Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
There’s something undeniably festive about serving a Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe. This dish isn’t just a meal—it’s the centerpiece that brings everyone to the table, sparking conversation and hearty appetites. I love how the tender, flavorful prime rib paired with a deeply savory au jus feels like a warm holiday hug on a plate.
What makes this recipe truly special is the time and care given to building those layers of flavor—the slow roasting, the rich stock reduction, and that creamy, tangy horseradish sauce that cuts through the richness perfectly. If you’re hunting for a show-stopping Christmas dinner that feels both elegant and comforting, this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe is exactly what you want to try.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial part in creating a harmonious blend of robust, savory, and slightly tangy flavors. When shopping, aim for the freshest beef and quality aromatics to really let your prime rib shine.
- Kosher salt: Essential for a well-seasoned crust; it penetrates the meat beautifully to enhance natural flavors.
- Coarse black pepper: Gives the crust a subtle spice and texture, adding that classic peppered bite prime rib lovers crave.
- Prime rib: Choose a well-marbled cut—its fat content ensures juicy, tender meat every time.
- Olive oil: For sautéing oxtails and aromatic veggies to create a rich base for the au jus.
- Oxtails or meaty beef bones: Packed with collagen and flavor, these are key for that deeply rich au jus.
- Carrots and celery: Classic aromatics that add subtle sweetness and earthiness when slow-cooked.
- Beef base: Intensifies the beefy depth without overpowering the natural broth.
- Low-sodium beef stock: Using low sodium gives you control over the seasoning.
- Dry red wine: For deglazing and adding layers of complexity; Cabernet Sauvignon or Merlot work beautifully.
- Tomato paste: Adds color and subtle umami richness to the au jus.
- Fresh thyme, bay leaf, garlic, and onion: Aromatics that build a fragrant foundation for your sauce.
- Prepared horseradish: The star of the horseradish sauce, giving it its signature kick.
- Worcestershire sauce: Boosts the savory depth of the horseradish sauce.
- Sour cream, Dijon mustard, and mayonnaise: Create the creamy, tangy balance that complements the prime rib perfectly.
Variations
I love mixing things up sometimes with this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe. You should too! The beauty of prime rib is how adaptable it is, so don’t be shy to tailor it to your tastes or dietary needs.
- Herb-crusted prime rib: I’ve added fresh rosemary and thyme to the salt and pepper rub for an added fragrance that makes the crust even more memorable.
- Spicy horseradish sauce: Sometimes, I throw in a little cayenne or hot sauce to the horseradish mix for guests who love a bit of heat.
- Au jus with mushrooms: Adding sautéed mushrooms to the au jus broth creates an earthy richness I adore especially during winter months.
- Diet-friendly option: To lighten things up, I swap sour cream for Greek yogurt in the horseradish sauce—still creamy, with a bit less fat.
How to Make Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
Step 1: Season and Prepare the Prime Rib
Start by generously seasoning your 6 lb prime rib with kosher salt and coarse black pepper. I like to do this the night before to let the flavors penetrate the meat overnight in the fridge—it really improves the crust development when roasting. If you’re short on time, even 1 hour will do, just be sure the rib is room temperature before you pop it in the oven.
Step 2: Roast Your Prime Rib to Perfection
Preheat your oven to 450°F (230°C) and roast the prime rib for about 20 minutes to get that beautiful crust. Then reduce the heat to 325°F (165°C) and continue roasting until your thermometer reads 120-125°F for rare, or 130-135°F for medium rare—usually about 1.5 to 2 hours total. Remember, the meat will rest and keep cooking a bit, so pull it early to get that juicy, tender result.
Step 3: Make the Rich Au Jus
While the prime rib rests, grab your pot for the au jus. Heat olive oil and brown the oxtails or beef bones until nicely caramelized—that’s where a ton of flavor lives. Toss in your chopped carrots, celery, onion, smashed garlic, thyme, bay leaf, tomato paste, and beef base. Add red wine and beef stock, bring it to a simmer, and cook low and slow for 3-4 hours. Strain out solids and season the liquid with salt and pepper to taste. Trust me, this is where the magic happens—your guests will be dipping those tender slices right into this deep, savory au jus.
Step 4: Whip Up the Horseradish Sauce
In a bowl, mix prepared horseradish, Worcestershire sauce, sour cream, Dijon mustard, and mayonnaise. Taste as you go—you want that perfect balance of tang, creaminess, and heat. If you like it spicier, add a dash more horseradish or a pinch of cayenne. Chill it for at least 30 minutes to let the flavors meld beautifully.
How to Serve Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
Garnishes
I like to keep garnishes simple—a sprinkle of fresh parsley or thyme not only adds a pop of color but also a fresh note that cuts through the richness. Sometimes, thin slices of pickled red onions or fresh horseradish shreds make an appearance for a bit more bite and crunch.
Side Dishes
My go-to sides with this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe are creamy mashed potatoes (because who doesn’t want the au jus soaked up in those?), roasted Brussels sprouts tossed in garlic and balsamic, and a simple green bean almondine. These compliment the beef without stealing the spotlight.
Creative Ways to Present
If you want to up your presentation game, try serving your sliced prime rib on a rustic wooden board surrounded by sprigs of rosemary and thyme. Pour the au jus into small individual dipping bowls for a tactile dining experience. I’ve even layered the horseradish sauce in pretty ramekins alongside mini herb bouquets for an elegant touch your guests notice.
Make Ahead and Storage
Storing Leftovers
Leftover prime rib is a treasure. I store slices in an airtight container, layering them with a little bit of the au jus to keep them moist, and refrigerate for up to 4 days. This way, the meat stays tender and flavorful when you’re ready for round two.
Freezing
If you want to freeze leftovers, I recommend portioning the prime rib slices and wrapping them tightly in plastic wrap and foil before popping them in a freezer bag. The au jus freezes well separately in a jar. This combo keeps beautifully for 2-3 months and makes for a quick, satisfying meal later.
Reheating
To reheat, gently warm the meat slices in the oven at a low temperature covered with foil to avoid drying out. You can heat the au jus on the stove and pour it over just before serving to revive all that wonderful juiciness. Avoid microwaving if possible—it tends to toughen the beef.
FAQs
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Can I use a different cut of beef for this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe?
While prime rib is ideal for its marbling and tenderness, you can substitute with ribeye roast or standing rib roast. Just ensure it’s well-marbled for juicy results. Cooking times may vary slightly, so keep a meat thermometer handy to check doneness.
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How far in advance can I prepare the horseradish sauce?
The horseradish sauce can be made up to 2 days ahead and stored in an airtight container in the fridge. Making it early allows the flavors to meld perfectly, but be sure to stir before serving.
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What temperature should I roast the prime rib to get medium rare?
For medium rare, remove your roast from the oven when the internal temperature reaches about 130-135°F (54-57°C). Resting will bring it up to an ideal 135-140°F when serving.
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Can I skip the wine in the au jus?
Yes! If you prefer to avoid alcohol, you can substitute the red wine with additional beef stock and a splash of red wine vinegar or grape juice to mimic acidity and depth.
Final Thoughts
This Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe has become a true holiday favorite in my home, and I hope it earns the same spot in yours. Its rich flavors, elegant presentation, and comforting feel bring everyone together in the best way. Trust me, once you try making this, you’ll find it’s easier than it looks and utterly worth every delicious bite. So go ahead—give it a go and make your next holiday dinner a memorable feast your friends and family will rave about for years.
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Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Classic Christmas Prime Rib recipe features a perfectly seasoned and roasted 6 lb prime rib served with a rich, flavorful au jus made from oxtails and beef stock, complemented by a creamy horseradish sauce. Ideal for festive gatherings, this traditional holiday dish combines juicy, tender beef with robust, savory accompaniments to impress your guests.
Ingredients
For the Prime Rib:
- 3 tbsp kosher salt
- 1 tbsp coarse black pepper
- 6 lb prime rib
For the Au Jus:
- 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 (e.g., Pacific Foods organic)
- 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
Instructions
- Season the Prime Rib: Pat the 6 lb prime rib dry with paper towels. Generously rub the entire surface of the rib with 3 tablespoons kosher salt and 1 tablespoon coarse black pepper. Allow it to rest at room temperature for about 1 hour to let the seasoning penetrate and the meat come closer to room temperature.
- Prepare the Au Jus Base: Heat 3 tablespoons olive oil in a large roasting pan or heavy skillet over medium-high heat. Add 3 lb oxtails or meaty beef bones and brown them on all sides until deeply caramelized, about 10-15 minutes. Season with pepper as they brown.
- Add Aromatics for Au Jus: To the browned bones, add 2 roughly chopped large carrots, 3 roughly chopped celery ribs, 1 large quartered onion, 5 peeled and smashed garlic cloves, 2 sprigs fresh thyme, 1 large bay leaf, and 1 tablespoon tomato paste. Stir to combine and cook for another 5 minutes to deepen flavors.
- Deglaze and Simmer: Pour in 1/2 cup dry red wine to deglaze the pan, scraping up all browned bits. Add 6 cups low-sodium beef stock and 1 teaspoon beef base. Season with salt to taste. Bring to a gentle boil, then reduce heat and let simmer uncovered for 1.5 to 2 hours until the liquid reduces and flavors concentrate.
- Roast the Prime Rib: While the au jus simmers, preheat your oven to 450°F (232°C). Place the seasoned prime rib on a roasting rack in a roasting pan. Roast at 450°F for 15 minutes to form a crust, then reduce oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
- Rest the Prime Rib: Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20 minutes; the internal temperature will continue to rise, and juices will redistribute for maximum tenderness.
- Strain and Finish Au Jus: When the au jus has finished simmering, strain out the solids through a fine mesh sieve into a saucepan. Adjust seasoning with additional salt or pepper if needed. Keep warm until ready to serve.
- Make the Horseradish Sauce: In a bowl, combine 5 tablespoons prepared horseradish, 2 teaspoons Worcestershire sauce, 1 cup sour cream, 1 tablespoon Dijon mustard, and 2 tablespoons mayonnaise. Mix well and refrigerate until serving.
- Serve: Slice the rested prime rib and serve with warm au jus and homemade horseradish sauce on the side for an elegant and festive holiday meal.
Notes
- Resting the meat is essential for juicy prime rib – do not skip this step.
- The au jus can be made a day ahead and reheated to save time on the holiday.
- Use a meat thermometer to achieve perfect doneness; oven times may vary.
- Substitute beef bones if oxtails are unavailable for a different but still rich au jus flavor.
- For a thicker au jus, reduce the strained liquid longer over medium heat before serving.
Keywords: prime rib, Christmas dinner, holiday roast, au jus, horseradish sauce, festive beef recipe
