Description
This Classic Christmas Prime Rib delivers a tender, juicy roast with a beautifully browned crust, rich homemade au jus, and a creamy horseradish sauce. Perfect for holiday gatherings, this recipe brings bold flavor, festive comfort, and show-stopping presentation to your Christmas table.
Ingredients
Prime Rib
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3 tbsp kosher salt
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1 tbsp coarse black pepper
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6 lb prime rib
Au Jus
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3 tbsp olive oil
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3 lb oxtails or meaty beef bones
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Pepper, to taste
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2 large carrots, roughly chopped
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3 celery ribs, roughly chopped
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1 large onion, quartered
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5 garlic cloves, peeled and smashed
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1 tbsp tomato paste
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1 tsp beef base
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6 cups low-sodium beef stock
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1/2 cup dry red wine
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2 sprigs fresh thyme
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1 bay leaf
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Salt, to taste
Horseradish Sauce
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1 cup sour cream
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5 tbsp prepared horseradish
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1 tbsp Dijon mustard
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2 tsp Worcestershire sauce
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2 tbsp mayonnaise
Instructions
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Prep the Prime Rib
Dry brine the 6 lb roast with kosher salt (about 30g) at least 24 hours before cooking. -
Preheat & Set Up
On roasting day, preheat oven to 250°F (120°C). Remove rib bones and tie them back onto the roast. Let the roast sit at room temperature for 5–6 hours. -
Brown the Bones
Heat olive oil in a large pot over medium heat. Add oxtails or beef bones and brown for 10–12 minutes. -
Build the Broth
Add garlic, carrots, celery, and onion. Stir in tomato paste and cook 10 minutes. -
Deglaze & Simmer
Pour in red wine and scrape brown bits. Add beef stock, beef base, thyme, and bay leaf. Bring to a boil, then simmer uncovered while the roast cooks. -
Roast the Prime Rib
Insert a thermometer into the center. Roast for about 3 hours or until internal temp reaches 115°F for rare or 120°F for medium-rare. -
Rest the Roast
Remove from oven, tent with foil, and rest 20–30 minutes. -
Make the Horseradish Sauce
Combine sour cream, horseradish, Dijon, Worcestershire, and mayonnaise. Mix until smooth. -
Finish the Roast
Broil the roast 1–2 minutes per side for a golden crust. Slice and serve with warm au jus and horseradish sauce.
Notes
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Resting the meat is essential for juicy slices.
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The au jus can simmer for several hours; the longer it cooks, the richer it gets.
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Horseradish sauce can be made ahead and refrigerated for stronger flavor.
- Prep Time: 5 hours (includes resting to room temp)
- Cook Time: 3 hours 15 minutes
- Category: Main course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 8 oz)
- Calories: 780 kcal
- Sugar: 2 g
- Sodium: 860 mg
- Fat: 58 g
- Saturated Fat: 22 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 195 mg