Christmas Prime Rib: A Show-Stopping Holiday Feast

Why This Prime Rib Recipe is Perfect for Christmas

Prime rib is the ultimate centerpiece for a Christmas dinner. Its rich marbling, tender texture, and deep, beefy flavor make it a luxurious choice that pairs well with holiday sides. This recipe delivers a perfectly cooked roast with a crisp, flavorful crust and a juicy, tender interior. Whether you’re hosting a small family gathering or a grand holiday feast, this prime rib will impress your guests and create a memorable dining experience.

Ingredients

• 1 (5-7 pound) prime rib roast (bone-in or boneless)
• 3 tablespoons olive oil or softened butter
• 3 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon 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)
• 2 teaspoons smoked paprika
• 5 cloves garlic, minced
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth (for basting and serving)

Optional Horseradish Cream Sauce

• ½ cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• Salt and pepper to taste

Step-by-Step Directions

1. Prepare the Roast

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

2. Season the Meat

• In a small bowl, mix olive oil (or butter), salt, pepper, garlic powder, onion powder, rosemary, thyme, smoked paprika, minced garlic, cayenne (if using), and Worcestershire sauce.
• Rub this seasoning mixture generously all over the roast, ensuring full coverage.

3. Preheat the Oven

• Set the oven to 450°F (230°C). This high heat will help create a crispy, flavorful crust.

4. Roast at High Heat

• Place the prime rib on a rack in a roasting pan, bone side down (if using bone-in).
• Roast at 450°F (230°C) for 20 minutes to create a golden-brown crust.

5. Reduce the Heat and Continue Roasting

• Lower the oven temperature to 325°F (165°C).
• Continue roasting until the internal temperature reaches:
  • Rare: 120-125°F (49-52°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium Well: 150-155°F (65-68°C)
• Use a meat thermometer to check doneness. Expect about 15-20 minutes per pound.

6. Rest the Roast

• Remove the roast from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes. This allows the juices to redistribute.

7. Prepare the Horseradish Sauce (Optional)

• In a small bowl, mix sour cream, horseradish, Dijon mustard, Worcestershire sauce, salt, and pepper.
• Refrigerate until ready to serve.

8. Carve and Serve

• Slice the prime rib into thick or thin slices, depending on preference.
• Serve with horseradish sauce, au jus from the pan, and classic sides like mashed potatoes, creamed spinach, or Yorkshire pudding.

Variations and Customizations

• Garlic and Herb Butter Crust: Replace olive oil with melted butter for an even richer crust.
• Reverse Sear Method: Slow-roast at 225°F (107°C) until the internal temperature is 10-15°F below the desired doneness, then sear at 500°F (260°C) for 5-10 minutes for a crispy crust.
• Crust with Mustard & Herbs: Rub the roast with Dijon mustard before adding the seasonings for extra tang.

Servings and Timing

• Servings: 6-8, depending on portion sizes
• Prep Time: 15 minutes
• Cook Time: 2-3 hours, depending on roast size and desired doneness
• Rest Time: 30 minutes
• Total Time: Approximately 3-4 hours

Storage and Reheating

Storing Leftovers

• Store leftover prime rib in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.

Reheating Tips

• Oven: Reheat in a 250°F (120°C) oven for 15-20 minutes until warm.
• Stovetop: Slice and gently warm in a skillet over low heat with a bit of beef broth.
• Avoid Microwaving: It can dry out the meat.

Frequently Asked Questions

How much prime rib do I need per person?

A good rule of thumb is 1 pound per person for bone-in and ½ to ¾ pound per person for boneless.

Can I cook prime rib from frozen?

It’s best to thaw prime rib in the refrigerator for 2-3 days before cooking for even doneness.

What’s the difference between prime rib and ribeye?

Prime rib is a whole roast, while ribeye is a cut taken from the roast and cooked as a steak.

Can I make this in an air fryer?

For smaller prime rib roasts (2-3 pounds), an air fryer at 375°F (190°C) for 20 minutes per pound can work well.

Should I tie my prime rib roast?

Tying the roast helps it keep a uniform shape and cook evenly, especially for boneless cuts.

What’s the best way to get a crispy crust?

Starting at a high temperature (450°F) before lowering the heat helps achieve a crispy, flavorful crust.

Can I dry-age prime rib at home?

Yes! Wrap the roast in cheesecloth and refrigerate it on a rack for up to 7 days for intensified flavor.

What wine pairs best with prime rib?

Full-bodied red wines like Cabernet Sauvignon, Syrah, or Malbec complement the rich flavors.

Should I cover the prime rib while it cooks?

No, leaving it uncovered helps develop a beautiful crust.

What sides pair well with prime rib?

Classic sides include mashed potatoes, roasted Brussels sprouts, creamed spinach, and Yorkshire pudding.

Conclusion

A Christmas prime rib is the epitome of a festive holiday meal. With its rich flavors, tender texture, and impressive presentation, it’s a guaranteed crowd-pleaser. By following this recipe, you’ll create a restaurant-quality roast that will become a cherished holiday tradition. Serve with your favorite sides, a good glass of wine, and enjoy the warmth of the season with loved ones.

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