Juicy Tender Christmas Prime Rib

This Christmas Prime Rib recipe is the ultimate choice for a holiday meal that impresses with juicy, tender meat and a rich au jus sauce. The slow roasting method brings out deep flavors while keeping the roast perfectly moist. Paired with a zesty horseradish sauce, this dish creates a memorable centerpiece for festive gatherings.

I first made this prime rib for a big family Christmas dinner and everyone went back for seconds. The combination of the beefy aroma and smooth sauce makes it a dish that truly stands out.

Ingredients

• 6 lb prime rib: Select a cut with good marbling to ensure the meat stays tender and flavorful
• 3 tbsp kosher salt: Essential to enhance flavor and help the meat retain moisture pick a coarse grain for best seasoning
• 1 tbsp coarse black pepper: Adds a mild heat and complements the beef’s richness
• 3 tbsp olive oil: Used to sear the roast for a beautifully browned crust
• 3 lb oxtails: These provide collagen and deep flavor to the au jus look for fresh ones from a trusted butcher
• 6 cups lowsodium beef stock: Builds a rich, savory base for the jus without being too salty
• 1/2 cup dry red wine: Adds acidity and a complex aroma that lifts the sauce
• 1 tbsp tomato paste: Intensifies the sauce with a touch of umami
• 2 sprigs fresh thyme: Bring herbaceous notes to the gravy
• 1 large bay leaf: Adds subtle earthiness to the au jus
• 2 large carrots: Roughly chopped to sweeten the stock naturally
• 5 cloves garlic: Peeled and lightly crushed to release aromatic flavor
• 1 large onion: Quartered to add depth and sweetness as it simmers
• 1 cup sour cream: For a creamy, tangy horseradish sauce
• 5 tbsp prepared horseradish: Provides the characteristic kick that pairs perfectly with roast beef
• 2 tsp Worcestershire sauce: Adds an extra layer of umami
• 1 tbsp Dijon mustard: A slight sharpness to balance the creaminess
• 2 tbsp mayonnaise: Smooths out the horseradish sauce for perfect texture

Instructions

Season the Meat:

Rub the prime rib generously with kosher salt and let it rest uncovered in the refrigerator for at least 24 hours. This dry brining step enhances flavor and helps the meat retain its juices during cooking.

Preheat the Oven:

Set your oven to 250 degrees Fahrenheit and position the rack in the lowest spot. The low temperature ensures gentle, even cooking for tender results.

Prepare the Roast:

Carefully remove the rib bones and tie them back onto the meat using kitchen twine. Let the roast come to room temperature over 5 to 6 hours, which helps it cook evenly.

Brown the Bones:

Heat olive oil in a large pot over medium heat. Place the meaty bones in the pot and brown them for 10 to 12 minutes until deeply caramelized. This step builds the flavor base for your au jus.

Add Vegetables and Tomato Paste:

To the pot, add garlic, carrots, celery, and onion, stirring to combine. Then stir in the tomato paste and cook the mixture for about 10 minutes to deepen the flavors.

Deglaze and Simmer:

Pour in the red wine, scraping the bottom of the pot carefully to loosen all browned bits. Add beef stock and bring the mixture to a boil.

Add Herbs and Simmer Longer:

Lower the heat and add fresh thyme and bay leaf. Let it simmer uncovered for 30 to 40 minutes to concentrate flavors and reduce the sauce.

Insert Meat Thermometer and Roast:

Place the prime rib on a roasting pan and insert a meat thermometer into the thickest part of the roast. Roast in the preheated oven for about 3 hours or until the internal temperature reaches your preferred doneness.

Rest the Meat:

Take the roast out of the oven and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes so the juices redistribute and the meat becomes extra juicy.

Make the Horseradish Sauce:

In a mixing bowl, whisk together sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise until smooth and creamy.

Broil for a Crisp Crust:

Switch your oven to broil. Place the rested roast under the broiler and cook for 1 to 2 minutes per side just to achieve a nicely browned crust.

One thing I absolutely love about this recipe is the au jus made from oxtails. It imparts a gelatinous quality to the sauce that clings to every slice of the roast. The night I served this for Christmas dinner, the aroma alone had everyone gathering in the kitchen before the meal even started.

Storage Tips

Once the prime rib has rested and cooled, wrap tightly in foil or store in an airtight container. It keeps well in the refrigerator for up to three days. The au jus sauce can be stored separately to maintain its texture. For best results, gently rewarm the meat and sauce on low heat to avoid drying out the prime rib.

Ingredient Substitutions

If you cannot find oxtails for the au jus, beef short ribs or shank can be good alternatives that still provide deep flavor and body to the sauce. For the horseradish sauce, you can swap mayonnaise for Greek yogurt if you want a lighter option, keeping the creamy tang intact.

Serving Suggestions

This prime rib pairs beautifully with classic sides like roasted potatoes, creamy horseradish mashed potatoes, and buttered green beans. A simple arugula salad with a lemon vinaigrette adds freshness to the plate and balances the richness.

This prime rib is a showstopping holiday centerpiece that rewards the patient cook with deeply flavorful, juicy meat. Serve with warm au jus and horseradish sauce for a memorable feast.

Your Recipe Questions Answered

→ How do I ensure the prime rib stays juicy?

Season the meat well in advance with kosher salt and let it rest refrigerated for at least 24 hours. Slow cooking at a low temperature helps retain juices.

→ What is the purpose of the au jus in this dish?

The au jus, made from oxtails, beef stock, wine, and herbs, enhances the meat’s flavor and adds moistness when served alongside the prime rib.

→ Can I prepare the horseradish sauce ahead of time?

Yes, the creamy horseradish sauce combining sour cream, Dijon mustard, and Worcestershire sauce can be made a day before and refrigerated to develop flavors.

→ What cut of prime rib is best for tenderness?

Choose a well-marbled 6 lb prime rib cut, as marbling adds flavor and ensures the meat remains tender during roasting.

→ How long should the roast rest after cooking?

Rest the prime rib for 20-30 minutes tented with foil to allow juices to redistribute for a moist, tender texture.