Perfect Christmas Prime Rib Bone Recipe

Christmas Prime Rib Bone has always been the star of my holiday table, filling the house with an aroma I can only describe as pure joy. I remember one year, my Uncle Joe, who’s normally quiet, started humming with delight the moment he smelled it roasting. The anticipation builds as that beautiful, crusty exterior forms, promising a tender, juicy interior that just melts in your mouth. This Christmas prime rib roast bone isn’t just a meal; it’s a tradition, a centerpiece that brings everyone together. I’ve perfected a simple yet elegant method that guarantees a show-stopping roast every single time. Let’s get this festive feast started!

Why You’ll Love This Christmas Prime Rib Bone

This isn’t just any roast; it’s the ultimate holiday centerpiece. Here’s why this Christmas Prime Rib Bone recipe will become your go-to for every festive gathering:

• Unbeatable Flavor: The bone adds incredible depth and moisture, making every bite incredibly succulent.
• Perfect Crust: My method ensures a gorgeous, savory crust that gives way to a tender, juicy interior.
• Impressive Presentation: A bone-in roast is a showstopper that commands attention on any holiday table.
• Simple Yet Elegant: This bone in prime rib Christmas recipe is surprisingly straightforward, even for a novice cook.
• Versatile Serving: It pairs beautifully with all your favorite holiday sides, from roasted vegetables to creamy mashed potatoes.
• Rich Gravy Included: We’re making a delicious bone broth gravy from scratch to complement the roast perfectly.
• The ‘Why’: You might wonder why use a bone in prime rib for Christmas? It’s simple – the bone insulates the meat, keeping it moist and adding a richer beefy flavor that boneless cuts just can’t replicate. Learn more about cooking techniques.
• Make Ahead Friendly: Many components can be prepped in advance, reducing stress on Christmas Day.

Ingredients for Your Christmas Prime Rib Bone

Gathering these ingredients is the first step to a truly memorable holiday meal. This recipe focuses on bringing out the best in your centerpiece, a magnificent Christmas bone in rib roast.

• 12 lb bone-in prime rib roast (standing rib roast) – This is your star! A bone-in cut ensures maximum moisture and flavor.
• 6 tbsp kosher salt – Essential for the dry brine, drawing out moisture for a better crust and seasoning the meat deeply.
• 2 tbsp coarse black pepper – Adds a wonderful bite and complements the richness of the beef.
• 6 tbsp olive oil – Helps create that beautiful, crispy exterior and keeps the meat from drying out.
• Zest of 1 lemon (optional) – Adds a bright, fresh note that cuts through the richness.
• 1 tsp smoked paprika (optional) – For a hint of smoky flavor and a lovely color.
• 6 lb oxtails or meaty beef bones – The secret to our deeply savory gravy!
• 12 cups low-sodium beef stock – The base for our rich, homemade bone broth.
• 2 tsp beef base (like Better Than Bouillon) – Boosts the beefy flavor of the gravy.
• 1 cup dry red wine (Cabernet or Merlot) – Adds complexity and depth to the gravy.
• 10 garlic cloves, smashed – Infuses the gravy with aromatic flavor.
• 4 carrots, roughly chopped – Essential aromatics for building flavor in the broth.
• 6 celery ribs, roughly chopped – Adds another layer of savory goodness to the broth.
• 2 onions, roughly chopped – Sweetness and depth for our flavorful gravy base.
• 2 tbsp tomato paste – Deepens the color and umami of the broth.
• 4 thyme sprigs – A classic herb that pairs perfectly with beef.
• 2 bay leaves – Adds a subtle, aromatic complexity to the simmering broth.
• Salt & pepper to taste – To perfectly season the finished gravy.
• 2 cups sour cream – The creamy base for our zesty horseradish sauce.
• 10 tbsp prepared horseradish (adjust to taste) – Provides that signature spicy kick.
• 2 tbsp Dijon mustard – Adds a tangy sharpness to the sauce.
• 4 tsp Worcestershire sauce – For a deep, savory umami flavor.
• 4 tbsp mayonnaise – Adds creaminess and richness to the horseradish sauce.
• 1 tsp lemon juice (optional) – A touch of acidity to balance the sauce.
• Pink peppercorns, for garnish (optional) – For a beautiful, festive finish.

How to Cook Your Christmas Prime Rib Bone

Now for the magic! This is where we transform that beautiful cut of meat into the centerpiece of your holiday feast. Don’t be intimidated; following these steps for how to cook Christmas prime rib bone will give you a perfectly roasted, incredibly juicy result. I love the initial blast of high heat because it creates that irresistible crust!

1. Step 1: Prep for Oven & High-Heat Sear: About 3-4 hours before you plan to serve, take your dry-brined prime rib roast out of the refrigerator. Let it sit on the counter to come closer to room temperature – this helps it cook more evenly. While it rests, preheat your oven to a scorching 500°F (260°C). Once the oven is hot, give the entire roast a good rub with olive oil. If you’re using them, add the lemon zest and smoked paprika for extra flavor and color. Place the roast, fat-side up, into a sturdy roasting pan. Carefully slide it into the hot oven.
2. Step 2: Low & Slow Roast: After 20 minutes in the high heat, it’s time to bring the temperature down. Without opening the oven door (this is crucial for maintaining heat!), reduce the oven temperature to 325°F (163°C). Continue roasting. The Christmas prime rib bone cooking time will vary based on the size of your roast and your desired doneness. I usually aim for a medium-rare. Keep a meat thermometer handy!
3. Step 3: Check for Doneness: You’re looking for an internal temperature that suits your preference. For Rare, aim for 115–120°F (46–49°C). For Medium-rare, which I find perfect for this cut, target 120–125°F (49–52°C). If you prefer Medium, cook it to 130–135°F (54–57°C). Remember, the temperature will rise a bit more as it rests. Discover more about meat temperatures.
4. Step 4: Rest the Roast: This is arguably the most important step for a juicy roast! Once your prime rib reaches the target temperature, carefully remove it from the oven. Transfer the roast to a clean cutting board. Tent it loosely with aluminum foil and let it rest for a full 45 minutes to an hour. This allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender.
5. Step 5: Make the Bone Broth Gravy: While your roast is resting (or even the day before, if you’re meal prepping!), you can make the gravy. Preheat your oven to 450°F (230°C). Roast the oxtails or beef bones until they’re deeply browned, about 45 minutes. Add the chopped carrots, celery, onions, and tomato paste to the pan with the bones for the last 10 minutes of roasting, stirring occasionally. Transfer everything to a large stockpot. Deglaze the roasting pan with the red wine, scraping up all those delicious browned bits from the bottom, then add the wine to the stockpot. Pour in the beef stock, beef base, smashed garlic, thyme sprigs, and bay leaves. Bring it all to a boil, then reduce the heat to a gentle simmer. Let it simmer, partially covered, for 4-5 hours, skimming off any foam or excess fat that rises to the top.
6. Step 6: Strain and Reduce Gravy: Once the broth has simmered and developed a rich flavor, strain it through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the strained broth to a boil over medium-high heat and let it reduce until it’s thick enough to coat the back of a spoon. Taste and season with salt and pepper as needed.
7. Step 7: Prepare Horseradish Cream: In a medium bowl, combine the sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, mayonnaise, and the optional lemon juice. Whisk everything together until it’s smooth and well combined. Cover the bowl and refrigerate for at least an hour to allow the flavors to meld.
8. Step 8: Serve: Carve your beautifully rested prime rib into thick, generous slices. Serve immediately with the rich bone broth gravy and the zesty horseradish cream. If you have them, sprinkle a few pink peppercorns over the top for a festive garnish.

Pro Tips for the Best Christmas Prime Rib Bone

Elevating your holiday roast is all about the little details. These tips will ensure your Christmas Prime Rib Bone is a legendary success:

• Dry Brine is Key: Don’t skip this! Salting the roast ahead of time draws out surface moisture for a fantastic crust and deeply seasons the meat. I’ve found 48 hours in the fridge yields the best results.
• Room Temperature Matters: Letting the roast sit out for a few hours before cooking helps it cook more evenly, avoiding a cold center and overcooked edges.
• Use a Reliable Thermometer: This is non-negotiable for perfectly cooked prime rib. Insert it into the thickest part of the roast, avoiding the bone. Find the best meat thermometers.
• Resting is Crucial: Patience pays off! Resting allows the juices to redistribute, resulting in a moist and tender roast.

What’s the secret to a perfect Christmas prime rib bone?

The real secret to the best way to roast prime rib bone Christmas dinner is the combination of a good dry brine, a high-heat sear to develop that incredible crust, followed by a slow, steady roast. Using the bone itself helps insulate the meat, keeping it incredibly moist. Explore more holiday cooking secrets.

Can I prepare my Christmas prime rib bone ahead of time?

Absolutely! You can dry brine the roast for up to 72 hours in advance. The gravy can also be made a day or two ahead and gently reheated. Just bring the roast to room temperature before cooking. Get tips for make-ahead meals.

How do I avoid common mistakes with my Christmas prime rib bone?

The biggest mistake is not resting the roast – this leads to dry meat. Another pitfall is opening the oven door too often during the low-heat phase, which causes temperature fluctuations. Finally, don’t rely on cooking time alone; always use a meat thermometer for accuracy.

Best Ways to Serve Your Christmas Prime Rib Bone

This magnificent Christmas prime rib bone roast deserves equally spectacular accompaniments. For a truly unforgettable prime rib bone for holiday feast, consider serving it with creamy mashed potatoes or a rich, buttery polenta. A side of roasted Brussels sprouts with bacon or some simple steamed asparagus with a lemon butter sauce provides a lovely contrast in textures and flavors. Don’t forget the homemade bone broth gravy and the zesty horseradish cream sauce – they are essential for bringing all the elements of this festive meal together.

How to Store and Reheat Christmas Prime Rib Bone

Proper Christmas prime rib bone preparation extends to how you store and reheat any delicious leftovers. Once your magnificent roast has cooled completely, wrap it tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. This will keep it fresh in the refrigerator for up to 3-4 days. If you need to store it for longer, freezing is a great option. Wrap individual slices or the entire remaining roast securely in plastic wrap and then in a layer of aluminum foil or a freezer bag. Properly stored, your Christmas prime rib bone can last in the freezer for up to 3 months.

Reheating is simple! For the best results, gently reheat slices in a low oven (around 300°F or 150°C) with a splash of beef broth or gravy. This helps to keep the meat moist. Avoid microwaving if possible, as it can sometimes make the meat tough. If reheating a larger piece, tent it with foil to prevent it from drying out.

Frequently Asked Questions About Christmas Prime Rib Bone

What is a Christmas prime rib bone?

A Christmas prime rib bone refers to a prime rib roast that is still attached to the rib bones. This is also commonly known as a standing rib roast. The bone adds flavor, moisture, and helps insulate the meat during cooking, making it the preferred cut for many holiday feasts.

What is the best prime rib bone cut for Christmas?

For the ultimate holiday experience, you’ll want a prime rib roast with the bones attached. Look for a roast with good marbling and ideally from the center cuts (ribs 6-8). The bone-in aspect is what truly elevates this cut for a special occasion like Christmas dinner.

Can I cook my prime rib bone roast on Christmas Eve?

Yes, you absolutely can! Cooking your prime rib bone roast Christmas Eve is a smart move. You can dry brine it for 24-72 hours beforehand, then roast it. Once cooked and rested, let it cool completely before refrigerating. Reheat gently on Christmas Day to serve it perfectly warm and juicy. Discover more holiday planning tips.

What’s the best way to carve a Christmas prime rib bone?

Carving your Christmas prime rib bone is straightforward. First, ensure it has rested sufficiently. Use a sharp carving knife and a carving fork. Slice between the bones to separate them, then slice the individual ribs into desired thickness. The bone helps guide your knife, making it easier to get even slices.

Variations of Christmas Prime Rib Bone You Can Try

While this classic Christmas prime rib bone recipe is fantastic, don’t be afraid to play with flavors and methods! For a unique twist on this beloved prime rib bone roast holiday recipe, consider a coffee and chili rub. Mix 1 tbsp of finely ground coffee with 1 tsp of ancho chili powder into your salt and pepper blend before applying it to the roast. If you’re feeling adventurous, try a garlic infusion by cutting small slits all over the roast and inserting thin slivers of garlic cloves before roasting. For a dairy-free option, swap the sour cream and mayonnaise in the horseradish sauce for plain, unsweetened coconut yogurt or a vegan sour cream alternative.

Perfect Christmas Prime Rib Bone Recipe

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• Author: basmer1517
• Total Time: 27–28 hours (including 24-hour dry brine)
• Yield: 12–14 servings 1x
• Diet: None

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Description

A festive and flavorful bone-in prime rib roast, perfect for your Christmas dinner, served with a rich bone broth gravy and a zesty horseradish cream sauce. This recipe guides you through a simple dry brine, a high-then-low heat roasting method for a beautiful crust and juicy interior, and a deeply savory gravy made from scratch.

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Ingredients

Scale 1x2x3x

• 12 lb bone-in prime rib roast (standing rib roast)
• 6 tbsp kosher salt
• 2 tbsp coarse black pepper
• 6 tbsp olive oil
• Zest of 1 lemon (optional)
• 1 tsp smoked paprika (optional)
• 6 lb oxtails or meaty beef bones
• 12 cups low-sodium beef stock
• 2 tsp beef base (like Better Than Bouillon)
• 1 cup dry red wine (Cabernet or Merlot)
• 10 garlic cloves, smashed
• 4 carrots, roughly chopped
• 6 celery ribs, roughly chopped
• 2 onions, roughly chopped
• 2 tbsp tomato paste
• 4 thyme sprigs
• 2 bay leaves
• Salt & pepper to taste
• 2 cups sour cream
• 10 tbsp prepared horseradish (adjust to taste)
• 2 tbsp Dijon mustard
• 4 tsp Worcestershire sauce
• 4 tbsp mayonnaise
• 1 tsp lemon juice (optional)
• Pink peppercorns, for garnish (optional)

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Instructions

1. The Dry Brine (Start 24 Hours Ahead): Pat the prime rib roast completely dry with paper towels. Rub the kosher salt and coarse black pepper all over the entire surface. Place it on a wire rack set inside a rimmed baking sheet, uncovered, and refrigerate for at least 24 hours, and up to 72 hours.
2. Prep for Oven & High-Heat Sear: About 3-4 hours before cooking, take the roast out of the fridge to come to room temperature. Preheat your oven to 500°F (260°C). Rub the entire roast with olive oil, and if using, the lemon zest and smoked paprika. Place the roast, fat-side up, in a roasting pan. Slide it into the oven and roast for 20 minutes.
3. Low & Slow Roast: Without opening the oven door, reduce the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness: Rare: 115–120°F (46–49°C), Medium-rare: 120–125°F (49–52°C), Medium: 130–135°F (54–57°C).
4. Rest the Roast: Once the roast reaches temperature, remove it from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 45 minutes to 1 hour.
5. Make the Bone Broth Gravy: While the prime rib rests or the day before, preheat your oven to 450°F (230°C). Roast the oxtails or beef bones for about 45 minutes until deeply browned. Add chopped carrots, celery, onions, and tomato paste for the last 10 minutes. Transfer to a stockpot. Deglaze the roasting pan with red wine, scraping up browned bits, then pour into the stockpot. Add beef stock, beef base, smashed garlic, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer, partially covered, for 4-5 hours. Skim off any foam or excess fat.
6. Strain and Reduce Gravy: Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Bring the broth to a boil and reduce until it coats the back of a spoon. Season with salt and pepper to taste.
7. Prepare Horseradish Cream: Combine sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, mayonnaise, and optional lemon juice in a bowl. Whisk until smooth. Cover and refrigerate for at least 1 hour.
8. Serve: Carve the rested prime rib into thick slices. Serve with the bone broth gravy and horseradish cream. Garnish with pink peppercorns if desired.

Notes

• Herb Crust: Mix olive oil with ¼ cup chopped fresh rosemary, thyme, and parsley before rubbing it on the roast.
• Coffee & Chili Rub: Add 1 tbsp of finely ground coffee and 1 tsp of ancho chili powder to the salt and pepper rub.
• Garlic Infusion: Cut small slits all over the roast and insert thin slivers of garlic cloves before roasting.
• Quick Gravy: Skip the bone broth. After removing the roast, deglaze the roasting pan with 1 cup red wine and 2 cups beef stock. Simmer with a sprig of thyme and a tablespoon of butter until slightly reduced.
• Dairy-Free Horseradish Cream: Swap the sour cream and mayo for plain, unsweetened coconut yogurt or a vegan sour cream alternative.

• Prep Time: 30 minutes
• Cook Time: 3–4 hours
• Category: Main Course
• Method: Roasting, Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 1/12th of roast)
• Calories: Varies based on portion size and fat content
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: Varies
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies

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