This Christmas Prime Rib is the centerpiece that makes everyone lean in. It is richly seasoned, irresistibly tender, and finished with a savory pan jus that feels special without being fussy. With a few smart steps and a trusty thermometer, you will slice into a perfect rosy roast.
Christmas Prime Rib
Equipment
- 1 Roasting pan sturdy, oven-safe
- 1 Roasting rack
- 1 Probe or instant-read thermometer
- 1 Chef’s knife or carving knife
- 1 Cutting Board
- 1 Aluminum foil for tenting
- 1 Small saucepan or stovetop-safe roasting pan for pan jus
Ingredients
Prime Rib Roast
- 6 lb prime rib roast bone-in or boneless
- kosher salt for dry brine and seasoning
- black pepper freshly ground
- 4 tbsp unsalted butter softened
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp olive oil
Pan Jus
- 2 tbsp beef drippings fat plus browned bits from the pan
- 1 shallot small, minced
- 2 cups beef broth
- 2 tsp apple cider vinegar or a splash of red grape juice
- kosher salt to taste
- black pepper to taste
Creamy Horseradish Sauce (Optional)
- 1 cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp lemon juice fresh
- 1 tbsp chives finely chopped
- kosher salt to taste
- black pepper to taste
Instructions
Prime Rib
- Pat the roast dry. Generously season all over with kosher salt and black pepper. Place on a rack set over a roasting pan and refrigerate uncovered for 12 to 24 hours to dry brine.
- Remove the roast from the fridge 1 to 2 hours before roasting. Preheat oven to 450°F. Set the roast bone-side down or fat cap up on a rack in a sturdy roasting pan.
- Mix softened butter with minced garlic, chopped rosemary and thyme, and olive oil. Rub the mixture all over the roast, pressing it into the surface.
- Roast at 450°F for 15 to 20 minutes until the top is lightly browned to jump-start a flavorful crust.
- Reduce oven to 325°F. Continue roasting until the center reaches your target temperature. Insert a probe in the thickest part (avoid bone).
- Rare: pull at 120°F, final about 125°F after rest.
- Medium-rare: pull at 125°F, final about 130°F after rest.
- Medium: pull at 135°F, final about 140°F after rest.
- Transfer the roast to a board and tent loosely with foil for 30 to 45 minutes to let juices redistribute and finish cooking gently.
Pan Jus
- Skim excess fat from the roasting pan, leaving 2 to 3 tablespoons plus the browned bits. Set over medium heat. Add minced shallot and cook 1 minute. Pour in beef broth and a splash of red grape juice or 1 to 2 teaspoons apple cider vinegar. Scrape up browned bits and simmer until slightly reduced. Taste and season.
Slice and Serve
- Remove bones if attached by cutting along their curve. Slice into thick slabs and serve with warm pan jus. Add creamy horseradish sauce if desired.
Creamy Horseradish Sauce (Optional)
- Stir together sour cream, prepared horseradish, lemon juice, and chives. Season to taste with salt and pepper. Chill until serving.
Notes
Why You’ll Love This Christmas Prime Rib
- Classic holiday centerpiece with simple, reliable steps.
- Herb and garlic crust that beautifully browns and perfumes the whole kitchen.
- Hands-off roasting and a quick pan jus made right in the roasting pan.
- Works for bone-in or boneless and scales for any crowd.
Christmas Prime Rib Ingredients & Substitutions
- Prime rib roast: 5 to 7 pounds, bone-in for drama and flavor, or boneless for easier slicing. Ribeye roast is the same cut without the bones.
- Kosher salt and black pepper: Essential for a deep, savory crust. Use fine sea salt if needed but reduce the amount slightly.
- Unsalted butter: Softened for an herb butter rub. Swap with olive oil or ghee if you prefer.
- Fresh garlic: Minced. Garlic powder works in a pinch, use half the amount.
- Fresh rosemary and thyme: Chopped. Use dried herbs at one-third the amount.
- Olive oil: Helps the crust adhere. Any neutral oil works.
- Pan jus: Beef broth, a splash of red grape juice or 1 to 2 teaspoons apple cider vinegar, and roast drippings. Shallot or onion adds depth.
- Creamy horseradish sauce (optional): Sour cream, prepared horseradish, lemon juice, chives, salt, and pepper.
Step-by-Step Instructions to Make Christmas Prime Rib
Step 1: Season ahead
Pat the roast dry. Sprinkle generously with kosher salt all over, then black pepper. Refrigerate uncovered on a rack for 12 to 24 hours. This dry brine builds flavor and helps the crust.
Step 2: Bring to room temp and preheat
Set the roast out for 1 to 2 hours so it roasts evenly. Preheat the oven to 450°F. Place the roast bone-side down or fat cap up on a rack in a sturdy roasting pan.
Step 3: Make the herb butter
Mix softened butter with minced garlic, chopped rosemary and thyme, and a little olive oil. Rub it all over the roast, pressing it into the surface.
Step 4: High-heat start
Roast at 450°F for 15 to 20 minutes until the top is lightly browned. This kick-starts a flavorful crust.
Step 5: Gentle roast
Reduce the oven to 325°F. Continue roasting until the center reaches your target temperature. Use a probe thermometer if possible and check in the thickest part, avoiding bone.
- For rare: pull at 120°F, final about 125°F after rest.
- For medium rare: pull at 125°F, final about 130°F after rest.
- For medium: pull at 135°F, final about 140°F after rest.
Timing is a guide only, but plan about 13 to 16 minutes per pound at 325°F for medium rare. Always rely on temperature.
Step 6: Rest
Transfer the roast to a board and tent loosely with foil for 30 to 45 minutes. Juices redistribute and the roast finishes cooking gently.
Step 7: Make a quick pan jus
Skim excess fat from the roasting pan, leaving 2 to 3 tablespoons plus the browned bits. Set over medium heat. Add 1 small minced shallot or a few tablespoons of minced onion and cook 1 minute. Pour in 2 cups beef broth and a splash of red grape juice or 1 to 2 teaspoons apple cider vinegar. Scrape up the browned bits and simmer until slightly reduced. Taste and season.
Step 8: Slice and serve
Remove the bones if attached by cutting along the curve. Slice into thick slabs and serve with warm pan jus and creamy horseradish sauce.
Tips for Success
- Salt in advance for the best flavor and crust.
- Roast fat cap up so the fat bastes the meat.
- Use a reliable thermometer and pull 5 to 10 degrees before your final temperature.
- Do not skip the rest. It keeps the slices juicy.
- Use a sturdy pan and a rack for even airflow and browning.
- If the crust is browning too fast, tent with foil near the end.
Variations of Christmas Prime Rib
- Peppercorn crust: Coarsely crushed black pepper mixed with salt and a little olive oil.
- Herb-forward: Add finely chopped parsley and a touch of lemon zest to the herb butter.
- Garlic and smoked paprika: Adds color and a subtle smoky note.
- Reverse sear: Roast low at 250°F to 118 to 120°F, rest 30 minutes, then sear in a 500°F oven for 8 to 10 minutes for an ultra-even pink interior.
Serving Suggestions: What to Pair with Christmas Prime Rib
- Creamy mashed potatoes or garlic butter roasted potatoes.
- Herb butter green beans or honey glazed carrots.
- Parmesan roasted Brussels sprouts.
- Yorkshire pudding baked in a little beef fat from the pan.
- Creamy horseradish and warm pan jus on the side.
- Crisp salad with lemony vinaigrette for balance.
Storage & Reheating Instructions
- Refrigerate leftover slices in an airtight container for up to 4 days.
- Freeze tightly wrapped slices for up to 3 months. Thaw overnight in the fridge.
- Reheat gently: place slices in a skillet with a little beef broth, cover, and warm on low until just heated. Or warm in a 250°F oven until the center is barely hot.
- Use leftovers in sandwiches, grain bowls, or a hearty soup.
Memories Made Around the Table
Every year, I set the roast on the board and everyone gathers with quiet excitement. The first slice reveals that rosy center and the room goes soft with smiles. It is the kind of meal that turns a evening into a tradition.
FAQs
How much prime rib do I need per person?
Plan about 1 pound per person for bone-in, or 1/2 to 3/4 pound per person for boneless.
Bone-in or boneless?
Bone-in has impressive presentation and acts as a natural roasting rack. Boneless is easier to carve and cooks a bit faster. Both are delicious.
What if I do not have fresh herbs?
Use dried rosemary and thyme at one-third the amount. Add a little lemon zest to brighten the flavor.
Can I use convection?
Yes. Reduce the oven temperature by about 25°F and start checking the internal temperature earlier.
How do I keep it from overcooking?
Use a probe thermometer, pull the roast early, and rest well. Carryover cooking will raise the temperature by about 5 degrees.
Final Thoughts
This Christmas Prime Rib is simple to pull off and unforgettable to serve. Season ahead, trust your thermometer, and let the pan jus bring it all together. Enjoy every slice.