Perfect Prime Rib for Your Christmas Celebration

Nothing says a festive Christmas dinner like a perfectly roasted prime rib. This recipe features a flavorful mustard and horseradish crust, tender beef, and a rich homemade au jus. Pair it with mashed potatoes and roasted vegetables for a memorable holiday feast that will impress your guests.

Ingredients

Prime Rib

• 1 (6-pound) boneless prime rib roast

• 2 tablespoons prepared horseradish

• 2 tablespoons Dijon mustard

• 2 teaspoons kosher salt

• 2 teaspoons coarsely ground black pepper

• 2 teaspoons dried thyme

• 2 teaspoons garlic powder

• 2 stalks celery, cut into 2-inch pieces

• 1 carrot, cut into 2-inch pieces

• 1 small unpeeled onion, quartered

Au Jus Sauce

• 2 teaspoons concentrated beef base (paste)

• 1 ½ cups water

• 1 teaspoon cornstarch

• 1 teaspoon water

Directions

1. Prep the Roast

• Day Before Serving: Remove the roast from the package and dry thoroughly with paper towels. Place it on a baking sheet in the refrigerator overnight to dry-age slightly.

• Day Of Serving: Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature.

2. Season the Roast

• Rub the roast all over with horseradish and Dijon mustard.

• Mix kosher salt, black pepper, thyme, and garlic powder in a small bowl, and sprinkle the mixture evenly over the roast.

3. Roast the Prime Rib

• Preheat your oven to 450°F (230°C).

• Arrange the celery, carrot, and onion in the bottom of a roasting pan and place the roast on top.

• Roast in the oven for 30 minutes.

• Reduce the oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the roast reads 130°F (54°C) for medium-rare, approximately 1 ½ to 2 hours.

4. Rest the Roast

• Remove the roast from the oven and transfer it to a platter.

• Cover the roast with aluminum foil and let it rest for 30 minutes. The internal temperature will rise about 10°F as it rests, ensuring perfectly cooked beef.

5. Make the Au Jus

• Skim excess fat from the pan drippings.

• Place the roasting pan on a burner set to medium heat. Add the beef base and 1 ½ cups of water, scraping the bottom of the pan to release browned bits.

• Strain out and discard the vegetables.

• In a small bowl, mix the cornstarch with 1 teaspoon of water to form a slurry. Whisk this into the sauce and let it thicken slightly.

• Pour the sauce into a gravy boat for serving.

6. Serve and Enjoy

• Slice the prime rib into thick cuts and serve with the au jus. Pair with mashed potatoes and roasted vegetables for a complete holiday meal.

Tips for Success

• Don’t Skip Resting: Resting the roast allows the juices to redistribute, ensuring tender, flavorful meat.

• Check Temperature Early: Use an instant-read thermometer to avoid overcooking.

• Pairings: Complement the dish with classic sides like Yorkshire pudding, creamed spinach, or a fresh arugula salad.

Celebrate the season with this showstopping prime rib recipe that’s sure to become a holiday favorite.

Discover more culinary inspiration subscribe to our newsletter.