Christmas Prime Rib Roast (Bone-In)
A classic Christmas prime rib recipe that delivers a tender, juicy roast with a flavorful herb crust—perfect for a festive holiday dinner.
Time & Yield
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes (depending on roast size)
- Rest Time: 30 minutes
- Total Time: Approximately 3 hours 15 minutes
- Servings: 8–10
Ingredients
- Prime Rib (Bone-In): 7–8 pounds
- Kosher Salt: 2 tablespoons
- Freshly Ground Black Pepper: 2 tablespoons
- Garlic Powder: 1 tablespoon
- Fresh Rosemary: 3 sprigs, finely chopped
- Fresh Thyme: 3 sprigs, finely chopped
- Olive Oil: 3 tablespoons
- Butter: 1/4 cup, softened
- Garlic Cloves: 4, minced
Step-by-Step Instructions
1. Prepare the Prime Rib
- Remove the prime rib from the refrigerator at least 2 hours before roasting so it can come to room temperature.
- Pat the meat thoroughly dry with paper towels; this helps achieve a deeper, more flavorful crust.
2. Make the Herb and Garlic Rub
- In a small mixing bowl, combine the kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, olive oil, softened butter, and minced garlic.
- Stir until you have a thick, spreadable paste.
- Massage this herb-garlic mixture all over the roast, covering every surface as evenly as possible.
3. Preheat the Oven
- Preheat your oven to 450°F (230°C) to start with a high-heat sear that forms a crispy exterior.
4. Roast the Prime Rib
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Place the prime rib in a roasting pan, bone side down and fat side facing up.
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Roast at 450°F (230°C) for 30 minutes to develop a rich, golden-brown crust.
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After 30 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting.
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Cook until the internal temperature reaches your desired doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
Always use a reliable meat thermometer inserted into the thickest part of the roast (without touching the bone) to check the temperature.
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As a general guide, plan for 15–20 minutes of roasting per pound at 325°F after the initial high-heat sear.
5. Rest the Roast
- Once the roast reaches your target temperature, remove it from the oven.
- Tent the prime rib loosely with aluminum foil.
- Let it rest for 30 minutes; this allows the juices to redistribute, resulting in a more tender and succulent roast.
6. Slice and Serve
- After resting, place the roast on a cutting board.
- Slice between the bones to create thick, generous portions.
- Serve with your favorite Christmas sides such as creamy mashed potatoes, roasted Brussels sprouts, or a traditional horseradish sauce for a festive, restaurant-quality holiday meal.
Tips for a Perfect Christmas Prime Rib
- Bring to Room Temperature: Allowing the prime rib to sit out before cooking promotes even roasting from edge to center.
- Use a Meat Thermometer: This is the most reliable way to achieve your preferred level of doneness every time.
- Do Not Skip the Resting Step: Resting is essential for a juicy, tender roast; cutting too soon will cause the juices to run out.
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FAQs
1. How long should I cook a prime rib per pound?
After the initial high-heat sear, roast the prime rib at 325°F (165°C) for about 15–20 minutes per pound. Adjust the timing based on your desired doneness and always confirm with a meat thermometer.
2. Do I need to sear my prime rib?
Yes. Starting the roast at 450°F (230°C) helps create a flavorful, caramelized crust on the outside while keeping the inside tender and juicy.
3. Can I make the herb rub ahead of time?
Yes, you can prepare the herb and garlic rub up to a day in advance. Store it in the refrigerator, then let it come back to room temperature before spreading it over the prime rib.
This festive roast is a show-stopping centerpiece that will delight your guests and make your Christmas dinner truly memorable.
