Christmas Prime Rib is the ultimate centerpiece for your holiday table, and once you master this simple method, you’ll never stress about the main course again. I remember the first time I made prime rib for Christmas dinner, nervously checking the temperature every few minutes, worried I’d overcook this expensive cut.
Growing up in the Midwest, holiday dinners at Grandma’s farm always featured something special. While she made her famous roast chicken most Sundays, Christmas called for prime rib. I can still picture her pulling that glorious roast from the oven, the herb crust golden and crackling, filling the whole farmhouse with the most incredible aroma of garlic and rosemary. She taught me her foolproof method: bring the meat to room temperature, give it a good herb rub, sear it hot, then slow roast to perfection. Now when I make this Christmas Prime Rib for my own family gatherings, I think of those special holiday moments gathered around her table. Time to create your own holiday magic.
What You’ll Discover About Christmas Prime Rib
This no-fail method takes the guesswork out of cooking prime rib, delivering restaurant-quality results every single time. I’ve found that the room temperature start and two-temperature roasting technique creates perfect edge-to-edge doneness.
- Foolproof method that works for beginners and experienced cooks
- Garlic herb crust adds incredible flavor and texture
- Room temperature roasting ensures even cooking throughout
- Optional red wine au jus elevates the entire dish
- Perfect for Christmas, holidays, or special celebrations
- Impressive presentation that wows your guests
The Building Blocks
Bone-in prime rib is the star of this dish, and asking your butcher to cut the bones off and tie them back on makes carving so much easier. I always choose a well-marbled roast for the juiciest results.
Softened butter acts as the base for the herb crust, helping the seasonings stick and creating that golden exterior. Through trial and error, I learned that room temperature butter spreads much more easily than cold.
Fresh garlic brings bold, aromatic flavor that penetrates the meat during roasting. In my kitchen, I prefer to mince it finely so it distributes evenly in the butter mixture.
Fresh thyme and rosemary create that classic herb profile that pairs perfectly with beef. Betty always says fresh herbs make a noticeable difference over dried for this special occasion dish.
Kosher salt and black pepper season the meat simply but effectively, letting the quality of the prime rib shine through. Many home cooks find success using kosher salt because the larger crystals are easier to control.
Red wine and beef broth combine for an optional au jus that’s absolutely worth making. The key I discovered is to use the pan drippings for the deepest, most complex flavor in your Christmas Prime Rib sauce.
How to Make Christmas Prime Rib
Step 1. Betty always starts by removing the prime rib from the refrigerator 2 to 3 hours before cooking. I’ve learned that bringing it to room temperature ensures the meat cooks evenly from edge to center.
Step 2. Preheat your oven to 450°F and mix together the softened butter, minced garlic, kosher salt, thyme, rosemary, and black pepper in a bowl. Through trial and error, I learned to make sure this mixture is well combined so every bite gets that herb flavor.
Step 3. Pat the prime rib completely dry with paper towels, then coat it fully with the herb butter mixture. The key I discovered is to really massage it into every surface for maximum flavor and crust development.
Step 4. Place the roast bone-side down in a roasting pan and add the quartered onions if you’re making au jus. My family prefers when I tuck the onions around the meat because they caramelize beautifully.
Step 5. Roast at 450°F for 20 minutes to sear and create that gorgeous golden crust. After years of making this, I learned that this high-heat start is crucial for developing flavor and texture.
Step 6. Reduce the oven temperature to 325°F and continue cooking until the internal temperature reaches 120°F for medium-rare. I’ve found that using a reliable meat thermometer is the only way to guarantee perfect doneness for your Christmas Prime Rib.
Step 7. Remove from the oven and tent loosely with aluminum foil, then let it rest for 20 to 30 minutes before carving. Betty’s tip is that this resting time allows the juices to redistribute throughout the meat, keeping every slice moist and tender.
Step 8. If making the optional red wine au jus, remove excess fat from the pan drippings and add up to 1/4 cup drippings, beef broth, red wine, and leftover herbs to the roasting pan. Simmer for about 15 minutes to reduce by half, then strain and serve alongside your perfectly roasted prime rib.
How to Store and Enjoy Later
This Christmas Prime Rib stores beautifully in an airtight container in the refrigerator for up to 4 days. I typically slice only what I need for the meal and keep the remaining roast whole, as it stays juicier that way. The leftover prime rib makes incredible sandwiches the next day with horseradish cream and crusty bread.
For longer storage, wrap the cooled meat tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Betty’s freezing method works well because the double wrapping prevents freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator.
For the best texture when reheating, I use the oven at 250°F, placing slices in a covered dish with a splash of beef broth to keep them moist. Reheat gently until just warmed through, about 15 to 20 minutes. Alternatively, thin slices of cold prime rib make delicious French dip sandwiches without any reheating needed.
Building the Perfect Plate
This elegant Christmas Prime Rib pairs wonderfully with classic holiday sides that complement without competing. Garlic steak bites and potatoes offers a similar garlic-herb profile if you want to try that flavor combination in a weeknight version.
Creamy horseradish sauce is my go-to accompaniment because the sharp, tangy kick cuts through the richness of the beef perfectly. Sweet potato cranberry gratin adds festive color and sweet-savory contrast to your holiday spread. Classic mashed potatoes or roasted fingerlings soak up that delicious au jus beautifully.
For vegetables, green beans almondine or roasted Brussels sprouts add fresh, crisp texture. Yorkshire pudding is traditional and soaks up the meat juices wonderfully. Slow cooker garlic beef potatoes uses a similar herb-forward approach for another beef and potato combination.
FAQs
I recommend using an instant-read meat thermometer inserted into the thickest part of the roast. For medium-rare, pull it at 120°F; for medium, pull at 130°F. The temperature will rise another 5 to 10 degrees while resting.
Many home cooks find success with boneless prime rib roasts. The cooking time may be slightly shorter, so rely on your meat thermometer rather than timing alone.
Betty’s solution is to add about 15 to 20 minutes to the cooking time if starting with cold meat. The roast may cook less evenly, but it will still be delicious.
Christmas Prime Rib
Ingredients
Equipment
Method
- Remove prime rib from refrigerator 2 to 3 hours before cooking to bring to room temperature.
- Preheat oven to 450°F. Mix softened butter, minced garlic, kosher salt, thyme, rosemary, and black pepper in a bowl.
- Pat dry the prime rib with paper towels and coat fully with the herb butter mixture.
- Place bone-side down in a roasting pan. Add quartered onions if making au jus.
- Roast at 450°F for 20 minutes to sear and create a golden crust.
- Reduce oven temperature to 325°F and continue cooking until internal temperature reaches 120°F for medium-rare (use meat thermometer for accuracy).
- Remove from oven and tent loosely with aluminum foil. Rest for 20 to 30 minutes.
- Slice off bones if tied on, then cut into 1/2-inch thick slices and serve.
