Classic Christmas Prime Rib with Au Jus and Horseradish Sauce Recipe
This Classic Christmas Prime Rib recipe features a perfectly roasted 6-pound prime rib seasoned with kosher salt and black pepper, slow-cooked to medium-rare perfection. Accompanied by a rich, homemade beef au jus made from oxtails and aromatic vegetables, and a creamy horseradish sauce, this dish is a luxurious centerpiece ideal for festive holiday meals.
- Prep Time: 24 hours 6 hours (includes dry brining and resting times)
- Cook Time: 3 hours
- Total Time: 33 hours 6 hours (including advance preparation and resting)
- Yield: 8 to 10 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
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
Instructions
- Prepare the Prime Rib Roast: Season the 6-pound prime rib with 3 tablespoons (30g) kosher salt at least 24 hours in advance to dry brine it for enhanced flavor. On cooking day, tie the rib bones back onto the roast for even cooking and let it sit at room temperature for 5 to 6 hours. Preheat the oven to 250°F (120°C) and position the rack low.
- Brown Bones and Prepare Broth: In a large pot, heat 3 tablespoons olive oil over medium heat. Add 3 pounds of meaty bones and brown them for 10-12 minutes on all sides. Add garlic, carrots, celery, and onion, stirring to combine. Stir in tomato paste and cook for 10 more minutes to deepen the broth’s color and flavor.
- Deglaze and Simmer the Broth: Pour in 1/2 cup dry red wine and scrape the pot to deglaze browned bits. Add 6 cups low-sodium beef stock, bring to a boil, then reduce to a simmer. Add thyme sprigs and bay leaf. Simmer uncovered for about 3 hours during the roast cooking.
- Roast the Prime Rib: Insert a meat thermometer into the center of the roast. Place it in the preheated oven and cook about 3 hours until it reaches 115°F for rare or 120°F for medium-rare. Remove and tent with foil; rest for 20-30 minutes to redistribute juices.
- Prepare Horseradish Sauce: While the roast rests, whisk together sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth. Set aside to accompany the roast.
- Finish and Serve the Roast: After resting, broil the roast for 1-2 minutes on each side to develop a brown crust. Let it rest a few more minutes, then strain the au jus, removing excess fat if desired. Slice the roast and serve with the au jus and horseradish sauce.
Notes
- Dry brining the roast 24 hours ahead enhances the meat’s flavor and texture.
- Letting the roast reach room temperature for several hours before cooking promotes even roasting.
- The homemade au jus significantly elevates the dish’s richness and depth compared to store-bought broth.
- Resting the meat before and after broiling allows juices to redistribute, ensuring tender, juicy slices.
- Using a meat thermometer is essential for precise doneness and best results.
- Broiling at the end adds a beautifully browned crust without overcooking the prime rib.
Keywords: Prime Rib, Christmas Dinner, Holiday Roast, Au Jus, Horseradish Sauce, Beef Roast, Festive Meal
