Classic Christmas Prime Rib with Au Jus (Low-Temp Reverse Sear Method)
This Classic Christmas Prime Rib uses the professional low-temp reverse sear technique to create a perfectly pink interior and a crisp, golden crust. Complete with a homemade Au Jus made from beef bones and a creamy horseradish sauce, this elegant dish is the ultimate centerpiece for your holiday table.
Equipment
- Roasting pan with rack
- Large pot or Dutch oven
- Wire rack and baking sheet
- Meat thermometer
- fine mesh strainer
- Mixing bowls
- Aluminum foil
Ingredients
- 1 (6 lb) Prime Rib Roast (Bone-In or Boneless)
- 3 Tbsp Kosher Salt (approximately 1% of meat’s weight)
- 1 Tbsp Coarse Black Pepper
- 3 lb Meaty Beef Bones (oxtails or neck bones)
- 3 Tbsp Olive Oil
- 1 Large Onion, quartered
- 2 Large Carrots, roughly chopped
- 3 Ribs Celery, roughly chopped
- 5 cloves Garlic, peeled and smashed
- 1 Tbsp Tomato Paste
- ½ cup Dry Red Wine (Cabernet Sauvignon or Merlot)
- 6 cups Low-Sodium Beef Stock
- 2 sprigs Fresh Thyme
- 1 large Bay Leaf
- 1 tsp Beef Base (Better Than Bouillon or similar)
- to taste Salt and Black Pepper
- 1 cup Sour Cream (full-fat recommended)
- 5 Tbsp Prepared Horseradish (adjust for spice level)
- 1 Tbsp Dijon Mustard
- 2 tsp Worcestershire Sauce
- 2 Tbsp Mayonnaise
Instructions
- Pat the prime rib completely dry. Rub evenly with kosher salt and black pepper, covering the fat cap and bones. Place uncovered on a wire rack over a baking sheet and refrigerate for 24–48 hours.
- In a large pot, heat olive oil and brown the beef bones on all sides for 10–12 minutes. Add onion, carrots, celery, and garlic. Stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping the pot. Add beef stock, beef base, thyme, and bay leaf. Simmer uncovered for about 3 hours to reduce and deepen flavor.
- Remove roast from the fridge and let sit uncovered at room temperature for 5–6 hours before roasting for even cooking.
- Preheat oven to 250°F (120°C). Place the roast on a rack in a roasting pan. Insert a meat thermometer into the center and roast for approximately 3 hours, or until internal temperature reaches 120°F for medium-rare.
- Remove from oven, tent loosely with foil, and let rest 20–30 minutes. This allows juices to redistribute and temperature to rise to about 130°F.
- Increase oven temperature to 500°F (260°C). Return roast to oven and sear for 1–2 minutes per side, until deep brown and crisp.
- In a bowl, combine sour cream, horseradish, Dijon mustard, Worcestershire, and mayonnaise. Stir until smooth and refrigerate until serving.
- Strain the simmered broth, discard solids, and skim off excess fat. Season with salt and pepper. Serve warm alongside the sliced roast.
- Carve against the grain into thick slices and serve with warm Au Jus and cold horseradish sauce.