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Classic Christmas Prime Rib

Mouthwatering Classic Christmas Prime Rib for Festive Feasts

This Classic Christmas Prime Rib is the ultimate holiday dish, featuring rich flavors and tender meat that creates unforgettable memories during festive gatherings.
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Prep Time 6 hours
Cook Time 3 hours
Resting Time 30 minutes
Total Time 9 hours 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 each Prime Rib Roast Select 'Prime' or 'Choice' grade for maximum flavor and tenderness.
  • 1 tablespoon Kosher Salt Use about 1% of the meat's weight to dry brine and enhance flavor.
  • 2 tablespoons Olive Oil Ideal for browning; can be swapped for another high-heat oil.
For the Au Jus
  • 2 pounds Meaty Bones (e.g., oxtails, neck bones) Their richness deepens the au jus flavor; beef shank is a valid substitute.
  • 5 cloves Garlic Fresh garlic adds delightful depth; essential for a tasty au jus.
  • 2 large Carrots, chopped Sweetness balances the savory flavors.
  • 3 each Celery, chopped Aromatic celery contributes a comforting background note.
  • 1 each Onion, chopped Adds sweetness and complexity.; shallots can be used as an alternative.
  • 1 tablespoon Tomato Paste Intensifies the sauce's flavor profile beautifully.
  • 0.5 cup Dry Red Wine Perfect for deglazing; replace with beef broth if preferred.
  • 6 cups Low-sodium Beef Stock Homemade is ideal, but store-bought works well too.
  • 2 sprigs Thyme Brightens the flavor of the au jus.
  • 1 each Bay Leaf
For the Horseradish Sauce
  • 1 cup Sour Cream Provides a creamy base; Greek yogurt can be a lighter option.
  • 5 tablespoons Prepared Horseradish Adjust to your heat preference.
  • 1 tablespoon Dijon Mustard Subtly sharp, elevating the sauce's overall flavor.
  • 2 teaspoons Worcestershire Sauce Adds a hint of umami.
  • 2 tablespoons Mayonnaise Richness balances the spiciness of horseradish.

Equipment

  • Oven
  • Meat thermometer
  • Large Pot
  • Bowl

Method
 

Step-by-Step Instructions
  1. Season the prime rib generously with kosher salt and rest in the refrigerator for at least 24 hours. Let it sit at room temperature for 5-6 hours before cooking.
  2. Preheat your oven to 250°F (120°C).
  3. In a large pot, heat olive oil and brown the meaty bones. Add garlic, carrots, celery, and onion, cooking until softened.
  4. Stir in tomato paste, deglaze with red wine, and add stock, thyme, and bay leaf.
  5. Insert a meat thermometer into the thickest part of the prime rib and roast in the oven until it reaches 115°F for rare or 120°F for medium-rare, about 3 hours.
  6. Once done, remove the roast and tent with foil. Let it rest for 20-30 minutes.
  7. Switch the oven to broil, broil the roast for 1-2 minutes per side to achieve a crispy crust.
  8. Strain the au jus to separate liquid from solids; reduce over medium heat if desired.
  9. In a bowl, mix sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth.
  10. Slice the prime rib and serve on a warmed platter with au jus and horseradish sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Follow the room temperature rule before roasting and use a reliable meat thermometer for perfect doneness.

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