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