Christmas Prime Rib
Slow-roasted Christmas prime rib with garlic-herb crust, rosy center, and red wine au jus for holiday dinner.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 3 hr 30 min.
- Serves 8 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Christmas Prime Rib is a traditional USA holiday roast prized for a rosy tender center and savory garlic-herb crust. This method uses a 4 to 5 pound bone-in rib roast seasoned with salt, pepper, garlic, rosemary, and thyme, then roasted low at 325 degrees F and rested before slicing.
Helpful guides
Instructions
Season roast 24 hours ahead if possible by rubbing salt, pepper, garlic, herbs, and olive oil over all surfaces. Cold roasts cook unevenly with overdone outsides. Preheat oven to 325 degrees F with a rack in the lower third.
Insert an oven-safe thermometer probe into the thickest center without touching bone. Roast 2 and 1/2 to 3 hours, or about 30 minutes per pound, until center reads 120 to 125 degrees F for medium-rare after resting. Avoid opening the oven often because temperature swings extend cooking time.
Increase oven to 450 degrees F for the final 15 to 20 minutes to brown the crust deeply. Watch closely so garlic and herbs crisp without burning. Remove roast when center reads 125 degrees F for medium-rare or 135 degrees F for medium.
Simmer 5 minutes, season with salt, pepper, and vinegar if using. For thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and simmer into drippings. Keep warm over low heat.
Slice off bones in one piece, then cut roast across the grain into 1/2-inch slices for tenderness.
Arrange slices on a warm platter with roasted bones alongside for presentation. Serve immediately with au jus, horseradish, and holiday sides. Keep serving platter warm but do not leave meat out longer than 2 hours during extended holiday gatherings.
Cool leftovers promptly by slicing and refrigerating in shallow containers within 2 hours. Reserve bones for stock or French onion soup. Reheat slices gently in warm au jus to medium warmth rather than microwaving hard, which toughens beef.
Troubleshooting — fixes, not repeats
- If center overcooks, oven ran hot or roast rested too long tented tight. Use a probe thermometer and pull 5 degrees early.
- If exterior is pale, finish at 450 degrees F and start with a dry salted surface for browning.
- If au jus is greasy, chill drippings briefly and lift solid fat before simmering with broth.
- If slices are tough, cut thinner across the grain. Cutting with the grain leaves long chewy fibers.
Make it your way
- For variation, rub with 2 tablespoons Dijon mustard under the herbs for tangy crust, or add 1 tablespoon smoked paprika for deeper color.
- Use boneless rib roast tied with twine, reducing time slightly and checking temperature early.
- Serve with creamy horseradish made from 1/2 cup sour cream, 2 tablespoons horseradish, and lemon.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat slices gently in 165 degrees F au jus or covered at 250 degrees F to warm without cooking further.
Freeze sliced roast up to 2 months with a little broth; thaw overnight in refrigerator.
FAQ
What temperature is medium-rare prime rib?
Pull at 125 degrees F center, rest 30 minutes to about 130 to 135 degrees F. Use a thermometer, not time alone. Medium is 135 degrees F pull rising to 140 to 145 degrees F.
Can I season ahead?
Yes. Salt and herb rub up to 24 hours ahead refrigerated uncovered for better crust. Bring to cool room temperature 1 to 2 hours before roasting for even cooking.
How do I reheat without overcooking?
Warm slices in simmering au jus or covered low oven to steaming. Avoid microwave high heat. Heat to 165 degrees F for leftovers but remove promptly to stay tender.