Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
This Classic Christmas Prime Rib recipe features a perfectly seasoned and slow-roasted prime rib paired with a rich, homemade au jus and a creamy horseradish sauce. The recipe involves dry brining the roast for enhanced flavor, slow roasting to achieve tender, juicy meat, and finishing with a quick broil for a beautiful crust. The accompanying au jus is made from browned meaty bones, vegetables, wine, and beef stock simmered to develop deep flavor, making this prime rib an unforgettable centerpiece for holiday gatherings.
- Prep Time: 24 hours 10 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 27 hours 30 minutes
- Yield: Serves 8-10
- Category: Main Course
- Method: Roasting
- Cuisine: American
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
- 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: Begin by seasoning the 6-pound prime rib with 3 tablespoons of kosher salt (about 1% of its weight) at least 24 hours ahead to dry brine and enhance flavor. On cooking day, preheat oven to 250°F (120°C) and position the rack low. Remove rib bones and tie them back onto the roast to ensure even cooking. Let the roast sit at room temperature for 5 to 6 hours before cooking to promote even heat distribution.
- Brown Bones and Prepare Broth: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add 3 pounds of oxtails or meaty beef bones and brown on all sides for 10-12 minutes to develop flavor. Add 5 smashed garlic cloves, 2 roughly chopped carrots, 3 chopped celery ribs, and 1 quartered onion. Stir in 1 tablespoon tomato paste and cook for another 10 minutes to deepen color and taste.
- Deglaze and Simmer the Broth: Pour in 1/2 cup dry red wine and scrape the pot’s bottom to deglaze and lift browned bits. Add 6 cups low-sodium beef stock and bring to a boil. Reduce to a simmer, add 2 sprigs fresh thyme, and 1 bay leaf. Let the broth simmer uncovered while the roast cooks, allowing the flavors to intensify.
- Roast the Prime Rib: Insert a meat thermometer into the thickest part of the roast. Place the roast in the preheated oven and cook for about 3 hours until it reaches 115°F for rare or 120°F for medium-rare. Remove roast and tent loosely with foil. Rest for 20-30 minutes to allow juices to redistribute.
- Prepare Horseradish Sauce: While the roast rests, mix 1 cup sour cream, 5 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, and 2 tablespoons mayonnaise in a bowl until smooth. Set aside to serve alongside the roast.
- Finish and Serve the Roast: After resting, broil the roast 1-2 minutes per side to form a nicely browned crust. Remove and rest briefly before slicing. Strain the au jus, skimming off excess fat as desired. Serve sliced prime rib with the homemade au jus and horseradish sauce for a festive and impressive meal.
Notes
- Dry brining the prime rib at least 24 hours in advance intensifies the flavor and improves texture.
- Allowing the roast to come to room temperature before cooking ensures even doneness.
- Using meaty bones like oxtails in the au jus creates a rich, deeply flavored sauce.
- Resting the roast before slicing helps retain juices in the meat.
- The horseradish sauce adds a creamy, tangy contrast that complements the rich beef flavor.
- Use a reliable meat thermometer to avoid overcooking the prime rib.
