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
Scale
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