Classic Christmas Prime Rib

There’s something truly special about serving a Classic Christmas Prime Rib — a dish that captures the warmth, tradition, and elegance of the holiday season. The rich aroma of roasted beef, infused with herbs and garlic, fills the home with festive comfort. For me, this recipe represents more than just a centerpiece; it’s a celebration of family, togetherness, and timeless flavor. Juicy, tender, and beautifully golden on the outside, this prime rib transforms any Christmas dinner into an unforgettable feast filled with love, laughter, and the spirit of the season.

Why You’ll Love This Classic Christmas Prime Rib

• Perfectly Cooked Every Time: A gentle roasting method ensures a juicy, tender center and crisp, flavorful crust.
• Festive and Impressive: The ultimate showpiece for your Christmas table, pairing beautifully with any side dish.
• Make-Ahead Friendly: The dry brine enhances flavor and makes holiday cooking easier.
• Homemade Touches: Served with rich au jus and creamy horseradish sauce for the perfect balance of flavor.
• Timeless Tradition: This dish brings vintage Christmas charm and the warmth of a red-and-green holiday feast straight to your table.

What Kind of Prime Rib to Use

When choosing your roast, look for a Prime or Choice grade cut — these are the most tender and flavorful. A bone-in roast gives deeper taste and a dramatic presentation. Ask your butcher to remove the bones and tie them back on; this keeps carving easy while preserving that rich flavor. The best section comes from the smaller end of the rib roast, closer to the loin — it’s tender and evenly marbled. If possible, select a roast that’s been aged for at least 21 days for superior tenderness and flavor.

Ingredients

For the Prime Rib:

• 6 lb prime rib roast
• 3 tbsp kosher salt
• 1 tbsp coarse black pepper

For the Au Jus:

• 3 tbsp olive oil
• 3 lb meaty beef bones or oxtails
• 1 large onion, quartered
• 2 large carrots, chopped
• 3 celery ribs, chopped
• 5 garlic cloves, smashed
• 1 tbsp tomato paste
• ½ cup dry red wine
• 6 cups low-sodium beef stock
• 1 tsp beef base or bouillon
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

For the Horseradish Sauce:

• 1 cup sour cream
• 5 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tbsp mayonnaise

How to Make Classic Christmas Prime Rib

Step 1: Prepare the Roast

Season your 6-pound roast generously with kosher salt about 24 hours before cooking. This dry-brining process locks in moisture and enhances flavor. On the day of cooking, take the roast out of the refrigerator at least 2 hours before baking to bring it to room temperature. Preheat your oven to 250°F (120°C) and adjust the rack to a low position.

Step 2: Brown the Bones and Start the Broth

In a large pot, heat olive oil over medium heat. Add your beef bones and brown them on all sides for about 10–12 minutes. Add garlic, onion, carrots, and celery, then stir in tomato paste and cook for another 10 minutes. Deglaze the pan with red wine, scraping up the browned bits for maximum flavor. Add beef stock, thyme, and a bay leaf. Bring to a boil, then reduce to a simmer while your roast cooks.

Step 3: Roast the Prime Rib

Place the roast in a roasting pan and insert a meat thermometer into the thickest part. Roast for about 3 hours, or until the internal temperature reaches 115°F for rare or 120°F for medium-rare. Once done, remove from the oven and tent loosely with foil. Let it rest for 20–30 minutes — this step is crucial to keep the meat juicy.

Step 4: Make the Horseradish Sauce

While the roast rests, combine sour cream, horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise in a bowl. Mix until smooth, then chill until ready to serve. This creamy sauce perfectly complements the richness of the prime rib.

Step 5: Broil and Serve

Before serving, place the roast under the broiler for 1–2 minutes per side to form that golden-brown crust. Strain your au jus, skimming off any excess fat, and serve it warm. Slice the roast and serve with both sauces for a truly classic Christmas experience.

What to Serve With Classic Christmas Prime Rib

A dish this grand deserves the right company. Traditional sides like creamy mashed potatoes, Yorkshire pudding, or garlic butter roasted vegetables are perfect companions. Add a touch of green with roasted asparagus or Brussels sprouts, and brighten the meal with a fresh cranberry relish. For a full vintage Christmas aesthetic, serve everything family-style on a red-and-green table with touches of classic holiday décor.

Storage and Reheating Tips

Refrigerate: Wrap leftovers tightly in foil or place in an airtight container for up to 4 days.
Freeze: Freeze slices in layers separated by parchment for up to 3 months. The au jus can also be frozen in ice cube trays for easy reheating.
Reheat: Wrap slices in foil and warm in a 250°F oven until just heated through. Avoid microwaving to preserve the tender texture and pink color.

Common Mistakes to Avoid

• Skipping the rest period: Cutting too soon causes juices to run out. Always rest for at least 20 minutes.
• Cooking straight from the fridge: Always let the roast reach room temperature before baking.
• Overcooking: Use a thermometer — it’s the key to achieving perfect doneness every time.

Final Thoughts

There’s something timeless about serving Classic Christmas Prime Rib — it’s the kind of dish that makes the whole house smell amazing and brings everyone to the table with smiles and anticipation. The rich flavors, the tenderness of the roast, and the simple elegance of the preparation make it a true holiday favorite. Whether you’re recreating a traditional family dinner or hosting your first Christmas feast, this recipe ensures that your meal will be one to remember — a warm, delicious celebration worthy of the season.