Classic Christmas Prime Rib

When it comes to holiday dinners, pulling off a perfect prime rib can feel like a pretty intimidating task.

Between timing the cooking just right, choosing the best cut of meat, and making sure you don’t overcook this pricey piece of beef, there’s quite a bit to think about – especially when you’ve got a house full of hungry family members eagerly awaiting Christmas dinner.

But here’s the good news: this Classic Christmas Prime Rib recipe takes all the guesswork out of the equation.

It’s straightforward, reliable, and gives you a juicy, perfectly cooked roast that’ll have everyone at your holiday table asking for seconds.

What Kind of Prime Rib Should I Use?

For the best results, look for a prime rib roast that’s labeled either “Prime” or “Choice” grade at your butcher or grocery store. Prime grade will have more marbling (those little streaks of fat running through the meat) which means more flavor, but Choice grade is still excellent and typically more budget-friendly.

When shopping, ask for the roast to come from the smaller end (closer to the loin) as this section tends to be more tender and cook more evenly.

It’s worth asking your butcher to remove the bones and tie them back on – this gives you the flavor benefit of cooking with bones while making it easier to carve later.

Just make sure your roast has been aged for at least 21 days for the best flavor and tenderness.

Options for Substitutions

While some ingredients in this prime rib recipe are essential, others can be adjusted based on what you have available:

• Prime rib roast: This is the star of the show and can’t really be substituted – it’s what makes this dish special. However, if you can’t find prime grade, choice grade will work too.
• Oxtails/beef bones: For the sauce base, you can use any combination of beef soup bones, short ribs, or even beef shank. The key is using something with bones and some meat for flavor.
• Red wine: If you prefer not to use wine, you can replace it with additional beef stock plus 2 tablespoons of balsamic vinegar to add depth.
• Beef base: Beef bouillon cubes or Better Than Bouillon work well here. Use 1 bouillon cube or 1 teaspoon of paste as a substitute.
• Horseradish sauce ingredients: For the sauce, you can use Greek yogurt instead of sour cream, and prepared mustard can replace Dijon. The prepared horseradish is pretty important for the signature taste, but you can adjust the amount based on how spicy you like it.
• Fresh herbs: If you don’t have fresh thyme, use 1 teaspoon dried thyme. For bay leaves, dried ones work just as well as fresh.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking prime rib is not letting the meat come to room temperature before roasting – take it out of the fridge at least 2 hours before cooking to ensure even cooking from edge to center.

Temperature control is crucial – using a reliable meat thermometer is essential, as overcooking this expensive cut will result in a disappointing gray, tough roast instead of the perfect medium-rare pink you’re aiming for.

For the juiciest results, resist the urge to cut into the meat right away; letting it rest for 20-30 minutes after cooking allows the juices to redistribute throughout the roast, preventing them from running all over your cutting board.

Place the roast in a 250°F oven and cook until it reaches an internal temperature of 115°F for rare or 120°F for medium-rare (approximately 3 hours), then finish under the broiler for 1-2 minutes per side to achieve a brown crust.

What to Serve With Prime Rib?

A special cut like prime rib deserves some equally delicious side dishes to round out your holiday meal.

The classic pairing includes creamy mashed potatoes, which are perfect for soaking up all that flavorful au jus sauce. For vegetables, roasted Brussels sprouts or asparagus work beautifully with the rich meat, while Yorkshire puddings add that traditional touch that everyone loves.

If you want to keep things simple but elegant, try serving it with roasted baby potatoes tossed in herbs and garlic, plus a fresh green salad to balance out the richness of the meat.

Storage Instructions

• Keep Fresh: If you end up with leftover prime rib (lucky you!), wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for 3-4 days. The au jus gravy can be stored separately in an airtight container for up to 5 days, and the horseradish cream sauce will keep well for about a week.
• Freeze: You can freeze leftover prime rib for up to 6 months! Just wrap it well in plastic wrap, then foil, and place it in a freezer bag. The au jus freezes nicely too – pour it into freezer-safe containers or ice cube trays for easy portioning. Note: I don’t recommend freezing the horseradish cream sauce as it might separate.
• Reheat: To keep your prime rib juicy when reheating, wrap it in foil and warm it in the oven at 250°F until it reaches about 120°F inside. You can also slice it thinly and give it a quick warm-up in the au jus on the stovetop. Just be careful not to overheat, or you’ll lose that perfect pink center!

Preparation Time	24-30 hours
Cooking Time	180-210 minutes
Total Time	24-32 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6000-7000
• Protein: 450-500 g
• Fat: 380-450 g
• Carbohydrates: 100-120 g

Ingredients

• 6-pound (2800g) prime rib or beef rib roast
• 3 tablespoons (30g) diamond kosher salt or 2 tablespoons (30g) morton’s kosher salt
• 1 tablespoon (6g) coarse black pepper
• 3 tablespoons (40g) olive oil
• 3 pounds (1360g) oxtails, neck bones, or meaty beef bones
• 1 teaspoon beef base
• 6 cups low-sodium beef stock
• 1/2 cup (120g) dry red wine
• 5 cloves garlic
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 1 large onion, chopped
• 1 tablespoon (13g) 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

Step 1: Prepare the Prime Rib Roast

Begin by preparing a 6-pound prime rib roast.

Season it with 30 grams of kosher salt, which is about 1% of the meat’s weight, at least 24 hours in advance to enhance its flavor.

This dry brining process will ensure a well-seasoned roast.

On the day of cooking, preheat your oven to 250°F (120°C) and adjust the oven rack to a low position to accommodate the roast.

Remove the rib bones from the roast and tie them back onto the meat, which will help in even cooking.

Allow the roast to sit at room temperature for 5 to 6 hours before cooking for more even heat distribution during roasting.

Step 2: Brown Bones and Prepare Broth

In a large pot, heat 3 tablespoons of olive oil over medium heat.

Add 3 pounds of meaty bones, such as oxtails or neck bones, to the pot.

Brown them on all sides for approximately 10-12 minutes to develop a rich flavor.

Then, add 5 cloves of garlic, 2 large chopped carrots, 3 chopped ribs of celery, and 1 chopped onion to the pot, stirring to combine.

Stir in 1 tablespoon of tomato paste and cook for an additional 10 minutes to deepen the color and flavor.

Step 3: Deglaze and Simmer the Broth

Pour in 1/2 cup of dry red wine and scrape the bottom of the pot to deglaze any browned bits.

Add 6 cups of low-sodium beef stock and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and add 2 sprigs of thyme and 1 bay leaf.

Let this mixture simmer uncovered for the duration of the roast’s cooking time to develop a flavorful au jus.

Step 4: Roast the Prime Rib

Insert a meat thermometer into the center of the roast to monitor its internal temperature.

Place the roast in the preheated oven and cook for approximately 3 hours, or until it reaches an internal temperature of 115°F for rare or 120°F for medium-rare.

Once the desired temperature is achieved, remove the roast from the oven and tent it with foil.

Allow it to rest for 20-30 minutes, which will help in redistributing the juices throughout the meat.

Step 5: Prepare Horseradish Sauce

While the roast is resting, prepare the horseradish sauce.

In a bowl, combine 1 cup of sour cream, 5 tablespoons of prepared horseradish, 1 tablespoon of Dijon mustard, 2 teaspoons of Worcestershire sauce, and 2 tablespoons of mayonnaise.

Mix until smooth and set aside to serve with the roast.

Step 6: Finish and Serve the Roast

After resting, place the roast under the broiler for 1-2 minutes on each side to achieve a nice brown crust.

Once finished, remove the roast from the broiler and let it rest for a few minutes before slicing.

Strain the au jus and, if desired, remove excess fat using paper towels or ice cubes.

Slice the roast and serve it with the au jus and horseradish sauce to accompany your perfectly cooked prime rib.