Description
A foolproof guide to a perfectly juicy, slow-roasted prime rib with a rich homemade au jus and zesty horseradish sauce—the ultimate Christmas centerpiece.
Ingredients
- For the Prime Rib: 3 tbsp kosher salt, 1 tbsp coarse black pepper, 6 lb prime rib roast
- 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, 1/2 cup dry red wine (e.g., Cabernet), 1 tbsp tomato paste, 2 sprigs fresh thyme, 5 garlic cloves (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
- 24+ hours ahead, pat roast dry and rub with 3 tbsp kosher salt. Place on a rack in fridge.
- 5-6 hours before cooking, remove roast from fridge. Preheat oven to 250°F. Remove and tie bones back on.
- For the au jus, brown oxtails in olive oil. Add veggies and tomato paste; cook 10 min.
- Deglaze pot with red wine. Add beef stock, thyme, and bay leaf. Simmer uncovered for 3+ hours.
- Pat roast dry, season with 1 tbsp pepper. Roast on rack until internal temp is 115-120°F (~3 hrs).
- Make horseradish sauce by whisking all ingredients together. Chill.
- Rest roast under foil for 20-30 mins. Strain au jus and skim fat.
- Broil roast 1-2 mins per side for a crust. Slice and serve with au jus and sauce.
Notes
Internal temperature will rise 5-10°F during resting. For medium-rare, pull at 120°F.
Keywords: christmas prime rib, prime rib recipe, holiday roast beef, beef au jus, horseradish sauce, christmas dinner
