you need to transport it, use a leak-proof jar in a cooler with ice packs to maintain a safe temperature until serving.

This horseradish sauce is an easy way to add ceremony and balance to a rich meat centerpiece. It’s simple to make, easy to customize, and repeatedly earns a place at my table whenever I want a bright counterpoint to savory beef. I hope it becomes a staple in your entertaining toolkit as well.