Prime Rib Christmas Dinner (Bone-In & Boneless Options)

Generously rub the roast with kosher salt and place it uncovered on a rack in the refrigerator overnight. This dry-brine seasons the meat all the way through and dries the surface so it browns beautifully in the oven.

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and black pepper. This creates a flavorful paste that will coat the roast and help form the crust.

Spread the garlic-herb butter evenly over the entire roast, pressing it into every nook and cranny. For extra flavor, rub a thin layer of Dijon mustard on the meat before adding the butter mixture.

Let the seasoned roast sit out at room temperature for about 2 hours before cooking. This ensures it roasts evenly from edge to center instead of overcooking the outside.

Place the roast in a preheated 450°F (232°C) oven and cook for 20 minutes. This high heat jump-starts browning and develops a delicious crust.

Lower the oven temperature to 325°F (163°C) and continue roasting until the meat reaches your target doneness. Use about 15 minutes per pound as a rough guide for bone-in and slightly less for boneless.

Insert a meat thermometer into the thickest part of the roast, avoiding bone and large fat pockets. Pull the roast 5°F below your target temperature, as it will rise while resting.

Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20–30 minutes. This step keeps the juices in the meat instead of running onto the board.

Slice along the bones to separate them, then cut the roast into ½-inch slices for serving. Save the bones for nibbling later or for making a rich beef stock.

Whisk the pan drippings with beef stock to make a quick au jus. Serve slices of prime rib with the au jus and, if desired, a spoonful of creamy horseradish sauce.

Cook Time Guide (reference):Rare 115–120°F (48–49°C)Medium-rare 125–130°F (52–54°C)Medium 135–140°F (57–60°C)