Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe

Introduction

Celebrate the holidays with a classic Christmas prime rib that delivers tender, flavorful meat complemented by rich au jus and a tangy horseradish sauce. This recipe guides you through a slow roast and a savory broth to bring a restaurant-quality feast to your home table.

Ingredients

• 3 tbsp kosher salt
• 1 tbsp coarse black pepper
• 6 lb prime rib
• 3 tbsp olive oil
• 3 lb oxtails (or meaty beef bones for rich flavor)
• Pepper, to taste
• 2 large carrots (roughly chopped)
• 1 tsp beef base
• 3 celery ribs (roughly chopped)
• 6 cups low-sodium beef stock
• 1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 tbsp tomato paste
• 2 sprigs fresh thyme
• 5 garlic cloves (peeled and smashed)
• 1 large bay leaf
• Salt, to taste
• 1 large onion (quartered)
• 5 tbsp prepared horseradish
• 2 tsp Worcestershire sauce
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 2 tbsp mayonnaise

Instructions

1. Step 1: Begin by seasoning the 6-pound prime rib with 3 tablespoons of kosher salt (about 1% of the meat’s weight). Do this at least 24 hours in advance to allow the salt to penetrate the meat for better flavor. On cooking day, preheat your oven to 250°F (120°C) and place the oven rack low. Remove the rib bones from the roast and tie them back on to ensure even cooking. Let the roast sit at room temperature for 5 to 6 hours before cooking.
2. Step 2: In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the 3 pounds of meaty bones and brown on all sides for 10-12 minutes. Add 5 smashed garlic cloves, 2 chopped carrots, 3 chopped celery ribs, and 1 quartered onion; stir to combine. Mix in 1 tablespoon of tomato paste and cook for another 10 minutes to deepen flavors and color.
3. Step 3: Pour in 1/2 cup of dry red wine and scrape the pot bottom to deglaze. Add 6 cups of low-sodium beef stock and bring to a boil. Reduce heat to simmer, add 2 sprigs of fresh thyme and 1 bay leaf. Let this simmer uncovered for the entire duration of the roast cooking time to develop a rich au jus.
4. Step 4: Insert a meat thermometer into the center of the roast. Place it in the preheated oven and cook for about 3 hours until it reaches 115°F for rare or 120°F for medium-rare. Remove from the oven and tent with foil, resting for 20-30 minutes to redistribute juices.
5. Step 5: While the roast rests, prepare the horseradish sauce. In a bowl, mix 1 cup sour cream, 5 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, and 2 tablespoons mayonnaise until smooth. Set aside.
6. Step 6: After resting, place the roast under the broiler for 1-2 minutes per side to form a brown crust. Remove and let rest briefly before slicing. Strain the au jus, removing excess fat if desired. Slice the prime rib and serve with the au jus and horseradish sauce.

Tips & Variations

• For an extra flavorful crust, season the prime rib with fresh herbs like rosemary or thyme before roasting.
• If you don’t have oxtails, use meaty beef neck bones or marrow bones to enrich your broth.
• Allowing the roast to rest at room temperature before cooking helps ensure even doneness.
• Use a digital meat thermometer for precise temperature monitoring to avoid overcooking.
• Adjust the horseradish amount in the sauce to taste for milder or stronger heat.

Storage

Store leftover prime rib and au jus separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to maintain juiciness. The horseradish sauce is best kept chilled and consumed within 2 days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the prime rib without dry brining overnight?

While you can roast the prime rib without dry brining, seasoning it at least 24 hours in advance improves flavor and tenderness by allowing the salt to penetrate the meat fully.

What is the best way to check if my prime rib is cooked to the right temperature?

Using a reliable meat thermometer is the best method. Insert it into the thickest part of the roast away from bone or fat. Aim for 115°F for rare or 120°F for medium-rare, then rest the meat to allow the temperature to rise slightly.

Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe

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★★★★★

4.5 from 55 reviews

This Classic Christmas Prime Rib recipe features a tender, flavorful prime rib roast seasoned with a simple dry brine and slow-roasted to perfection. Accompanied by a rich homemade au jus made from oxtails and aromatic vegetables, and a creamy horseradish sauce, this dish is an impressive centerpiece for festive holiday dinners.

• Author: Bella
• Prep Time: 24 hours 30 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 27 hours 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Prime Rib:

• 3 tbsp kosher salt
• 1 tbsp coarse black pepper
• 6 lb prime rib roast

For the Au Jus:

• 3 tbsp olive oil
• 3 lb oxtails or meaty beef bones
• Pepper, to taste
• 2 large carrots, roughly chopped
• 1 tsp beef base
• 3 celery ribs, roughly chopped
• 6 cups low-sodium beef stock
• 1/2 cup dry red wine (Cabernet Sauvignon or Merlot)
• 1 tbsp tomato paste
• 2 sprigs fresh thyme
• 5 garlic cloves, peeled and smashed
• 1 large bay leaf
• Salt, to taste
• 1 large onion, quartered

For the Horseradish Sauce:

• 5 tbsp prepared horseradish
• 2 tsp Worcestershire sauce
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 2 tbsp mayonnaise (Hellmann’s preferred)

Instructions

1. Prepare the Prime Rib Roast: Season the 6-pound prime rib roast evenly with 3 tablespoons kosher salt about 24 hours before cooking to dry brine and enhance flavor. On cooking day, preheat the oven to 250°F (120°C) and position your rack low. Reattach the rib bones tied back to the roast for even cooking. Let the roast sit at room temperature for 5 to 6 hours to promote even roasting.
2. Brown Bones and Prepare Broth: Heat 3 tablespoons olive oil in a large pot over medium heat. Add 3 pounds of meaty bones such as oxtails and brown them well on all sides for 10-12 minutes to develop a rich base flavor. Add 5 smashed garlic cloves, roughly chopped carrots, celery, and quartered onion. Stir in 1 tablespoon tomato paste and cook for 10 more minutes to deepen the broth’s flavor and color.
3. Deglaze and Simmer the Broth: Pour 1/2 cup dry red wine into the pot, scraping the bottom to release browned bits. Add 6 cups low-sodium beef stock, bring to a boil, then reduce to a simmer. Add 2 sprigs fresh thyme and 1 bay leaf. Let simmer uncovered for the entire roasting time to develop the au jus.
4. Roast the Prime Rib: Insert a meat thermometer into the center of the prime rib roast. Place the roast in the preheated oven and cook for about 3 hours until the internal temperature reaches 115°F for rare or 120°F for medium-rare. Remove from oven, tent with foil, and rest for 20-30 minutes to redistribute juices.
5. Prepare Horseradish Sauce: Mix together 1 cup sour cream, 5 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, and 2 tablespoons mayonnaise until smooth. Set aside to serve alongside the roast.
6. Finish and Serve: Place the rested roast under the broiler for 1-2 minutes per side to create a caramelized crust. Remove and hold for a few minutes before slicing. Strain the au jus, skimming excess fat if desired. Slice the prime rib and serve with the rich au jus and creamy horseradish sauce for a classic holiday feast.

Notes

• Dry brining the prime rib overnight is key to maximizing flavor and tenderness.
• Letting the roast come to room temperature before cooking ensures more even doneness.
• Use a reliable meat thermometer to avoid overcooking the prime rib.
• The au jus can be made a day ahead and reheated right before serving.
• Resting the roast after cooking lets juices redistribute, keeping the meat juicy.
• Broiling at the end adds a nice crisp crust but watch closely to prevent burning.

Keywords: prime rib, Christmas recipe, holiday roast, au jus, horseradish sauce, beef roast, holiday dinner, slow roasted beef