Introduction

This Christmas Prime Rib recipe guarantees a juicy, tender roast with a flavorful herb crust. Perfect for holiday gatherings, it’s both foolproof and impressive, balancing savory herbs with a rich, optional red wine au jus. Follow these steps for a festive centerpiece that guests will love.

A thick cut of roast beef sits on a rustic wooden board with a silver knife beside it, the beef showing three main layers: the outermost herb-crusted dark brown and slightly crispy layer, a middle grayish cooked layer, and a large, juicy pink inner layer that looks tender and rare. The outer herb crust is rough and textured with herbs visibly stuck to it, while the fat layer beneath is pale yellow and creamy, positioned just below the herb crust and above the cooked meat. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 pounds bone-in prime rib (bones cut off and tied back on)
½ cup softened butter
6 garlic cloves, minced
1 tbsp kosher salt
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 tsp black pepper
1 medium yellow onion, quartered (optional, for au jus)

Optional Red Wine Au Jus:

¼ cup pan drippings (fat removed)
2 cups beef broth
1½ cups red wine
Optional: 1 tbsp cornstarch or arrowroot powder slurry (to thicken)

Instructions

Step 1: Remove the prime rib from the fridge 2–3 hours before cooking to bring it to room temperature.
Step 2: Preheat your oven to 450°F (230°C). In a bowl, mix together the softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper.
Step 3: Pat the prime rib dry with paper towels, then coat it thoroughly with the herb butter mixture.
Step 4: Place the prime rib bone-side down in a roasting pan. Add the quartered onion if you plan to make the au jus.
Step 5: Roast at 450°F for 20 minutes to sear and develop a crust.
Step 6: Lower the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F for medium-rare doneness.
Step 7: Remove the roast from the oven and tent it loosely with foil. Let it rest for 20–30 minutes to allow juices to redistribute.
Step 8: Slice the bones off if tied on, then cut the meat into ½-inch thick slices.
Step 9: Optional Red Wine Au Jus: Remove fat from the pan drippings, then add up to ¼ cup of the drippings, beef broth, red wine, and leftover herbs from the roast pan.
Step 10: Simmer the mixture for about 15 minutes to reduce by half. If desired, stir in cornstarch or arrowroot slurry to thicken the sauce. Strain before serving.

Tips & Variations

Ask your butcher to cut the bones off and tie them back on for easier carving.
Use a meat thermometer instead of relying on cooking times for perfect doneness.
Resting the meat is crucial—it ensures the juices stay inside, making your prime rib tender and juicy.
Serve with creamy horseradish sauce as an alternative to the red wine au jus.
Bringing the meat to room temperature before cooking helps it roast evenly.

Storage

Store leftover prime rib tightly wrapped in the refrigerator for up to 4 days. For longer storage, freeze the meat in an airtight container for up to 3 months. Reheat gently in a low oven or covered skillet to prevent drying out.

How to Serve

A large, browned roast sits in a dark pan, showing a textured crust made of crushed spices and herbs. The roast has marbled layers of dark brown outer meat with a tender inner section that appears pinkish and juicy. Around the roast, there are several pieces of cooked onion slices, showing layers of light golden brown and caramelized edges. The pan rests on a white marbled surface with sprigs of fresh green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the prime rib ahead of time?

It’s best served fresh after resting, but you can roast it a day ahead, chill, and gently reheat in the oven covered with foil before serving.

What if I want a different doneness?

Adjust your target internal temperature: 115°F for rare, 130°F for medium, and 140°F for medium-well. Always use a meat thermometer for accuracy.