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How to Make Christmas Prime Rib - A Step-by-Step Guide

Christmas is a time for gathering with loved ones and indulging in delicious, festive meals to celebrate the holiday season. One dish that is sure to impress at any holiday gathering is a succulent and flavorful prime rib roast. This classic holiday staple is a show-stopping main course that is perfect for a special Christmas dinner.

Preparing a Christmas prime rib may seem intimidating, but with the right recipe and some helpful tips, you can easily create a mouthwatering and tender r...

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Ingredients

  • 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 and separated
  • 2 teaspoons concentrated beef base (paste)
  • 1 ½ cups water
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Additional Time: 8 hrs 30 mins
  • Total Time: 10 hrs 45 mins
  • Servings: 12
  • Yield: 1 prime rib roast

  • Gather all ingredients.
  • The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature.
  • Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast.
  • Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top.
  • Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 degrees F (54 degrees C) for medium-rare.
  • Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time.
  • To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan.
  • Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce.
  • Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
  • Serve and enjoy!

    • Nutrition

    410 cal.

    • Total Fat: 34g
    • Saturated Fat: 14g
    • Cholesterol: 84mg
    • Sodium: 466mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 23g
    • Vitamin C: 2mg
    • Calcium: 26mg
    • Iron: 3mg
    • Potassium: 364mg

    Categories

    Roast recipes
    Holiday recipes
    Main recipes
    Entree recipes
    Entrée recipes
    Traditional recipes