Every Christmas, my kitchen smells of garlic, rosemary, and sizzling beef because nothing says “holiday feast” quite like a prime rib roast. It’s the kind of dish that makes guests stop in their tracks when you bring it to the table: golden crust, juicy pink center, and an aroma that feels like a warm hug. The beauty of prime rib is that it looks extravagant but is surprisingly simple to master. Whether you go for bone-in or boneless, this recipe will guide you step by step so you can serve the best prime rib Christmas dinner with confidence and joy.
Table of Contents
Choosing the Right Cut of Prime Rib
Prime rib comes from the beef rib primal, one of the most tender and flavorful parts of the cow. You can buy it bone-in for a classic, dramatic presentation that delivers maximum flavor, or go boneless for easier carving and slightly faster cooking. Bone-in prime rib is often the go-to choice for a traditional prime rib Christmas dinner, while boneless is a great option if you prefer neat, uniform slices.
👉 Pro tip: “Prime” doesn’t always mean prime grade. Ask your butcher if the roast is USDA Prime or Choice. Both work beautifully, but Prime has more marbling and an even richer taste. For a holiday feast, it’s worth the splurge if you can find it.
If you love exploring different cuts, check out my Cooking Beef Short Ribs Recipe Seasoned with Oxtail Seasoning for another melt-in-your-mouth holiday dish.
How Much Prime Rib Per Person?
Here’s a quick guide to make sure you have enough roast (and leftovers!):
| Number of Guests | Bone-In Roast Needed | Boneless Roast Needed |
|---|---|---|
| 4 | 5–6 lbs | 3–4 lbs |
| 6 | 8–9 lbs | 5–6 lbs |
| 8 | 10–12 lbs | 6–7 lbs |
| 10 | 13–14 lbs | 8–9 lbs |
Ingredients for the Perfect Prime Rib Christmas Dinner
When it comes to prime rib, less is more. Each of these ingredients plays a role in building a roast that’s tender, flavorful, and holiday-worthy.
- Prime rib roast (bone-in or boneless) – bone-in for flavor and presentation, boneless for easier carving
- Unsalted butter, softened – creates a rich base for the garlic-herb rub
- Garlic, minced – adds depth and savory aroma
- Fresh rosemary, chopped – classic holiday herb that pairs beautifully with beef
- Fresh thyme, chopped – balances the richness with earthy notes
- Kosher salt – essential for bringing out the natural flavor of the roast
- Black pepper – adds gentle heat and complexity
- Dijon mustard (optional) – helps form a tangy, flavorful crust
- Beef stock (optional) – for a simple, restaurant-style au jus
Prime Rib Christmas Dinner (Bone-In & Boneless Options)
Ingredients
- 1 prime rib roast 6–10 lbs, bone-in or boneless – bone-in for flavor and presentation, boneless for easier carving
- ½ cup unsalted butter softened – rich base for garlic-herb rub
- 6 cloves garlic minced – adds a deep savory aroma
- 3 tablespoons fresh rosemary chopped – classic holiday herb for beef
- 2 tablespoons fresh thyme chopped – earthy balance to richness
- 2 tablespoons kosher salt – essential seasoning and dry-brine
- 1 tablespoon freshly ground black pepper – gentle heat and complexity
- 1 tablespoon Dijon mustard optional – tangy crust helper
- 1 cup beef stock (optional) – for a simple, restaurant-style au jus
Instructions
- Generously rub the roast with kosher salt and place it uncovered on a rack in the refrigerator overnight. This dry-brine seasons the meat all the way through and dries the surface so it browns beautifully in the oven.
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and black pepper. This creates a flavorful paste that will coat the roast and help form the crust.
- Spread the garlic-herb butter evenly over the entire roast, pressing it into every nook and cranny. For extra flavor, rub a thin layer of Dijon mustard on the meat before adding the butter mixture.
- Let the seasoned roast sit out at room temperature for about 2 hours before cooking. This ensures it roasts evenly from edge to center instead of overcooking the outside.
- Place the roast in a preheated 450°F (232°C) oven and cook for 20 minutes. This high heat jump-starts browning and develops a delicious crust.
- Lower the oven temperature to 325°F (163°C) and continue roasting until the meat reaches your target doneness. Use about 15 minutes per pound as a rough guide for bone-in and slightly less for boneless.
- Insert a meat thermometer into the thickest part of the roast, avoiding bone and large fat pockets. Pull the roast 5°F below your target temperature, as it will rise while resting.
- Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20–30 minutes. This step keeps the juices in the meat instead of running onto the board.
- Slice along the bones to separate them, then cut the roast into ½-inch slices for serving. Save the bones for nibbling later or for making a rich beef stock.
- Whisk the pan drippings with beef stock to make a quick au jus. Serve slices of prime rib with the au jus and, if desired, a spoonful of creamy horseradish sauce.
- Cook Time Guide (reference):Rare 115–120°F (48–49°C)Medium-rare 125–130°F (52–54°C)Medium 135–140°F (57–60°C)
Notes
- Plan ~1 lb per person bone-in or ~¾ lb boneless for generous servings.
- Pull the roast from the oven 5°F below your target temp since it will continue cooking as it rests.
- Always roast bone side down so the ribs act as a natural rack.
- Pair your prime rib with creamy mashed potatoes, Yorkshire pudding, creamed spinach, or roasted Brussels sprouts for a classic Christmas spread.
- For au jus, simply whisk the pan drippings with beef stock. Add fresh herbs, a touch of garlic, or even a pinch of black pepper for extra depth.
- Reheat leftovers in the oven at 250°F (121°C), wrapped with a splash of broth, to keep slices juicy and tender.
- Calories (per serving, approx.): 650–750 kcal (varies by cut and portion)
- Protein: 35–45 g
- Fat: 50–60 g
- Carbohydrates: 1–3 g
- Sodium: depends on salt use (dry-brine)
-
Fiber: 0 g
(Values are estimates and will vary by roast size, bone-in vs boneless, and trimming.)
Enjoyed this recipe? Leave a quick rating and comment. I’d love to hear how it turned out!
Preparing & Seasoning Your Roast
The secret to an unforgettable prime rib Christmas dinner is all in the prep. By taking a little extra time before the roast goes in the oven, you’ll lock in flavor, create a gorgeous crust, and ensure every slice is juicy.
- Dry Brine (the day before): Generously rub the roast with kosher salt, then place it uncovered on a rack in the fridge overnight. This simple step seasons the meat all the way through, draws out surface moisture (which helps with browning), and guarantees a flavorful bite in every slice.
- Garlic-Herb Butter: Mix softened butter with minced garlic, chopped rosemary, thyme, and a touch of black pepper. Massage this mixture over the entire roast, making sure to get into every nook and cranny. The butter helps herbs cling to the meat, creates a golden crust, and infuses the beef with holiday-worthy flavor.
- Bring to Room Temp: Two hours before roasting, take the prime rib out of the fridge and let it rest at room temperature. This ensures the roast cooks evenly from edge to center, preventing a gray ring around the outside and keeping that perfect rosy interior.
💡 Pro tip: This exact seasoning technique also works beautifully on Country Style Beef Ribs. If you want a simpler, more rustic centerpiece for a smaller gathering, give that recipe a try.
The Best Way to Cook Prime Rib
Start by preheating your oven to 450°F (232°C). This initial blast of high heat sears the outside, locks in juices, and builds that beautiful golden crust everyone loves. Roast at this temperature for about 20 minutes.
Next, reduce the oven temperature to 325°F (163°C) and continue roasting until the meat reaches your desired doneness. Cooking low and slow at this stage ensures the inside stays tender and evenly cooked.
Cook Time Guide:
- Rare: 115–120°F (48–49°C)
- Medium Rare: 125–130°F (52–54°C)
- Medium: 135–140°F (57–60°C)
For bone-in prime rib, plan on about 15 minutes per pound. Boneless roasts cook a little faster. No matter which you choose, always use a reliable meat thermometer — it’s the only way to guarantee perfect results.
How to Tell When It’s Done
The single best way to know your prime rib is cooked perfectly is with a meat thermometer. Insert it into the thickest part of the roast, making sure the probe isn’t touching bone or sitting in a pocket of fat, since that can throw off the reading.
Here’s the key: remove the roast from the oven when the thermometer registers about 5°F lower than your target temperature. The meat continues to cook as it rests, a process called “carryover cooking.” For example, if you want medium rare at 130°F, pull it out at 125°F and let it finish as it sits.
Visual cues help too:
- Rare will feel soft and spongy with a deep red center.
- Medium rare should have a warm pink middle and slight firmness.
- Medium will feel firmer with less pink throughout.
By combining the thermometer with a quick touch test and a little patience, you’ll always land on a juicy, tender prime rib that wows your guests.
Resting & Carving Prime Rib Like a Pro
Once your roast reaches temperature, resist the urge to cut into it right away. Resting the prime rib for 20–30 minutes under a loose foil tent is essential. This pause allows the juices, which are driven toward the surface during roasting, to redistribute evenly throughout the meat. If you slice too soon, those precious juices will spill out onto the cutting board instead of staying in every bite.
When it’s time to carve, start by laying the roast on a sturdy cutting board. Use a sharp carving knife to slice along the bones, separating them cleanly from the meat. Many people like to save the bones for gnawing later or using in a rich beef stock. With the bones removed, turn the roast and cut it into ½–inch slices for classic steakhouse portions.
💡 Pro tip: Warm your serving platter in a low oven while the roast rests. Plating the slices on a warm dish keeps everything hot at the table.
Side Dishes That Shine With Prime Rib
A prime rib Christmas dinner deserves sides that match its elegance. The beauty of this roast is that it pairs well with both rich comfort foods and fresh, vibrant vegetables, so you can mix and match to create the perfect holiday spread.
- Creamy Mashed Potatoes – Silky, buttery potatoes are the ultimate partner to juicy beef. They soak up the au jus beautifully, making every bite even more indulgent.
- Yorkshire Pudding – This British classic is a secret weapon for prime rib lovers. Made from a simple batter of eggs, flour, and milk, Yorkshire puddings puff up in the oven into golden, airy bites that catch every drop of gravy.
- Creamed Spinach – A steakhouse favorite, creamed spinach adds a touch of luxury while balancing the richness of the meat with a creamy, garlicky green element.
- Roasted Brussels Sprouts with Balsamic Glaze – For a pop of freshness, caramelized sprouts drizzled with tangy balsamic cut through the heaviness of the roast and brighten the plate.
💡 Pro tip: Balance is everything. If your sides are on the heavier side (like potatoes, creamed spinach, or pudding), add at least one lighter vegetable to keep the meal from feeling too heavy.
Prime Rib Dinner Variations & Ideas
There’s more than one way to make a prime rib Christmas dinner unforgettable. Whether you prefer the drama of a bone-in roast or the simplicity of a boneless cut, each version brings something special to the table.
- Classic Bone-In Prime Rib with Garlic-Herb Butter – The traditional showstopper, with the bones adding flavor and creating a stunning holiday presentation. Perfect for when you want that wow factor.
- Boneless Prime Rib Roast for Easy Slicing – A practical choice that’s just as delicious. Without the bones, carving is effortless, making it ideal for serving a crowd quickly.
- Restaurant-Style Prime Rib Dinner with Au Jus and Horseradish – Bring the steakhouse experience home by pairing your roast with a rich pan-dripping jus and a dollop of creamy horseradish sauce.
For a slightly different take on holiday beef, my Country Style Beef Ribs recipe makes a rustic, comforting alternative.
Storing and Reheating Prime Rib
- Storing: Wrap leftover slices tightly in foil or place them in an airtight container. Keep them in the refrigerator for up to 4 days, or freeze for up to 3 months. For freezing, wrap the meat in parchment first, then foil, and finally a freezer bag to protect against freezer burn.
- Reheating: The gentler the better. Warm slices in a 250°F (121°C) oven, wrapped in foil with a splash of beef broth or au jus to keep them moist. Avoid microwaving, which can make the meat tough and dry.
- Best results: Reheat only what you plan to eat. Repeatedly heating and cooling the same slices will cause the beef to lose flavor and texture.
💡 Bonus idea: If you have leftover bones, simmer them into a rich beef stock or use them as the base for a cozy winter soup.
Leftovers That Don’t Feel Like Leftovers
Leftover prime rib is a gift that keeps on giving. With a little creativity, you can turn it into meals that feel every bit as special as the Christmas dinner itself.
- Prime Rib French Dip Sandwiches with Melted Provolone – Thinly slice the meat, add provolone, and serve on a crusty baguette with warm au jus for dipping.
- Prime Rib Hash with Crispy Potatoes and Eggs – Dice the roast and toss it with pan-fried potatoes, onions, and peppers for a hearty breakfast skillet.
- Prime Rib & Eggs for a Luxurious Morning Treat – Simply reheat slices gently and pair them with scrambled or fried eggs for a breakfast that feels indulgent.
💡 Pro tip: Reheat leftovers in the oven at 250°F (121°C), wrapped in foil with a splash of broth, to keep the meat juicy.
FAQs About Prime Rib Christmas Dinner
Is prime rib good for Christmas dinner?
Yes, prime rib is one of the most popular choices for Christmas dinner. Its rich flavor, tender texture, and dramatic presentation make it a festive centerpiece that feels both luxurious and comforting.
How much prime rib per person for Christmas dinner?
Plan on about 1 pound per person for a bone-in prime rib and ¾ pound per person for boneless. This ensures hearty portions and often leaves enough for leftovers the next day.
What goes well with prime rib for Christmas dinner?
Classic sides like creamy mashed potatoes, Yorkshire pudding, and creamed spinach pair perfectly with prime rib. For balance, add roasted vegetables or a crisp salad to lighten the meal.
What appetizers to serve with prime rib?
Light appetizers work best, such as shrimp cocktail, cheese boards, or stuffed mushrooms. These starters whet the appetite without overshadowing the star of the meal — the roast itself.
What’s the secret to a juicy prime rib?
The key to juicy prime rib is seasoning generously, roasting at the right temperature, and letting the meat rest before carving. Using a meat thermometer prevents overcooking and keeps every slice tender.
What are some common prime rib mistakes?
The biggest mistakes are under-seasoning, cutting into the roast too soon, and skipping the thermometer. Rushing the resting time or cooking at too high a heat can also dry out the meat.
Is it better to cook prime rib at 325 or 350?
Prime rib cooks best at 325°F, which allows the meat to cook evenly while staying tender. A higher heat like 350°F can cook the outside too quickly before the inside reaches the right doneness.
Do you cook prime rib bone up or down?
For best results, place the roast in the pan bone side down. The bones act as a natural roasting rack, helping insulate the meat and keep it juicy.
What’s the sauce on prime rib?
Prime rib is traditionally served with au jus, a light beef broth made from drippings, and horseradish sauce, which adds a creamy, tangy kick. Both enhance the richness of the roast.
How many people will 5 lb of prime rib feed?
A 5-pound prime rib will feed about 5 people if it’s bone-in or up to 6 people if boneless. Adjust portions depending on how many side dishes you serve.