Christmas Prime Rib Recipe
There is truly something magical about gathering around the table to enjoy a perfectly cooked roast during the holidays, and this Christmas Prime Rib Recipe is my absolute favorite way to make that happen. Juicy, tender, and bursting with the fresh flavors of garlic, rosemary, and thyme, this prime rib delivers a show-stopping centerpiece that feels both elegant and deeply comforting. Whether you’re hosting family or friends, this recipe elevates your Christmas feast with its rich, savory crust and melt-in-your-mouth texture that everyone will be talking about long after the last slice is gone.
Ingredients You’ll Need
Ingredients You’ll Need
Simple yet powerful, these ingredients form the foundation of a fantastic Christmas Prime Rib Recipe. Each one brings something special to the table, from the fragrant herbs that awaken the senses to the kosher salt that draws out the meat’s natural flavors.
- Bone-in prime rib roast (6–7 lbs): The star of the show; bone-in cuts offer richer flavor and juicier meat.
- Olive oil or softened butter (1/4 cup): Helps create a luscious crust while keeping the meat moist.
- Garlic (6 cloves, minced): Infuses the roast with a robust aroma and savory depth.
- Fresh rosemary (2 tablespoons, chopped): Adds a piney, fresh herbal note that complements beef beautifully.
- Fresh thyme leaves (1 tablespoon): A subtle earthiness that rounds out the herbaceous flavor profile.
- Kosher salt (2 tablespoons): Key for enhancing natural taste and creating a flavorful crust.
- Black pepper (1 tablespoon): Adds a gentle heat and complexity.
- Dijon mustard (1 tablespoon, optional): For those who love a tangy kick on their roast’s exterior.
- Beef broth (2 cups, for au jus, optional): Provides a rich base to make the delicious au jus sauce.
- Red wine (1/2 cup, for au jus, optional): Brings a wonderful depth and acidity to balance the sauce.
How to Make Christmas Prime Rib Recipe
Step 1: Bring the Roast to Room Temperature
Start by letting your prime rib sit out for 1 to 2 hours before cooking. This step is essential because it allows the meat to cook evenly, preventing a cold center and ensuring every bite is tender and juicy. It’s a simple trick that makes a big difference on your festive plate.
Step 2: Prepare the Herb Rub
While the roast warms up, combine olive oil or softened butter with minced garlic, chopped rosemary, fresh thyme leaves, kosher salt, black pepper, and Dijon mustard if you’re using it. This aromatic paste will infuse the meat with incredible flavor and help create a beautifully golden crust that’s as delicious as it is eye-catching.
Step 3: Rub and Roast the Prime Rib
Pat the roast dry with paper towels to remove any excess moisture—this helps the rub stick and the crust form perfectly. Massage the herb mixture all over the prime rib, covering every inch including the sides and bottom. Place the roast bone-side down on a rack inside a large roasting pan. This keeps the heat circulating and ensures even cooking.
Roast in a preheated oven at 450°F for 20 minutes to develop that initial crust, then lower the temperature to 325°F. Continue roasting for another 1 hour and 30 minutes to 2 hours, or until your meat thermometer reads your desired doneness: 120°F for rare, 130°F for medium rare, or 140°F for medium. Patience here is your best friend!
Step 4: Rest the Roast
After taking your prime rib out of the oven, tent it loosely with foil and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a tender and flavorful final product. Cutting too soon can cause those precious juices to run out, leaving the meat dry.
Step 5: Make the Au Jus (Optional but Worth It!)
While the prime rib rests, place the roasting pan with all those delicious browned bits on medium heat. Add beef broth and red wine if you like, scraping up every bit of flavor from the bottom. Let it simmer for 10 to 15 minutes, strain, and then season to taste. This luscious au jus is the perfect accompaniment that brings extra moisture and a burst of savory goodness to your plate.
How to Serve Christmas Prime Rib Recipe
Garnishes
Adding fresh herbs like a sprig of rosemary or thyme on your serving platter not only boosts visual appeal but also complements the flavor profile. A light sprinkle of flaky sea salt right before serving can add a crunch and burst of saltiness that highlights the roast’s richness beautifully.
Side Dishes
Christmas Prime Rib Recipe pairs wonderfully with classic sides such as creamy mashed potatoes, garlic roasted vegetables, or even a crisp arugula salad with lemon vinaigrette. These balance the rich, savory meat with bright, fresh, or creamy textures for a truly festive meal.
Creative Ways to Present
For a showstopping presentation, carve your prime rib into thick, juicy slices right before serving, arranging them neatly on a warm platter. Surround the roast with roasted garlic cloves or colorful seasonal vegetables to invite guests to dive in. For an extra festive touch, place rosemary sprigs or festive citrus garnishes around the edges for a pop of holiday color.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and who wouldn’t?), wrap them tightly in foil or store in an airtight container in the refrigerator. Proper storage keeps the meat tender and flavorful for up to 3 days. These leftovers are a treasure for sandwiches or adding to hearty hash breakfasts.
Freezing
For longer storage, slice the prime rib and freeze the portions in freezer bags or airtight containers. Frozen prime rib will stay good for up to 2 months. Just make sure you thaw it slowly in the refrigerator to preserve its texture and taste.
Reheating
To gently reheat your prime rib without drying it out, use a low oven (around 250°F) with a splash of broth or water inside a covered dish. Heat until warmed through, which usually takes about 20 to 30 minutes depending on thickness. This keeps your Christmas Prime Rib Recipe just as delightful the second time around.
FAQs
What temperature is best for roasting prime rib?
Starting at a high temperature of 450°F for 20 minutes helps develop a flavorful crust. Then, lowering the oven to 325°F allows the meat to cook evenly without drying out. Use a meat thermometer to ensure perfect doneness.
Can I make this Christmas Prime Rib Recipe ahead of time?
Yes, you can prepare the herb rub and coat the roast a day in advance, then refrigerate it overnight for deeper flavor absorption. Just bring it to room temperature before roasting.
How do I know when my prime rib is done?
The most reliable way is using an instant-read meat thermometer. Aim for 120°F for rare, 130°F for medium rare, or 140°F for medium. Remember the meat will continue to cook slightly while resting.
Is it necessary to rest the prime rib after roasting?
Absolutely. Resting for at least 30 minutes lets the juices settle back into the meat, making it tender and juicy instead of dry.
What can I serve with the au jus sauce?
Au jus is perfect poured over slices of prime rib or as a dipping sauce alongside horseradish cream. It also pairs beautifully with mashed potatoes or crusty bread to soak up every last bit of flavor.
Final Thoughts
This Christmas Prime Rib Recipe is more than just a meal—it’s a celebration of flavors, traditions, and time spent with loved ones. If you want to bring warmth, comfort, and a truly impressive dish to your holiday table, this recipe is your go-to. Trust me, once you try it, it will become a cherished part of your festive gatherings for years to come.
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Christmas Prime Rib Recipe
- Total Time: 2 hours 45 minutes
- Yield: 8–10 servings 1x
- Diet: Gluten Free
Description
This Christmas Prime Rib recipe features a succulent, bone-in prime rib roast seasoned with garlic, rosemary, thyme, and a touch of Dijon mustard. Roasted to perfection, it delivers juicy, tender slices ideal for a festive main course. Optional au jus made from pan drippings and beef broth enhances the rich flavor, making it a classic centerpiece for holiday dinners.
Ingredients
Prime Rib Roast
- 1 (6–7 lb) bone-in prime rib roast
- 1/4 cup olive oil or softened butter
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon Dijon mustard (optional)
Au Jus (optional)
- 2 cups beef broth
- 1/2 cup red wine (optional)
- Pan drippings
- Salt and pepper to taste
Instructions
- Bring Roast to Room Temperature: Let the prime rib sit out for 1 to 2 hours before cooking so it cooks evenly.
- Preheat Oven and Prepare Herb Rub: Preheat your oven to 450°F. In a small bowl, combine olive oil or butter, garlic, rosemary, thyme, kosher salt, black pepper, and Dijon mustard (if using) to create a flavorful herb mixture.
- Season the Roast: Pat the roast dry with paper towels. Rub the herb mixture thoroughly over the entire surface, including all sides and the bottom, ensuring full coverage.
- Place the Roast in Roasting Pan: Position the roast bone-side down on a rack in a large roasting pan to allow even air circulation and prevent sogginess.
- Initial High-Temperature Roast: Roast the prime rib at 450°F for 20 minutes to develop a browned crust.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 325°F and continue roasting for approximately 1 hour 30 minutes to 2 hours. Use a meat thermometer to monitor the internal temperature—120°F for rare, 130°F for medium rare, or 140°F for medium.
- Rest the Meat: Remove the roast from the oven, tent with aluminum foil, and allow it to rest for at least 30 minutes. Resting helps redistribute juices and ensures tenderness.
- Prepare Au Jus (Optional): Place the roasting pan with drippings on the stovetop over medium heat. Add beef broth and red wine (if using), scraping up browned bits from the pan. Simmer for 10–15 minutes, then strain the liquid and season with salt and pepper as desired.
- Carve and Serve: Slice the rested prime rib to your preferred thickness and serve warm, accompanied by the au jus if made.
Notes
- Use a meat thermometer to ensure your prime rib reaches the desired doneness for perfect results.
- Allowing the roast to rest before carving guarantees juicy and tender meat.
- Leftover prime rib is delicious in sandwiches or mixed into hash for next-day meals.
- Prep Time: 15 minutes (plus 1-2 hours resting time before cooking)
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
