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Christmas Prime Rib | Ultimate Juicy & Foolproof Recipe

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★★★★★

4.9 from 99 reviews

This Christmas Prime Rib recipe delivers a juicy, flavorful, and perfectly cooked roast beef centerpiece for your holiday feast. Featuring a garlic herb butter crust and an optional rich red wine au jus, it’s an easy and foolproof way to impress family and guests with tender, medium-rare prime rib every time.

Ingredients

Scale

Prime Rib Roast

  • 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
  • 1 tbsp cornstarch or arrowroot powder slurry (optional, to thicken)

Instructions

  1. Bring to Room Temperature: Remove the prime rib from the refrigerator 2–3 hours before cooking to let it come to room temperature, ensuring even roasting.
  2. Preheat and Prepare Herb Butter: Preheat your oven to 450°F (230°C). In a bowl, mix together softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper to create a flavorful herb butter.
  3. Coat Prime Rib: Pat the prime rib dry with paper towels, then fully coat the roast with the prepared garlic herb butter mixture.
  4. Place in Roasting Pan: Position the prime rib bone-side down in a roasting pan. Add quartered onions if you plan to make the optional red wine au jus.
  5. Sear at High Heat: Roast the prime rib at 450°F for 20 minutes to create a delicious seared crust on the outside.
  6. Reduce Temperature and Roast: Lower the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F for medium-rare doneness. Use a meat thermometer to ensure accuracy.
  7. Rest the Meat: Remove the roast from the oven and tent loosely with foil. Let it rest for 20–30 minutes to allow juices to redistribute for a tender and juicy result.
  8. Carve the Roast: Slice off the tied-on bones if desired, then cut the prime rib into ½-inch thick slices for serving.
  9. Prepare Red Wine Au Jus (Optional): Pour out excess fat from the roasting pan, reserving up to ¼ cup of pan drippings. Add the drippings, beef broth, red wine, and any leftover herbs to the pan.
  10. Simmer and Thicken: Simmer the mixture for about 15 minutes until it reduces by half. Optionally, stir in cornstarch or arrowroot slurry to thicken the au jus.
  11. Strain and Serve: Strain the au jus to remove solids and serve hot alongside the sliced prime rib.

Notes

  • Ask your butcher to cut the bones off and tie them back on for easier carving and presentation.
  • Always rest the prime rib for 20–30 minutes before slicing to keep the meat juicy.
  • Use a reliable meat thermometer rather than relying solely on cooking times for best results.
  • Allowing the meat to come to room temperature before roasting helps it cook evenly.
  • Serve the prime rib with red wine au jus or creamy horseradish sauce for classic flavor pairings.

Keywords: Christmas Prime Rib, Holiday Roast Beef, Juicy Prime Rib, Garlic Herb Butter Prime Rib, Roast Beef Recipe, Red Wine Au Jus

Find it online: https://islawhite.com/christmas-prime-rib-ultimate-juicy-and-foolproof-recipe/