Christmas Prime Rib: A Festive and Flavorful Holiday Roast

Why You’ll Love This Recipe

A Christmas prime rib is the ultimate centerpiece for a festive holiday feast. With its rich marbling, juicy tenderness, and deep, beefy flavor, prime rib is a luxurious cut of meat that needs little more than seasoning and proper roasting to shine. Whether served with creamy horseradish sauce, au jus, or a side of roasted vegetables, this dish will impress family and guests alike.

Ingredients

• 1 (6-8 pound) bone-in prime rib roast
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried rosemary (or 2 tablespoons fresh, finely chopped)
• 1 tablespoon dried thyme (or 2 tablespoons fresh, finely chopped)
• 1 tablespoon paprika
• 3 tablespoons olive oil or softened butter
• 6 cloves garlic, minced
• 1 tablespoon Worcestershire sauce (optional)

For the Au Jus (Optional)

• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening, if desired)

Directions

1. Prepare the Prime Rib

• Remove the prime rib from the refrigerator at least 2-3 hours before cooking to allow it to reach room temperature. This ensures even cooking.
• Pat the roast dry with paper towels.

2. Season the Roast

• In a small bowl, mix salt, black pepper, garlic powder, onion powder, rosemary, thyme, and paprika.
• Rub the olive oil or butter all over the roast, then coat it evenly with the spice mixture.
• Mince the garlic and press it onto the roast, ensuring it sticks.
• If using Worcestershire sauce, drizzle it over the roast for an extra depth of flavor.

3. Preheat and Sear

• Preheat your oven to 500°F (260°C).
• Place the prime rib on a roasting rack in a roasting pan, fat-side up.
• Roast at this high temperature for 15-20 minutes to create a flavorful crust.

4. Reduce Temperature and Roast

• Lower the oven temperature to 325°F (163°C).
• Continue roasting for approximately 15-20 minutes per pound, or until the internal temperature reaches:
  • 120°F (49°C) for rare
  • 130°F (54°C) for medium-rare
  • 140°F (60°C) for medium
  • 150°F (65°C) for medium-well

5. Rest the Meat

• Remove the roast from the oven and loosely tent it with foil.
• Let it rest for 20-30 minutes to allow the juices to redistribute.

6. Prepare the Au Jus (Optional)

• While the meat is resting, place the roasting pan on the stovetop over medium heat.
• Add beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the pan.
• Let the mixture simmer for 5-7 minutes. If you prefer a thicker au jus, stir in the cornstarch slurry and cook until slightly thickened.

7. Slice and Serve

• Carve the prime rib into thick slices and serve with au jus and horseradish sauce, if desired.

Variations and Tips

• Garlic Herb Crust: Add ½ cup of finely grated Parmesan cheese to the seasoning mix for a more flavorful crust.
• Reverse Sear Method: Slow roast the prime rib at 225°F (107°C) until it reaches 10°F below your desired doneness, then sear at 500°F (260°C) for a crisp exterior.
• Bone-in vs. Boneless: Bone-in provides more flavor and moisture, while boneless cooks more evenly and is easier to carve.

Servings and Timing

• Serves: 6-10 people (depending on portion size)
• Prep Time: 15 minutes (plus 2-3 hours resting before cooking)
• Cook Time: 2-3 hours (depending on roast size)
• Resting Time: 20-30 minutes

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
• Reheat: Warm slices in a 250°F (120°C) oven until heated through, or briefly sear in a hot skillet.

Frequently Asked Questions

How much prime rib do I need per person?

Plan for 1 pound per person for bone-in prime rib or ½ pound per person for boneless.

Should I season the prime rib overnight?

Yes! For maximum flavor, season the roast 24 hours in advance and let it rest uncovered in the fridge.

How do I get a perfect crust on my prime rib?

Searing at 500°F (260°C) for the first 15-20 minutes helps develop a deep, flavorful crust.

Can I cook prime rib in advance?

It’s best served fresh, but you can slow-roast it in advance, let it cool, and reheat in a low oven (250°F/120°C).

What’s the best way to check doneness?

Use a meat thermometer for accuracy. Insert it into the thickest part of the roast, avoiding the bone.

Should I tie the roast with butcher’s twine?

If the roast is uneven, tying it helps ensure even cooking. Many butchers pre-tie the roast for convenience.

Can I cook prime rib without a roasting rack?

Yes, you can place the roast on a bed of vegetables (onions, carrots, celery) to elevate it off the pan.

How do I make a horseradish sauce to go with it?

Mix ½ cup sour cream, 2 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, and a pinch of salt for a creamy, tangy complement.

Why is resting important?

Resting allows juices to redistribute, ensuring a juicy, tender prime rib. Cutting too soon results in dry meat.

What should I serve with prime rib?

Classic sides include mashed potatoes, roasted Brussels sprouts, Yorkshire pudding, creamed spinach, and a rich red wine.

Conclusion

A perfectly roasted Christmas prime rib is an unforgettable holiday tradition. With its juicy interior, crispy crust, and rich flavor, this dish will leave a lasting impression on your holiday table. Whether paired with a classic au jus or a tangy horseradish sauce, this prime rib recipe guarantees a festive and delicious feast. Enjoy your Christmas dinner with this show-stopping centerpiece!

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