why make this recipe
A Christmas prime rib roast is an impressive centerpiece that delivers rich, beefy flavor with minimal fuss. This recipe balances a high-heat sear with slow roasting for a caramelized crust and juicy, evenly cooked interior—perfect for holiday gatherings when you want spectacular results without complicated steps.
introduction
This Best Christmas Prime Rib Recipe shows how to turn a 6–8 pound standing rib roast into a tender, flavorful showstopper. With simple seasoning (salt, pepper, garlic) and optional fresh herbs, the method focuses on resting and controlled roasting to produce consistent medium-rare to medium results. It’s ideal for feeding a crowd and pairs well with classic holiday sides.
how to make Best Christmas Prime Rib Recipe
Follow a two-temperature roast: a hot initial sear concentrates flavor and browns the exterior, then a lower temperature finishes the roast evenly. Resting is essential—carryover cooking raises the internal temperature while juices redistribute, giving clean slices and maximum juiciness.
Ingredients :
- 1 prime rib roast (about 6-8 pounds)
- Salt
- Black pepper
- Garlic powder
- Fresh rosemary (optional)
- Fresh thyme (optional)
- Olive oil
- Beef broth (for the pan)
Directions :
- Preheat your oven to 450°F (232°C).
- Take the prime rib roast out of the refrigerator and allow it to come to room temperature for about 30-45 minutes.
- Rub the roast all over with olive oil, then season generously with salt, black pepper, and garlic powder. For added flavor, sprinkle with fresh rosemary and thyme if desired.
- Place the roast on a rack in a roasting pan, bone side down.
- Roast in the preheated oven for 30 minutes.
- After 30 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
- Once done, remove the roast from the oven and let it rest for 20-30 minutes before slicing.
- Serve with pan juices or beef gravy.
how to serve Best Christmas Prime Rib Recipe
Slice against the grain into 1/2-inch to 1-inch thick slices. Arrange on a warmed platter and spoon pan juices or a rich beef gravy over the meat. Serve with classic sides like roasted potatoes, Yorkshire pudding, glazed carrots, horseradish cream, and a simple green vegetable to balance richness.
how to store Best Christmas Prime Rib Recipe
- Refrigerate: Cool the roast to room temperature, then wrap tightly in foil or place in an airtight container. Store in the fridge for up to 3–4 days.
- Freeze: Slice or leave whole, wrap well in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat gently: Warm slices in a low oven (250°F/120°C) covered with foil, or briefly in a skillet with a splash of broth to preserve juiciness.
tips to make Best Christmas Prime Rib Recipe
- Bring to room temp: Letting the roast sit 30–45 minutes before roasting promotes even cooking.
- Season generously: Salt and pepper are essential; garlic powder and fresh herbs add depth.
- Use a meat thermometer: Pull the roast from the oven a few degrees below target because of carryover cooking.
- Rest properly: Do not skip resting—this step ensures tender, juicy slices.
- Save pan drippings: Deglaze the roasting pan with beef broth or wine to make a quick gravy.
variation (if any)
- Herb-crust variation: Make a paste of minced garlic, chopped rosemary, thyme, olive oil, and a bit of Dijon mustard; rub over the roast before searing for an aromatic crust.
- Reverse-sear: Slow roast at low temp until just below target, then finish at high heat for a crisp exterior.
- Pepper-crust: Coat the roast in coarsely cracked black pepper before searing for a bolder crust.
FAQ
Q: How many people does a 6–8 pound prime rib serve?
A: Plan on about ¾ pound per person (bone-in), so a 6–8 pound roast serves roughly 8–10 people.
Q: Can I cook the roast from cold?
A: It’s best to let it come to room temperature for more even cooking, but you can roast from cold—expect slightly longer cook time and less even doneness.
Q: How do I know when it’s done?
A: Use an instant-read thermometer in the thickest part (away from bone): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove roast a few degrees below your target and rest.
Conclusion
For an extra resource with a slightly different approach and a garlic-herb crust option, see Downshiftology’s Best No-Fail Prime Rib (Garlic Herb Crust) for more tips and variations.
Christmas Prime Rib Roast
Ingredients
Method
- Preheat your oven to 450°F (232°C).
- Take the prime rib roast out of the refrigerator and allow it to come to room temperature for about 30-45 minutes.
- Rub the roast all over with olive oil, then season generously with salt, black pepper, and garlic powder. Sprinkle with fresh rosemary and thyme if desired.
- Place the roast on a rack in a roasting pan, bone side down.
- Roast in the preheated oven for 30 minutes.
- After 30 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
- Once done, remove the roast from the oven and let it rest for 20-30 minutes before slicing.
- Slice against the grain into 1/2-inch to 1-inch thick slices.
- Arrange on a warmed platter and spoon pan juices or a rich beef gravy over the meat.
- Serve with classic sides like roasted potatoes, Yorkshire pudding, glazed carrots, horseradish cream, and a simple green vegetable.
