The show-stopping centerpiece your holiday table deserves — perfectly juicy, flavorful, and easier than you think!
There’s something magical about the aroma of a Christmas Prime Rib Roast slowly roasting in the oven — that sizzling fat, the buttery crust, and the way your whole kitchen smells like pure holiday happiness. If you’ve been searching for the perfect Prime Rib For Christmas Dinner that’s tender, juicy, and foolproof, this is the one that will make everyone gather around in awe.
This Tasty Christmas Prime Rib recipe is a stress-free way to create a restaurant-quality centerpiece at home. The outside becomes golden and crisp, while the inside stays pink, juicy, and melt-in-your-mouth perfect. Whether you’re hosting a small family Christmas dinner or a grand Christmas Rib Roast Dinner for the whole crew, this method guarantees success every time.
Why You’ll Love This Christmas Rib Roast
- ✔️ Tender, juicy, and perfectly pink inside
- ✔️ Easy prep — just season, roast, and rest
- ✔️ Works beautifully for Thanksgiving Prime Rib or New Year’s Eve
- ✔️ Simple, natural ingredients that bring out incredible flavor
- ✔️ Leftovers make the best sandwiches ever
Feeling creative? Try a garlic-herb butter crust for a classic steakhouse vibe, or sprinkle crushed peppercorns and smoked paprika for a spicy twist. However you season your Christmas Prime Rib Roast, it’s guaranteed to impress.
Ingredients for the Perfect Prime Rib Roast
| Ingredient | Amount |
|---|---|
| Prime rib roast (bone-in or boneless) | 6–7 lbs |
| Kosher salt | 2 tbsp |
| Freshly ground black pepper | 1 tbsp |
| Garlic powder | 2 tsp |
| Fresh rosemary (chopped) | 2 tbsp |
| Fresh thyme leaves | 1 tbsp |
| Olive oil or melted butter | 3 tbsp |
| Beef broth | 1 cup |
| Onions, quartered | 2 |
| Garlic cloves | 6 |
Choosing the Best Ingredients
The Beef: Look for a standing rib roast with great marbling — that’s where the flavor lives. USDA Prime or Choice grades give you the most tender, buttery results. Bone-in roasts retain more moisture, while boneless options are easier to carve.
Seasoning: A simple combo of salt, pepper, and garlic powder enhances the natural flavor. For a richer crust, rub your roast with a mix of butter, rosemary, and thyme 24 hours before cooking.
Pro tip: Let your seasoned roast sit uncovered in the fridge overnight. This dry-brining trick helps the seasoning sink in and gives you that incredible crispy crust once roasted.
Pro Tips & Swaps
- Low-carb: Serve with roasted vegetables or cauliflower mash.
- Gluten-free: Naturally gluten-free — no changes needed.
- Dairy-free: Use olive oil instead of butter for the rub.
- Veg-friendly side: Try this Brussels Sprout & Kale Apple Salad for a light, crunchy pairing.
Complete your meal with Rosemary Garlic Mashed Potatoes or Cinnamon Honey Roasted Sweet Potatoes — both make perfect sides for this holiday roast.
How to Make the Perfect Christmas Prime Rib Roast
- Prep the Roast (Day Before): Pat your roast dry and season generously with salt and pepper. Place uncovered in the fridge overnight to dry brine — this helps form a flavorful crust.
- Bring to Room Temp: Let the roast sit out for 2–3 hours before cooking to ensure even roasting.
- Preheat & Season: Preheat your oven to 450°F (230°C). Rub the roast with olive oil or butter, garlic powder, rosemary, and thyme until fully coated.
- Roast: Place the roast on a rack in a large roasting pan with onions and garlic underneath. Pour in the beef broth. Roast for 20 minutes at 450°F to sear, then lower to 325°F (165°C) and cook about 15 minutes per pound or until the internal temperature reads:
- 120°F (rare)
- 130°F (medium-rare)
- 140°F (medium)
- Rest: Remove from oven and tent with foil. Let rest 30 minutes so the juices redistribute.
- Make the Pan Sauce: Add red wine or more broth to the roasting pan. Scrape up the browned bits and simmer for 5 minutes, then whisk in a tablespoon of butter for richness.
- Slice & Serve: Carve thick slices against the grain and drizzle with the warm pan sauce.
Pro Tips for Crispness & Juiciness
- Preheat your oven thoroughly — the first blast at high heat seals in flavor.
- Use a roasting rack to let heat circulate under the meat.
- Don’t skip resting time; it keeps every slice moist.
- Reheat leftovers in a 350°F oven for 10 minutes to re-crisp edges.
Serve your beautiful roast with Garlic Butter Bread Rolls — perfect for soaking up every drop of savory au jus.
Sauces, Sides & Garnishes
- Horseradish cream sauce
- Garlic herb butter
- Red wine pan jus
- Caramelized onions
- Creamy mushroom gravy
- Chimichurri drizzle
- Fresh herbs and lemon zest to finish
Perfect Sides for Your Prime Rib Feast
- Rosemary Garlic Mashed Potatoes
- Cinnamon Honey Roasted Sweet Potatoes
- Brussels Sprout & Kale Apple Salad
- Garlic Butter Bread Rolls
- Roasted Tomato Basil Soup
Troubleshooting & Fixes
- Overcooked: Check internal temperature earlier; use a probe thermometer.
- Bland: Salt the roast 12–24 hours in advance for deeper flavor.
- Dry texture: Don’t skip the resting stage before slicing.
- Uneven cooking: Always let roast reach room temperature before roasting.
- No crust: Pat roast completely dry before searing.
Storage & Reheating
Fridge: Keep leftovers in an airtight container with a bit of au jus for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Oven at 300°F for 15 minutes, or air fryer at 350°F for 5–6 minutes to restore the crust.
FAQ
Can I make this ahead of time?
Yes, roast until just shy of your desired doneness, cool, then reheat gently before serving. Ideal for busy holidays!
What’s the best seasoning for prime rib?
Classic salt, pepper, rosemary, and garlic always win. Or go bold with smoked paprika and cracked pepper for extra flair.
How do I know when it’s done?
Use a meat thermometer — 130°F for medium-rare is perfect after resting.
Can I make gravy from the drippings?
Absolutely! Those pan juices are liquid gold. Deglaze with red wine and a pat of butter for instant sauce magic.
Conclusion: The Christmas Roast You’ll Never Forget
This Tasty Christmas Prime Rib isn’t just a meal — it’s a holiday tradition in the making. Juicy, tender, beautifully seasoned, and perfect with cozy sides like rosemary mashed potatoes and buttery dinner rolls.
Round out the feast with a slice of Apple Crumble Cheesecake and a glass of cabernet for the ultimate Christmas dinner finale.
What are you waiting for? Grab your roast, preheat that oven, and make this year’s dinner unforgettable. Merry Christmas and happy roasting!
Christmas Prime Rib Roast
Ingredients
For the roast
- 6–7 lbs Prime rib roast (bone-in or boneless) Look for great marbling.
- 2 tbsp Kosher salt
- 1 tbsp Freshly ground black pepper
- 2 tsp Garlic powder
- 2 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme leaves
- 3 tbsp Olive oil or melted butter Use olive oil for dairy-free option.
For roasting
- 1 cup Beef broth
- 2 Onions, quartered
- 6 Garlic cloves
Instructions
Preparation
- Pat the roast dry and season generously with salt and pepper.
- Place uncovered in the fridge overnight to dry brine.
- Let the roast sit out for 2–3 hours before cooking to ensure even roasting.
Cooking
- Preheat your oven to 450°F (230°C).
- Rub the roast with olive oil or butter, garlic powder, rosemary, and thyme until fully coated.
- Place the roast on a rack in a large roasting pan with onions and garlic underneath. Pour in the beef broth.
- Roast for 20 minutes at 450°F to sear, then lower to 325°F (165°C) and cook about 15 minutes per pound or until the desired internal temperature is reached.
- Remove from oven and tent with foil, letting rest for 30 minutes.
Serving
- Make the pan sauce by adding red wine or more broth to the roasting pan. Scrape up the browned bits and simmer for 5 minutes, then whisk in a tablespoon of butter.
- Carve thick slices against the grain and drizzle with warm pan sauce.
