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Christmas Roast Dinner - Prime Rib

The star of any Christmas roast dinner, this prime rib is juicy, buttery, and gloriously crusted with garlic and herbs. It’s the kind of show-stopping roast that makes everyone think you have a secret culinary degree (spoiler: you don’t need one).
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 8

EQUIPMENT (PAID LINKS)

  • Oven-safe roasting pan or cast-iron skillet
  • Meat thermometer
  • Sharp Knife
  • Small mixing bowl
  • Paper towels
  • Aluminum foil

Ingredients
  

  • 6 pounds bone-in prime rib with bones cut off and tied back on
  • ½ cup 1 stick unsalted butter, softened
  • 6 garlic cloves minced
  • 1 tablespoon kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon black pepper
  • 1 onion quartered (optional, for au jus)

Optional Red Wine Au Jus:

  • ¼ cup pan drippings fat removed
  • 2 cups beef broth
  • 1 ½ cups red wine
  • 1 tablespoon cornstarch mixed with 1 tablespoon water optional, for thickening

Instructions

  • Bring to Room Temperature: Take the prime rib out of the fridge 2 to 3 hours before cooking. This helps it cook evenly from edge to center.
    6 pounds bone-in prime rib
  • Make Garlic Herb Butter: Preheat your oven to 450°F. In a small bowl, mix the softened butter, minced garlic, salt, thyme, rosemary, and black pepper until smooth.
    ½ cup 1 stick unsalted butter, softened, 6 garlic cloves, 1 tablespoon kosher salt, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon black pepper
  • Prep the Meat: Once the roast is at room temperature, pat it completely dry with paper towels. Rub the garlic herb butter evenly over the entire surface.
  • Roast the Prime Rib: Place the roast bone-side down and fat-side up in your roasting pan or skillet. Add onion pieces around it if you’re making au jus. Roast at 450°F for 20 minutes to create a crust, then reduce the oven temperature to 325°F. Continue cooking about 13–15 minutes per pound, or until the internal temperature reaches 120°F for medium-rare.
    1 onion
  • Rest the Meat: Remove from the oven and loosely tent with foil. Let it rest for 20 to 30 minutes — the temperature will rise about 7–10°F as it rests, finishing perfectly tender and juicy.
  • Make the Au Jus (Optional): Pour off the fat from the pan, then add up to ¼ cup of drippings back in with beef broth and red wine. Simmer for about 15 minutes, or until reduced by half. For a slightly thicker sauce, stir in the cornstarch slurry. Strain before serving.
    2 cups beef broth, 1 ½ cups red wine, 1 tablespoon cornstarch mixed with 1 tablespoon water, ¼ cup pan drippings
  • Carve and Serve: Cut the strings, remove the bones, and slice the roast into ½-inch thick slices. Spoon warm au jus over the top and serve immediately.

Notes

Doneness Guide:
  • Rare – remove at 110°F (final 117–120°F)
  • Medium Rare – remove at 120°F (final 127–130°F)
  • Medium – remove at 130°F (final 137–140°F)