Description

Holiday Prime Rib with Bone Broth Gravy & Zesty Horseradish Cream

Name: Tasty Christmas Prime Rib with Bone Broth Gravy
Ingredients: 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)

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

Ingredients

Scale

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)

Instructions

Step 1: Dry Brine (24–72 Hours Ahead)

Pat roast completely dry.
Rub kosher salt and black pepper all over the surface.
Place on a wire rack in a rimmed baking sheet, uncovered, in the fridge.

Step 2: Prep & High-Heat Sear

3–4 hours before cooking, bring roast to room temperature.
Preheat oven to 500°F (260°C).
Rub roast with olive oil, lemon zest, and smoked paprika if using.
Roast 20 minutes at 500°F to sear.

Step 3: Low & Slow Roast

Reduce oven to 325°F (163°C).
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)
Remove roast and tent with foil; rest 45–60 minutes.

Step 4: Bone Broth Gravy

Roast oxtails/bones at 450°F (230°C) for 45 minutes, turning once.
Add carrots, celery, onions, and tomato paste for last 10 minutes.
Deglaze roasting pan with red wine, scraping up browned bits; pour into stockpot.
Add beef stock, beef base, garlic, thyme, bay leaves.
Simmer gently 4–5 hours, skimming foam and fat.
Strain, then reduce until it coats the back of a spoon. Season with salt and pepper.

Step 5: Horseradish Cream

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