Holiday Prime Rib with Au Jus and Horseradish Cream Sauce

Trim any excess fat and silver skin from the prime rib roast.

Optional: French the ribs by trimming the meat away from the ends of the bones for a cleaner presentation.

Using kitchen twine, tie the roast tightly between each bone to help it hold its shape and cook evenly. Trim any excess twine.

Pat the entire roast dry with paper towels. This helps create a good crust.

Season the roast generously on all sides with kosher salt and freshly ground black pepper.

Using a paring knife, pierce deep holes all over the roast and insert slivers of garlic into them.

Prepare the compound butter. In a bowl, combine softened butter, smoked paprika, garlic powder, onion powder, salt, pepper, and minced fresh thyme. Mix with your hands until well combined.

Spread the compound butter all over the prime rib, covering it completely.

In the bottom of a large roasting pan, create a bed of aromatics with the quartered onions, chopped carrots, chopped celery, halved head of garlic, and fresh thyme sprigs.

Place the prepared prime rib roast on top of the vegetables in the pan.

Roast in a preheated 500°F (260°C) oven for 15 minutes to create a crust.

Reduce the oven temperature to 285°F (140°C) and continue to cook for another 15 minutes per pound, or until an instant-read thermometer reaches your desired internal temperature (e.g., 125°F for medium-rare).

While the roast cooks, prepare the horseradish sauce. In a bowl, combine creamy horseradish, sour cream, mayonnaise, Worcestershire sauce, vinegar, salt, pepper, and finely chopped chives.

Mix the sauce well. If it's too thick, thin it with a splash of milk or water. Refrigerate until ready to serve.

Once the prime rib is cooked, remove it from the oven and transfer to a cutting board.

Tent the roast loosely with aluminum foil and let it rest for 20-30 minutes. This allows the juices to redistribute.

While the roast rests, make the au jus. Strain the pan drippings into a saucepan over medium heat.

Whisk in the flour to create a roux and cook for one minute.

Deglaze the pan with red wine, whisking constantly and allowing the alcohol to cook off for a minute.

Add a dash of Worcestershire sauce and the beef broth. Bring to a simmer.

Taste and season with salt if needed. Let it simmer until slightly thickened.

After resting, remove the twine and slice the prime rib against the grain.

Serve the sliced prime rib with the au jus and a dollop of the creamy horseradish sauce. Garnish with more fresh chives.