Tasty Roast Prime Rib – The Perfect recipe for Christmas Dinner

Let’s be real—cooking a Prime Rib for Christmas Dinner can feel a bit like defusing a bomb in front of an audience. One wrong move, and that gorgeous (and not cheap) cut of beef turns into a chewy disappointment while your family looks on with a mix of hunger and judgment.

But take a deep breath, because I’ve got you. This Christmas Prime Rib Recipe is your no-fail guide to holiday dinner greatness. It’s simple, reliable, and—most importantly—delivers that juicy, tender, steakhouse-quality roast that makes jaws drop and eyes widen around the table. Forget the stress. You’re about to become the roast master of Christmas.

Why This Roast Is The One

Here’s the thing about Roast Prime Rib Recipes—there are a lot of them floating around. But not all are created equal. This one? It's built for flavor, ease, and that “holy cow” moment when you slice into the perfectly pink center.

✅ Restaurant-quality results – We’re talking crispy, buttery crust on the outside and a melt-in-your-mouth, juicy center inside. Like the kind you'd pay a fortune for at a steakhouse. But now? It’s happening in your own kitchen. No reservations required.

✅ Make-ahead friendly – One of the best parts? You can prep it the day before! The 24-hour dry brine does the heavy lifting by locking in flavor and tenderness. Less chaos, more chilling (you, not the meat).

✅ Show-stopping centerpiece – Let’s be honest. The Christmas Rib Roast isn’t just dinner. It’s a moment. It’s the kind of dish that makes people grab their phones for food photos and say things like “Is this real life?”

✅ Two sauces, one roast – Whether your guests are team au jus or team creamy horseradish (or both, no judgment), you’ve got options. Because the only thing better than a beautifully cooked rib roast is one dipped in bold, homemade sauce.

So, What Kind of Meat Are We Working With?

Don’t just grab any old slab of beef and call it a day. For that Christmas Prime Rib Roast magic, you want to pick either Prime or Choice grade meat.

Prime = more marbling = more flavor.

Choice = still awesome + more budget-friendly.

If you're shopping at a butcher, ask for a standing rib roast (bone-in = extra flavor and presentation points). And if they offer to French the bones for you? Say yes. It makes your roast look like something out of a holiday food magazine.

How To Season Prime Rib (Without Overthinking It)

Wondering how to season Prime Rib like a pro? Here’s the golden rule: Keep it simple. Salt, pepper, garlic. That’s it. Don’t get fancy. The meat already has amazing flavor. Your job is just to highlight it.

Now here’s where the real magic happens: dry brine it overnight. This step is a total game-changer. It enhances the flavor, draws moisture back into the roast, and helps form that mouthwatering crust when you roast it.

Cooking It to Perfection

No, you don’t need a culinary degree or a meat thermometer app that syncs to your smartwatch. All you need is an oven and a little patience.

We roast low and slow to start, then blast it at the end for that golden-brown finish. Trust the process. The hands-on time is super minimal—you’ll spend more time sipping cocoa and dodging relatives than actually cooking.

The Holiday Roast of Legends

This Prime Ribs Recipe isn’t just about feeding people—it’s about creating a memory. When you carve into that roast, golden and glistening, and hear the oohs and ahhs around the table? That’s the good stuff.

So go ahead. Make this Season Prime Rib Roast the centerpiece of your Christmas Rib Roast Dinner. It’s festive. It’s impressive. And it’s easier than you think.

And honestly, once you’ve nailed this once, you might just start making it for every holiday. Easter, birthdays, random Tuesdays—who’s going to stop you?

One last tip: Hide a couple slices in the fridge for leftovers. Because once this roast hits the table, there might not be much left.

Ready to cook? This Christmas Prime Rib Recipe is about to become your holiday tradition.

Tasty Roast Prime Rib – The Perfect recipe for Christmas Dinner

Prep Time: 24–30 hours
Cook Time: 3–3.5 hours
Total Time: 24–32 hours
Recipe by: Aleda

🧂 Ingredients:

• 6-pound (2.8 kg) beef rib roast (prime rib)
• 3 tbsp (30g) Diamond Crystal kosher salt or 2 tbsp (30g) Morton’s kosher salt
• 1 tbsp (6g) coarsely ground black pepper
• 3 tbsp (40g) olive oil
• 3 pounds (1.36 kg) oxtails, neck bones, or marrow-rich beef bones
• 1 tsp beef base or bouillon
• 6 cups low-sodium beef broth
• ½ cup (120g) dry red wine
• 5 garlic cloves
• 2 large carrots, chopped
• 3 celery stalks, chopped
• 1 large onion, chopped
• 1 tbsp (13g) tomato paste
• 2 sprigs fresh thyme
• 1 large bay leaf
• Salt and pepper, to taste

For the Horseradish Cream:

• 1 cup sour cream
• 5 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tbsp mayonnaise

👩‍🍳 Instructions:

1. Season and Rest the Rib Roast
   Start with your prime rib roast by generously coating it with kosher salt—about 1% of the meat's weight (roughly 30g for a 6-pound roast). This dry brine should be applied at least 24 hours before roasting, giving the salt time to infuse flavor and tenderize the meat. On cooking day, let the roast sit on the counter for 5–6 hours so it can come to room temperature—this helps it cook evenly. Meanwhile, preheat the oven to 250°F (120°C) and lower the rack to accommodate your roast. If your roast comes with the bones still attached, slice them off and tie them back on with kitchen twine—this little trick helps with both flavor and carving later.
2. Build a Flavorful Broth Base
   In a heavy-bottomed stockpot, warm the olive oil over medium heat. Drop in the meaty beef bones and sear them well on all sides—about 10–12 minutes—until deeply browned and fragrant. Toss in the garlic, chopped carrots, celery, and onion. Stir everything around and cook for another 5 minutes, then add the tomato paste and cook for 8–10 minutes more, letting the flavors deepen and caramelize slightly.
3. Deglaze and Simmer
   Splash in the red wine to deglaze the pot, scraping up those flavorful browned bits on the bottom. Pour in the beef broth, stir in the beef base, then drop in the thyme sprigs and bay leaf. Bring everything to a boil, then immediately reduce the heat and let it gently simmer uncovered for the duration of the roast’s time in the oven. This broth will reduce into a rich au jus by the time your meat is done.
4. Slow Roast the Prime Rib
   Insert a meat thermometer into the thickest part of the roast. Place it on a rack in a roasting pan and cook in your preheated oven for about 3 to 3½ hours, depending on your preferred doneness: 115°F (46°C) for rare
   120°F (49°C) for medium-rare Once the internal temp is where you want it, take the roast out, tent it with foil, and let it rest for 20–30 minutes so the juices can redistribute.
5. Make the Horseradish Sauce
   While the roast is resting, whip up the creamy sauce that pairs perfectly with beef. Combine sour cream, horseradish, Dijon mustard, Worcestershire, and mayo in a bowl. Stir until smooth, taste, and adjust as needed. Pop it in the fridge until serving time.
6. Finish with a Sizzle and Serve
   For that final wow factor, place the roast under the broiler for 1–2 minutes per side to crisp up the crust—keep an eye on it so it doesn’t burn! Remove, let it sit for a few minutes, then slice it into thick, juicy portions. Strain your broth and skim off excess fat if desired. Serve the slices with au jus for dipping and a generous spoonful of horseradish cream on the side. Now all that’s left is to gather your crew around the table and enjoy your Christmas Rib Roast Dinner like royalty. This isn’t just a Christmas Prime Rib Roast—it’s the holiday meal they’ll still be talking about next year.

Share :