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Classic special occasion Prime Rib

Classic Christmas Prime Rib
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Experience the festive delight of a Classic special occasion Prime Rib, perfect for holiday gatherings and special occasions. This succulent beef roast impresses with its rich flavor and elegant presentation. With simple preparation steps, even novice cooks can create a mouthwatering centerpiece that will leave your guests talking long after the meal is over. Serve it alongside fresh sides and flavorful sauces for a truly memorable dining experience.

Ingredients

Scale
  • 6-pound beef rib roast
  • 3 tablespoons diamond kosher salt or 2 tablespoons morton’s kosher salt
  • 1 tablespoon coarse black pepper
  • 3 tablespoons olive oil
  • 3 pounds meaty beef bones
  • 1 teaspoon beef base
  • 6 cups low-sodium beef stock
  • 1/2 cup dry red apple vinegar
  • 5 cloves garlic
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 1 tablespoon tomato paste
  • 2 sprigs thyme
  • 1 large bay leaf
  • Salt and pepper, to taste
  • 1 cup sour cream
  • 5 tablespoons prepared horseradish
  • 1 tablespoon dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons mayonnaise

Instructions

  1. Preheat your oven to 450°F (232°C).
  2. Season the beef rib roast generously with kosher salt and black pepper, allowing it to rest at room temperature for about an hour.
  3. In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
  4. In a roasting pan, combine beef bones with beef stock, apple cider vinegar, garlic, carrots, celery, onion, tomato paste, thyme, bay leaf, salt, and pepper.
  5. Place the seared prime rib on top of the broth mixture in the pan. Roast uncovered for 20 minutes; then lower the oven temperature to 325°F (163°C) and continue roasting until it reaches an internal temperature of 130°F (54°C) for medium rare—about 2 hours.
  6. Rest for at least 20 minutes before slicing and serving.

Nutrition

Find it online: https://avaflavors.com/classic-christmas-prime-rib/

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