A perfectly cooked Nolan Ryan Beef prime rib is a showstopper on its own, but the right sauce takes it from impressive to unforgettable. Whether you prefer the sharp tang of horseradish, the simple elegance of au jus, or the sophisticated richness of red wine reduction, these three classic sauces will elevate your holiday roast to steakhouse perfection.
Prime rib is incredibly flavorful with beautiful marbling throughout, but the right sauce adds dimension and balance. A good prime rib sauce should complement—never mask—the beef's natural flavor. These three recipes do exactly that: horseradish cream cuts through richness with tangy sharpness, au jus enhances the beef's natural savoriness, and red wine reduction adds sophisticated depth. Choose one, or offer all three and let your guests customize their experience.
This is the classic prime rib companion for good reason. The sharp, pungent horseradish cuts through the rich, fatty beef like nothing else, while the creamy base keeps it smooth and luxurious. It's simple, quick, and absolutely essential on any prime rib table.
Drain horseradish: If using prepared horseradish from a jar, drain excess liquid. You want the horseradish itself, not the brine.
Combine ingredients: In a medium bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, Worcestershire sauce, and garlic powder.
Season: Add salt and pepper. Stir until completely combined and smooth.
Taste and adjust: Start with 3 tablespoons of horseradish and taste. Add more gradually until you reach your desired level of heat. Remember, the horseradish flavor will intensify slightly as it sits.
Add fresh herbs: Fold in chopped chives if using.
Chill: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Can be made up to 3 days ahead.
Serve: Transfer to a serving bowl. Bring to room temperature 15-20 minutes before serving for best flavor.
Makes: About 1¼ cups (enough for 8-10 servings)
Make-Ahead: Best made at least 2 hours ahead, up to 3 days in advance
Au jus is French for "with juice"—it's the natural essence of your beef, concentrated and enhanced. This isn't gravy; it's a light, flavorful sauce that amplifies everything delicious about your Nolan Ryan Beef prime rib without masking its quality.
Reserve drippings: After removing your prime rib from the roasting pan, pour the drippings into a fat separator or measuring cup. Let sit for 5 minutes so fat rises to the top.
Separate fat: Skim off and discard most of the fat, keeping the flavorful dark drippings underneath. You want about ¼ cup of defatted drippings.
Deglaze the pan: Place the roasting pan over two burners on medium heat. Pour in the red wine and scrape up all the browned bits (fond) from the bottom of the pan with a wooden spoon. Let wine reduce by half, about 3-4 minutes.
Add stock and aromatics: Add beef stock, the reserved drippings, garlic, thyme, and bay leaf to the roasting pan. Bring to a simmer.
Reduce: Let the mixture simmer for 10-15 minutes to concentrate flavors and reduce by about one-third. It should be flavorful but still light-bodied.
Season: Add Worcestershire sauce. Taste and add salt and pepper as needed. Remember that the drippings may already be salty.
Strain: Pour through a fine-mesh strainer into a serving vessel or gravy boat, discarding the solids.
Finish (optional): For extra richness and shine, whisk in 1 tablespoon of butter just before serving.
Serve: Keep warm until ready to serve. Au jus is best served hot alongside the prime rib.
Makes: About 2 cups (enough for 8-10 servings)
Make-Ahead: Can be made 1 day ahead and gently reheated
This is your elegant, sophisticated option—the sauce that says you're serious about your prime rib. The wine reduces down to a glossy, intensely flavored sauce that pairs beautifully with the richness of Nolan Ryan Beef. It's the kind of sauce you'd find in high-end steakhouses.
Sauté aromatics: In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add minced shallots and cook for 3-4 minutes until softened and fragrant. Add garlic and cook for 1 minute more.
Add wine: Pour in the red wine, scraping up any bits from the bottom of the pan. Add thyme sprigs and bay leaf.
First reduction: Increase heat to medium-high and bring to a boil. Reduce heat to maintain a steady simmer. Cook for 15-20 minutes until wine has reduced by about two-thirds. It should be syrupy and coat the back of a spoon.
Add stock: Pour in beef stock and balsamic vinegar. Bring back to a simmer and cook for another 10-15 minutes until reduced by half. The sauce should be thick enough to coat the back of a spoon but still pourable.
Strain: Pour the sauce through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract all the liquid. Discard solids.
Finish the sauce: Return the strained sauce to low heat. Whisk in Dijon mustard. Add cold butter pieces one at a time, whisking constantly until melted and incorporated. This creates a glossy, silky texture.
Season: Add salt and pepper to taste. Stir in fresh rosemary if using.
Serve: Transfer to a small pitcher or sauce boat. Serve warm, drizzled over sliced prime rib or on the side.
Makes: About 1 cup (enough for 8-10 servings)
Make-Ahead: Can be made up to 2 days ahead; gently reheat and re-mount with butter before serving
Not sure which sauce to make? Here's a quick guide:
Choose Horseradish Cream Sauce if:
Choose Au Jus if:
Choose Red Wine Reduction if:
Pro Move: Offer all three and let guests choose their own adventure. Set out small bowls of each sauce and watch your prime rib turn into an interactive dining experience.
The quality of your Nolan Ryan Beef prime rib deserves sauces that match its excellence. These three recipes deliver steakhouse results that complement—never compete with—the rich, beefy flavor of Texas-raised beef.
Find Nolan Ryan Beef prime rib at your local Kroger and pair it with one (or all!) of these classic sauces. Your holiday table deserves Texas-raised excellence from ranch to plate.
Looking for the perfect sides to complete your prime rib dinner? Check out our Classic Hearty Sides for Holiday Roasts blog post, and follow Nolan Ryan Beef on Instagram @nolanryanbeef for more recipes, cooking tips, and holiday entertaining ideas.