Garlic Butter Roasted Prime Rib for Christmas

Introduction

Nothing says Christmas dinner celebration quite like a perfectly roasted prime rib. Juicy, tender, and richly marbled with flavor, this show-stopping cut of beef is the ultimate centerpiece for a festive feast. Roasted low and slow with a garlic-herb butter rub, the meat stays succulent inside while developing a crisp, golden-brown crust on the outside. The aroma of roasted garlic, rosemary, and thyme fills the kitchen, instantly putting everyone in the holiday spirit.

Prime rib isn’t just a meal—it’s an experience. The moment it’s brought to the table, carved into thick slices, and paired with gravy or au jus, the celebration feels complete.

Why I Love This Recipe

I love this recipe because it balances simplicity and elegance. The garlic butter rub is rich and flavorful, but it doesn’t overwhelm the natural taste of the beef. It’s a dish that requires surprisingly little active cooking time—most of the magic happens in the oven while you prepare the sides or enjoy the company of your loved ones.

I also love that prime rib feels indulgent and special—something you don’t cook every day. It’s the kind of meal that makes Christmas unforgettable, where every bite is savory, juicy, and melt-in-your-mouth delicious.

Why This is a Must-Try Dish

• Impressive centerpiece for your Christmas dinner table.
• Minimal effort, maximum flavor—the garlic butter crust does the work.
• Prime rib is naturally tender and juicy, requiring no complex techniques.
• Perfect for feeding a large family or holiday gathering.
• Versatile—pairs beautifully with mashed potatoes, roasted vegetables, or Yorkshire pudding.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 2–2.5 hours (depending on size & doneness)
• Resting Time: 20–30 minutes
• Total Time: ~3 hours
• Servings: 6–8 people (for a 6–7 lb roast)
• Calories: ~600 calories per serving

Cuisine & Course

• Cuisine: American / European Holiday Classic
• Course: Main Course (Christmas Dinner)

Ingredients

For the Prime Rib:

• 1 (6–7 lb) bone-in prime rib roast
• 1/2 cup unsalted butter, softened
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp paprika

For Serving (Optional):

• Au jus or red wine gravy
• Horseradish cream sauce

Simple Directions

1. Preheat oven and prepare a roasting pan.
2. Make garlic butter with herbs and spices.
3. Rub prime rib generously with the garlic butter.
4. Roast at high heat to sear, then reduce oven temperature for slow cooking.
5. Rest before slicing to lock in juices.

Step-by-Step Recipe Preparation

Step 1: Prepare the Roast

1. Take prime rib out of the refrigerator and let it rest at room temperature for 1–2 hours.
2. Preheat oven to 450°F (230°C).

Step 2: Make Garlic Butter Rub

1. In a bowl, mix softened butter, garlic, rosemary, thyme, salt, pepper, onion powder, and paprika.
2. Stir until well combined into a paste.

Step 3: Season the Meat

1. Pat the roast dry with paper towels.
2. Spread the garlic butter mixture evenly over the entire roast, including the sides and bones.

Step 4: Roast the Prime Rib

1. Place roast bone-side down in a large roasting pan with a rack.
2. Roast at 450°F (230°C) for 20 minutes to sear.
3. Reduce oven temperature to 325°F (165°C) and continue roasting:
   • For medium-rare: ~15 minutes per pound (internal temp 130°F / 55°C).
   • For medium: ~20 minutes per pound (internal temp 140°F / 60°C).

Step 5: Rest the Meat

1. Remove from oven, tent loosely with foil, and let rest for 20–30 minutes.
2. Carve into thick slices and serve.

How to Serve

• Slice into 1-inch thick pieces and serve on a platter.
• Pair with mashed potatoes, roasted root vegetables, Yorkshire pudding, or creamed spinach.
• Serve with au jus or horseradish cream sauce for extra flavor.

Additional Recipe Tips

• Always use a meat thermometer for perfect doneness.
• Don’t skip the resting step—it keeps the meat juicy.
• If you prefer extra crust, broil the roast for 2–3 minutes before serving.
• For added richness, baste with pan drippings halfway through roasting.

Variations

• Herb-Crusted Prime Rib: Add parsley, oregano, or sage to the butter.
• Mustard Prime Rib: Mix Dijon mustard into the garlic butter for tanginess.
• Spicy Rub: Add cayenne or chili flakes for a kick.
• Bone-Out Prime Rib: Easier to carve but cooks slightly faster.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze tightly wrapped slices for up to 2 months.
• Reheating: Warm gently in the oven at 300°F, covered with foil, to avoid drying out.

Special Equipment Needed

• Roasting pan with rack
• Meat thermometer (instant-read preferred)
• Aluminum foil (for resting)
• Sharp carving knife

Conclusion

The Garlic Butter Roasted Prime Rib for Christmas Dinner is the ultimate holiday indulgence—tender, juicy beef wrapped in a golden, flavorful crust. It’s a dish that transforms a gathering into a celebration and leaves your guests talking about it long after the last bite. With its elegance, rich flavor, and surprisingly simple method, this prime rib is the perfect main course for an unforgettable Christmas dinner