The first slice of a Classic Christmas Prime Rib always feels like a gift. The rich aroma fills the room, the golden crust glistens under the light, and everyone leans in a little closer. On a holiday table surrounded by laughter and clinking glasses, this roast doesn’t just feed—it brings people together.
Table of Contents
Why This Classic Christmas Prime Rib is Special
This recipe blends holiday tradition with steakhouse flavor. You dry brine the beef for deep seasoning, then roast it low and slow for a tender bite. While it cooks, the bones and vegetables simmer into a silky broth. The result is restaurant-quality prime rib with minimal stress and maximum reward.
Choosing the Best Prime Rib
Prime grade offers the most marbling and flavor, though choice grade works beautifully too. Ask your butcher for a roast from the rib section’s “small end” for more tenderness. Have them cut the bones away and tie them back on. This way, you keep the flavor and still slice with ease.
Ingredient Notes & Substitutions
Prime Rib & Seasoning
Use a 6-pound rib roast. If prime is out of reach, choice grade makes a fine alternative. Dry brining with kosher salt is key for flavor and moisture.
Beef Bones & Broth Base
Oxtails, neck bones, or short ribs all build a rich au jus. If you can’t find them, beef shank or soup bones work too.
Wine & Alternatives
A dry red wine deepens flavor, but you can swap in beef stock with a splash of balsamic vinegar for a similar tang.
Horseradish Sauce Swaps
Sour cream gives a classic base, though Greek yogurt is a lighter option. Dijon can be swapped with prepared mustard if that’s what you have.
Step-by-Step Cooking Guide
Dry Brining & Resting the Roast
Season your roast at least 24 hours before cooking. Then let it rest at room temperature for 5–6 hours before roasting. This helps the meat cook evenly.
Building the Flavorful Au Jus
While the roast sits in the oven, brown the bones in olive oil. Add carrots, celery, onions, garlic, and tomato paste. Deglaze with wine, then add beef stock, thyme, and bay leaf. Simmer gently until you’re ready to serve.
Roasting & Temperature Guide
Roast at 250°F until the internal temperature reaches 115°F for rare or 120°F for medium-rare. Always check with a meat thermometer.
Resting, Broiling & Carving
After roasting, rest the meat under foil for 20–30 minutes. Then broil briefly to form a golden crust. Carve into slices and serve with strained au jus and horseradish sauce.
Common Mistakes to Avoid
Never skip the resting time, or juices will run out. Don’t cut before checking the internal temperature. Also, avoid overcooking—prime rib shines when it’s tender and pink inside.
What to Serve With Prime Rib
Classic sides always shine: mashed potatoes, roasted Brussels sprouts, or Yorkshire pudding. You can also add a green salad or roasted baby potatoes. For a cozy spread, pair with Creamy Cheesy Potato Bake or Garlic Butter Bread Rolls.
Storage & Reheating Tips
Keep leftovers wrapped in foil or airtight containers in the fridge for up to 4 days. Freeze tightly wrapped slices for up to 6 months. Reheat slowly in the oven at 250°F until warmed through, or thinly slice and reheat in au jus on the stove.
Classic Christmas Prime Rib Recipe Card
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Classic Christmas Prime Rib | Amazing Holiday Roast
- Total Time: 24-32 hours
- Yield: 10 servings
Description
Classic Christmas Prime Rib is the holiday centerpiece of your dreams. A dry brine and slow roast create juicy, tender meat served with rich au jus and creamy horseradish sauce.
Ingredients
6-pound (2800g) prime rib or beef rib roast
3 tablespoons (30g) diamond kosher salt OR 2 tablespoons (30g) morton’s kosher salt
1 tablespoon (6g) coarse black pepper
3 tablespoons (40g) olive oil
3 pounds (1360g) oxtails, neck bones, or meaty beef bones
1 teaspoon beef base
6 cups low-sodium beef stock
1/2 cup (120g) dry red wine
5 cloves garlic
2 large carrots, chopped
3 ribs celery, chopped
1 large onion, chopped
1 tablespoon (13g) tomato paste
2 sprigs thyme
1 large bay leaf
Salt and pepper to taste
Horseradish Sauce:
1 cup sour cream
5 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 tablespoons mayonnaise
Instructions
1. Season roast with kosher salt (1% of weight) at least 24 hours in advance.
2. Remove roast from fridge and let it sit at room temperature for 5–6 hours.
3. Preheat oven to 250°F (120°C) and set rack low.
4. Remove rib bones, tie them back to roast.
5. In a pot, heat olive oil and brown meaty bones for 10–12 minutes.
6. Add garlic, carrots, celery, onion, and tomato paste. Cook 10 minutes more.
7. Deglaze with red wine, then add beef stock, thyme, and bay leaf. Simmer uncovered.
8. Insert thermometer into roast and cook 3 hours, or until 115°F (rare) or 120°F (medium-rare).
9. Tent roast with foil and rest for 20–30 minutes.
10. Mix all horseradish sauce ingredients until smooth.
11. Broil roast for 1–2 minutes per side to form crust.
12. Slice roast, strain au jus, and serve with horseradish sauce.
Notes
Substitutions:
– Prime rib: Choice grade works if prime isn’t available.
– Bones: Use beef soup bones, short ribs, or beef shank.
– Wine: Replace with beef stock + 2 tbsp balsamic vinegar.
– Horseradish Sauce: Greek yogurt can replace sour cream.
Storage:
– Refrigerate leftovers 3–4 days.
– Au jus keeps 5 days.
– Horseradish sauce keeps 1 week.
– Freeze roast up to 6 months, au jus can also be frozen.
Tips:
– Always let meat reach room temperature before cooking.
– Use a thermometer to prevent overcooking.
– Rest before slicing for juicy results.
- Prep Time: 24-30 hours (includes dry brining)
- Cook Time: 180-210 minutes
- Category: Christmas Dinner Ideas
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (with au jus and sauce)
- Calories: 6000-7000 (entire roast)
- Sugar: 20-25 g
- Sodium: 8000-8500 mg
- Fat: 380-450 g
- Saturated Fat: 150-180 g
- Unsaturated Fat: 200-250 g
- Trans Fat: 5-7 g
- Carbohydrates: 100-120 g
- Fiber: 10-12 g
- Protein: 450-500 g
- Cholesterol: 1600-1800 mg
More Such Recipes
If you enjoy this festive dish, try my Slow Cooked Beef Ribs in BBQ Sauce or make a lighter holiday option with Juicy Slow Cooker Turkey Breast.
FAQ
Is prime rib traditional for Christmas?
Yes, many families serve prime rib as their centerpiece for Christmas dinner.
What is classic prime rib?
It’s a bone-in beef rib roast, seasoned simply with salt and pepper, roasted slowly, and served with au jus.
What goes with prime rib for Christmas?
Mashed potatoes, roasted vegetables, Yorkshire pudding, and a crisp salad make perfect pairings.
What is the 500 rule for prime rib?
It’s a method where you roast at 500°F for 5 minutes per pound, then turn off the oven. This recipe uses a gentler low-and-slow method for more even cooking.
Final Thoughts
Classic Christmas Prime Rib takes time, but the process feels festive in itself. While the roast cooks, your kitchen fills with warmth and rich aromas. Serve it proudly—it will become a tradition your family looks forward to every year. For more festive inspiration, follow along on Pinterest or join the community on Facebook.