For an even more intense flavor, consider searing the prime rib on all sides in a hot skillet before roasting. Don't skip the resting time! This is crucial for the juices to redistribute, resulting in a more tender and flavorful roast. If you prefer medium doneness, roast until the internal temperature reaches 140 degrees F (60 degrees C).
Christmas Prime Rib
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME10 hrs 45 mins
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SERVING12 People
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VIEWS700
Elevate your festive feast with this show-stopping prime rib. Encrusted with a bold mustard and horseradish blend, it's roasted to succulent perfection and served with a rich, homemade au jus. A truly unforgettable centerpiece for your Christmas or special occasion dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol84 mg
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Fiber1 g
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Protein23 g
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Saturated Fat14 g
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Sodium466 mg
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Sugar1 g
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Fat34 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients.
02 Step
Recipe View The day before you plan to serve the prime rib, remove 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 beef to reach room temperature.
03 Step
Recipe View 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.
04 Step
Recipe View 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.
05 Step
Recipe View 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.
06 Step
Recipe View 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.
07 Step
Recipe View 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.
08 Step
Recipe View Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce.
09 Step
Recipe View Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
10 Step
Recipe View Serve and enjoy!
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RECIPE REVIEWS
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Please Rate
Jocelyn Christiansen
Jun 9, 2025This recipe was amazing! The prime rib was perfectly cooked and the au jus was incredible.
Delmer Kozey
Jan 28, 2024I was a bit intimidated to cook prime rib, but this recipe made it so easy to follow. Thank you!
Carmen Larson
Nov 4, 2023I added a little red wine to the au jus and it was fantastic.
Estel Hoppe
Jun 12, 2023My family loved this prime rib! It was the star of our Christmas dinner.
Pauline Marks
Feb 27, 2023The mustard-horseradish crust is a game changer. I'll never make prime rib without it again!
Amya Doyle
Dec 17, 2022The resting time is key! The meat was so tender and juicy.
Andreane Davis
Oct 19, 2022Simple to follow and the result was restaurant quality.
Delpha Balistreri
Aug 23, 2022The beef base really elevates the au jus. So flavorful!
Augustus Quitzon
Aug 19, 2022Next time I'll double the au jus recipe because everyone wanted more!
Robin Ratke
Aug 16, 2022This is now my go-to prime rib recipe. It's a winner!