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
Scale
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.
