If you’re looking to wow your guests this holiday season, nothing says “celebration” quite like a perfectly roasted prime rib. This Classic Christmas Prime Rib is tender, juicy, and packed with flavor, making it the centerpiece of any festive meal. Paired with a rich au jus and zesty horseradish sauce, this dish will undoubtedly become a holiday tradition in your home.
🟩 Why This Is So Good
- Melt-in-your-mouth tenderness – With a perfectly roasted prime rib, the meat practically falls apart at the touch of a fork.
- Rich, flavorful au jus – The oxtail-based au jus is the perfect complement to the prime rib, enhancing its flavor with depth and savory richness.
- Homemade horseradish sauce – The tangy kick from the horseradish sauce balances the rich, fatty meat, making each bite even more satisfying.
- Simple but elegant – Despite the grandeur of the dish, it’s surprisingly easy to prepare, making it a stress-free holiday showstopper.
- Perfect for any occasion – While prime rib is synonymous with Christmas, this dish works for any special occasion, from New Year’s Eve to Thanksgiving.
When I first made this Christmas Prime Rib, it was for a quiet Christmas dinner with close family. I had always wanted to tackle a prime rib but was a bit intimidated by the process. I found that with a few simple ingredients and some patience, the end result was far more rewarding than I imagined. Now, it’s a tradition we all look forward to every year—served with all the classic sides, of course! If you’re interested in learning more about prime rib techniques, check out this guide for helpful tips.
🟩 Getting Your Ingredients Right
- Prime Rib Quality – For the best results, you’ll want a high-quality prime rib from a trusted butcher. Look for a cut with plenty of marbling for a juicy, flavorful roast.
- Beef Bones for Au Jus – Using oxtails or meaty beef bones is key to creating a rich, flavorful au jus. If you can’t find oxtails, look for marrow bones or shank bones.
- Low-Sodium Beef Stock – Be mindful of the salt content in your beef stock, especially since you’ll be seasoning the prime rib generously. Low-sodium stock allows you to control the seasoning more effectively.
- Fresh Herbs – Fresh thyme and bay leaves infuse the au jus with aromatic, earthy flavors. Don’t skimp on these—fresh is best!
- Prepared Horseradish – Make sure to use a good-quality prepared horseradish for the sauce—it’s what gives the sauce its signature bite.
For premium cuts of prime rib, I recommend checking out this guide on selecting the perfect roast for your holiday table.
🟩 Making It Step by Step
Prepare the Prime Rib
Start by preheating your oven to 450°F (230°C). Rub the prime rib generously with kosher salt and coarse black pepper, pressing the seasoning into the meat to form a crust. Place the roast on a rack in a roasting pan, fat side up. This will allow the fat to render beautifully, keeping the meat tender and juicy.
Roast the Prime Rib
Place the prime rib in the preheated oven and roast for 15 minutes at 450°F. Then, lower the temperature to 325°F (165°C) and continue roasting for about 2 hours for medium-rare, or longer if you prefer a more done roast. The internal temperature should reach 120°F for rare, 125°F for medium-rare, and 130°F for medium. Once it’s done, remove the roast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute and keeps the meat moist.
Make the Au Jus
While the prime rib is resting, heat olive oil in a large pot over medium heat. Add the oxtails or beef bones, and brown them on all sides for about 5 minutes. Add the carrots, celery, onion, garlic, and herbs, then cook for another 5 minutes until the vegetables begin to soften. Stir in the tomato paste and cook for 1 minute. Add the beef stock, wine, and beef base, then bring to a boil. Reduce the heat and simmer for about 2 hours, until the stock is reduced by half. Strain the au jus and adjust the seasoning with salt and pepper to taste.
Prepare the Horseradish Sauce
In a bowl, combine the prepared horseradish, Worcestershire sauce, sour cream, Dijon mustard, and mayonnaise. Stir until smooth and creamy, then adjust seasoning with salt and pepper to taste. Keep the sauce chilled until ready to serve.
🟩 Making Sure It Turns Out
- Rest the meat – Always allow the prime rib to rest after roasting. This helps the juices redistribute throughout the meat and ensures a tender, juicy roast.
- Use a meat thermometer – For perfect results, use a meat thermometer to check the internal temperature of your roast.
- Strain the au jus – After simmering the au jus, be sure to strain out the bones and vegetables to achieve a smooth, velvety sauce.
- Chill the horseradish sauce – Let the horseradish sauce chill for at least an hour before serving. This helps the flavors meld and ensures it’s cool and refreshing.
I once made the mistake of carving the prime rib immediately after it came out of the oven, and it lost a lot of juices. Now, I always let the roast rest for 15–20 minutes, and it makes such a difference in texture and flavor.
🟩 Perfect Serving Ideas
This Classic Christmas Prime Rib is the ultimate main dish for a festive holiday dinner. Serve it with a side of creamy mashed potatoes, roasted Brussels sprouts, or a fresh, tangy salad. Pair it with a robust red wine, like Cabernet Sauvignon or Merlot, to enhance the savory richness of the roast. A side of buttery dinner rolls is also a perfect addition to mop up the delicious au jus.
🟩 Making It Different
- Add flavor to the crust – Try adding garlic powder, fresh herbs, or a bit of Dijon mustard to the rub for an extra burst of flavor.
- Make it spicy – For a little heat, incorporate a pinch of cayenne pepper or chili flakes into the seasoning.
- Swap the sauce – Instead of horseradish sauce, try a creamy mustard sauce or a rich blue cheese dressing for a unique twist.
- Go for a different cut – If prime rib is out of your budget, consider a standing rib roast or even a beef tenderloin for a more affordable yet still impressive option.
🟩 Storage and Leftovers
Store leftover prime rib in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 2–3 months. To reheat, gently warm it in the oven at 250°F (120°C) until it reaches your desired temperature, ensuring it doesn’t dry out. Leftover au jus can be stored separately and reheated to serve with your leftovers.
🟩 Tips That Actually Help
- Use a rack for roasting – A roasting rack ensures the prime rib cooks evenly, with heat circulating all around the meat.
- Don’t forget the bones – Roasting the prime rib with the bones enhances the flavor and juiciness.
- Allow the roast to come to room temperature – Before cooking, let the prime rib sit at room temperature for about 30 minutes to ensure even cooking.
The best tip I learned when making prime rib is to never rush the resting period. The meat continues to cook slightly once out of the oven, and this resting time ensures it’s tender and juicy when sliced.
Closing Paragraph
This Classic Christmas Prime Rib has become a centerpiece of our holiday tradition, and I’m certain it will become one in your home too. It’s a dish that’s not only delicious but feels special and celebratory. Every time I serve it, my family looks forward to the first slice—perfectly pink, juicy, and full of flavor. If you’re looking for a way to elevate your holiday dinner this year, I can’t recommend this prime rib enough. Give it a try, and I promise it’ll be a recipe your family asks for year after year.
Frequently Asked Questions
→ Can I make the prime rib ahead of time?
While it’s best to cook the prime rib fresh, you can prepare the au jus and horseradish sauce in advance and store them in the fridge.
→ Can I cook the prime rib to a different level of doneness?
Yes! Adjust the cooking time based on your preferred doneness. For medium, cook until the internal temperature reaches 130°F, and for well-done, aim for 140°F.
→ How long should the prime rib rest before carving?
Let the prime rib rest for at least 15–20 minutes after roasting. This ensures the juices redistribute and results in a tender, juicy roast.
→ What’s the best way to carve the prime rib?
Slice the prime rib against the grain to ensure the meat is tender and easy to chew. Use a sharp carving knife for clean, even slices.
→ Can I use a different sauce for the prime rib?
Yes, if you’re not a fan of horseradish sauce, try a Dijon mustard sauce, béarnaise, or even a creamy blue cheese dressing for a unique twist.
Classic Christmas Prime Rib
Description
A perfectly roasted prime rib served with rich au jus and tangy horseradish sauce—your holiday 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)
Pepper, to taste
2 large carrots (roughly chopped)
1 tsp beef base
3 celery ribs (roughly chopped)
6 cups low-sodium beef stock (I recommend Pacific Foods organic)
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 (I prefer Hellmann’s)
Instructions
-
Preheat oven to 450°F (230°C). Rub the prime rib generously with kosher salt and black pepper, pressing to form a crust.
-
Roast the prime rib fat side up for 15 minutes at 450°F, then lower the temperature to 325°F (165°C) and cook for about 2 hours (for medium-rare). Let it rest for 15–20 minutes before slicing.
-
For the au jus, heat olive oil in a pot. Brown the oxtails or beef bones, then add carrots, celery, onion, garlic, and herbs. Stir in tomato paste, beef stock, wine, and beef base. Simmer for 2 hours, then strain and season with salt and pepper.
-
For the horseradish sauce, mix together horseradish, Worcestershire sauce, sour cream, Dijon mustard, and mayonnaise. Adjust seasoning to taste and chill until serving.
Notes
Rest the prime rib for 15–20 minutes before carving to keep it juicy.
If you can’t find oxtails, marrow bones are a great substitute for the au jus.
For an even more decadent sauce, add a splash of heavy cream to the au jus just before serving.
