Best Sauces for Prime Rib (Easy, Flavorful, Delicious!)

Wondering what sauces go well with prime rib besides horseradish and au jus? I’ve got you covered with this handy guide.

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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!

Sliced prime rib on plate next to small bowl of horseradish 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!

Don’t forget about the best wine with steak options too. And, be sure to try my prime rib rub!

Sauces to Elevate Your Prime Rib Feast

The very best prime rib au jus combines rich beef drippings from your roast with beef stock, Worcestershire, and seasoning. This incredibly flavorful DIY beef sauce is easy to make! Get the RECIPE from Bake it with Love

Prime Rib Au Jus

Perfect to be paired with prime rib, this Bearnaise Sauce Recipe is flavored with fresh cracked blacked pepper and tarragon leaves.

Bearnaise Sauce

Bordelaise sauce drizzled on sliced filet mignon.

Learn how to make Bordelaise sauce with this easy recipe. A classic French sauce that is tangy and flavorful. Perfect to drizzle on top of a rib roast or beef tenderloin.

Bordelaise Sauce

Ladle pouring beef gravy onto bowl of mashed potatoes.

Learn how to make beef gravy with beef drippings or beef broth! With only 10 minutes of hands-on work, it’s surprisingly simple and yields rich and beefy brown gravy every time. Perfect for french fries, meat, potatoes, and more!

Beef Gravy

Creamy Horseradish Sauce rivals the best Steakhouse sauce! Excellent paired with prime rib, beef tenderloin or steak. Learn how to make Horseradish Sauce.

Get the RECIPE from Natasha’s Kitchen

Horseradish Sauce

SIDE VIEW OF BOWL OF GREMOLATA NEXT TO LEMON AND GARLIC CLOVES.

Learn to make Gremolata, a zesty Italian condiment that always adds fresh, vibrant flavor to prime rib. All you need is fresh parsley, lemon zest, and garlic. Bonus: customize it with more add-ins or use olive oil to transform it into a marinade!

Gremolata

This extra creamy, incredibly flavorful Mushroom Cream Sauce is easy to make and on the table in about 20 minutes. It’s a rich, umami-forward sauce that’s fantastic spooned over chicken, pork, steak, and even pasta!

Creamy Mushroom Sauce

Classic Diane Sauce is made with cream, cognac, shallots, beef stock, dijon mustard, and Worcestershire sauce.

Diane Sauce

Sweet, tangy and savoury, this Worcestershire sauce recipe packs a huge punch of umami flavour!

Get the RECIPE from Wander Cooks

Small Batch Worcestershire Sauce

Overhead shot of chimichurri in small rustic bowl with gold spoon.

This Chimichurri Sauce recipe is packed with flavor and easy to make with simple ingredients & your blender or food processor. It tastes amazing with a grilled or smoked prime rib.

Chimichurri Sauce

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.

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What to Serve with Prime Rib

Also, be sure to check out the best wine pairings for beef.

Sous vide prime rib arranged on platter with roasted potatoes and rosemary sprigs.

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.

Finishing:

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.