Prime Rib with a Twist: A Holiday Classic Reinvented
Updated Apr 25, 2025, Published Dec 17, 2024
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Prime Rib has long been a cornerstone of holiday feasts, its rich, tender meat embodying the warmth and indulgence of the season. While steeped in tradition, this recipe offers an updated twist that breathes new life into the classic dish while maintaining the essence of what makes it a holiday favorite and of course, it is gluten-free!.
The secret to this modern take lies in the innovative rub. A blend of cacao powder, brown sugar, smoked paprika, garlic, and onion powders creates a smoky, slightly sweet crust that enhances the natural flavors of the prime rib. It’s a bold yet respectful nod to tradition, adding complexity without overshadowing the main attraction.
The Perfect Pairing: Gluten-free Au Jus and Horseradish Sauce
A standout feature of this recipe is its thoughtful accompaniments: a rich Au Jus and a tangy Horseradish Sauce. The Au Jus, made with gluten-free beef broth and a splash of Marukan Organic Apple Cider Vinegar, perfectly balances the roast’s depth with a bright, savory finish.
The Horseradish Sauce provides a creamy, zesty contrast that cuts through the richness of the meat, thanks to sour cream, prepared horseradish, and the subtle tang of apple cider vinegar. Together, these sauces elevate the dish, turning every bite into a symphony of flavor.
Tradition Meets Gluten-free Innovation
This Prime Rib recipe is a celebration of the past and present. It honors the timeless tradition of serving prime rib during the holidays while embracing creative culinary techniques to make it truly unforgettable. Perfect for a centerpiece dish, it’s bound to impress guests and become a cherished addition to your holiday menu.
Bring this modern classic to your table and enjoy a holiday feast that’s both familiar and delightfully unexpected!
From all of us here at Gluten Free & More, we wish you the happiest of holidays!
Prime Rib with Au Jus and Horseradish Sauce
Ingredients
- 1 (about 7 pounds) standing rib roast – have the butcher cut the ribs from the roast and then tie it back together
- 2 tablespoons cacao powder
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- Au Jus, , recipe follows
- Horseradish Sauce, , recipe follows
Instructions
- Remove roast from the refrigerator two hours before roasting to allow the roast to fully come to room temperature. Pat dry. Place oven rack on the second lowest position. Preheat oven to 500°F.
- In a small bowl, combine cacao powder, brown sugar, paprika, garlic and onion powders, salt, and pepper. Brush the roast with olive oil and rub the cacao mixture all over the roast. Place the roast in a pan large enough to comfortably hold in, bone-side down. Insert an oven-proof meat thermometer into the thickest part of the roast making sure it is not touching any bone, and roast for 20 minutes. Without opening the oven, reduce the temperature to 325°F and roast for another 13-15 minutes per pound or until the internal temperature of the roast is 120°F for medium-rare. Remove from oven, transfer the roast to a cutting board and cover with foil. Let rest for 20 minutes while making the au jus and sauce. Remove the roast from the bones, transfer to a serving platter, slice, and serve with au jus and horseradish sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Au Jus
Ingredients
- Drippings from roast
- 2 cups gluten-free beef broth
- ¼ cup Marukan Organic Apple Cider Vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cold unsalted butter
- Kosher or fine sea salt and pepper, , to taste
Instructions
- Place the drippings, beef broth, Marukan Organic Apple Cider Vinegar, and Worcestershire sauce in a saucepan over medium heat. Bring to a gentle boil then reduce heat and let simmer until it thickens slightly, stir in the butter until melted. Taste and add salt and pepper if needed.
- Transfer to a serving vessel and serve with the prime rib.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Horseradish Sauce
Ingredients
- 1 cup sour cream
- ¼ cup prepared horseradish
- 2 tablespoons finely chopped chives
- 2 teaspoons Marukan Organic Apple Cider Vinegar
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
Instructions
- Combine all ingredients and mix well. Transfer to a serving dish and serve with prime rib.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
