This Christmas prime rib roast is an elegant main course that truly makes Christmas dinner feel like a special occasion! A quick coating of horseradish helps all of the herbs and spices from the dry rub stick to the meat and adds exceptional flavor. Your family will love it so much, it may become a Christmas tradition year after year!
Christmas Prime Rib Recipe
I love roasted turkey and honey-baked ham as much as anyone, but nothing beats a juicy prime rib at the center of the Christmas dinner table. This roast is one of my go-to holiday main courses because the meat is very tender every time.
A quick coating of horseradish paired with my simple prime rib dry rub gives the meat loads of flavor. If you are aiming to impress this year, this Christmas prime rib roast will get the job done!
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Whether you're a pro at hosting Christmas dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Christmas a help! Don't forget to safely thaw your holiday prime rib early, too!
🥘 Ingredients For Christmas Prime Rib Roast
You may need to pick up some horseradish when you get your roast, but the seasonings are likely already in your spice cabinet! Though I did use a boneless roast, you could also use a standing rib roast.
Prime Rib Roast
- Prime Rib Roast - A 5-pound standing rib roast or boneless prime rib roast. For tips on finding the perfect roast, check out my page on how to select prime rib roasts.
- Horseradish - 2 tablespoons of horseradish for coating the roast.
Prime Rib Rub
- Kosher Salt - 1½ tablespoons of kosher salt.
- Ground Black Pepper - 1 tablespoon of coarse ground pepper (freshly ground is best).
- Garlic Powder - ½ tablespoon of garlic powder.
- Paprika - 1 teaspoon of smoked paprika (or regular paprika).
- Dried Rosemary - 1 teaspoon of dried rosemary.
- Ground Sage - 1 teaspoon of ground sage.
- Dried Thyme - 1 teaspoon of dried thyme.
- Dried Oregano - ½ teaspoon of dried oregano.
- Onion Powder - ½ teaspoon of dried onion powder.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Christmas Prime Rib Roast
The prep for this recipe is very simple and the oven does most of the work. You will need your measuring utensils, a roasting pan, and a mixing bowl.
One 5-pound roast serves about 10 people. If you have leftovers, be sure to check out my leftover prime rib recipes!
Preparation
- Prep the roast. First, rinse a 5-pound prime rib roast under cool running water, then pat it dry using paper towels. Slice off any excess fat or silver skin if desired. If possible, set your roast out 1-2 hours before cooking to come to room temperature.
- (optional) Use butcher twine to tie your roast. For boneless prime rib, space the twine out every 1.5 inches down the length of the roast.
Prime Rib Rub
- Make the dry rub. In a small bowl, combine all of the dry rub ingredients (1½ tablespoons of Kosher salt, 1 tablespoon of pepper, 1 teaspoon of smoked paprika, garlic powder, ½ teaspoon of onion powder, 1 teaspoon of ground sage,1 teaspoon of dried rosemary and 1 teaspoon of dried thyme) and set it aside.
- Coat with horseradish. Put your roast on a baking sheet or in a baking dish and coat it with the 2 tablespoons of horseradish all over. Season it generously with your dry rub on all sides. Massage the seasoning into the meat and roll the edges of the roast in any excess that has fallen off.2 tablespoon horseradish
Roasting The Prime Rib
- Preheat. Preheat your oven to 200°F (93°C).
- Roast. Transfer the prepared roast to a roasting pan (fat-side-up for boneless roasts or bone-side-down for a standing rib roast). Place in the oven and roast for about 3 hours and 45 minutes, or roughly 45 minutes per pound.
- Rest. Once your roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM-RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F (60-63°C) for MEDIUM-WELL, take it out of the oven and loosely tent a piece of foil over the top. Let it rest for 20-30 minutes before slicing and serving.
(Optional) Reverse Sear
- Turn up the heat. If you would like to reverse sear your roast, take it out of the oven 10°F (5.5°C) shy of your ideal internal temperature. Transfer it to a cutting board and cover it with aluminum foil as you bring up the temperature of the oven to 500°F (260°C).
- Reverse sear. Once the oven comes to temperature, return the roast for 5-10 minutes or until it reaches your desired internal temperature. *This will happen quickly so keep a close eye on it.
- Rest. Remove the seared prime rib from the oven and tent a piece of foil loosely over the top. Let it rest for 15 minutes before slicing and serving.
This beautiful prime rib roast looks and tastes even better with some fondant potatoes and bacon-wrapped asparagus on the side. Take a look at my page on what to serve with prime rib for more side dish recommendations. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you don't have or don't like horseradish, you can try making this Christmas prime rib roast using a horseradish substitute.
- Always check the internal temperature of your meat in the thickest part. It is good practice to check a few other areas toward the center to confirm doneness.
- Remember, the internal temperature for your roast will continue to increase 5-7°F (3-4°C) after being removed from the oven, also known as 'carryover cooking'. Plan for this by removing the roast just shy of your ideal temperature.
🥡 Storing & Reheating
Allow the Christmas prime rib roast to cool, then place it in an airtight container and refrigerate it for up to 5 days.
For more tips on storage, take a look at my post on how long leftover prime rib will last.
Freezing Christmas Prime Rib Roast
Wrap the roast in plastic wrap and place it in a heavy-duty freezer bag or airtight container. Freeze for up to 6 months and thaw in the fridge overnight before reheating.
Check out my post 'how long can you keep prime rib in the freezer' for more information.
Reheating Christmas Prime Rib Roast
Place the roast in a baking dish with up to ¼ cup of beef broth (depending on how much meat there is) and bake at 300°F (150°C) until it reaches your desired internal temperature.
Check out this post on how to reheat prime rib to learn more.
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❓ Recipe FAQs
That depends on the level of doneness you prefer. Aim for the following internal temperatures: 120-125°F (49-52°C) for rare, 125-129°F (52-54°C) for medium-rare, 130-139°F (54-59°C) for medium, or 140-145°F (60-63°C) for medium-well. Remember to pull your roast from the oven 5-7°F (3-4°C) shy of your ideal temperature to account for carryover cooking. Take a look at my post on prime rib internal temperatures to learn more!
There's no need to cover your prime rib while cooking. This will trap steam which accelerates the cooking process.
The rule of thumb for prime rib is to plan on serving 1 pound per person for bone-in standing rib roasts or ½ a pound per person for boneless prime rib roasts. It's also a good idea to consider how many side dishes you will be serving and how heavy they are.
🎄 Christmas Menu Ideas
- British Christmas Dinner Menu Ideas - Classic Christmas recipes from across the pond.
- Italian Christmas Dinner Menu Ideas - Pasta, appetizers, dessert, and more to give your Christmas some Italian flare!
- Easy Christmas Dinner Menu Ideas - You don't have to be a chef to pull off a fabulous Christmas dinner!
- 30 Minute Christmas Side Dishes - Make some easy last-minute additions to your Christmas menu this year!
- Christmas Brunch Recipes - The best brunch recipes for serving a crowd after opening presents.
- Make Ahead Christmas Breakfast Ideas - You'll have breakfast ready in a flash on Christmas morning with these easy recipes!
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📖 Recipe Card
Christmas Prime Rib Roast
Ingredients
Boneless Prime Rib Roast
- 5 lb prime rib (boneless roast or standing rib roast)
- 2 tablespoon horseradish (for coating the roast)
Prime Rib Rub
- 1 ½ tablespoon kosher salt
- 1 tablespoon coarse ground pepper (freshly ground is best)
- ½ tablespoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried rosemary
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
(Note: 2x or 3x only changes the ingredient list)
Instructions
Preparation
- First, rinse your prime rib roast under cool running water, then pat it dry using paper towels. Slice off any excess fat or silver skin if desired. If possible, set your roast out 1-2 hours before cooking to come to room temperature.
- (optional) Use butcher twine to tie your roast. For boneless prime rib, space the twine out every 1.5 inches down the length of the roast.
Prime Rib Rub
- In a small bowl, combine all of the dry rub ingredients (salt, pepper, smoked paprika, garlic powder, onion powder, ground sage, dried rosemary and dried thyme) and set it aside.
- Put your roast on a baking sheet or in a baking dish coat it with the 2 tablespoons of horseradish all over. Season it generously with the dry rub on all sides. Massage the seasoning into the meat and roll the edges of the roast in any excess that has fallen off.
Roasting The Prime Rib
- Preheat your oven to 200°F (93°C).
- Transfer the prepared roast to a roasting pan (fat-side-up for boneless roasts or bone-side-down for a standing rib roast). Place in the oven and roast for about 3 hours and 45 minutes, or roughly 45 minutes per pound.
- Once your roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F (60-63°C) for MEDIUM DONE, take it out of the oven and loosely tent a piece of foil over the top. Let it rest for 20-30 minutes before slicing and serving.
(Optional) Reverse Sear
- If you would like to reverse sear your roast, take it out of the oven 10°F (5.5°C) shy of your ideal internal temperature. Transfer it to a cutting board and cover it with aluminum foil as you bring up the temperature of the oven to 500°F (260°C).
- Once the oven comes to temperature, return the roast for 5-10 minutes or until it reaches your desired internal temperature. *This will happen quickly so keep a close eye on it.
- Remove the seared prime rib from the oven and tent a piece of foil loosely over the top. Let it rest for 15 minutes before slicing and serving.
Notes
- If you don't have or don't like horseradish, you can try making this Christmas prime rib roast using a horseradish substitute.
- Always check the internal temperature of your meat in the thickest part. It is good practice to check a few other areas toward the center to confirm doneness.
- Remember, the internal temperature for your roast will continue to increase 5-7°F (3-4°C) after being removed from the oven, also known as 'carryover cooking'. Plan for this by removing the roast just shy of your ideal temperature.
- To store: Allow the Christmas prime rib roast to cool, then place it in an airtight container and refrigerate it for up to 5 days.
- To freeze: Wrap the roast in plastic wrap and place it in a heavy-duty freezer bag or airtight container. Freeze for up to 6 months and thaw in the fridge overnight before reheating. Check out my post 'how long can you keep prime rib in the freezer' for more information.
- To reheat: Place the roast in a baking dish with up to ¼ cup of beef broth (depending on how much meat there is) and bake at 300°F (150°C) until it reaches your desired internal temperature.
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