If you are searching for an unforgettable centerpiece that exudes rich flavor and holiday charm, this Classic Christmas Prime Rib Recipe is exactly what you need. With its perfectly seasoned, tender, and juicy prime rib accompanied by a luscious horseradish sauce and a savory homemade au jus, this dish transforms any festive table into an indulgent celebration. Each ingredient and step has been thoughtfully chosen to create a memorable meal that brings warmth and joy to your Christmas feast.
Ingredients You’ll Need
The ingredients for this Classic Christmas Prime Rib Recipe might seem straightforward, but each one plays a vital role in building flavors that elevate this roast to something truly special. From the beefy richness of the prime rib and bones to the aromatic vegetables and spices, every element contributes to taste, texture, and the beautiful presentation of the dish.
- 6-pound (2800g) prime rib or beef rib roast: The star of the show that promises tenderness and juicy slices.
- 3 tablespoons (30g) diamond kosher salt or 2 tablespoons (30g) Morton’s kosher salt: Essential for seasoning and enhancing the beef’s natural flavors.
- 1 tablespoon (6g) coarse black pepper: Adds a subtle, sharp kick to the crust.
- 3 tablespoons (40g) olive oil: Helps the seasoning stick and promotes a gorgeous crust.
- 3 pounds (1360g) oxtails, neck bones, or meaty beef bones: Crucial for a deeply flavorful au jus.
- 1 teaspoon beef base: Intensifies the beef broth’s savory depth.
- 6 cups low-sodium beef stock: Provides a rich foundation for the jus without overpowering saltiness.
- 1/2 cup (120g) dry red wine: Adds acidity and complexity to the sauce.
- 5 cloves garlic: Infuses aromatic warmth throughout the dish.
- 2 large carrots, chopped: Adds natural sweetness and earthy undertones.
- 3 ribs celery, chopped: Brings a subtle crunch and fresh flavor to the broth.
- 1 large onion, chopped: The backbone of aromatic depth in the au jus.
- 1 tablespoon (13g) tomato paste: Boosts the sauce’s color and umami punch.
- 2 sprigs thyme: Adds fragrant herbaceous notes.
- 1 large bay leaf: Provides a gentle, savory background flavor.
- Salt and pepper, to taste: For precise seasoning adjustments.
- 1 cup sour cream: The creamy base for the horseradish sauce.
- 5 tablespoons prepared horseradish: Delivers that essential spicy kick.
- 1 tablespoon Dijon mustard: Adds subtle tang and depth.
- 2 teaspoons Worcestershire sauce: Elevates the sauce’s umami character.
- 2 tablespoons mayonnaise: Smooths out the horseradish sauce for perfect balance.
How to Make Classic Christmas Prime Rib Recipe
Step 1: Preparing the Prime Rib
Start by patting the prime rib dry with paper towels for a crisp crust. Combine the kosher salt and black pepper in a bowl, then rub the mixture evenly over the entire surface of the roast. Drizzle the olive oil last to help the seasoning adhere and enhance browning during roasting. Let the roast come to room temperature for about an hour, which helps it cook evenly and locks in moisture and flavor.
Step 2: Roasting the Prime Rib
Preheat your oven to 450°F (230°C). Place the seasoned prime rib on a roasting rack inside a shallow pan. Roast for 20 minutes to develop that beautiful crust. Then lower the oven temperature to 325°F (165°C) and continue cooking for approximately 2 to 2 ½ hours, or until the internal temperature registers 125°F (51°C) for medium-rare. This slow roasting ensures the meat remains tender and juicy.
Step 3: Resting the Meat
Once done, transfer the prime rib to a cutting board and tent loosely with foil. Allow it to rest for at least 20 minutes before carving. Resting is crucial for redistributing the juices, guaranteeing each slice bursts with flavor and stays moist, an essential secret of the Classic Christmas Prime Rib Recipe.
Step 4: Making the Au Jus
While the prime rib is resting, it’s time to create that soul-warming au jus. In a large stockpot, combine the beef bones or oxtails with the chopped carrots, celery, onion, garlic, tomato paste, thyme, bay leaf, beef base, beef stock, and red wine. Bring to a boil, then reduce heat and simmer gently for 90 minutes to 2 hours. Strain the broth and season with salt and pepper to taste. This savory jus adds moisture and boosts the beef’s flavor when drizzled over the carved prime rib.
Step 5: Preparing the Horseradish Sauce
Mix the sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise in a bowl until smooth and creamy. This tangy and slightly spicy sauce is a perfect companion to cut through the richness of the prime rib for a balanced bite.
How to Serve Classic Christmas Prime Rib Recipe
Garnishes
Fresh sprigs of thyme or rosemary placed atop the sliced prime rib not only add visual appeal but also infuse extra herbal aroma. Coarsely cracked black pepper or a sprinkle of flaky sea salt right before serving enhances texture and final flavor pops that your guests will love.
Side Dishes
This Classic Christmas Prime Rib Recipe pairs beautifully with creamy mashed potatoes, roasted Brussels sprouts tossed in balsamic glaze, or a vibrant cranberry-orange relish. Each side complements the rich beef in a way that feels both festive and comforting.
Creative Ways to Present
Whether carving the prime rib at the table for that dramatic effect or pre-slicing and arranging on a warming platter, presentation matters. Consider using a rustic wooden board for serving and placing small bowls of horseradish sauce and au jus alongside for guests to customize each slice.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover prime rib tightly in foil or plastic wrap and refrigerate within two hours of cooking to preserve freshness. Leftovers can stay delicious and safe to eat for up to four days.
Freezing
If you want to keep your Classic Christmas Prime Rib Recipe longer, slice the meat and store it in airtight containers or heavy-duty freezer bags. The horseradish sauce and au jus can be frozen separately in sealed containers to maintain their flavors. Properly frozen prime rib maintains quality for up to three months.
Reheating
To reheat, gently warm slices in a covered dish in a low-temperature oven (around 275°F or 135°C) until just heated through to prevent drying out. Warm the horseradish sauce and au jus on the stovetop or in the microwave, then serve immediately for best results.
FAQs
Can I use a different cut of beef for this recipe?
While prime rib is ideal for its tenderness and marbling, you can substitute with a standing rib roast or even a boneless ribeye roast. Keep in mind cooking times and resting may vary slightly, but the flavor foundation remains.
How do I know when the prime rib is cooked perfectly?
Using a reliable meat thermometer is key. For medium-rare, aim for an internal temperature of 125°F before resting; the temperature will rise slightly during resting for a perfect finish.
Can I prepare the au jus ahead of time?
Absolutely, the au jus can be made a day or two in advance. Store it refrigerated and gently reheat before serving to bring out the deep, savory flavors.
Is there a vegetarian alternative to the au jus?
While traditional au jus relies on beef bones, you can experiment with a mushroom-based broth and herbs to create a rich, savory sauce that complements the prime rib without meat.
How spicy is the horseradish sauce?
The horseradish sauce delivers a mild to medium heat that balances the richness of the beef. You can adjust the amount of prepared horseradish to suit your taste, making it milder or more robust as preferred.
Final Thoughts
There is something truly special about serving a roast that fills the kitchen with mouthwatering aromas and delights every guest around the table. This Classic Christmas Prime Rib Recipe is more than a meal; it is a celebration of flavors, care, and tradition. I encourage you to make it for your next holiday gathering and watch it become a cherished favorite year after year.
Print
Classic Christmas Prime Rib Recipe
- Prep Time: 30 minutes active preparation plus 2 hours resting time
- Cook Time: 3 hours
- Total Time: 5 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Classic Christmas Prime Rib recipe offers a perfect centerpiece for your holiday feast. Featuring a succulent 6-pound prime rib seasoned with kosher salt, black pepper, and olive oil, the roast is slow-cooked to tender, juicy perfection. Accompanied by a rich and flavorful horseradish sauce and homemade beef au jus made from oxtails and aromatic vegetables, this dish promises a festive, savory experience that highlights traditional holiday flavors.
Ingredients
Prime Rib Roast
- 6-pound (2800g) prime rib or beef rib roast
- 3 tablespoons (30g) diamond kosher salt or 2 tablespoons (30g) morton’s kosher salt
- 1 tablespoon (6g) coarse black pepper
- 3 tablespoons (40g) olive oil
Beef Au Jus
- 3 pounds (1360g) oxtails, neck bones, or meaty beef bones
- 1 teaspoon beef base
- 6 cups low-sodium beef stock
- 1/2 cup (120g) dry red wine
- 5 cloves garlic
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 tablespoon (13g) tomato paste
- 2 sprigs thyme
- 1 large bay leaf
- Salt and pepper, to taste
Horseradish Sauce
- 1 cup sour cream
- 5 tablespoons prepared horseradish
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons mayonnaise
Instructions
- Prepare the Prime Rib: Remove the prime rib from the refrigerator and let it come to room temperature, which will take about 1 to 2 hours. This ensures even cooking. Pat it dry with paper towels.
- Season the Roast: Rub the prime rib evenly with the kosher salt, coarse black pepper, and olive oil. Make sure the seasoning coats all sides of the meat.
- Cook the Prime Rib: Preheat your oven to 250°F (120°C). Place the prime rib on a rack set inside a roasting pan. Insert a meat thermometer into the thickest part of the roast. Roast the beef in the oven for approximately 3 hours or until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare. Remove from oven and tent with foil to rest for 20-30 minutes; the temperature will rise slightly during this time.
- Prepare the Beef Au Jus: While the prime rib is cooking, make the au jus. Roast the oxtails or beef bones in a roasting pan at 400°F (200°C) for about 45 minutes until browned. In a large pot, heat olive oil over medium heat and sauté garlic, carrots, celery, and onion until softened, about 8-10 minutes. Add tomato paste and cook for 2 more minutes. Transfer roasted bones to the pot and add beef stock, red wine, thyme, bay leaf, and beef base. Bring to a boil, then reduce heat and simmer gently for 3 hours, occasionally skimming the fat. Strain the liquid through a fine sieve, season with salt and pepper to taste, and keep warm.
- Make the Horseradish Sauce: In a bowl, mix together sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth and well combined. Adjust horseradish and seasoning based on your taste preference.
- Serve: Slice the rested prime rib and serve with the hot au jus and a dollop of the horseradish sauce on the side for dipping. Enjoy your traditional festive meal!
Notes
- Bring the prime rib to room temperature before cooking for even heating.
- Using a meat thermometer is crucial to achieving the desired doneness.
- Beef au jus can be made ahead and reheated gently before serving.
- The horseradish sauce can be adjusted in spiciness by adding more or less prepared horseradish.
- Allow the roast to rest after cooking to retain juices and improve flavor.
