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
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
- 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