Last Updated on September 11, 2023 by My Back Kitchen
Christmas is a time of year when we gather with loved ones and indulge in special meals that bring joy and create lasting memories. One such cherished tradition is the Christmas Prime Rib with au jus, a grand centerpiece that graces our tables only once a year. With its succulent and tender meat, flavorful crust, and an array of delicious sides, this meal is a true celebration of the season. Here, we are excited to share with you our Christmas Prime Rib with au jus recipe, complete with fresh dinner rolls, a tantalizing red wine sauce, and a selection of beloved sides. Get ready to embark on a culinary adventure that will make your Christmas feast unforgettable. Enjoy!
Prime Rib with Red Wine Jus
- 8 pound beef rib roast meat removed from bone, ribs reserved, patted dry
- 1 ½ pounds oxtails
- 1 tablespoon tomato paste
- 3 medium onions cut into eighths
- 3 tablespoons vegetable oil
- 1 ½ teaspoons kosher salt preferably or 3/4 teaspoon table salt
- 2 tablespoons ground black pepper
- 1 cup red wine medium-bodied
- 1 ¾ cups low-sodium beef broth
- 1 ¾ cups low-sodium chicken broth
- 2 sprigs fresh thyme
Ingredients for Optional Mushroom Jus Version
- 3 quarts baby bella mushrooms cleaned and sliced
- 3 Tbsp. butter
- 2 Tbsp. beef fat drippings
- 2 bunches scallion onions sliced into thin rounds
- 1/2 cup parsley chopped fine
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- Remove roast from refrigerator and let stand at room temperature 2 hours. Adjust oven rack to lowest position and heat oven to 425 degrees. Rub oxtails with tomato paste and place in heavy-bottomed, burner-safe roasting pan. Toss onions with 1 tablespoon oil, then scatter onions in roasting pan.
- Rub roast with remaining 2 tablespoons oil, then season with 1 1/2 teaspoons kosher salt and fresh coarse ground black pepper. Set roast bone-side down in roasting pan pushing oxtails and onions to sides of pan. Roast 1 hour, then check internal temperature; center of roast should register about 70 degrees on instant-read thermometer. (If internal temperature is higher or lower, adjust total cooking time.) Lower oven temperature to 300 degrees, return roast to oven, cook 1 1/4 to 1 3/4 hours longer, until center of meat registers about 120 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium. Transfer roast to cutting board, tent loosely with foil and let rest while you prepare the jus.
- While roast rests, spoon off fat from roasting pan and set roasting pan over 2 burners over high heat. Add wine to roasting pan; using wooden spoon, scrape up browned bits and simmer until reduced by half, about 3 minutes. Add beef broth, chicken broth, and thyme. Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), Remove ribs and oxtails and set aside; strain jus through mesh strainer into a saucepan, pressing on onions to extract as much liquid as possible. Set aside until ready to serve.
- Set meat browned-side up on board and cut into 3/8 -inch-thick slices; sprinkle lightly with salt. Serve immediately, passing the jus separately.
Optional Mushroom Jus (Our Families Favorite)
- Heat a large skillet over medium high heat. Add beef fat drippings and sliced mushrooms. Allow the mushrooms to cook undisturbed until golden brown, 1 – 2 minutes (depending on the heat of your pan). Stir, and continue to cook over medium high heat for an additional 2 minutes. Add butter, scallions and cook an additional 2 – 3 minutes. Remove skillet from heat and stir in ¼ cup parsley. Stir into jus mixture.
- Add to the jus mixture. Finish with the remaining parsley.