Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
If you’re dreaming of a holiday centerpiece that wows both the eyes and the palate, this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe is your go-to. There’s something magical about a perfectly roasted prime rib—juicy, tender, and packed with deep, savory flavors that make any festive gathering feel truly special. What I love most is how the silky horseradish sauce and velvety au jus complement the beef, elevating it beyond a simple roast.
I usually reserve this recipe for Christmas dinner or any occasion where I want to impress without the fuss. The rich au jus, slow-cooked to perfection, soaks into the meat beautifully, while the horseradish sauce adds that perfect zing that cuts through the richness. I promise, once you nail this recipe, it’ll become your holiday tradition too!
Ingredients You’ll Need
Each ingredient here plays a star role—from the quality of the prime rib itself to the robust components that build up the au jus. Picking fresh herbs and good beef stock really pays off for the richest flavor.
- Kosher salt: Essential for seasoning deeply, it helps create a tasty crust on the prime rib.
- Coarse black pepper: Adds just the right bite and complements the beef’s natural flavors.
- Prime rib: A 6-pound roast is perfect for feeding a crowd; look for well-marbled meat for the most tenderness.
- Olive oil: For searing and flavor – a cornerstone in developing that rich au jus.
- Oxtails or meaty beef bones: These create a deep, hearty base for the au jus. If you can’t find oxtails, choose beef shanks or marrow bones.
- Carrots: Chopped roughly, they add natural sweetness to the broth.
- Beef base: Just a teaspoon amps up the beefiness without overpowering.
- Celery ribs: Along with carrots and onion, celery balances the flavor in the au jus.
- Low-sodium beef stock: Using low-sodium means you control the saltiness. I recommend organic for the cleanest taste.
- Dry red wine: A splash of Cabernet or Merlot enhances richness—don’t skip it! It also helps tenderize the meat.
- Tomato paste: Adds beautiful color and a subtle depth of flavor.
- Fresh thyme: Brings a lovely earthy aroma.
- Garlic cloves: Peeled and smashed to infuse the au jus with mellow pungency.
- Bay leaf: A classic herb that rounds out the broth’s profile.
- Salt: To taste, used carefully to maintain balance.
- Large onion: Quartered, it sweetens and flavors the au jus pot.
- Prepared horseradish: For that bright, sharp kick in the sauce.
- Worcestershire sauce: Adds umami and depth to the horseradish sauce.
- Sour cream: The base for the horseradish sauce, lending creaminess without heaviness.
- Dijon mustard: Provides a mild tang that pairs beautifully with horseradish.
- Mayonnaise: For richness and smooth texture in the horseradish sauce.
Variations
I love mixing things up sometimes, and this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe is surprisingly adaptable. Don’t hesitate to tweak it to your tastes or dietary needs.
- Herb-Crusted Variation: For a fresh twist, I brush the prime rib with a paste of rosemary, garlic, and thyme before roasting, which adds an irresistibly fragrant crust.
- Gluten-Free Option: If you need to go gluten-free, just make sure your beef base and Worcestershire sauce are labeled accordingly. The rest of the recipe is naturally gluten-free.
- Spicy Kick: Sometimes I add a pinch of cayenne or smoked paprika to the au jus to spice things up for those who want a little heat without overshadowing the beef.
How to Make Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
Step 1: Season Your Prime Rib Generously
Start by patting your prime rib dry with paper towels. Then, coat it evenly with kosher salt and coarse black pepper—don’t be shy here! This might be the simplest but most crucial step because that seasoning forms the crust we all crave. Let it sit at room temperature for about an hour before roasting so it cooks evenly inside.
Step 2: Roast the Prime Rib Low and Slow
Preheat your oven to 325°F (163°C). Place the prime rib on a roasting rack in a shallow pan. I find roasting it at this moderate temperature lets the meat cook evenly while preserving the juiciness. Roast until the internal temperature hits 130°F for medium-rare (usually about 15-20 minutes per pound), then tent it with foil and let it rest—it will keep cooking a bit while resting.
Step 3: Build the Rich Au Jus
While your roast is resting or even the day before, start your au jus. Heat olive oil in a large pot over medium-high heat. Brown the oxtails or beef bones until deeply caramelized—this is where so much flavor develops! Add your chopped onion, carrots, celery, garlic, tomato paste, and herbs like thyme and bay leaf, sautéing till fragrant. Pour in the red wine and let it reduce slightly, then add the beef stock and beef base. Let it simmer gently for at least 3 hours (longer is better if you have the time). Strain the liquid, season with salt and pepper to taste, and keep it warm for serving.
Step 4: Whip Up the Horseradish Sauce
While the au jus simmers, mix prepared horseradish, Worcestershire sauce, sour cream, Dijon mustard, and mayonnaise. Taste it, and if you want a bigger bite, add more horseradish bit by bit. It’s a quick step but so worth it because that creamy, tangy sauce cuts perfectly through the richness of the prime rib.
How to Serve Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
Garnishes
I love garnishing with fresh thyme sprigs or a few roasted garlic cloves for extra aroma. Sometimes, a sprinkle of flaky sea salt just before serving really elevates the crust’s crunch and flavor.
Side Dishes
My go-to side dishes for this classic feast are creamy mashed potatoes, roasted Brussels sprouts with a hint of balsamic, and buttery Yorkshire puddings. They soak up the au jus beautifully and balance the rich prime rib perfectly.
Creative Ways to Present
For special occasions, I’ve tried serving the prime rib sliced on a large wooden board surrounded by mini ramekins of horseradish sauce and au jus. It makes for a dramatic and inviting presentation that guests love digging into themselves.
Make Ahead and Storage
Storing Leftovers
Leftover prime rib tastes fantastic the next day. I usually slice what’s left and store it in an airtight container in the fridge, separated from the au jus and horseradish sauce. This keeps everything fresh and lets you reheat and serve easily.
Freezing
I’ve frozen prime rib before with good results—just wrap slices tightly in plastic wrap and foil, plus keep your sauces separately in freezer-safe containers. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
To reheat, I gently warm the sliced prime rib in a low oven (around 275°F) wrapped in foil to keep it moist. Heat the au jus on the stovetop separately and rewarm the horseradish sauce in the fridge until ready to serve. This method keeps the meat tender without overcooking.
FAQs
-
Can I prepare the au jus ahead of time?
Absolutely! In fact, making the au jus a day or two in advance allows the flavors to develop even more deeply. Just simmer as directed, strain, cool, and refrigerate. Reheat gently before serving.
-
How do I know when the prime rib is perfectly cooked?
Using a meat thermometer is your best bet. Aim for about 130°F (54°C) internal temperature for medium-rare. Remember, the temperature will rise a few degrees while resting.
-
Can I skip the horseradish sauce?
You can, but I really recommend it for that tangy contrast. If horseradish isn’t your thing, a simple garlic aioli or mustard sauce can work as a substitute.
-
What wine pairs best with this prime rib recipe?
Bold reds like Cabernet Sauvignon, Merlot, or Syrah complement the rich beef and au jus perfectly. Plus, the wine adds depth to the au jus itself if you use it in cooking.
-
Can I use a different cut of beef?
This recipe is designed for prime rib’s tenderness and marbling, but standing rib roast or even ribeye roast can be good alternatives. Adjust cooking times accordingly.
Final Thoughts
This Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe holds a special spot in my holiday heart. There’s just nothing like gathering around a beautifully roasted prime rib, surrounded by loved ones, and sharing those first perfect bites. I hope you give it a try and find it as rewarding—and delicious—as I have. Remember, the keys are patience and good ingredients; with those, you’ll nail this festive favorite every time.
Print
Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Classic Christmas Prime Rib recipe features a perfectly seasoned and roasted prime rib accompanied by a rich, flavorful au jus made from oxtails and hearty vegetables, as well as a creamy horseradish sauce to complement the meat. Ideal for festive holiday dining, this dish combines traditional roasting techniques with an indulgent, savory sauce and zesty condiment for an unforgettable centerpiece.
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
- 1/2 cup dry red wine (such as 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: Generously rub the prime rib all over with kosher salt and coarse black pepper. This seasoning will create a flavorful crust and enhance the beef’s natural taste.
- Roast the Prime Rib: Preheat your oven to the appropriate temperature (usually 450°F for initial roasting). Place the seasoned prime rib on a roasting rack in a pan and cook it in the oven, starting at a high temperature to develop a crust, then lowering it to continue cooking until it reaches your desired doneness. Use a meat thermometer to check internal temperature.
- Prepare the Au Jus Base: In a large pot, heat the olive oil over medium-high heat. Add the oxtails or beef bones and brown them thoroughly to develop rich flavor. Season with pepper and add the roughly chopped carrots, celery ribs, and onion. Let the vegetables sauté lightly to release their aroma.
- Simmer the Au Jus: Add the tomato paste, beef base, fresh thyme sprigs, smashed garlic cloves, bay leaf, low-sodium beef stock, and red wine to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for several hours to extract maximum flavor from the bones and vegetables. Season with salt to taste towards the end.
- Strain the Au Jus: Once the broth is rich and flavorful, strain the liquid through a fine mesh sieve to remove bones, vegetables, and herbs, leaving a smooth and concentrated beef au jus ready to serve with the prime rib.
- Make the Horseradish Sauce: In a bowl, combine prepared horseradish, Worcestershire sauce, sour cream, Dijon mustard, and mayonnaise. Mix thoroughly until smooth and creamy. Adjust seasoning if needed to balance the sharpness and creaminess.
- Serve: Slice the prime rib and serve it hot with au jus on the side for dipping and a dollop of horseradish sauce for added zest and tang.
Notes
- Use a meat thermometer to ensure perfect doneness; medium-rare is typically 130-135°F internal temperature.
- Rest the prime rib for at least 20 minutes after roasting before slicing to retain juices.
- If oxtails are not available, substitute with meaty beef bones for the au jus.
- The horseradish sauce can be adjusted for heat by adding more or less prepared horseradish.
- Leftover au jus can be refrigerated and used as a broth base for other dishes.
Keywords: prime rib, Christmas dinner, holiday roast, beef roast, au jus, horseradish sauce, festive meal
