Wondering what sauces go well with prime rib besides horseradish and au jus? I’ve got you covered with this handy guide.
Prime rib is always a favorite for special occasions (this is my favorite prime rib recipe). A beautiful standing rib roast makes the perfect table centerpiece.
But how do you elevate things even further?
Add a great sauce!
The BEST Sauces for a Prime Rib Roast
These are some of my favorite sauces to serve with prime rib or beef tenderloin:
- Bearnaise Sauce – A classic sauce with a good tang, creamy texture and fresh herbs.
- Creamy Horseradish Sauce – The perfect sauce when you’re serving roast beef.
- Steak Diane – Made with dijon, heavy cream and cognac.
- Chimichurri Sauce – The bold flavors in this sauce are the perfect match for a grilled, or smoked prime rib.
- Bordelaise Sauce – Take your beef to the next level with this flavorful sauce that’s similar to a red wine reduction.
- And, let’s not forget about Compound Butter. It’s simple, but so delicious!
Pick one of your favorites from the list below, add a couple prime rib side dishes, and you’re guaranteed an amazing prime rib dinner!
Sauces to Elevate Your Prime Rib Feast
More sauce recipes:
- Sauces for Salmon
- Sauces for Venison
- Sauces for Ham
- Sauces for Flank Steak
- Sauces for Fish
- Sauces for Steak
- Sauces for Pulled Pork
- Sauces for Pork Chops
- Sauces for Sushi
- Sauces for Tacos
Did you Make Any of These Sauces for Prime Rib?
Please leave a comment and rating below, if you loved this round up of prime rib sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
What to Serve with Prime Rib
- Baked Potatoes in the Instant Pot
- Sour Cream Mashed Potatoes
- Roasted Brussels Sprouts with Balsamic
- Glazed Carrots
- Roasted Miso Cauliflower
- Easy Arugula Salad
- MORE —> 50+ of the best sides for prime rib
Also, be sure to check out the best wine pairings for beef.
12+ BEST Sauces for Prime Rib
Garlic Herb Butter:
- Generously season the roast with kosher salt and place in the refrigerator, uncovered, for at least one hour (and up to overnight). This is a good time to let your butter soften as well.
- Set sous vide to 132-degrees (for medium rare).
- Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
- Sous vide for 6 – 10 hours. (8 – 12 hours if the roast is frozen.)
- Remove the beef from the bag, reserving the cooking liquid, and pat dry.
- Preheat oven to 550 degrees.
- In a small bowl, combine butter with garlic powder, rosemary, thyme, pepper and herbs de provence. Coat the top and sides of the roast with the garlic herb butter and place in a roasting pan.
- Roast the prime rib for 8-10 minutes, until the crust is golden (keeping a close eye on it).
- Remove from the oven and let rest.
- While the roast rests, make the au jus. In a large skillet, bring the sous vide cooking liquid and broth to a boil, reduce the heat and simmer until reduced by half. Skim off any solids that rise to the top.
- Serve sliced prime rib with au jus and horseradish on the side.