This Christmas Prime Rib Roast is the ultimate holiday showstopper—succulent, richly marbled beef encased in a golden, herbaceous crust. Infused with garlic, rosemary, and black pepper, the roast is slow-roasted to perfection, creating a tender, juicy interior with a crisp, flavorful exterior. Whether you’re hosting a cozy family dinner or a grand festive feast, this dish brings elegance and warmth to the table.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients and a bit of patience, you’ll achieve a restaurant-quality roast that’s deeply satisfying and visually stunning. Serve it with creamy horseradish sauce, roasted vegetables, and a glass of bold red wine for a Christmas dinner to remember.
Ingredients:
- 1 (4-rib) prime rib roast (about 8–10 lbs)
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 2 large garlic cloves, minced
- 1½ tablespoons extra-virgin olive oil
- (Optional: 1 tsp Dijon mustard for added depth in the rub)
Instructions:
1. Season the Roast (At Least 2 Hours Ahead):
In a small bowl, mix together the salt, pepper, rosemary, and garlic. Rub the roast all over with olive oil, then press the seasoning mixture into the meat, coating all sides thoroughly. If you like, add a touch of Dijon mustard to the rub for a subtle tang.
Place the seasoned roast in a large dish, cover loosely with plastic wrap, and refrigerate for at least 2 hours—or overnight for deeper flavor.
2. Bring to Room Temperature:
Remove the roast from the refrigerator 2 hours before cooking. Letting it come to room temperature ensures even roasting and a juicier result.
3. Preheat the Oven:
Preheat your oven to 450°F (230°C). This high heat will help form a beautiful crust.
4. Roast the Prime Rib:
Place the roast bone-side down in a high-sided roasting pan. The bones act as a natural roasting rack. Roast for 15 minutes at 450°F to sear the exterior.
Then, reduce the oven temperature to 325°F (165°C) and continue roasting uncovered. Cook until a meat thermometer inserted into the thickest part reads:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
Estimate about 15 minutes per pound of meat, but always rely on a thermometer for accuracy.
5. Rest the Roast:
Once the roast reaches your desired temperature, remove it from the oven and tent loosely with foil. Let it rest for 20–30 minutes. This allows the juices to redistribute and the internal temperature to rise by about 5–10°F.
6. Carve and Serve:
If the bones are still attached, use a carving fork to steady the roast and slice along the curve of the bones to remove them. Then slice the roast into thick or thin slices, depending on your preference.
Serve with pan drippings or a simple au jus, and pair with classic sides like garlic mashed potatoes, roasted Brussels sprouts, or Yorkshire pudding.
Tips & Variations:
- Make it ahead: Season the roast the night before and refrigerate uncovered for a dry-brined effect and crispier crust.
- Add aromatics: Place halved onions, carrots, and celery in the roasting pan for extra flavor and a built-in base for gravy.
- Horseradish cream: Mix sour cream, prepared horseradish, lemon juice, and a pinch of salt for a zesty sauce.
- Leftovers magic: Use leftover slices for prime rib sandwiches with caramelized onions and melted provolone.
This prime rib is more than just a meal—it’s a holiday memory in the making. If you’d like to pair it with a festive dessert or a tropical twist on a side dish, I’ve got plenty of ideas to keep the celebration going, My!