Prime Rib Sauce Guide: Au Jus, Horseradish, and the Complete Accompaniment List

The best sauces for prime rib are au jus and creamy horseradish. Both have become standard at classic American steakhouses because they solve two different flavor problems at once. Au jus deepens the beef’s natural flavor and keeps the meat succulent, while horseradish adds a sharp, refreshing bite that cuts through the richness. Together, they create balance without distracting from the prime rib itself. It is a combination that has earned its place in classic American steakhouses for generations. 

Read on to discover why it works so well, along with several other sauces worth serving beside prime rib!

Why Au Jus Belongs with Prime Rib

The French phrase au jus means “with its own juices.” Traditionally, it refers to the natural drippings released by meat during roasting, served without flour, cornstarch, or another heavy thickener. The result is thinner than gravy and more direct in flavor.

In a modern American steakhouse, those drippings are often combined with beef stock and aromatics to create a more consistent sauce with added depth. The purpose stays the same. Au jus should intensify the savory character of the beef, restore a little moisture to the cut surface, and carry flavor across the plate.

Because prime rib is roasted as a large cut and then sliced for service, the exposed surface can lose moisture quickly. A light spoonful of au jus helps keep the meat succulent without changing its texture. It also complements mashed potatoes and Yorkshire pudding, which readily absorb the beefy juices.

Why Horseradish Creates Balance

Horseradish is a cruciferous root vegetable related to mustard, wasabi, cabbage, and broccoli. Once grated or cut, it releases volatile compounds that produce a sudden, pungent heat. The sensation is sharp and brief; chile pepper heat tends to linger.

That quality makes horseradish one of the best sauces for prime rib. The acidity and bite interrupt the richness of the marbled beef, refreshing the palate between mouthfuls. Cream softens its intensity and creates a smoother texture, allowing the sauce to complement the meat without becoming aggressive.

At Lawry’s, Whipped Cream Horseradish provides an especially light version of the classic accompaniment. Its airy texture feels less dense than many sour cream or mayonnaise-based recipes, while the horseradish still provides enough sharpness to balance the beef.

What Are the Other Sauces That Work with Prime Rib?

Béarnaise brings butter, egg yolk, tarragon, shallot, and vinegar together in a rich sauce with herbal acidity. It suits diners who enjoy a more indulgent pairing, although a small amount is usually enough. Chimichurri takes the meal in a fresher direction. Parsley, garlic, vinegar, and olive oil give the beef herbal brightness and a clean acidic edge. It works especially well with a well-browned outer crust.

Red wine sauce adds depth through reduced wine, stock, shallots, and sometimes herbs. Its concentrated flavor echoes the richness of the beef while contributing fruit and acidity. Peppercorn sauce offers warmth and spice through cracked pepper, stock, and cream. It is fuller and heavier than au jus, making it better as an occasional accent than a generous pour. Garlic herb butter melts directly over the meat, adding aroma and richness. Since prime rib already contains generous marbling, use it sparingly.

How to Serve Prime Rib Sauces

Au jus can be offered in a small bowl for dipping or spooned lightly over the slices. Avoid soaking the meat, as too much liquid can dilute its roasted flavor. Horseradish is best placed beside the prime rib or spread in a thin layer across one bite at a time. This lets each guest control the intensity. The same rule applies to every prime rib sauce recipe. Proportion keeps the beef at the center of the plate.

For diners exploring fine dining Jakarta, Lawry’s serves every cut of prime rib with au jus and Lawry’s Whipped Cream Horseradish as standard accompaniments. The combination has remained part of the restaurant’s service since the original Beverly Hills location opened in 1938. Browse Lawry’s menu before visiting, then book your seat to taste why this classic pairing still defines prime rib service!