Perfect Prime Rib Roast Oven Recipe for Christmas
Create a show-stopping holiday meal with our Perfect Prime Rib Roast Oven Recipe. This foolproof method guarantees a juicy, tender prime rib with a beautifully browned crust every time. Whether for Christmas or a special occasion, this recipe takes the guesswork out of making a restaurant-quality prime rib at home, complete with a rich au jus and creamy horseradish sauce.
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Servings: 10 servings
Calories: 685kcal
Ingredients
For the Prime Rib Roast
- 6 lb prime rib roast bone-in
- 3 tbsp kosher salt
- 1 tbsp black pepper coarsely ground
For the Au Jus
- 3 tbsp olive oil
- 3 lb oxtails or other meaty beef bones
- 2 large carrots roughly chopped
- 3 celery ribs roughly chopped
- 1 large onion quartered
- 5 cloves garlic peeled and smashed
- 1 tbsp tomato paste
- 1/2 cup dry red wine such as Cabernet Sauvignon or Merlot
- 6 cups beef stock low-sodium
- 1 tsp beef base e.g., Better Than Bouillon
- 2 sprigs fresh thyme
- 1 large bay leaf
- salt and pepper to taste
For the Creamy Horseradish Sauce
- 1 cup sour cream
- 5 tbsp prepared horseradish
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
Instructions
- Dry brine the prime rib by patting it dry and seasoning it generously on all sides with kosher salt and coarse black pepper. Place the roast on a rack set over a baking sheet and refrigerate, uncovered, for at least 24 hours.
- Prepare the roast for cooking by removing it from the refrigerator and allowing it to sit at room temperature for 5 to 6 hours for even cooking. Preheat your oven to 250°F (120°C) with the rack in a low position.
- Begin the au jus by heating olive oil in a large pot over medium-high heat. Add the oxtails and brown them deeply on all sides, which should take about 10-12 minutes.
- Sauté the aromatics by adding the chopped carrots, celery, onion, and smashed garlic to the pot with the browned bones. Stir in the tomato paste and cook for another 5 minutes until everything is fragrant and slightly caramelized.
- Deglaze the pot with the dry red wine, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Pour in the low-sodium beef stock, then add the fresh thyme sprigs, beef base, and bay leaf. Bring the mixture to a boil, then reduce heat to a low simmer.
- Roast the prime rib by inserting a meat thermometer into the thickest part of the meat, avoiding bone. Place it in the preheated oven and cook until the internal temperature reaches 120°F for a perfect medium-rare, approximately 3 hours.
- Rest the meat, which is a crucial step for a juicy result. Carefully remove the roast from the oven, transfer it to a cutting board, and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
- Prepare the creamy horseradish sauce while the roast rests. In a small bowl, whisk together the sour cream, prepared horseradish, mayonnaise, Dijon mustard, and Worcestershire sauce until well combined. Set aside.
- Finish the roast by setting your oven to broil. Place the rested prime rib under the broiler for 1-2 minutes per side to create a final delicious, brown crust. Let it rest for a final 5 minutes before carving.
- Serve your perfect prime rib by straining the simmering au jus into a gravy boat. Slice the roast against the grain into your desired thickness and serve immediately with the warm au jus and horseradish sauce.
Equipment
- Roasting Pan
- Large Pot or Dutch Oven
- Instant-Read Meat Thermometer
Notes
For the best results, use a reliable instant-read meat thermometer to monitor the roast's internal temperature. Allowing the roast to come to room temperature for several hours before cooking is crucial for even results. Do not skip the resting period after roasting; this allows the juices to redistribute for a tender, flavorful prime rib.
Nutrition
Calories: 685kcal | Carbohydrates: 8g | Protein: 48g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 155mg | Sodium: 850mg | Potassium: 750mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 5.5mg