Christmas Prime Rib

Nothing says Christmas dinner quite like a beautifully roasted prime rib. This Christmas Prime Rib recipe is the ultimate centerpiece for your holiday table, offering a melt-in-your-mouth experience with minimal effort. With its perfectly seasoned crust and tender, juicy interior, it’s guaranteed to impress family and friends alike.

I first made prime rib for a holiday dinner a few years ago, and it’s been a tradition ever since. The aroma of the roast filling the house, the crackling of the seasoning crust, and the excitement of slicing into the perfectly pink center—it’s a magical experience that turns any gathering into a celebration.

This recipe ensures you achieve restaurant-quality results every time. Whether you’re a seasoned cook or making prime rib for the first time, this foolproof method will make your Christmas dinner unforgettable. Let’s dive into the recipe and bring the magic of a Christmas Prime Rib to your holiday feast.

Quick Overview in Todd Wilbur’s Style

This Christmas Prime Rib recipe features a perfectly seasoned roast with a crisp, flavorful crust and a tender, juicy interior. Slow-roasted to perfection and finished with a high-heat sear, this method guarantees a show-stopping main course for your holiday table.

Serve it with classic sides like mashed potatoes, roasted vegetables, and a rich horseradish cream sauce for a meal that feels luxurious and festive.

Why You’ll Love This Christmas Prime Rib Recipe

Tender, Juicy, and Perfectly Cooked

• Restaurant-Quality Results: A foolproof method for a perfectly cooked roast every time.
• Rich and Flavorful: A well-seasoned crust enhances the natural flavors of the beef.
• Festive and Elegant: The ultimate centerpiece for a holiday feast.
• Simple Yet Impressive: Minimal effort with maximum wow factor.

What You Need for Christmas Prime Rib

Ingredients:

• 1 standing rib roast (4–5 ribs, about 8–10 lbs)
• 3 tbsp olive oil or softened butter
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika (optional)

For the Au Jus (Optional):

• 1 cup beef broth
• ½ cup red wine
• 2 tbsp unsalted butter

How to Make Christmas Prime Rib

1. Prepare the Roast
   Remove the prime rib from the refrigerator 2–3 hours before cooking to bring it to room temperature. Pat the roast dry with paper towels.
2. Season the Roast
   In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika. Rub the roast all over with olive oil or softened butter, then coat evenly with the seasoning blend.
3. Preheat and Roast
   Preheat your oven to 250°F (120°C). Place the roast on a rack in a roasting pan, fat side up. Roast for about 3–4 hours, or until the internal temperature reaches:
   • 120°F (49°C) for rare
   • 130°F (54°C) for medium-rare
   • 140°F (60°C) for medium
4. Rest the Roast
   Remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 20–30 minutes to allow the juices to redistribute.
5. Sear at High Heat
   Increase the oven temperature to 500°F (260°C). Return the roast to the oven for 5–10 minutes to develop a beautifully browned crust.
6. Make the Au Jus (Optional)
   While the roast rests, place the roasting pan on the stovetop over medium heat. Add the beef broth and red wine, scraping up any browned bits from the pan. Simmer for 5 minutes, then whisk in the butter for a rich sauce.
7. Carve and Serve
   Slice the roast between the ribs and serve with your favorite sides, along with the au jus or a dollop of horseradish sauce.

Tips for the Best Christmas Prime Rib

1. Use a Meat Thermometer: For precise cooking, invest in a good meat thermometer to monitor the internal temperature.
2. Let It Rest: Allowing the roast to rest ensures it stays juicy and tender.

Substitutions and Variations

• Herb Variations: Use fresh herbs like rosemary, thyme, and sage for a more aromatic crust.
• Garlic Lovers: Add minced fresh garlic to the seasoning mix for an extra burst of flavor.
• Crust Enhancer: Add Dijon mustard before the seasoning for a tangy, flavorful crust.

Make a Healthier Version

• Lean Option: Trim excess fat from the roast for a slightly leaner dish.
• Lower Sodium: Use reduced-sodium broth for the au jus.

Closing Thoughts

And there you have it—Christmas Prime Rib, a holiday centerpiece that’s as delicious as it is impressive. Whether you’re hosting a big gathering or enjoying a cozy family dinner, this recipe ensures a memorable meal filled with festive cheer. Pair it with your favorite sides and toast to a holiday well spent!

Frequently Asked Questions for Christmas Prime Rib

1. How much prime rib should I buy per person?
   Plan for 1 pound per person for bone-in prime rib and ¾ pound per person for boneless.
2. Can I prepare the roast ahead of time?
   Yes! Season the roast and let it sit uncovered in the refrigerator overnight for a dry brine effect.
3. What if I don’t have a roasting rack?
   Use a bed of vegetables (onions, carrots, celery) to lift the roast off the pan.
4. Can I make this recipe with a boneless roast?
   Absolutely! Adjust cooking times slightly as boneless roasts cook faster.
5. How do I ensure an even crust?
   Make sure the roast is at room temperature before cooking and finish with a high-heat sear.
6. What’s the best way to slice prime rib?
   Use a sharp carving knife and slice against the grain for the most tender cuts.
7. Can I use this recipe for a smaller roast?
   Yes, reduce the cooking time based on the weight of your roast.
8. What sides pair well with prime rib?
   Mashed potatoes, roasted Brussels sprouts, Yorkshire pudding, and creamed spinach are classic pairings.
9. Can I skip the high-heat sear?
   It’s optional, but it adds a beautiful crust and enhances flavor.
10. What’s the best way to reheat leftover prime rib?
    Wrap slices in foil with a splash of beef broth and warm gently in a 300°F (150°C) oven.
11. What if I don’t have red wine for the au jus?
    Substitute with extra beef broth or a splash of balsamic vinegar.
12. How do I know if my roast is rested enough?
    The juices should redistribute, and the internal temperature will rise about 5–10°F during resting.

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