Print

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

Print Recipe

★★★★★

4.9 from 94 reviews

This Classic Christmas Prime Rib recipe delivers a perfectly seasoned and succulent prime rib roast paired with a rich homemade au jus and a tangy horseradish sauce. It’s an elegant centerpiece ideal for festive gatherings, showcasing deep flavors from slow roasting and slow-simmered beef stock infused with aromatic vegetables and herbs.

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 (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

For the Horseradish Sauce

  • 5 tbsp prepared horseradish
  • 2 tsp Worcestershire sauce
  • 1 cup sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp mayonnaise

Instructions

  1. Season the Prime Rib: Pat the 6 lb prime rib dry and then rub all over with 3 tablespoons of kosher salt and 1 tablespoon of coarse black pepper. This seasoning will create a flavorful crust during roasting.
  2. Prepare the Au Jus Base: In a large skillet or roasting pan, heat 3 tablespoons of olive oil over medium heat. Add the 3 lb of oxtails or beef bones, seasoning with pepper to taste. Brown the bones thoroughly to develop deep flavors, about 8-10 minutes on each side.
  3. Sauté Vegetables and Aromatics: Add the roughly chopped carrots, celery, and quartered onion to the browned bones. Sauté until softened and aromatic, about 5-7 minutes. Stir in 1 tablespoon tomato paste and cook for 1-2 minutes to caramelize, enhancing color and depth.
  4. Deglaze and Simmer Au Jus: Pour in 1/2 cup dry red wine, scraping the bottom of the pan to release browned bits. Transfer the mixture to a large pot if not already there. Add 6 cups low-sodium beef stock, 1 teaspoon beef base, 2 sprigs fresh thyme, 5 smashed garlic cloves, 1 large bay leaf, salt, and pepper to taste. Simmer gently for at least 2 hours, preferably up to 3 hours, until the liquid reduces and concentrates in flavor.
  5. Roast the Prime Rib: Preheat your oven to 450°F (230°C). Place the seasoned prime rib on a rack in a roasting pan. Roast initially for 15 minutes at high heat to develop a crust, then reduce the temperature to 325°F (165°C). Continue roasting for approximately 13-15 minutes per pound for medium-rare, about 1 hour 20 minutes total. Use a meat thermometer to ensure an internal temperature of 130-135°F (54-57°C).
  6. Rest the Prime Rib: Remove the roast from the oven and tent loosely with foil. Let it rest for 20-30 minutes; this allows juices to redistribute, yielding a juicy and tender roast.
  7. Strain and Finish Au Jus: Strain the au jus through a fine sieve to remove solids. Skim off excess fat if desired. Keep warm until serving.
  8. Prepare Horseradish Sauce: In a small bowl, whisk together 5 tablespoons prepared horseradish, 2 teaspoons Worcestershire sauce, 1 cup sour cream, 1 tablespoon Dijon mustard, and 2 tablespoons mayonnaise until smooth. Chill until ready to serve.
  9. Carve and Serve: Slice the rested prime rib against the grain into thick slices. Serve alongside the warm au jus and horseradish sauce for a classic and festive presentation.

Notes

  • Use a meat thermometer to ensure perfect doneness; medium-rare is recommended for prime rib.
  • The au jus can be made a day ahead and reheated gently before serving to enhance flavors.
  • For extra flavor, season the prime rib and let it rest uncovered in the refrigerator overnight before roasting.
  • If oxtails are unavailable, substitute with meaty beef bones for a similar rich broth.
  • Allow the horseradish sauce to chill for at least 30 minutes for flavors to meld.

Keywords: prime rib, Christmas dinner, holiday roast, au jus, horseradish sauce, beef roast, festive meal

Find it online: https://mjrecipe.com/classic-christmas-prime-rib-with-rich-au-jus-and-horseradish-sauce-recipe/