Description
This Absolute BEST Christmas Prime Rib is the ultimate holiday centerpiece—rich, juicy, and incredibly tender with a perfectly seasoned crust. Slow-roasted to perfection and finished with a flavorful herb and garlic rub, this prime rib delivers restaurant-quality results right at home. It’s an impressive yet surprisingly simple dish that will make your Christmas dinner truly unforgettable.
Ingredients
1 prime rib roast (4–6 lbs, bone-in or boneless)
3 tbsp olive oil or softened butter
5 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tsp kosher salt (or to taste)
1½ tsp black pepper
1 tsp smoked paprika (optional)
1 tsp onion powder
1 tsp Dijon mustard (optional, for extra depth)
Instructions (Preparation Method)
Bring to Room Temperature
Remove the prime rib from the refrigerator 2–3 hours before cooking. This ensures even cooking.
Preheat the Oven
Preheat your oven to 450°F (230°C).
Prepare the Herb Rub
In a small bowl, mix olive oil (or butter), garlic, rosemary, thyme, salt, pepper, paprika, onion powder, and Dijon mustard until well combined.
Season the Roast
Pat the prime rib dry with paper towels. Rub the seasoning mixture generously over all sides of the roast.
Initial High-Heat Roast
Place the roast on a rack in a roasting pan, fat side up. Roast at 450°F (230°C) for 20 minutes to create a beautiful crust.
Lower the Temperature
Reduce the oven temperature to 325°F (165°C)
and continue roasting:
Rare: 120–125°F (49–52°C) internal temperature
Medium-rare:
130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
(Approx. 15–18 minutes per pound.)
Rest the Meat
Remove the prime rib from the oven, tent loosely with foil, and let it rest for 20–30 minutes. This keeps the meat juicy and tender.
Slice and Serve
Slice thick or thin as desired and serve with au jus, roasted vegetables, or creamy mashed potatoes.