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