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Classic Christmas Prime Rib

Classic Christmas Prime Rib: Juicy Roast for Festive Feasts

A Classic Christmas Prime Rib that serves as a juicy centerpiece for your festive feasts.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Classic Christmas Prime Rib Ingredients
  • 6 lbs Prime Rib Roast Ask your butcher for 'Prime' or 'Choice' grade.
  • 30 grams Kosher Salt Apply at least 24 hours prior to cooking.
  • 3 tbsp Olive Oil Used for browning the meaty bones.
  • 3 lbs Meaty Bones For au jus preparation.
  • 5 cloves Garlic Minced.
  • 2 large Carrots Chopped.
  • 3 ribs Celery Chopped.
  • 1 Onion Chopped.
  • 1 tbsp Tomato Paste For au jus.
  • 0.5 cup Dry Red Wine For deglazing the pot.
  • 6 cups Low-Sodium Beef Stock Base for au jus.
  • 2 sprigs Thyme
  • 1 Bay Leaf
  • 5 tbsp Horseradish For homemade horseradish sauce.
  • 1 tbsp Dijon Mustard
  • 2 tsp Worcestershire Sauce
  • 2 tbsp Mayonnaise

Equipment

  • Oven
  • meat thermometer
  • large pot
  • cutting board
  • knife
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Season the Roast: Coat the prime rib roast with kosher salt. Wrap and refrigerate for at least 24 hours.
  2. Preheat the Oven: Preheat oven to 250°F (120°C). Adjust the oven rack to the lowest position.
  3. Prepare the Au Jus: Heat olive oil in a large pot. Brown meaty bones for 10-12 minutes.
  4. Add Aromatics: Add garlic, carrots, celery, and onion to the pot with tomato paste. Cook for 10 minutes.
  5. Deglaze the Pot: Pour in dry red wine, scraping up browned bits. Simmer for 2-3 minutes.
  6. Simmer the Au Jus: Add beef stock, thyme, and bay leaf. Simmer uncovered while roast cooks.
  7. Cook the Roast: Insert meat thermometer into thickest part. Cook until 115°F for rare or 120°F for medium-rare.
  8. Rest the Roast: Remove from oven and tent with aluminum foil. Rest for 20-30 minutes.
  9. Finish with a Broil: Broil the roast for 1-2 minutes on each side for a crispy crust.
  10. Prepare the Horseradish Sauce: Mix horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth.
  11. Serve and Enjoy: Strain the au jus and carve the roast. Serve with au jus and horseradish sauce.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 2gProtein: 25gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 350mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 15mg

Notes

Allowing the prime rib to rest after cooking is crucial for a juicy roast.

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