Christmas Prime Rib is a true centerpiece for your holiday feast. With its tender, flavorful meat and a perfectly seasoned crust, this dish elevates any festive table. It’s easy to prepare and delivers impressive results.
Pair it with your favorite sides to create a memorable holiday meal that your family and friends will talk about long after the plates are cleared.
Christmas Prime Rib
Christmas Prime Rib is a classic dinner idea featuring a beautifully roasted prime rib with a mustard-horseradish crust. Perfectly cooked and served with a savory au jus, it’s an ideal choice for special occasions like Christmas. With its tender texture and robust seasoning, it’s a crowd-pleaser every time.
Ingredients
Au Jus Sauce
Instructions
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Remove roast from packaging and pat dry with paper towels. Refrigerate overnight on a baking sheet.
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Take the roast out of the refrigerator 1 hour before cooking.
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Coat the roast with horseradish and Dijon mustard. Mix salt, pepper, thyme, and garlic powder, then rub over the roast.
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Preheat oven to 450°F. Arrange celery, carrot, and onion in a roasting pan, then place the roast on top.
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Roast for 30 minutes at 450°F, then reduce the temperature to 350°F. Continue roasting until the internal temperature reaches 130°F for medium-rare.
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Remove the roast, tent with foil, and let rest for 30 minutes.
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Prepare the au jus: Skim fat from the roasting pan drippings. Heat the pan on medium, add beef base and water, and bring to a boil.
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Strain the vegetables from the sauce. Mix cornstarch and water, then whisk into the sauce to thicken slightly.
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Serve the roast with au jus and enjoy!
Servings 12
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 14g70%
- Cholesterol 84mg29%
- Sodium 466mg20%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use an instant-read thermometer to ensure perfect doneness. Letting the roast rest is crucial to retain its juices.
