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Classic Christmas Prime Rib

Classic Christmas Prime Rib: A Juicy Holiday Showstopper

This Classic Christmas Prime Rib is a festive delight, making holiday gatherings memorable with its rich flavors and tender texture.
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Prep Time 1 day
Cook Time 3 hours
Resting Time 30 minutes
Total Time 1 day 3 hours 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 5 lbs Prime Rib Roast Choose a 'Prime' or 'Choice' grade for optimal flavor and tenderness.
  • 30 grams Kosher Salt Use approximately 1% of the meat's weight; allow at least 24 hours for dry brining.
  • 2 tablespoons Olive Oil Essential for browning the bones, adding depth to your au jus.
For the Au Jus
  • 2 lbs Meaty Bones (Oxtails or Neck Bones) Searing these develops rich flavors for your sauce.
  • 1 cup Vegetables (Garlic, Carrots, Celery, Onion) These add depth and complexity to the au jus; use fresh herbs for extra flavor.
  • 2 tablespoons Tomato Paste Brings umami and vibrant color to your sauce, elevating its taste.
  • 1 cup Dry Red Wine Ideal for deglazing the pot and infusing rich complexity into the au jus.
  • 4 cups Low-Sodium Beef Stock Use this as the base for your au jus.
  • 2 sprigs Fresh Thyme Vital herbs for finishing touches and enhancing the overall flavor profile.
  • 1 leaf Bay Leaf Vital herbs for finishing touches and enhancing the overall flavor profile.
For the Horseradish Sauce
  • 1 cup Sour Cream Balances with creaminess and tang, perfect for pairing with the prime rib.
  • 2 tablespoons Prepared Horseradish A zesty addition that complements the beef magnificently.
  • 1 tablespoon Dijon Mustard Introduces a savory kick that contrasts beautifully with the richness of the roast.
  • 1 teaspoon Worcestershire Sauce Adds depth and layers of flavor to your horseradish sauce.
  • 1 cup Mayonnaise Ties everything together for a creamy and satisfying dip.

Equipment

  • Roasting Rack
  • Baking tray
  • meat thermometer
  • heavy-bottomed pot
  • Mixing bowl

Method
 

Instructions
  1. Begin by generously seasoning the prime rib roast with kosher salt, ensuring even coverage. Wrap it loosely in plastic wrap and refrigerate for at least 24 hours.
  2. Two hours before cooking, remove the seasoned prime rib from the refrigerator. Let it sit at room temperature.
  3. In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add the meaty bones and brown them for 4–5 minutes.
  4. As the au jus simmers, preheat your oven to a gentle 250°F (120°C).
  5. Place the seasoned prime rib on a sturdy roasting rack positioned in a baking tray and roast in the preheated oven.
  6. Once cooked to your desired temperature, carefully remove the prime rib from the oven and tent it loosely with aluminum foil.
  7. For that irresistible golden crust, preheat your broiler and place the prime rib under the broiler for 1-2 minutes per side.
  8. While the roast rests, mix the horseradish sauce.
  9. Before serving, strain the simmered au jus to remove any solids.
  10. Slice the rested prime rib into thick, generous pieces and serve alongside the freshly made au jus and horseradish sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 45gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 850mgPotassium: 800mgSugar: 1gCalcium: 10mgIron: 3mg

Notes

Allowing the roast to come to room temperature before cooking ensures even cooking throughout. Also, never skip the resting period as it allows juices to redistribute.

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