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15 Best Sauces for Prime Rib

Are you looking for the perfect sauce to complement your prime rib?

Prime rib is one of the most delicious dishes out there.

But, without the right sauce, it can be a bit bland and uninteresting.

That’s why we’ve put together this list of 15 of the best sauces for prime rib.

From classic jus to creamy horseradish, these sauces are sure to take your prime rib from good to great!

Whether you’re looking for something robust or light and fresh, this list has something for everyone.

So let’s get started!

Why Serve A Sauce with Prime Rib?

Prime Rib with Mustard Cream Sauce

Serving a sauce with prime rib is an excellent way to enhance the flavor of this already delicious cut of beef.

There are three main reasons why it’s beneficial to serve a sauce with prime rib:

  • First, sauces add moisture to the meat which helps keep it from drying out during cooking or when served. This is especially important for cuts like prime rib that can be quite lean and dry if not cooked properly. A flavorful sauce will also help bring out the natural flavors of the beef while adding its own unique taste as well.
  • Second, sauces provide an interesting contrast in texture between the tenderness of the meat and creaminess or crunchiness of certain sauces depending on what ingredients you use. For example, horseradish cream sauce has a creamy texture that pairs nicely with juicy slices of prime rib while chimichurri offers up some crunchy bits along with its tangy flavor profile.
  • Finally, serving a sauce alongside your prime rib gives guests something extra special to enjoy at dinner time – whether they’re dipping their steak into some au jus or spooning some horseradish cream over top – they’ll appreciate having something extra to savor!

15 Best Sauces for Prime Rib

Prime rib is an incredibly flavorful cut of meat, but it’s even better when paired with the right sauce.

Here are fifteen sauces that will enhance the flavor of prime rib and make your meal even more delicious:

1. Horseradish Sauce

Horseradish sauce is a condiment made from grated horseradish root, vinegar, and other ingredients.

It has a pungent flavor that adds zest to many dishes.

What You’ll Need:

  • 1 cup of prepared horseradish
  • 2 tablespoons of white wine vinegar
  • 2 tablespoons of mayonnaise
  • 1 teaspoon of sugar
  • Salt and pepper to taste

To Make It:

  1. In a medium bowl, combine the horseradish, vinegar, mayonnaise, sugar, salt and pepper.
  2. Mix until all the ingredients are well blended.
  3. Taste and adjust seasoning as desired.
  4. Refrigerate for at least an hour before serving to allow flavors to meld together.

Common Uses: Horseradish sauce is commonly served with prime rib or beef tenderloin but can also be used as a condiment for sandwiches or burgers or added to soups or stews for extra flavor.

2. Horseradish Aioli

Horseradish aioli is a creamy condiment made from horseradish, garlic, and mayonnaise.

It has a pungent flavor that pairs well with beef dishes like prime rib.

What You’ll Need:

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 teaspoons lemon juice (optional)

To Make It:

  1. In a small bowl, combine the mayonnaise, horseradish, garlic, salt and pepper.
  2. Stir until all ingredients are evenly combined. If desired, add in the lemon juice for an extra zing of flavor.
  3. Refrigerate for at least 30 minutes before serving to allow flavors to meld together.

Common Uses: Horseradish aioli is commonly served as an accompaniment to beef dishes such as prime rib or steak. It can also be used as a spread on sandwiches or burgers or as a dip for vegetables or chips.

3. Prime Rib Au Jus

Prime rib au jus is a classic French sauce made from the drippings of prime rib, beef broth, Worcestershire sauce, and red wine.

It is a savory and flavorful accompaniment to prime rib that adds an extra layer of flavor to the dish.

What You’ll Need:

  • Drippings from prime rib
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup red wine

How To Make It:

  1. To make prime rib au jus, start by collecting the drippings from your cooked prime rib in a bowl or measuring cup.
  2. Then add the beef broth, Worcestershire sauce, and red wine to the drippings and stir until combined.
  3. Simmer over medium heat for 10 minutes or until reduced by half.
  4. Serve warm with your favorite cut of prime rib.

Common Uses: Prime Rib Au Jus is most commonly served as an accompaniment to roast beef dishes such as prime rib or standing ribs. It can also be used as a base for other sauces such as gravy or demi glace. Additionally, it can be used as a marinade for steaks or roasts before cooking them on the grill or in the oven.

4. Red Wine Au Jus

Red Wine Au Jus is a classic French sauce made from red wine, beef stock, and aromatics.

It’s typically served with prime rib or other cuts of beef.

What You’ll Need:

  • 1 cup dry red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • Salt and pepper to taste

How To Make It:

  1. In a medium saucepan over medium heat, combine the red wine and beef stock.
  2. Bring to a simmer and reduce by half.
  3. Add the tomato paste, Worcestershire sauce, garlic, thyme leaves, salt and pepper.
  4. Simmer for 10 minutes until thickened slightly.
  5. Taste for seasoning and adjust if necessary.
  6. Serve warm over prime rib or other cuts of beef.

Common Uses: Red Wine Au Jus is most commonly used as an accompaniment to prime rib or other cuts of beef such as steak or roast beef sandwiches. It can also be used as a base for stews or braised dishes like pot roast or short ribs.

5. Prime Rib Brown Gravy

Prime rib brown gravy is a savory sauce made from beef stock, prime rib drippings or butter, all-purpose flour, and seasonings such as garlic, rosemary, and thyme.

It is typically served with prime rib roast but can also be used to enhance the flavor of other dishes.

What You’ll Need:

  • 2 cloves garlic (minced)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 cups low sodium beef stock
  • 1 tablespoon Dijon mustard
  • 1/4 cup all purpose flour
  • 1/4 cup prime rib drippings or unsalted butter

To Make It:

  1. In a medium saucepan over medium heat, melt the butter or heat the prime rib drippings.
  2. Add in the minced garlic and cook until fragrant.
  3. Stir in the flour and cook for about two minutes until lightly golden brown.
  4. Gradually add in the beef stock while whisking continuously to avoid lumps from forming.
  5. Bring to a boil then reduce heat to low and simmer for 10 minutes until thickened slightly.
  6. Add in the Dijon mustard, rosemary, and thyme then simmer for an additional 5 minutes before removing from heat.
  7. Serve warm over your favorite dish!

6. Mushroom Sauce

Mushroom sauce is a savory, creamy sauce made from mushrooms and other ingredients such as butter, cream, garlic, shallots, herbs and spices.

It is often used to top steaks or roasts like prime rib.

What You’ll Need:

  • 2 tablespoons of butter
  • 1/2 cup of diced onion
  • 8 ounces of sliced mushrooms
  • 2 cloves of minced garlic
  • 1/4 teaspoon of dried thyme leaves
  • 1/4 teaspoon of freshly ground black pepper
  • 1/3 cup of dry white wine or chicken broth
  • 3 tablespoons all purpose flour
  • 2 cups beef broth or stock
  • 1/2 cup heavy cream

How To Make It:

  1. In a large skillet over medium heat melt the butter.
  2. Add the onions and cook until softened (about 5 minutes).
  3. Add the mushrooms and garlic and cook for an additional 5 minutes.
  4. Stir in the thyme, pepper, wine (or chicken broth) and flour; stirring constantly until thickened (about 3 minutes).
  5. Gradually add in the beef broth while stirring continuously until smooth.
  6. Simmer for 10 minutes then stir in the cream.
  7. Cook for an additional 5 minutes before serving over your favorite steak or roast dish like prime rib.

Common Uses: Mushroom sauce can be served over steaks, roasts, pasta, poultry, and fish. It is also commonly used as a sauce for pizza or as an ingredient in casseroles. Additionally, mushroom sauce can also be used as a flavorful soup base.

7. Garlic Butter Sauce

Garlic butter sauce is a simple and flavorful condiment made from garlic, butter, and herbs.

It can be used as a dip for breads or vegetables, or as a topping for meats such as steak or prime rib.

What You’ll Need:

  • 4 cloves of garlic, minced
  • 1/2 cup (1 stick) of unsalted butter
  • 2 tablespoons of fresh parsley, chopped
  • Salt and pepper to taste

How To Make It:

  1. In a small saucepan over medium heat, melt the butter until it begins to bubble.
  2. Add the minced garlic and cook until fragrant (about 1 minute).
  3. Remove from heat and stir in the chopped parsley.
  4. Season with salt and pepper to taste.

Common Uses: Garlic butter sauce is commonly served with steak or prime rib but can also be used as a dip for breads or vegetables such as carrots or celery sticks. It can also be used to top baked potatoes or roasted vegetables like broccoli or cauliflower for an extra flavor boost!

8. Cajun Garlic Butter Sauce

Cajun garlic butter sauce is a creamy, flavorful sauce made with butter, garlic, and Cajun spices.

It’s the perfect accompaniment to steak or prime rib, as it adds an extra layer of flavor that will take your meal to the next level.

What You’ll Need:

  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves (optional)

How To Make It:

  1. In a small saucepan over medium heat, melt the butter.
  2. Add the garlic and cook until fragrant, about 30 seconds.
  3. Stir in the paprika, cayenne pepper, oregano and season with salt and pepper to taste.
  4. Cook for another minute or so until everything is combined and fragrant.
  5. Remove from heat and stir in the parsley if using.
  6. Serve immediately over steak or prime rib.

Common Uses: This delicious sauce can be used on any type of meat but it pairs especially well with beef dishes like steak or prime rib. It can also be used as a dip for vegetables or even french fries!

9. Bearnaise Sauce

Bearnaise sauce is a classic French sauce made with clarified butter, egg yolks, white wine vinegar, and herbs.

It’s similar to hollandaise sauce but has a more complex flavor due to the addition of tarragon and chervil.

What You’ll Need:

  • 2 tablespoons of white wine vinegar
  • 1 tablespoon of minced shallots
  • 2 teaspoons of fresh tarragon leaves (or 1 teaspoon dried)
  • 2 teaspoons of fresh chervil leaves (or 1 teaspoon dried)
  • 4 egg yolks
  • ½ cup of clarified butter or ghee (melted)
  • Salt and pepper to taste

How To Make It:

  1. In a small saucepan over medium heat, combine the vinegar, shallots, tarragon, and chervil.
  2. Simmer until the liquid is reduced by half.
  3. Remove from heat and let cool for 5 minutes.
  4. In a separate bowl whisk together the egg yolks until light in color then slowly add in the melted butter while continuing to whisk vigorously until all ingredients are combined.
  5. Pour this mixture into the cooled vinegar reduction and return it to low heat on the stovetop stirring constantly until thickened (about 3 minutes).
  6. Season with salt and pepper as desired before serving.

Common Uses: Bearnaise sauce is best served with steak, fish, or vegetables. It can also be used as a dip or spread for sandwiches or as a topping for potatoes.

10. Chimichurri Sauce

Chimichurri sauce is a traditional Argentinian condiment made from parsley, garlic, olive oil, oregano, and vinegar.

It has a bright green color and a tangy flavor that pairs well with grilled meats.

What You’ll Need:

  • 1 cup fresh parsley leaves (packed)
  • 2 cloves garlic (minced)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

How To Make It:

  1. In the bowl of a food processor or blender, combine all ingredients until smooth.
  2. Taste and adjust seasoning if desired.
  3. Store in an airtight container in the refrigerator for up to one week.

Common Uses: Chimichurri sauce is most commonly served as an accompaniment to grilled meats such as steak or prime rib. It can also be used as a marinade for chicken or fish before grilling or baking. Additionally, it can be used as a topping for tacos or burritos, stirred into soups and stews for added flavor, or drizzled over roasted vegetables for extra zing!

11. Bordelaise Sauce

Bordelaise sauce is a classic French sauce made with red wine, beef stock, shallots, and butter.

It is usually served with steak or prime rib and has a rich flavor that complements the meat perfectly.

What You’ll Need:

  • 2 tablespoons of butter
  • 1/4 cup of finely chopped shallots
  • 1/2 cup of dry red wine
  • 1/2 cup of beef stock
  • Salt and pepper to taste

How To Make It:

  1. In a small saucepan over medium heat, melt the butter.
  2. Add in the shallots and cook until softened, about 3 minutes.
  3. Pour in the red wine and bring to a simmer for 5 minutes or until reduced by half.
  4. Add in the beef stock and season with salt and pepper to taste.
  5. Simmer for 10 minutes or until thickened slightly.

Common Uses: Bordelaise sauce is most commonly served with steak or prime rib but can also be used as an accompaniment to other meats such as pork chops or chicken breasts.

It can also be used as a base for other sauces such as mushroom bordelaise or peppercorn bordelaise by adding additional ingredients like mushrooms or cracked black pepper during step 3 above before reducing further.

12. Worcestershire Sauce

Worcestershire sauce is a fermented condiment made from a base of vinegar, molasses, sugar, anchovies, tamarind, onion and garlic.

It was first created in the early 19th century by two chemists from Worcester, England.

The sauce has a unique flavor that is both sweet and savory with hints of umami.

What You’ll Need:

  • 1 cup white vinegar
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 2 anchovy fillets (minced)
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

How To Make It:

  1. In a medium bowl combine all ingredients until well blended.
  2. Transfer to an airtight container and store in the refrigerator for up to one month.
  3. Shake before each use as the ingredients may separate over time.

Common Uses: Worcestershire sauce can be used as an ingredient in marinades or sauces for meats such as beef or pork; it can also be added to soups or stews for extra flavor; it’s often used as a condiment on burgers and sandwiches; it can also be used to add depth of flavor to Bloody Marys or other cocktails.

13. Creamy Peppercorn Sauce

Creamy peppercorn sauce is a classic French sauce made with cream, butter, and black peppercorns.

It’s a rich and creamy accompaniment to steak or prime rib that adds flavor and texture to the dish.

What You’ll Need:

  1. 2 tablespoons of butter
  2. 2 tablespoons of all-purpose flour
  3. 1 cup of beef broth
  4. 1/2 cup of heavy cream
  5. 2 teaspoons of freshly ground black pepper
  6. Salt to taste (optional)

How To Make It:

  1. Begin by melting the butter in a medium saucepan over medium heat.
  2. Once melted, add the flour and whisk until it forms a paste.
  3. Slowly add the beef broth while continuing to whisk until there are no lumps.
  4. Bring the mixture to a boil then reduce heat and simmer for 5 minutes or until thickened.
  5. Add the heavy cream, pepper, and salt (if desired).
  6. Simmer for an additional 3 minutes or until thickened again.
  7. Serve warm over steak or prime rib.

Common Uses: Creamy peppercorn sauce is most commonly served with steak dishes such as filet mignon, ribeye steaks, sirloin steaks, tournedos Rossini (steak topped with foie gras), chateaubriand (center-cut beef tenderloin). It can also be served with other meats like pork chops or even fish.

14. Classic Diane Sauce

Classic Diane Sauce is a classic French sauce made with shallots, mushrooms, brandy, cream and Dijon mustard.

It’s usually served with beef dishes such as prime rib or steak.

What You’ll Need:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 8 ounces mushrooms, sliced
  • 1/4 cup brandy
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard

How To Make It:

  1. In a large skillet over medium heat, melt the butter and olive oil together.
  2. Add the shallots and cook until softened.
  3. Add the mushrooms and cook for about 5 minutes until they are lightly browned.
  4. Pour in the brandy and simmer for 3 minutes to reduce slightly.
  5. Stir in the cream and mustard until combined.
  6. Simmer for another 5 minutes or so until thickened slightly.
  7. Serve warm over your favorite beef dish like prime rib or steak.

Common Uses: Classic Diane Sauce is most commonly served with beef dishes such as prime rib or steak but can also be used on other proteins like pork chops or chicken breasts as well as vegetables like roasted potatoes or steamed broccoli.

15. Gremolata

Gremolata is an Italian condiment made from finely chopped parsley, garlic, and lemon zest.

It is usually served as a garnish for dishes such as osso buco or prime rib.

What You’ll Need:

  • 1/4 cup of fresh parsley leaves, finely chopped
  • 2 cloves of garlic, minced
  • Zest of one lemon

How To Make It:

  1. In a small bowl, combine the parsley leaves, garlic and lemon zest.
  2. Mix together until all ingredients are evenly distributed.
  3. Serve immediately or store in an airtight container in the refrigerator for up to two days before serving.

Common Uses: Gremolata can be used to add flavor to many different dishes including fish, chicken, beef and vegetables. It can also be sprinkled over salads or soups for added flavor and texture. Additionally, it can be used as a topping on pizza or bruschetta for extra zing!

Conclusion

In conclusion, prime rib is a delicious and flavorful cut of beef that is best served with the right sauce.

There are many different sauces that can be used to enhance the flavor of this cut of meat, from the traditional horseradish sauce to more creative sauces like garlic butter, chimichurri, and bearnaise.

The best sauces for prime rib are horseradish sauce, horseradish aioli, prime rib au jus, red wine au jus, prime rib brown gravy, mushroom sauce, garlic butter sauce, Cajun garlic butter sauce, bearnaise sauce, and chimichurri sauce.

Each of these sauces can bring out the flavor and tenderness of the prime rib, so experiment with different combinations and you’ll be sure to find a sauce that is perfect for your prime rib dish.

Sauces

15 Best Sauces for Prime Rib

Who doesn't love a delicious prime rib? It's a classic dish that's guaranteed to be a hit at any special occasion. But what really takes it to the next level is finding the perfect sauce to compliment it. That's why I'm sharing my top 15 sauces for prime rib! I'll provide a brief overview of each one, as well as how to use them properly and how to combine them for maximum flavor.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sauce
Cuisine American
Servings 4 people
Calories 250 kcal

Ingredients
  

  • Horseradish Sauce
  • Horseradish Aioli
  • Prime Rib Au Jus
  • Red Wine Au Jus
  • Prime Rib Brown Gravy
  • Mushroom Sauce
  • Garlic Butter Sauce
  • Cajun Garlic Butter Sauce
  • Bearnaise Sauce
  • Chimichurri Sauce
  • Bordelaise Sauce
  • Worcestershire Sauce
  • Creamy Peppercorn Sauce
  • Classic Diane Sauce
  • Gremolata

Instructions
 

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sauce recipe in 30 minutes or less!
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.