The Christmas Roast That Steals the Show Every Single Time

Hello, my friends, and welcome back to the kitchen! Can you smell it? That intoxicating, savory, and utterly magical aroma of a prime rib roasting low and slow, filling your entire home with the promise of an unforgettable meal. If there’s one dish that truly embodies the spirit of a cozy, celebratory Christmas feast, it’s this majestic, juicy, herb-crusted prime rib. It’s the culinary equivalent of a warm hug, the star of the table that gets everyone talking before they’ve even taken a bite.

I know a giant roast can feel a little intimidating. It feels like a big commitment, and the pressure to get it perfectly pink and juicy from edge to edge is real! But let me let you in on a little secret: this recipe is my ultimate no-stress, high-reward holiday centerpiece. We’re not just throwing a hunk of meat in the oven; we’re building layers of flavor. We’re starting with a simple but transformative dry brine, roasting it with a clever high-then-low heat method for a stunning crust, and then—and this is the real game-changer—we’re crafting a deeply savory, soul-warming bone broth gravy from scratch using the most incredible oxtails. Paired with a zesty, cool horseradish cream sauce, every single element on the plate sings in harmony.

So, pour yourself a mug of mulled wine, tie on that “messy apron” I’m always talking about, and let’s create some holiday magic together. I’m walking you through every single step, sharing all my favorite chef hacks, so you can feel confident, empowered, and excited to serve a Christmas dinner that your loved ones will be dreaming about for years to come.

A Roast, a Snowstorm, and the Best-Laid Plans

My love affair with prime rib started not in a perfectly planned, Pinterest-worthy setting, but in the middle of a near-blizzard one Christmas Eve. I was newly married and determined to host my in-laws with a dinner so impressive, they’d never doubt my kitchen prowess again. I had the menu planned for weeks, the table set days in advance, and my prime rib was a beautiful, 10-pound beauty waiting for its moment.

Then, the snow started. And it didn’t stop. Flights were cancelled, roads were closed, and our guest list of six shrank to two—just my husband and me, staring at this colossal roast meant to feed a small army. My heart sank. But as we lit the candles, put on a classic film, and let the roast slowly fill our tiny apartment with its incredible scent, the disappointment melted away. We feasted on thick, juicy slices, laughed at our “party for two,” and made a memory that was far more special than any perfectly executed plan could have been. It taught me that the real magic of a holiday meal isn’t in the guest list or the flawless execution; it’s in the warmth, the love, and the sheer joy of sharing something you made with care. That roast, in all its simple, glorious perfection, has been our Christmas tradition ever since.

Gathering Your Flavor Powerhouses

Here’s your shopping list! Don’t be daunted by the length—a lot of this is for the incredible gravy, and many are pantry staples. Remember, great ingredients are the foundation of a great dish.

For the Prime Rib:

• 12 lb bone-in prime rib roast: The star! Ask your butcher for a “standing rib roast.” The bones create a natural rack for even cooking and add immense flavor. A good fat cap is your friend—it bastes the meat as it cooks.
• 6 tbsp kosher salt: We use this for the dry brine. Kosher salt is less salty by volume than table salt and adheres better. This is non-negotiable for a deeply seasoned, juicy roast.
• 2 tbsp coarse black pepper: Freshly cracked is best for a robust, aromatic crust.
• 6 tbsp olive oil: This helps our seasoning stick and promotes beautiful browning.
• Zest of 1 lemon (Optional): My little secret! The bright, floral notes of lemon zest cut through the richness of the beef in the most delightful way.
• 1 tsp smoked paprika (Optional): Adds a subtle smokiness and a gorgeous, deep red color to the crust.

For the Bone Broth Gravy:

• 6 lb oxtails or meaty beef bones: Oxtails are my #1 choice. They are packed with collagen, which transforms into the most luxuriously silky, gelatinous broth. Marrow bones are a great second option.
• 12 cups low-sodium beef stock: Using low-sodium allows you to control the salt level perfectly. A good quality stock makes a difference!
• 2 tsp beef base (like Better Than Bouillon): This is our flavor booster, adding a rich, meaty depth that takes the gravy to the next level.
• 1 cup dry red wine: A Cabernet Sauvignon or Merlot works beautifully. The alcohol cooks off, leaving behind complex acidity and fruitiness that balances the fat. Substitution: You can use an additional cup of beef stock if you prefer.
• 10 garlic cloves: Smash them with the side of your knife to release their flavor. We’re not being shy here!
• 4 carrots, 6 celery ribs, 2 onions (chopped): The classic “mirepoix.” There’s no need for a perfect dice here—rough chops are perfect for a long-simmering broth.
• 2 tbsp tomato paste: This adds a touch of sweetness and umami, and helps create a richer, darker color for the gravy.
• 4 thyme sprigs, 2 bay leaves: The herbal backbone. Fresh thyme is wonderful, but dried works too (use about 1 tsp).
• Salt & pepper to taste: Always season at the end, after reducing.

For the Zesty Horseradish Cream:

• 2 cups sour cream: The cool, tangy base. Full-fat will give you the best texture and flavor.
• 10 tbsp prepared horseradish: The star of the sauce! I like it bold, so I use a generous amount. Adjust to your heat preference. Make sure it’s prepared horseradish, not horseradish sauce which is creamy and sweet.
• 2 tbsp Dijon mustard: Adds a sharp, tangy complexity.
• 4 tsp Worcestershire sauce: Our secret umami weapon, providing a savory, slightly sweet depth.
• 4 tbsp mayo: This might seem odd, but it adds a wonderful creaminess and helps stabilize the sauce. Trust me on this one!
• 1 tsp lemon juice (Optional): A bright finishing touch to wake up all the flavors.
• Pink peppercorns (Optional): For garnish! They’re fruity and beautiful.

Your Step-by-Step Guide to Prime Rib Perfection

Let’s get cooking! Read through all the steps once before you begin. I’ve packed this section with all my favorite tips to ensure your success.

Part 1: The Prime Rib (Start 24 Hours Ahead!)

Step 1: The Dry Brine (The #1 Secret to Flavor)
Pat your prime rib roast completely dry with paper towels. This is crucial for a good crust! Rub the kosher salt and coarse black pepper all over the entire surface of the roast, getting into every nook and cranny. 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. This dry brine draws out moisture, which then gets reabsorbed with the seasoned liquid, resulting in a roast that’s seasoned to the core and incredibly juicy.

Step 2: Prepping for the Oven
About 3-4 hours before you plan to cook, take the roast out of the fridge. Let it sit on the counter to come to room temperature. A cold roast going into a hot oven will cook unevenly. This step is non-negotiable for an even, perfect pink center! Once it’s at room temp, preheat your oven to a blazing 500°F (260°C). Rub the entire roast with the olive oil, and if using, the lemon zest and smoked paprika.

Step 3: The Two-Temperature Roast
Place the roast, fat-side up, in a roasting pan (preferably on a rack). Slide it into the preheated 500°F oven and roast for 20 minutes. This initial blast of high heat sears the outside, creating that beautiful, flavorful crust we all love. Without opening the oven door, reduce the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness. I highly recommend using a reliable meat thermometer for this. For a perfect medium-rare, aim for 120-125°F (49-52°C). The temperature will continue to rise during the rest. (See FAQs for a full temperature guide).

Step 4: The Critical Rest
Once your roast hits temperature, take it out of the oven, transfer it to a cutting board (keep those drippings in the pan for the gravy!), and tent it loosely with foil. Now, walk away. Let it rest for a full 45 minutes to 1 hour. I know it’s tempting to cut into it, but this is the single most important step for a juicy roast. The muscle fibers relax, reabsorbing all the juices. If you cut it too soon, all those beautiful juices will run out onto the cutting board.

Part 2: The Bone Broth Gravy (Can be made 1-2 days ahead)

Step 1: Building a Flavor Foundation
While the prime rib is resting (or the day before), preheat your oven to 450°F (230°C). Place the oxtails or beef bones in a large roasting pan and roast for about 45 minutes, turning once, until they are deeply browned. In the last 10 minutes, toss in the chopped carrots, celery, and onions, and add the tomato paste, smearing it around. This roasting step is what gives the gravy its incredible, deep, savory flavor.

Step 2: The Long, Slow Simmer
Transfer the roasted bones and veggies to a large stockpot. Place the roasting pan on the stovetop over medium heat. Pour in the red wine to deglaze, scraping up all those delicious browned bits (the “fond”) with a wooden spoon. Let it reduce by half, then pour this liquid into the stockpot. Add the beef stock, beef base, smashed garlic cloves, thyme, and bay leaves. Bring to a boil, then immediately reduce to the gentlest possible simmer. Let it bubble away, partially covered, for 4-5 hours. Skim off any foam or excess fat that rises to the top.

Step 3: Strain and Reduce to Gravy Perfection
Strain the entire contents of the pot through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid. Discard the solids. Now, bring this beautiful, clear broth to a boil and let it reduce until it coats the back of a spoon—this is your gravy base! It will be intensely flavorful. You can thicken it slightly with a cornstarch slurry if you like, but I adore it as a rich, un-thickened jus. Season with salt and pepper to taste right at the end.

Part 3: The Horseradish Cream

This is the easiest part! Simply combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, mayo, and optional lemon juice in a medium bowl. Whisk until smooth. Cover and refrigerate for at least an hour before serving to allow the flavors to meld beautifully. Garnish with cracked pink peppercorns for a festive touch.

Plating Your Holiday Masterpiece

Presentation is part of the fun! I love to place the rested prime rib on a large, beautiful wooden board or a elegant platter. Carve it into thick, generous slices right at the table for that dramatic, restaurant-quality touch. Pour a little of the bone broth gravy around the slices on individual warm plates, and offer the rest in a warmed gravy boat. Serve the zesty horseradish cream in a small, pretty bowl with a spoon. This trio of beef, rich gravy, and bright sauce is a symphony on a plate. It pairs wonderfully with simple, classic sides like creamy mashed potatoes, roasted Brussels sprouts, and a crisp arugula salad to balance the richness.

Make It Your Own: Creative Twists

• Herb Crust: Mix the olive oil with 1/4 cup of chopped fresh rosemary, thyme, and parsley before rubbing it on the roast for a fragrant, green herb crust.
• Coffee & Chili Rub: For a bold twist, add 1 tbsp of finely ground coffee and 1 tsp of ancho chili powder to the salt and pepper rub.
• Garlic Lover’s Dream: Cut small slits all over the roast and insert thin slivers of garlic cloves before roasting for an intense, roasted garlic flavor throughout.
• Dairy-Free Horseradish Cream: Swap the sour cream and mayo for plain, unsweetened coconut yogurt or a vegan sour cream alternative.
• Quick Red Wine Gravy: Short on time? Skip the bone broth. After removing the roast, deglaze the roasting pan with 1 cup red wine and 2 cups beef stock, scraping up the bits. Simmer with a sprig of thyme and a tablespoon of butter until slightly reduced.

Olivia’s Final Thoughts & Kitchen Stories

This recipe has been a labor of love and has evolved so much over the years. The dry brine was a game-changer I learned from a butcher friend, and adding the lemon zest was a happy accident one year when I had an extra lemon on the counter. The oxtail gravy, however, is the crown jewel. I used to make a quick pan gravy, but one year I had a craving for the deep, nourishing flavor of a real bone broth, and I never looked back. It does take time, but it’s mostly hands-off, and the payoff is absolutely worth it. It’s the difference between a good gravy and a “can-I-just-drink-this-from-a-mug?” gravy.

A funny story: one Christmas, my trusty old meat thermometer battery died right as I put the roast in the oven. I had to rely on the old “time per pound” method and pure intuition. I was a nervous wreck, but it came out perfectly! (I now keep spare batteries in the kitchen drawer, lesson learned!). The point is, don’t be afraid. Cooking is an adventure, and even the “mistakes” often turn into the best meals and the funniest stories. You’ve got this.

Tasty Christmas Prime Rib with Bone Broth Gravy

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• Author: OliviaBennett

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Description

Holiday Prime Rib with Bone Broth Gravy & Zesty Horseradish Cream

Prep Time: 30 minutes (plus 24-hour dry brine)
Cook Time: 3–4 hours
Total Time: 27–28 hours including dry brine
Servings: 12–14

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Ingredients

Scale 1x2x3x

Prime Rib

• 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)

Bone Broth Gravy

• 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

Horseradish Cream

• 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

Step 1: Dry Brine (24–72 Hours Ahead)

1. Pat roast completely dry.

2. Rub kosher salt and black pepper all over the surface.

3. Place on a wire rack in a rimmed baking sheet, uncovered, in the fridge.

Step 2: Prep & High-Heat Sear

1. 3–4 hours before cooking, bring roast to room temperature.

2. Preheat oven to 500°F (260°C).

3. Rub roast with olive oil, lemon zest, and smoked paprika if using.

4. Roast 20 minutes at 500°F to sear.

Step 3: Low & Slow Roast

1. Reduce oven to 325°F (163°C).

2. Continue roasting until internal temp reaches:

   • Rare: 115–120°F (46–49°C)

   • Medium-rare: 120–125°F (49–52°C)

   • Medium: 130–135°F (54–57°C)

3. Remove roast and tent with foil; rest 45–60 minutes.

Step 4: Bone Broth Gravy

1. Roast oxtails/bones at 450°F (230°C) for 45 minutes, turning once.

2. Add carrots, celery, onions, and tomato paste for last 10 minutes.

3. Deglaze roasting pan with red wine, scraping up browned bits; pour into stockpot.

4. Add beef stock, beef base, garlic, thyme, bay leaves.

5. Simmer gently 4–5 hours, skimming foam and fat.

6. Strain, then reduce until it coats the back of a spoon. Season with salt and pepper.

Step 5: Horseradish Cream

1. Combine sour cream, horseradish, Dijon mustard, Worcestershire, mayo, and lemon juice.

2. Chill at least 1 hour. Garnish with pink peppercorns.

Notes

• Herb Crust: Mix olive oil with ¼ cup chopped rosemary, thyme, and parsley before rubbing on roast.

• Coffee & Chili Rub: Add 1 tbsp ground coffee + 1 tsp ancho chili powder to salt/pepper rub.

• Garlic Infusion: Insert slivers of garlic into small cuts in the roast before cooking.

• Quick Gravy: Skip bone broth; deglaze pan with 1 cup wine + 2 cups stock, simmer with thyme and butter.

• Dairy-Free Horseradish Cream: Use unsweetened coconut yogurt or vegan sour cream in place of sour cream and mayo.

Your Prime Rib Questions, Answered!

Q: I’m nervous about doneness. What are the exact internal temperatures I should aim for?
A: This is the #1 question! A good thermometer is your best friend. Here’s your guide:

• Rare: 115-120°F (46-49°C) before resting.
• Medium-Rare (My Recommendation): 120-125°F (49-52°C) before resting.
• Medium: 130-135°F (54-57°C) before resting.
• Medium-Well: 140-145°F (60-63°C) before resting.

Remember, the temperature will rise 5-10°F during the rest.

Q: My prime rib is much smaller/larger than 12 lbs. How do I adjust the cooking time?
A: The initial 20 minutes at 500°F remains the same regardless of size. After you reduce the heat to 325°F, plan for approximately 15-17 minutes per pound for medium-rare. So, an 8 lb roast would

Final Thoughts: You Are the Magic Ingredient

My friends, as we come to the end of this culinary journey, I want you to remember one thing above all else: you are the true magic ingredient in this meal. This prime rib, with its crackling herb crust and juicy pink center, is more than just a recipe—it’s a gesture of love. It’s the time you took to dry brine, the patience you showed while it rested, and the care you poured into that soul-warming gravy.

Don’t let the details intimidate you. Embrace the process, from the quiet ritual of prepping the roast to the triumphant moment you carry it to the table. Whether your table is full of family or it’s a cozy party for two, this roast is a celebration of the moment, of togetherness, and of the incredible things you can create with your own two hands.

So take a deep breath, trust the process, and get ready to receive the best compliment a home cook can hear: the blissful silence of happy eaters. You are about to create not just a dinner, but a core Christmas memory. I am so incredibly proud of you and cannot wait to hear all about your holiday feast. Now, go forth and roast!