Christmas Prime Rib

Christmas Prime Rib is a showstopping centerpiece for your holiday feast. Juicy, flavorful, and perfectly seasoned with garlic, fresh herbs, and spices, this prime rib roast is complemented by a rich au jus sauce for an unforgettable dining experience.

Why You’ll Love This Recipe

• A tender, juicy prime rib roast with a beautiful crust.
• Simple yet elegant, making it perfect for special occasions.
• Easy-to-follow recipe with minimal prep time.
• Paired with a savory au jus sauce to enhance the flavors.
• A timeless dish that creates a festive and memorable meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Prime Rib:

• 1 (5–6 kg) prime rib roast
• 4 cloves garlic, minced
• 2 tablespoons (30g) salt
• 1 tablespoon (15g) black pepper
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) fresh rosemary, chopped
• 2 tablespoons (30g) fresh thyme, chopped
• 1 teaspoon (5g) onion powder
• 1 teaspoon (5g) smoked paprika

For the Au Jus:

• 1 cup (240ml) beef broth
• 1 cup (240ml) red wine (optional)
• 1 tablespoon (15g) cornstarch (optional, for thickening)

Directions

1. Prepare the Prime Rib

• Preheat your oven to 450°F (230°C).
• In a small bowl, mix the minced garlic, salt, black pepper, olive oil, rosemary, thyme, onion powder, and smoked paprika to form a paste.
• Rub the seasoning paste all over the prime rib roast, ensuring it’s evenly coated.

2. Roast the Prime Rib

• Place the seasoned roast on a rack in a roasting pan.
• Roast in the preheated oven at 450°F (230°C) for 20 minutes to develop a golden crust.
• Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
• Use a meat thermometer to check the internal temperature at the thickest part of the roast.

3. Rest the Roast

• Remove the prime rib from the oven and let it rest for 20–30 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.

4. Prepare the Au Jus

• In a saucepan, combine the beef broth and red wine (if using).
• Bring the mixture to a simmer and reduce by half.
• For a thicker sauce, mix the cornstarch with a small amount of water to form a slurry, then add it to the simmering au jus, stirring until thickened.

5. Slice and Serve

• Slice the prime rib into thick pieces and serve with the au jus on the side.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 8–10 servings
• Calories: ~400 kcal per serving

Variations

• Herb Crust: Add Dijon mustard to the seasoning paste for a tangy herb crust.
• Garlic Butter Finish: Brush the roast with garlic butter during the last 10 minutes of cooking for added richness.
• Different Sauces: Serve with horseradish cream sauce or béarnaise instead of au jus for variety.
• Wine-Free Option: Skip the red wine and use additional beef broth for the au jus.
• Spice It Up: Add cayenne or chili flakes to the seasoning mix for a subtle kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm slices gently in a skillet with a splash of beef broth to retain moisture. Avoid overcooking.
• Freezing: Wrap the roast tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. How do I know when the roast is done?

Use a meat thermometer to check the internal temperature:

• Rare: 120°F (49°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)

2. Can I make this recipe with a smaller roast?

Yes, adjust the cooking time based on the weight of your roast.

3. What’s the purpose of resting the roast?

Resting allows the juices to redistribute, ensuring every slice is tender and flavorful.

4. Can I prepare the seasoning paste in advance?

Yes, the paste can be made a day ahead and stored in the refrigerator.

5. What type of wine works best for the au jus?

A dry red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of the roast.

6. Should I tie the roast with kitchen twine?

Tying helps the roast maintain its shape and ensures even cooking.

7. Can I cook this in a convection oven?

Yes, reduce the temperature by 25°F and monitor the cooking time closely.

8. What sides pair well with prime rib?

Mashed potatoes, roasted vegetables, creamed spinach, or Yorkshire pudding are classic pairings.

9. How can I create a crispy crust?

Start at a high temperature (450°F) for the first 20 minutes to sear the roast, then lower the temperature to finish cooking.

10. Can I use dried herbs instead of fresh?

Yes, but reduce the quantity by half since dried herbs are more concentrated.

Conclusion

Christmas Prime Rib is a holiday classic that brings elegance and flavor to your festive table. With its perfectly seasoned crust, juicy interior, and savory au jus, this dish is sure to impress your family and guests. Pair it with your favorite sides and make this holiday meal one to remember!

Christmas Prime Rib

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 8-10 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Celebrate the holidays with a perfectly cooked Christmas Prime Rib! Juicy, tender, and seasoned with garlic, herbs, and spices, this roast is complemented by a flavorful au jus sauce. The ultimate centerpiece for your festive feast.

---

Ingredients

Units USM Scale 1x2x3x

For the Prime Rib:

• 1 (5-6 kg) prime rib roast
• 4 cloves garlic, minced
• 2 tbsp (30g) salt
• 1 tbsp (15g) black pepper
• 2 tbsp (30ml) olive oil
• 2 tbsp (30g) fresh rosemary, chopped
• 2 tbsp (30g) fresh thyme, chopped
• 1 tsp (5g) onion powder
• 1 tsp (5g) smoked paprika

For the Au Jus:

• 1 cup (240ml) beef broth
• 1 cup (240ml) red wine (optional)
• 1 tbsp (15g) cornstarch (optional, for thickening)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Prime Rib:

• Preheat oven to 450°F (230°C).
• Mix garlic, salt, pepper, olive oil, rosemary, thyme, onion powder, and smoked paprika to form a paste.
• Rub the mixture evenly over the prime rib roast.

2. Roast the Prime Rib:

• Place the roast on a rack in a roasting pan. Roast for 20 minutes at 450°F (230°C).
• Reduce the oven temperature to 325°F (165°C) and continue roasting for 1.5–2 hours, until the internal temperature reaches 130°F (54°C) for medium-rare.
• Remove from the oven and let rest for 20–30 minutes before slicing.

3. Make the Au Jus:

• Combine beef broth and red wine in a saucepan. Simmer over medium heat until reduced by half.
• For a thicker sauce, mix cornstarch with water and stir into the simmering mixture until thickened.

4. Serve:

• Slice the prime rib and serve with the warm au jus sauce.

---

Notes

• For accurate doneness, use a meat thermometer. Medium-rare: 130°F (54°C), Medium: 140°F (60°C).
• Letting the roast rest ensures juicy, tender slices.
• Pair with mashed potatoes, roasted vegetables, or a classic Yorkshire pudding for a full holiday meal.

---

Nutrition

• Serving Size: 1
• Calories: 400kcal