A perfectly cooked Prime Rib Roast is one of the most impressive and delicious centerpieces you can serve for Christmas dinner. Tender, juicy, and rich with savory herb and garlic flavor, this classic holiday roast is a celebration in itself. Whether you're preparing it for the first time or are a seasoned cook, this recipe delivers a beautiful, restaurant-quality prime rib with a crisp, flavorful crust and a melt-in-your-mouth interior. With simple ingredients and an easy, low-stress method, you’ll create a dish that your holiday guests will remember for years.
Prep & Cook Time
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 8
Yield: One 6–7 lb prime rib roast
Ingredients
- 1 (6–7 pound) prime rib roast (bone-in preferred for best flavor and juiciness)
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons unsalted butter, softened
- 1 tablespoon Dijon mustard (optional, helps seasonings stick)
- 1 cup beef broth (for pan drippings / au jus)
Directions
Step 1: Season the Roast
Pat the roast dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub Dijon mustard over the roast (if using), then coat fully with the seasoning mixture. Press in the minced garlic, rosemary, and thyme.
Tip: For the best flavor, let the seasoned roast sit uncovered in the refrigerator overnight.
Step 2: Bring to Room Temperature
Remove the roast from the refrigerator 1–2 hours before cooking to allow it to come to room temperature. This helps it cook more evenly.
Step 3: Slow Roast the Prime Rib
Preheat your oven to 250°F (120°C). Place the roast fat-side up on a rack inside a roasting pan. Roast for 2–2½ hours, or until an instant-read thermometer inserted into the thickest part registers:
- 118–120°F for rare
- 125°F for medium-rare
- 135°F for medium
Do not skip the thermometer—prime rib can overcook quickly.
Step 4: Rest the Meat
Remove the roast from the oven, tent loosely with foil, and let it rest for 20–30 minutes. Resting ensures the juices redistribute, keeping the meat moist and tender.
Step 5: High-Heat Sear
Increase the oven temperature to 500°F (260°C). Return the roast to the oven and cook for 8–10 minutes, until the exterior forms a deep brown crust.
Warning: This step is fast—keep a close eye on it to avoid burning.
Step 6: Make the Au Jus
Place the roasting pan on the stovetop over medium heat. Add beef broth and whisk to combine with the drippings. Simmer for 5 minutes, scraping up browned bits. Strain if desired.
Step 7: Slice and Serve
Slice the prime rib into thick or thin cuts as preferred. Serve with au jus and optional horseradish cream.
Nutrition Facts (per serving) — Estimated
- Calories: 520
- Protein: 44g
- Carbohydrates: 2g
- Fat: 38g
- Saturated Fat: 15g
- Cholesterol: 155mg
- Sodium: 680mg
- Potassium: 520mg
Conclusion
This Christmas Prime Rib Roast is the perfect blend of elegance and simplicity, making it an ideal choice for a festive holiday meal. The slow-roasting method ensures a tender, evenly cooked interior while the final high-heat sear creates a beautifully caramelized crust. With rich pan juices and classic holiday seasonings, this roast is sure to become a yearly tradition. Pair it with hearty sides like roasted potatoes, creamed spinach, or Yorkshire pudding for a stunning Christmas dinner your guests will rave about.
