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.

Ingredients

Scale

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)

Instructions

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.
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.
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).
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.
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.
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.
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.
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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