Christmas Prime Rib

I'll never forget the first time John and I decided to tackle a Christmas Prime Rib for our family dinner. Amy was only 3, Bradley was 9, and I was honestly terrified of messing up what felt like the most expensive piece of meat I'd ever bought. But here's the thing - it turned out to be one of the easiest and most impressive dishes I've ever made.

This Christmas prime rib has become our holiday tradition. There's something special about setting that beautiful roast on the table, all golden and perfectly cooked, and watching everyone's faces light up. Bradley always asks for the end piece with the extra crust, and Amy loves helping me mix up the horseradish coating (even though she won't eat it herself yet).

What I've learned after making this recipe for the past five years is that prime rib isn't as scary as it seems. With just a few simple ingredients and my tried-and-true method, you'll get that perfect medium-rare center with a gorgeous crust every single time. Plus, the au jus sauce comes together while the meat rests, so you're not scrambling at the last minute.

If you're looking for more holiday inspiration, check out my perfect homemade pancake recipe for Christmas morning breakfast.

Jump to:

• Why You Will Like This Christmas Prime Rib
• Ingredients For Christmas Prime Rib
• How To Make Perfect Christmas Prime Rib
• Storage & Reheating Christmas Prime Rib
• Tips For Perfect Christmas Prime Rib
• Christmas Prime Rib FAQs
• Recipes You May Like
• Conclusion
• Christmas Prime Rib

Why You Will Like This Christmas Prime Rib

• Simple ingredients - Just a handful of seasonings and vegetables you probably already have
• Foolproof method - The roasting technique guarantees perfect results every time
• Impressive presentation - Looks like you spent hours when it's actually really straightforward
• Make-ahead friendly - Season the roast up to 24 hours before cooking
• Feeds a crowd - One 6-pound roast serves 12 people generously
• Rich, tender meat - The horseradish and Dijon crust adds incredible flavor

Ingredients For Christmas Prime Rib

For the Roast:

• 1 (6 pound) boneless prime rib roast (ask your butcher for a ribeye roast)
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 stalks celery, cut into 2-inch pieces
• 1 carrot, cut into 2-inch pieces
• 1 small unpeeled onion, quartered and separated

For the Au Jus Sauce:

• 2 teaspoons concentrated beef base (paste)
• 1 ½ cups water
• 1 teaspoon cornstarch
• 1 teaspoon water

I always use Better Than Bouillon for the beef base - it gives the au jus the most amazing depth of flavor. And don't skip the horseradish in the crust! Even if you're not a huge horseradish fan (like Amy), it mellows out during cooking and just adds this wonderful kick.

How To Make Perfect Christmas Prime Rib

Prep The Roast

1. Take your prime rib roast out of the fridge about 2 hours before cooking. You want it at room temperature for even cooking. This is something my culinary school instructor drilled into me, and it really does make a difference.
2. Preheat your oven to 500°F. I know that seems really hot, but trust me on this one.
3. Pat the roast completely dry with paper towels. Any moisture will prevent that beautiful crust from forming.

Make The Crust

4. Mix together the horseradish, Dijon mustard, kosher salt, black pepper, dried thyme, and garlic powder in a small bowl. This creates a paste that'll turn into the most gorgeous crust.
5. Rub this mixture all over the roast, covering every inch. I use my hands for this - it's messy but fun, and Amy always wants to help (we give her gloves).

Set Up Your Roasting Pan

6. Scatter the celery, carrot, and onion pieces across the bottom of a roasting pan. These vegetables create a natural roasting rack and add flavor to your au jus.
7. Place the seasoned roast on top of the vegetables, fat side up.

Roast The Prime Rib

8. Put the roast in your preheated 500°F oven and immediately reduce the temperature to 325°F. Don't open the door!
9. Roast for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 130°F for medium-rare or 140°F for medium. John always wants it medium-rare, which I've learned is really the best way to enjoy prime rib.
10. Start checking the temperature after about 1 hour and 15 minutes. Every oven is different, and you don't want to overcook this beautiful piece of meat.

Rest The Meat

11. When the roast reaches your desired temperature, remove it from the oven and transfer to a cutting board. Tent it loosely with aluminum foil.
12. Let it rest for 30 minutes. This is SO important! The juices need time to redistribute through the meat. I usually use this time to finish up side dishes and set the table.

Make The Au Jus

13. While the meat rests, place your roasting pan over medium heat on the stovetop. Pour in the 1 ½ cups water and the beef base, scraping up all those delicious browned bits from the bottom of the pan.
14. Let this simmer for about 5 minutes. The vegetables will have gotten nice and caramelized, adding tons of flavor to the sauce.
15. Strain the mixture through a fine-mesh sieve into a small saucepan. Press on the vegetables to extract all that flavor.
16. Mix together the cornstarch and 1 teaspoon water in a small bowl until smooth.
17. Bring the strained liquid to a simmer and whisk in the cornstarch mixture. Cook for about 2 minutes until slightly thickened. You want it thin enough to pour but not watery.

Carve And Serve

18. Remove the string from your roast if there is any. Slice the prime rib against the grain into ½-inch thick slices.
19. Arrange the slices on a warm platter and serve immediately with the au jus sauce on the side.

Bradley always manages to snag a slice before I even get it to the table. That's how good this smells!

Storage & Reheating Christmas Prime Rib

Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. Keep the au jus separate in its own container.

For the best leftovers, slice the meat only as needed and store the remaining roast in larger pieces. This helps it stay moist.

To reheat, place slices in a covered dish with a little au jus and warm in a 250°F oven for about 15 minutes. Don't microwave it - that'll make the meat tough and dry.

Honestly, leftover prime rib makes the BEST sandwiches. John and I always look forward to prime rib sandwiches with horseradish sauce on the day after Christmas. Sometimes I think we enjoy the leftovers even more than the main meal!

Tips For Perfect Christmas Prime Rib

Choose the right roast size. Plan for about ½ pound per person if it's boneless, or ¾ pound per person for bone-in. For our family of four plus guests, a 6-pound roast is perfect with plenty of leftovers.

Invest in a good meat thermometer. This is the one tool you absolutely need for perfect prime rib. I learned this the hard way my first time when I tried to guess and ended up with meat that was a bit more done than we wanted.

Don't skip the room temperature step. I know it feels weird leaving meat out, but 2 hours is safe and makes such a difference in even cooking. Cold meat in a hot oven = uneven results.

Let it rest longer than you think. That 30-minute rest time isn't optional. I've tested this, and meat sliced too early loses so much juice on the cutting board. Plus, it stays warm during this time anyway!

Save those pan drippings. The au jus is what ties everything together. Those caramelized vegetables and browned bits are pure flavor gold.

What's the biggest mistake people make with prime rib? Overcooking it because they're nervous! Remember, the temperature will rise another 5-10 degrees during resting. Take it out when it seems slightly underdone.

Christmas Prime Rib FAQs

Recipes You May Like

• Perfect Homemade Pancake Recipe - Start Christmas morning with fluffy, delicious pancakes that the whole family will love
• Tuscan Chicken Recipe - Another impressive main course option for special dinners when you want something a bit lighter than beef
• Pumpkin Roll Cake - This stunning dessert is perfect for your holiday table and easier to make than it looks

Conclusion

This Christmas Prime Rib has honestly transformed our holiday dinners. What once felt intimidating is now something I look forward to making every year. The horseradish-Dijon crust creates the most amazing flavor, and that au jus sauce is so simple but tastes like you spent hours on it.

The best part? Watching my family's faces when I bring this beautiful roast to the table. Even Amy, who's still in her picky phase, will eat a few bites because it's just that good. And Bradley? He's already asking when we're making it again.

Give this recipe a try for your holiday dinner. I promise it's easier than you think, and the results are absolutely worth it. Your guests will think you're a culinary genius!

Don't forget to save this recipe to Pinterest so you can find it easily when December rolls around. There's nothing worse than trying to remember where you saw that perfect prime rib recipe when you're planning your Christmas menu!

Happy cooking, and here's to a delicious holiday season!

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