Nothing says Christmas like a beautifully roasted Classic Christmas Prime Rib. Juicy, tender, and full of flavor, it’s the holiday centerpiece everyone looks forward to. With its crisp crust, rich au jus, and creamy horseradish sauce, this recipe turns any table into a celebration.
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Why You’ll Love This Classic Christmas Prime Rib
You’ll love this Classic Christmas Prime Rib because it’s easier than it looks and delivers restaurant-quality results every time. The slow roast method ensures perfect doneness, while the make-ahead dry brine infuses every bite with deep, savory flavor. The best part? It’s mostly hands-off, so you can relax and enjoy your guests instead of watching the oven nonstop. The homemade au jus adds richness and depth, while the horseradish sauce brings a cool, tangy contrast. Together, they make every slice irresistible. Whether you’re serving six or eight guests, this prime rib guarantees smiles all around the table. It’s that timeless combination of comfort, luxury, and celebration that defines Christmas dinner.
Choosing the Perfect Cut of Prime Rib
When choosing your prime rib, ask your butcher for a well-marbled, bone-in cut. Prime grade beef has the most marbling, while Choice grade is slightly leaner but still juicy and flavorful. Bone-in roasts, often called “standing rib roasts,” retain moisture and deliver richer flavor during cooking.
For a family gathering, a 6-pound roast is perfect—it serves 6 to 8 people generously. Look for bright red meat with creamy white fat, and make sure it smells fresh. If you prefer a boneless option, you can still tie the roast for even cooking. Always let your butcher know you’re preparing it for Christmas dinner—they’ll help select the best-aged cut available. A quality roast makes all the difference in tenderness and taste, and this is one main dish worth investing in.
Key Ingredients You’ll Need For Classic Christmas Prime Rib
The star ingredient is, of course, prime rib. Salt and coarse black pepper form the flavorful crust. Aromatic vegetables—carrots, onions, celery, and garlic—build the foundation for a deep, savory au jus. Fresh thyme and bay leaf add warmth and balance. Olive oil helps brown the bones beautifully, and a splash of red wine adds richness to the sauce. For the creamy horseradish sauce, you’ll mix sour cream, Dijon mustard, mayonnaise, and Worcestershire sauce for a tangy finish. You can substitute beef broth for stock and Greek yogurt for sour cream if needed. Every ingredient contributes to a full-bodied roast that’s both elegant and comforting.
Step-by-Step: How to Make the Best Prime Rib
Dry Brine the Roast
Start 24 hours in advance. Rub the roast generously with kosher salt, then leave it uncovered in the fridge. This simple step helps the salt penetrate the meat, drawing out moisture and locking in flavor. The result is a more tender, well-seasoned roast from edge to center.
Bring to Room Temperature
On cooking day, remove the roast from the fridge and let it sit at room temperature for 5–6 hours. This ensures even roasting and prevents cold spots inside. Tie the bones back on before cooking so they help hold moisture while keeping slicing easy later.
Make the Au Jus Base
While the roast rests, heat olive oil in a large pot and brown the beef bones for about 10 minutes. Then add garlic, carrots, celery, and onion, stirring until golden. Mix in tomato paste and cook 10 more minutes for rich caramelization. Deglaze the pot with red wine, scraping up the flavorful bits. Pour in beef stock, add thyme and bay leaf, and simmer uncovered until slightly reduced. This creates a luscious au jus with a deep, meaty taste.
Roast the Prime Rib
Preheat your oven to 250°F. Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part. Roast until the internal temperature reaches 115°F for rare or 120°F for medium-rare—about 3 hours. The low and slow method keeps the texture juicy and tender.
Rest, Broil, and Serve
Once cooked, tent the roast with foil and let it rest for 20–30 minutes. This keeps the juices from running out when sliced. For a golden crust, broil each side for 1–2 minutes until beautifully browned. Strain the au jus, skim any fat, and slice the roast against the grain. Serve each piece with warm au jus and a spoonful of horseradish sauce for that perfect bite.
The Perfect Horseradish Sauce
Whisk together sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth. The result is creamy with a gentle heat that cuts through the rich meat. You can adjust the amount of horseradish for a spicier kick or add a bit more mayo for extra creaminess. Keep it chilled until ready to serve, but never freeze it—it may separate. This sauce brightens each bite and pairs beautifully with leftover roast beef sandwiches the next day.
Pro Tips for a Juicy, Tender Prime Rib
Letting your roast reach room temperature before cooking ensures even doneness. Always use a thermometer to check internal temperature rather than guessing. Rest the meat after roasting so the juices redistribute inside. Avoid over-seasoning—salt and pepper are all you need for a classic crust. Skim fat from your au jus for a cleaner, richer flavor. For perfect doneness, aim for 115°F for rare and 120°F for medium-rare. If you like it more cooked, go up to 130°F but no higher. Remember, the roast continues to cook slightly while resting.
What to Serve With Prime Rib
This prime rib shines with cozy Christmas sides like creamy mashed potatoes, Yorkshire pudding, roasted Brussels sprouts, or buttery asparagus. For a lighter touch, a crisp green salad adds freshness to the plate. Pair it with a bold red wine such as Cabernet Sauvignon or Syrah to complement the rich beef flavor. For dessert, try Cranberry nut bread for your holiday table or Christmas fudge for a sweet festive finish. These pairings balance the richness of the meat perfectly and round out your holiday feast.
How to Store and Reheat Leftovers
Store leftover meat in the refrigerator for up to 4 days and au jus for 5 days. The horseradish sauce keeps for about a week. If you want to freeze leftovers, wrap the meat tightly and store for up to 6 months. To reheat, wrap slices in foil and warm in a 250°F oven until they reach 120°F. You can also heat thin slices gently in warm au jus on the stovetop. Avoid microwaving, as it can dry out the meat. Proper storage keeps your leftovers flavorful and moist for days.
Frequently Asked Questions
Is prime rib traditional for Christmas?
Yes, it’s a holiday classic, often served as the centerpiece of Christmas dinner for its rich flavor and impressive presentation.
What is classic prime rib?
It’s a slow-roasted ribeye roast with a seasoned crust, tender meat, and flavorful au jus.
What is the 500 rule for prime rib?
It’s a quick method: roast at 500°F for 5 minutes per pound, then turn off the oven and rest inside. This recipe uses a gentler, more reliable low-temp approach.
What does a traditional British Christmas dinner include?
Usually roast beef or turkey, Yorkshire pudding, roasted vegetables, and gravy.
Other Recipes You May Enjoy
- Classic beef bourguignon for a cozy Christmas dinner
- The best fudgy chewy brookies for Christmas
- Christmas fudge for a sweet festive finish
- Cranberry nut bread for your holiday table
Conclusion or Final Thoughts
This Classic Christmas Prime Rib recipe delivers everything a holiday feast should: tender, juicy meat, rich au jus, and creamy horseradish sauce. It’s elegant yet easy, with results that feel like a luxury restaurant meal. Serve it alongside your favorite Christmas sides and enjoy the joy it brings to the table. Whether it’s your first time making prime rib or your yearly tradition, this recipe guarantees festive flavor and happy memories. For more seasonal ideas, visit my Pinterest page and start planning your next holiday feast.
Classic Christmas Prime Rib
Equipment
- Roasting pan Use with a rack for even airflow.
- Meat thermometer Essential for accurate doneness.
- Heavy pot For browning bones and making au jus.
- Foil Used for resting the roast.
- Broiler For crisping the crust before serving.
Ingredients
- 6 pound prime rib or beef rib roast
- 3 tablespoons Diamond kosher salt (or 2 tbsp Morton’s kosher salt)
- 1 tablespoon coarse black pepper
- 3 tablespoons olive oil
- 3 pounds oxtails, neck bones, or meaty beef bones
- 1 teaspoon beef base
- 6 cups low-sodium beef stock
- ½ cup dry red wine
- 5 cloves garlic
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 1 large bay leaf
- Salt and pepper, to taste
- 1 cup sour cream
- 5 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons mayonnaise
Instructions
- Salt the roast 24 hours in advance using kosher salt. Leave uncovered in the fridge to dry brine and develop flavor.
- On cooking day, remove bones and tie them back on. Let the roast sit at room temperature for 5–6 hours before cooking.
- Heat olive oil in a large pot. Brown beef bones for 10–12 minutes. Add garlic, carrots, celery, and onion. Stir in tomato paste and cook for 10 minutes. Deglaze with red wine, then add beef stock, thyme, and bay leaf. Simmer uncovered while roast cooks.
- Preheat oven to 250°F. Insert a meat thermometer into the center. Roast until 115°F for rare or 120°F for medium-rare, about 3 hours.
- Remove from oven and tent with foil for 20–30 minutes. Broil for 1–2 minutes per side until browned. Strain au jus, skim fat, and slice against the grain. Serve with au jus and horseradish sauce.
- Mix sour cream, horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth. Chill before serving.
