Classic Christmas Prime Rib
A succulent prime rib roast, perfect for holiday gatherings, served with a rich and flavorful sauce.
Ingredients
Meat
- 2800 g prime rib or beef rib roast
- 30 g diamond kosher salt or morton's kosher salt
- 6 g coarse black pepper
- 40 g olive oil
Broth
- 1360 g oxtails, neck bones, or meaty beef bones
- 1 tsp beef base
- 6 cups low-sodium beef stock
- 120 g dry red wine
- 5 cloves garlic
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 13 g tomato paste
- 2 sprigs thyme
- 1 large bay leaf
- salt and pepper, to taste
- 240 g sour cream
- 5 tbsp prepared horseradish
- 1 tbsp dijon mustard
- 2 tsp worcestershire sauce
- 2 tbsp mayonnaise
Instructions
- Season the prime rib with salt and pepper, then sear in olive oil until browned.
- Add chopped vegetables, garlic, and herbs to the pot, then add beef stock and wine.
- Place the seared prime rib in the pot and cover, cooking in the oven until desired doneness.
- Remove the prime rib and let it rest before slicing.
- Prepare the sauce with sour cream, horseradish, mustard, and Worcestershire sauce.
- Serve the sliced prime rib with the sauce.
Notes
Let the prime rib rest for at least 20 minutes before slicing for the best results.