Amazing Perfect Prime Rib Recipe (Garlic Herb Crust) for a Joyful Christmas Dinner

Nothing says Christmas dinner like a perfectly roasted prime rib with a golden garlic herb crust. Juicy, tender, and full of flavor, it’s a show-stopping centerpiece that’s surprisingly easy to make. The rich aroma of garlic and rosemary fills your kitchen, setting the stage for a cozy, festive feast everyone will remember.

Why You’ll Love This Prime Rib Recipe

This prime rib recipe makes holiday cooking simple yet impressive. It’s seasoned with a flavorful garlic-herb butter that forms a crisp, savory crust while the inside stays tender and juicy. You’ll love how consistent the results are, even if it’s your first time roasting prime rib. The butter mixture locks in moisture, giving each slice a melt-in-your-mouth texture. Plus, it’s ideal for feeding a crowd without stress—no constant basting or complicated steps. Serve it as the star of your Christmas dinner, and your guests will think you spent hours perfecting it. The best part? You can prepare it ahead and still enjoy a restaurant-quality roast right from your own oven.

What Is Prime Rib?

Prime rib comes from the cow’s rib section, one of the most tender and flavorful cuts of beef. It’s also called a standing rib roast because it’s cooked upright on the bones, which help insulate the meat and keep it juicy. The word “prime” refers to the cut, not necessarily the USDA grade, though a USDA Prime roast has the most marbling and flavor. However, a Choice-grade rib roast also delivers excellent results, especially with this garlic-butter seasoning. Because of its rich texture and bold flavor, prime rib is a classic for special occasions like Christmas and New Year’s dinners.

Prime Rib Ingredients

A great prime rib starts with high-quality beef. You’ll need a 6-pound bone-in roast, ideally with the bones cut and tied back on for easy carving. The garlic-herb butter mix—made from softened butter, minced garlic, salt, black pepper, thyme, and rosemary—adds a savory crust and deep aroma. For a rich finishing touch, use the optional red wine au jus made from pan drippings, beef broth, and wine. Each ingredient works together to create a perfect balance of buttery richness and roasted flavor that pairs beautifully with your favorite sides.

Choosing the Right Size and Cut

When planning your Christmas dinner, estimate about ¾ to 1 pound of prime rib per person. For 6 to 8 guests, a 6-pound roast is ideal. Bone-in roasts offer more flavor and moisture, while boneless versions are easier to carve. If possible, ask your butcher to cut the bones and tie them back on—they’ll add flavor during roasting and lift the meat for even cooking. For extra tenderness, let your roast come to room temperature before seasoning. This ensures the meat cooks evenly from edge to center.

Equipment You’ll Need

To cook prime rib perfectly, gather these essentials: a sturdy roasting pan, a reliable meat thermometer, a sharp carving knife, and a large cutting board. A fat separator also helps create a smooth, grease-free au jus. Each tool ensures your roast cooks evenly, slices neatly, and looks impressive on the table. With the right equipment, you’ll feel confident from start to finish.

How to Cook Prime Rib Step-by-Step

Step 1 – Bring to Room Temperature

Take your roast out 2–3 hours before cooking. Letting it warm up ensures even cooking from center to crust.

Step 2 – Prepare the Garlic Herb Butter

Mix softened butter, minced garlic, salt, thyme, rosemary, and black pepper in a bowl until smooth and fragrant.

Step 3 – Season and Roast

Pat the meat dry, then spread the butter evenly over the entire surface. Place the roast bone-side down in an oven-safe pan. Add onion quarters if you plan to make au jus. Roast at 450°F (230°C) for 20 minutes to sear the crust.

Step 4 – Lower Heat and Roast to Temperature

Reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches: Rare: 110°F, Medium rare: 120°F, Medium: 130°F. Check with a thermometer for best accuracy.

Step 5 – Rest and Slice for Serving

Remove the roast from the oven and let it rest for 20–30 minutes, tented with foil. The temperature will rise another 7–10°F. Cut the strings, remove the bones, and slice the roast into ½-inch thick pieces for serving.

Optional Red Wine Au Jus

For a rich, flavorful sauce, combine up to ¼ cup of pan drippings (fat removed) with 2 cups beef broth and 1½ cups red wine. Simmer over medium heat for about 15 minutes, or until reduced by half. For a slightly thicker texture, whisk in a cornstarch or arrowroot slurry. Strain before serving and drizzle over each slice. This simple au jus brings a touch of elegance and deep flavor to every bite.

How Long to Cook Prime Rib

Plan for about 13–15 minutes per pound at 325°F for medium-rare doneness. For a 6-pound roast, that’s around 1½ hours of roasting after searing. However, always rely on your thermometer rather than time alone. Because ovens vary, internal temperature is the true guide to perfection. Once removed, remember that carryover heat will continue cooking, bringing your roast to the ideal temperature as it rests.

Internal Temperature Guide

Doneness	Target Temp	After Rest
Rare	110°F	117–120°F
Medium Rare	120°F	127–130°F
Medium	130°F	137–140°F
Medium Well	140°F	147–150°F
Well Done	150°F	157–160°F
Always insert the thermometer into the thickest part of the roast for the most accurate reading.

Tips for the Juiciest Prime Rib

For the best flavor, always bring the meat to room temperature before roasting. Avoid opening the oven too often, as this lowers heat and slows cooking. Resting the roast is key—it lets the juices redistribute so every slice stays moist. Carve against the grain for a tender bite every time. Using butter helps achieve a golden crust, while fresh herbs add bright, aromatic notes. And never skip the thermometer—it’s your best friend for perfectly cooked beef.

Storage and Reheating

Store leftover prime rib in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. To reheat, thaw overnight if frozen, then warm gently in the oven or microwave until heated through. Reheating too quickly can dry it out, so low and slow is best. Leftovers are delicious in sandwiches, wraps, or even breakfast hash.

What to Serve with Prime Rib

This roast pairs beautifully with cozy, comforting sides. Try creamy mashed potatoes, garlic roasted potatoes, or green beans with shallots. Brussels sprouts or peas with pancetta and pear add a fresh contrast. For extra flavor, serve your slices with red wine au jus or horseradish cream. Pair it with a glass of cabernet sauvignon for a restaurant-style Christmas dinner at home.

Frequently Asked Questions

Related Recipes to Try

• Beef Tenderloin Roast
• Stuffed Beef Tenderloin
• Baked Ham with Pineapple
• Garlic Butter Steak and Potatoes
• Cranberry Roast Beef
• Classic Christmas Prime Rib

Final Thoughts

If you’ve ever wanted to master a Christmas prime rib, this recipe makes it foolproof. The garlic-herb crust gives it bold flavor, while the slow roasting keeps it juicy and tender. Once you carve that first slice, you’ll see why it’s a holiday favorite year after year. Share it with family, enjoy the leftovers, and visit my Pinterest board for more festive dinner ideas.

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