Description

Christmas Prime Rib is the ultimate holiday centerpiece — tender, juicy, and perfectly seasoned with garlic, rosemary, and thyme. This classic roast delivers rich flavor, a golden crust, and a melt-in-your-mouth interior that makes every festive dinner feel truly special. Whether served for Christmas, Thanksgiving, or a cozy family feast, this recipe guarantees a showstopping result that everyone will remember.

Ingredients

Scale

Ingredients:

1 whole bone-in prime rib roast (6–7 pounds)
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil or softened butter
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
Optional: 1 teaspoon Dijon mustard

For the Pan Sauce:

1 cup beef broth
½ cup water or unsalted stock
2 tablespoons flour or cornstarch (for thickening)

Equipment:

Roasting pan with rack
Meat thermometer (instant-read preferred)
Sharp carving knife
Aluminum foil
Cutting board
Basting brush

Instructions

Prepare the Roast: Pat the roast dry and rub with olive oil or butter. Mix salt, pepper, garlic, rosemary, and thyme, then coat evenly. Refrigerate uncovered for 12–24 hours to dry-brine.
Preheat the Oven: Heat oven to 450°F (230°C).
Sear the Roast: Place the roast fat-side up on a rack in a roasting pan. Roast for 15 minutes at high heat to create a crust.
Lower the Temperature: Reduce heat to 325°F (160°C) and roast for 1 hour 45 minutes to 2 hours, depending on size and desired doneness. Insert a thermometer into the thickest part (avoid bone).
Rest: When internal temp reaches 130°F (54°C) for medium-rare, remove from oven. Tent with foil and rest 20–30 minutes before carving.
Make the Pan Sauce: Place roasting pan over medium heat, add beef broth, and scrape browned bits. Whisk in flour or cornstarch to thicken. Drizzle over sliced beef before serving.

Notes

Let the roast sit at room temperature for 2 hours before cooking for even doneness.
Always rest your meat before slicing — this locks in the juices.
Bone-in roasts are more flavorful and retain moisture better.
Target internal temps: Rare 120–125°F, Medium-Rare 130–135°F, Medium 135–140°F.
Pro Tip: Save the drippings for gravy or au jus.
Storage: Refrigerate leftovers up to 4 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner / Holiday
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 slice (about 8 oz)
Calories: 520
Sugar: 1g
Sodium: 690mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 44g
Cholesterol: 155mg

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