Description
Make your holiday feast unforgettable with this Christmas prime rib recipe. Juicy, tender, and full of flavor, this festive roast is the perfect holiday centerpiece.
Ingredients
Scale
Prime Rib
- 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)
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)
Instructions
1. Prepare the Prime Rib
- Remove the roast from the refrigerator 2-3 hours before cooking to reach room temperature.
- Pat the roast dry with paper towels.
2. Season the Roast
- In a bowl, mix salt, black pepper, garlic powder, onion powder, rosemary, thyme, and paprika.
- Rub olive oil or butter over the roast, then coat evenly with the spice mixture.
- Press minced garlic onto the roast. Drizzle Worcestershire sauce for extra flavor if using.
3. Preheat and Sear
- Preheat oven to 500°F (260°C).
- Place the roast on a rack in a roasting pan, fat-side up.
- Roast for 15-20 minutes to develop a crust.
4. Reduce Temperature and Roast
- Lower oven temperature to 325°F (163°C).
- Roast 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 from oven and tent loosely with foil.
- Let rest for 20-30 minutes for juices to redistribute.
6. Prepare the Au Jus (Optional)
- Place roasting pan on stovetop over medium heat.
- Add beef broth, red wine, and Worcestershire sauce, scraping browned bits.
- Simmer 5-7 minutes. Stir in cornstarch slurry for thicker consistency.
7. Slice and Serve
- Carve into thick slices and serve with au jus and horseradish sauce if desired.
Notes
- Garlic Herb Crust: Add ½ cup grated Parmesan to the seasoning mix.
- Reverse Sear Method: Slow roast at 225°F (107°C) until 10°F below target temp, then sear at 500°F (260°C).
- Bone-in vs. Boneless: Bone-in offers more flavor and moisture; boneless cooks evenly and is easier to carve.
- Prep Time: 15 minutes (+ 2-3 hours resting before cooking)
- rising time: 20-30 minutes
- Cook Time: 2-3 hours (varies by size)
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: prime rib, holiday roast, Christmas dinner, beef roast, festive recipe