Name: Christmas Prime Rib
Prep time: 24 h
Cook time: 3 h 30 min
Total time: 27 h 30 min
Cuisine: American
Ingredients: 6 lb prime rib roast; 3 tbsp kosher salt; 1 tbsp coarse black pepper; 3 tbsp olive oil; 3 lb oxtails or meaty beef bones; Black pepper, to taste; 2 large carrots, roughly chopped; 3 celery ribs, roughly chopped; 1 large onion, quartered; 5 garlic cloves, peeled and smashed; 1 tbsp tomato paste; 1 tsp beef base; 6 cups low-sodium beef stock; 1/2 cup dry red wine; 2 sprigs fresh thyme; 1 large bay leaf; 1 cup sour cream; 5 tbsp prepared horseradish; 1 tbsp Dijon mustard; 2 tsp Worcestershire sauce; 2 tbsp mayonnaise

Description

A classic Christmas Prime Rib slow-roasted until juicy and tender, served with rich au jus and a creamy horseradish sauce for an unforgettable holiday dinner.

Ingredients

Scale

6 lb prime rib roast
3 tbsp kosher salt
1 tbsp coarse black pepper
3 tbsp olive oil
3 lb oxtails or meaty beef bones
Black pepper, to taste
2 large carrots, roughly chopped
3 celery ribs, roughly chopped
1 large onion, quartered
5 garlic cloves, peeled and smashed
1 tbsp tomato paste
1 tsp beef base
6 cups low-sodium beef stock
1/2 cup dry red wine
2 sprigs fresh thyme
1 large bay leaf
1 cup sour cream
5 tbsp prepared horseradish
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tbsp mayonnaise

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Instructions

Season the prime rib with kosher salt at least 24 hours in advance and refrigerate uncovered.
Remove the roast from the fridge 5 to 6 hours before cooking and let it come to room temperature.
Preheat the oven to 250°F and tie the rib bones back onto the roast.
Brown the oxtails in olive oil, then add vegetables, garlic, and tomato paste and cook until deeply colored.
Deglaze the pot with red wine, add beef stock, beef base, thyme, and bay leaf, and simmer gently.
Roast the prime rib until it reaches 115°F for rare or 120°F for medium-rare.
Rest the roast for 20 to 30 minutes, then broil briefly to brown the crust.
Mix all horseradish sauce ingredients until smooth.
Slice the roast and serve with au jus and horseradish sauce.

Notes

Dry brining the roast for 24 hours improves flavor and texture.
Always use a meat thermometer to avoid overcooking.
Letting the meat rest before slicing keeps it juicy.
Leftovers can be gently reheated in au jus to maintain moisture.

Prep Time: 24 hours
Cook Time: 3 hours 30 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 850
Sugar: 2 g
Sodium: 480 mg
Fat: 65 g
Saturated Fat: 28 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 55 g
Cholesterol: 180 mg