Prime rib is the ultimate Christmas dinner centerpiece.
There’s something about slicing into a perfectly cooked roast—crusty on the outside, tender and juicy on the inside—that makes the holiday feel special.
And despite its impressive reputation, prime rib is actually one of the most straightforward main courses you can make.
If you’ve been intimidated by the price tag or worried about messing it up, I get it. But here’s the truth: prime rib is surprisingly forgiving.
With a good meat thermometer and a simple seasoning approach, you can nail it on your first try.
Why You’ll Love This Recipe
This prime rib method produces consistently perfect results with a beautifully browned crust and a juicy, evenly cooked interior.
The reverse-sear technique eliminates the guesswork, allowing even novice cooks to achieve restaurant-quality results.
Most of the work happens the day before, meaning you’ll spend less time in the kitchen and more time celebrating with your guests on Christmas Day.
The herb butter creates an incredible flavor foundation that complements the natural richness of the beef without overwhelming it.
And finally, the au jus made from the drippings transforms this already spectacular roast into something truly unforgettable.
Ingredients
- 1 (8-10 pound) standing rib roast (4-5 bones), trimmed and tied
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup beef broth (for au jus)
- 1/4 cup red wine (optional, for au jus)
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Instructions
The day before serving, pat the rib roast dry with paper towels and place on a wire rack set inside a rimmed baking sheet.
Season generously all over with kosher salt and black pepper, gently pressing the seasonings into the meat to adhere.
Leave the seasoned roast uncovered in the refrigerator overnight (or up to 24 hours). This dry-brining process will help develop a flavorful crust.
On Christmas day, remove the roast from the refrigerator 3 hours before you plan to start cooking to allow it to come to room temperature.
Preheat your oven to 250°F (121°C) and position a rack in the lower third of the oven.
In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme leaves, Dijon mustard, and Worcestershire sauce until well combined.
Gently pat the roast dry again if necessary, then spread the herb butter mixture evenly over the top and sides of the roast.
Insert a probe thermometer into the center of the roast, making sure it’s not touching bone.
Place the roast, fat side up, in the oven and cook until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium, about 20-25 minutes per pound.
Once the desired internal temperature is reached, remove the roast from the oven and tent loosely with foil. Let it rest for 30 minutes while you increase the oven temperature to 500°F (260°C).
Return the roast to the hot oven for 6-10 minutes, until the exterior is deeply browned and crisp.
Transfer the roast to a carving board and let rest for an additional 15 minutes before slicing.
While the roast is resting, prepare the au jus by placing the roasting pan over medium heat on the stovetop.
Add beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Simmer for 5-7 minutes until slightly reduced, then strain into a warm gravy boat.
Slice the roast along the bone, then cut the meat into 1/2-inch thick slices against the grain.
Serve immediately with the warm au jus, Yorkshire puddings, and your favorite holiday sides.
Storage and Leftovers
Store leftover prime rib in an airtight container in the refrigerator for up to 4 days.
For the best taste and texture when reheating, warm slices gently in a 250°F oven until just heated through, about 10-15 minutes.
Leftover prime rib makes incredible sandwiches on crusty rolls with horseradish sauce and arugula.
Print
Christmas Prime Rib Roast
This show-stopping Christmas Prime Rib Roast features a standing rib roast coated with an aromatic herb butter crust that creates incredible flavor and a beautiful presentation.
- Total Time: 3 hours 20 minutes
- Yield: 8–10 servings 1x
Ingredients
- 1 (8-10 pound) standing rib roast (4–5 bones), trimmed and tied
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup beef broth (for au jus)
- 1/4 cup red wine (optional, for au jus)
Instructions
- The day before serving, pat the rib roast dry with paper towels and place on a wire rack set inside a rimmed baking sheet.
- Season generously all over with kosher salt and black pepper, gently pressing the seasonings into the meat to adhere.
- Leave the seasoned roast uncovered in the refrigerator overnight (or up to 24 hours). This dry-brining process will help develop a flavorful crust.
- On Christmas day, remove the roast from the refrigerator 3 hours before you plan to start cooking to allow it to come to room temperature.
- Preheat your oven to 250°F (121°C) and position a rack in the lower third of the oven.
- In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme leaves, Dijon mustard, and Worcestershire sauce until well combined.
- Gently pat the roast dry again if necessary, then spread the herb butter mixture evenly over the top and sides of the roast.
- Insert a probe thermometer into the center of the roast, making sure it’s not touching bone.
- Place the roast, fat side up, in the oven and cook until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium, about 20-25 minutes per pound.
- Once the desired internal temperature is reached, remove the roast from the oven and tent loosely with foil. Let it rest for 30 minutes while you increase the oven temperature to 500°F (260°C).
- Return the roast to the hot oven for 6-10 minutes, until the exterior is deeply browned and crisp.
- Transfer the roast to a carving board and let rest for an additional 15 minutes before slicing.
- While the roast is resting, prepare the au jus by placing the roasting pan over medium heat on the stovetop.
- Add beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
- Simmer for 5-7 minutes until slightly reduced, then strain into a warm gravy boat.
- Slice the roast along the bone, then cut the meat into 1/2-inch thick slices against the grain.
- Serve immediately with the warm au jus, Yorkshire puddings, and your favorite holiday sides.
- Prep Time: 20 minutes
- Cook Time: 3 hours
