Classic Christmas Prime Rib

Classic Christmas Prime Rib is the ultimate holiday centerpiece, juicy inside with a golden crust outside. Every slice melts in your mouth, rich with flavor and warmth. Perfect for Christmas dinner, this dish feels festive yet timeless. The slow-roasting method keeps the meat tender, while homemade au jus and creamy horseradish sauce add a delicious finishing touch. If you want a show-stopping meal that brings family together, this recipe is the one to trust.

Why This Prime Rib Is Perfect for Christmas Dinner

Prime rib is more than just a roast; it’s tradition on a platter. Its deep flavor and impressive presentation make it a natural fit for holiday gatherings. The aroma fills the kitchen, signaling something special is about to be served. Also, the low-and-slow method makes it stress-free, so you can focus on family while the oven does the work. And when served with hearty sides, it transforms into a feast worth remembering.

Ingredients You’ll Need for Classic Christmas Prime Rib

For the Prime Rib Roast

• 6-pound prime rib or beef rib roast
• 3 tablespoons diamond kosher salt (or 2 tablespoons Morton’s kosher salt)
• 1 tablespoon coarse black pepper

For the Au Jus

• 3 pounds oxtails, neck bones, or meaty beef bones
• 3 tablespoons olive oil
• 1 teaspoon beef base
• 6 cups low-sodium beef stock
• 1/2 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

For the Horseradish Sauce

• 1 cup sour cream
• 5 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 tablespoons mayonnaise

Step-by-Step Instructions for Classic Christmas Prime Rib

Step 1 – Prepare the Prime Rib Roast Ahead of Time

Season the roast with kosher salt at least 24 hours before cooking. Let it rest uncovered in the fridge. On the day of cooking, bring it to room temperature for 5–6 hours. This helps the meat cook evenly. Remove the rib bones, then tie them back to the roast with kitchen twine.

Step 2 – Brown the Beef Bones and Vegetables

In a large pot, heat olive oil over medium-high. Add the beef bones and brown them for about 10–12 minutes. Next, toss in garlic, carrots, celery, onion, and tomato paste. Stir and cook until caramelized, about 10 minutes more.

Step 3 – Deglaze and Simmer the Au Jus

Pour in the red wine, scraping up the brown bits at the bottom of the pot. Then add beef stock, beef base, thyme, and bay leaf. Simmer uncovered on low heat while the prime rib roasts. Skim any fat before serving.

Step 4 – Roast the Prime Rib Low and Slow

Preheat the oven to 250°F. Insert a thermometer into the thickest part of the roast. Place it in a roasting pan and cook for about 3 hours. The temperature should read 115°F for rare or 120°F for medium-rare. Remove and tent with foil for 20–30 minutes.

Step 5 – Mix the Creamy Horseradish Sauce

While the roast rests, mix sour cream, horseradish, Dijon, Worcestershire, and mayonnaise in a bowl. Stir until smooth and creamy. Chill until ready to serve.

Step 6 – Finish, Slice, and Serve

Set the oven to broil. Brown the roast for 1–2 minutes on each side to create a crisp crust. Slice into thick, juicy portions. Serve with hot au jus and a generous spoonful of horseradish sauce.

Pro Tips for the Best Prime Rib

Always rest your meat before roasting to keep the center evenly cooked. Use a meat thermometer to avoid overcooking. Broil briefly at the end for that irresistible crust. And never skip letting it rest after roasting; that’s when the juices lock inside.

Common Mistakes to Avoid

Don’t skip salting the meat early, or you’ll lose flavor. Never roast straight from the fridge, as it leads to uneven cooking. Avoid slicing too soon, or the juices will escape. And don’t crank up the oven heat—you’ll end up with tough meat.

Substitution Options

If you can’t find prime beef, choice-grade works well. Soup bones or shank can replace oxtails. No wine? Use balsamic vinegar and extra stock. Greek yogurt makes a lighter swap for sour cream, while dried thyme works in place of fresh.

What to Serve with Prime Rib

This roast pairs beautifully with mashed potatoes, roasted veggies, or Yorkshire pudding. Try serving it with Cheesy Scalloped Potatoes Christmas Dish or Garlic Mashed Potatoes Recipe. For greens, Balsamic Glazed Brussels Sprouts add balance. End the feast with Christmas Sugar Cookie Cheesecake.

Storage and Reheating Instructions

Keep leftovers in the fridge for 3–4 days. Au jus lasts 5 days, and horseradish sauce stays good for a week. Freeze prime rib for up to 6 months, but skip freezing sauces. Reheat gently at 250°F, wrapped in foil, until it reaches 120°F inside, or warm slices in au jus for extra flavor.

Prep and Cook Time Breakdown

• Prep time: 24–30 hours (includes brining and resting)
• Cook time: 180–210 minutes
• Total time: 24–32 hours
• Difficulty: Medium

Related Recipes to Try

• Cheesy Scalloped Potatoes Christmas Dish
• Garlic Mashed Potatoes Recipe
• Balsamic Glazed Brussels Sprouts
• Christmas Sugar Cookie Cheesecake

Conclusion: Why Classic Christmas Prime Rib Is the Perfect Holiday Roast

Classic Christmas Prime Rib is a dish that turns dinner into a memory. With its rich flavor, tender bite, and golden crust, it’s the centerpiece your holiday table deserves. Serve it with creamy sides, fresh veggies, and something sweet, and your Christmas dinner will feel complete. For even more festive inspiration, visit my holiday boards on Pinterest.

Print