Name: Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 3 tbsp kosher salt; 1 tbsp coarse black pepper; 6 lb prime rib; 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 (e.g., Pacific Foods organic); 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; 5 tbsp prepared horseradish; 2 tsp Worcestershire sauce; 1 cup sour cream; 1 tbsp Dijon mustard; 2 tbsp mayonnaise

Nothing says holiday celebration quite like a succulent roast, and this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe is my absolute go-to for those special gatherings. Imagine slicing into a perfectly cooked, tender prime rib with a deeply flavorful au jus that’s just begging to be sopped up with crusty bread – it’s truly the centerpiece that steals the show. Whether you’re hosting a small family dinner or a big festive feast, this recipe delivers that wow factor with comforting richness and classic holiday vibes.

What I love most about this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe is how it brings everyone together around the table. The horseradish sauce adds a zesty kick that cuts through the richness of the beef, balancing every bite beautifully. I’ve made this dish through many holidays, and each time it feels special yet totally doable, even if prime rib seems a bit intimidating at first. Stick with me here, and you’ll be carving like a pro in no time!

Ingredients You’ll Need

The ingredients for this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe are pretty straightforward but carefully chosen to build those layered flavors we all crave. You want good quality prime rib, fresh herbs, and robust stocks to make your au jus rich and deeply satisfying. Here’s a little insight into why each plays an important role:

Kosher salt: Essential for seasoning the beef generously so it develops a delicious crust.
Coarse black pepper: Adds sharpness and a bit of texture to the crust.
Prime rib: A well-marbled cut that stays tender and juicy – investing in quality pays off big here.
Olive oil: Helps brown the oxtails and develop flavor in the au jus base.
Oxtails or meaty beef bones: These pack umami punch and richness into your au jus – don’t skip them!
Carrots, celery, onion: Classic aromatics that give your au jus that sweet, savory backbone.
Beef base: Concentrates beef flavor when you don’t have enough bones or want a quicker boost.
Low-sodium beef stock: The liquid base for your au jus – makes sure it’s rich but not too salty.
Dry red wine: Adds acidity and depth – I always use a Cabernet or Merlot for this recipe.
Tomato paste: Deepens the color and introduces subtle sweetness.
Fresh thyme and bay leaf: These herbs bring that classic roast flavor.
Garlic cloves: Smash them to release their aroma into the jus.
Prepared horseradish: For the perfect tangy kick in the horseradish sauce.
Worcestershire sauce: Adds a savory tang to the sauce making it complex.
Sour cream, Dijon mustard, and mayonnaise: These ingredients create a creamy, balanced horseradish sauce that pairs so well with the beef.

Variations

I encourage you to make this Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe your own. Over the years, I’ve tweaked the seasoning blends and adjusted the sauce depending on what I have on hand, and you can too! Don’t be afraid to experiment a little, especially with the horseradish sauce and herbs.

Herb-Crusted Variation: I once added rosemary and garlic powder to the salt and pepper mix for a fragrant crust that my guests absolutely loved.
Dietary Adaptation: If you need a dairy-free option, swapping out sour cream and mayonnaise for a coconut-based alternative works surprisingly well.
Seasonal Twist: During winter, I toss in a few juniper berries into the au jus for a festive, piney note.

How to Make Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe

Step 1: Prep Your Prime Rib with Salt and Pepper

I like to start by generously seasoning the 6 lb prime rib with kosher salt and coarse black pepper – don’t be shy here! I usually do this the night before and leave it uncovered in the fridge; it helps dry out the surface for a better crust. If you’re short on time, an hour before roasting works, too. Just be sure the beef sits at room temperature before it hits the oven so it cooks evenly.

Step 2: Build Flavor with Oxtail Au Jus

While the prime rib rests, start your au jus by searing the oxtails in olive oil until deeply browned – this is where a lot of flavor comes from! Then add your roughly chopped onions, carrots, celery, garlic, tomato paste, herbs, and beef base along with beef stock and red wine. Let it simmer low and slow for a couple of hours, skimming off any foam for a clean, rich sauce. Strain the liquid, season with salt and pepper, and keep it warm while your roast finishes cooking.

Step 3: Roast the Prime Rib to Perfection

Preheat your oven to 450°F (230°C) and roast the prime rib for about 20 minutes to get that gorgeous crust. Then lower the heat to 325°F (160°C) and continue roasting until an internal temperature of 125°F (52°C) for medium-rare. I always use a meat thermometer here – trust me, it takes the guesswork out of roasting. Once out, tent it with foil and let it rest for 20 minutes; the juices will redistribute for the juiciest slices.

Step 4: Whip Up the Horseradish Sauce

While your roast rests, mix together prepared horseradish, worcestershire sauce, sour cream, Dijon mustard, and mayonnaise until smooth and tangy. Taste and adjust – I like mine quite sharp because it cuts beautifully through the richness of the prime rib. Chill until ready to serve.

How to Serve Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe

The image shows a single large piece of roasted meat with a deep brown and slightly charred crust, full of roasted textures and herbs visible on the surface. It rests on a wooden cutting board with a sprig of fresh green rosemary beside it, adding a touch of color. The roast’s surface shows layers of caramelized fat and meat with a rich, browned look. The wood board has a light honey tone with knife marks and some dark roasted juices around the meat. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I keep it simple and elegant – fresh thyme sprigs, a few cracked black peppercorns scattered on top, and occasionally a small bowl of coarse sea salt on the side for extra texture. These details really highlight the roast without overwhelming the plate.

Side Dishes

I love serving this prime rib with creamy mashed potatoes, roasted Brussels sprouts with balsamic glaze, and honey-glazed carrots. The richness of the meat and au jus pairs perfectly with those comforting, slightly sweet, and tangy sides. Don’t forget some crusty artisan bread for soaking up all that luscious au jus!

Creative Ways to Present

One holiday, I served the prime rib on a large wooden cutting board surrounded by sprigs of rosemary and slices of roasted garlic cloves for a rustic yet festive look. Placing a small bowl of the horseradish sauce right on the board invites everyone to help themselves, making it feel warm and communal. Presentation is all about welcoming people to enjoy the moment.

Make Ahead and Storage

Storing Leftovers

I like to slice leftover prime rib thinly and store it in an airtight container with a little au jus poured over the top to keep it moist. This really helps maintain the juicy texture when reheating, and honestly, cold slices in sandwiches the next day taste amazing too!

Freezing

If I have extra, I freeze slices wrapped tightly in plastic wrap and then foil to prevent freezer burn. The key is to freeze as soon as the meat cools to preserve freshness. Just thaw overnight in the fridge before reheating for best results.

Reheating

Reheating gently in a low oven around 275°F (135°C) while covered with foil helps keep the prime rib tender and prevents drying. I also add a splash of leftover au jus or beef broth over the slice before covering for extra moisture. It only takes about 15-20 minutes to warm through without overcooking.

FAQs

Can I cook prime rib without a meat thermometer?

While a meat thermometer is the best way to ensure perfectly cooked prime rib, if you don’t have one, you can use timing guidelines based on the weight of the roast and desired doneness. However, keep in mind ovens vary, and a thermometer gives you the most reliable results.
What can I substitute if I don’t have oxtails for the au jus?

You can use meaty beef bones or even a marrow bone for the au jus base. If those aren’t available, beef shank or neck bones work well too. The goal is to get that deep beef flavor by slow simmering bones and aromatics.
How far ahead can I make the horseradish sauce?

The horseradish sauce can be made up to 2 days ahead and kept refrigerated. Just give it a good stir before serving. The flavors actually meld nicely if it sits for a bit!
Why is it important to rest the prime rib after roasting?

Resting allows the juices inside the roast to redistribute evenly, which keeps the meat moist and tender when slicing. If you cut it too soon, the juices will spill out and the roast can become dry.

Final Thoughts

This Classic Christmas Prime Rib with Rich Au Jus and Horseradish Sauce Recipe isn’t just another roast—it’s a tradition in my kitchen that I’m excited to share with you. Every step is designed to bring out the best in that beautiful prime rib and make your holiday meal effortless and memorable. So grab your apron, don’t rush the process, and enjoy the magic that happens when great ingredients meet a warm kitchen filled with delicious aromas. Trust me, this recipe will make you look – and feel – like a holiday hero!