Best Prime Rib for Christmas with Garlic Herb Crust Recipe
If you’re looking for a show-stopping centerpiece this holiday season, then the Best Prime Rib for Christmas with Garlic Herb Crust Recipe is definitely one to keep in your recipe box. This roast has a crispy, aromatic crust packed with fresh garlic and herbs, complementing the succulent, tender beef inside. I’ve found this recipe to be the perfect blend of flavorful and festive, making any Christmas dinner feel extra special without feeling intimidating.
What I love most about this Best Prime Rib for Christmas with Garlic Herb Crust Recipe is its simplicity paired with classic flavors. It’s a crowd-pleaser that’s surprisingly straightforward to make, especially when you follow a few key tips (which I’ll share). Whether you’re hosting a big family feast or a smaller gathering, this roast will have everyone asking for seconds — and maybe the recipe too!
Ingredients You’ll Need
The magic of this dish starts with quality ingredients that bring out the natural richness of the beef while layering in bright, savory notes from fresh herbs and garlic. Here’s what I use every time — plus a few insider tips for picking the best stuff at the store.
- Prime rib (bone-in): Look for a well-marbled piece around 6 pounds; the fat keeps the meat juicy and delivers flavor during roasting.
- Butter: Softened butter helps bind the garlic and herbs into a crust that browns beautifully without burning.
- Garlic cloves: I always go fresh and mince them finely to infuse the roast with that irresistible garlicky warmth.
- Kosher salt: Essential for a perfect crust—don’t skip it, and use kosher for better coverage and flavor.
- Fresh thyme: Adds a subtle woodsy note that pairs perfectly with beef; fresh is best for aroma.
- Fresh rosemary: This herb’s piney scent brightens the fat and makes the crust more complex.
- Black pepper: Freshly cracked for a punch of heat and earthiness.
- Yellow onion (optional for au jus): Adds sweetness and depth if you decide to make the red wine au jus served alongside.
- Red wine and beef broth (optional): For that rich, savory au jus that elevates every slice.
Variations
I encourage you to tailor this delicious prime rib to your family’s taste or dietary needs. I’ve tried a few variations myself and they all turn out wonderfully—plus, it keeps the recipe fresh year after year!
- Herb Swap: Sometimes I swap rosemary for sage or add a touch of oregano, which gives the crust an earthy twist.
- Diet-Friendly: For a dairy-free version, replace the butter with olive oil or vegan spread; it still crisps nicely and enhances the garlic flavor.
- Spice It Up: Adding a pinch of smoked paprika or cayenne gives the crust a gentle smokiness and a subtle kick, great if you want to surprise your guests.
- Seasonal Touch: During winter, I add some orange zest to the rub for a festive citrus aroma that pairs wonderfully with the herbs.
How to Make Best Prime Rib for Christmas with Garlic Herb Crust Recipe
Step 1: Prepare Your Prime Rib
Before you start, make sure your prime rib is trimmed (bones left on but tied neatly back to the roast) and sits out at room temperature for about an hour. This step helps it cook evenly. Meanwhile, combine the softened butter with minced garlic, kosher salt, chopped thyme, rosemary, and cracked black pepper until you have a fragrant, spreadable paste.
Step 2: Apply the Garlic Herb Crust
Generously rub the garlic herb butter mixture all over the prime rib, getting into every nook and cranny. Don’t skimp here — that crust is what makes this recipe unforgettable. If you have time, cover the roast and let it rest in the fridge for a few hours or overnight to let the flavors really soak in.
Step 3: Roast to Perfection
Preheat your oven to 450°F (230°C). Place the prime rib on a rack in a roasting pan, fat side up. Roast at this high temperature for 15 minutes to develop a beautiful crust. Then reduce the oven temp to 325°F (165°C) and continue roasting until the internal temperature hits about 125°F (51°C) for medium-rare, which usually takes about 90 minutes for a 6-pound roast. Remember, the temperature will continue to rise as it rests.
Step 4: Rest and Carve
This is a crucial step — tent your roast loosely with foil and let it rest for at least 20-30 minutes. Resting lets the juices redistribute so that every bite is juicy and tender, not dry. Then carve into thick slices and get ready to impress your guests!
Step 5: Optional Red Wine Au Jus
If you want to take your Christmas dinner to the next level, use the drippings from your roast (separated fat) to make a simple red wine au jus. Whisk drippings with beef broth and red wine in a saucepan, simmer, and thicken with cornstarch slurry if you like it richer. Pour this highly flavorful sauce over slices or serve on the side for dipping.
How to Serve Best Prime Rib for Christmas with Garlic Herb Crust Recipe
Garnishes
I like to garnish this prime rib with simple fresh rosemary sprigs and a few cracked peppercorns sprinkled on top just before serving. It looks elegant and ties into those gorgeous herb flavors in the crust perfectly.
Side Dishes
My go-to sides for this roast are classic roasted garlic mashed potatoes, honey-glazed carrots, and some crispy Brussels sprouts with pancetta. These complement the richness of the prime rib without overwhelming it. If you want something lighter, a fresh green salad with a tangy vinaigrette also cuts through the richness beautifully.
Creative Ways to Present
For special occasions, I like to serve the slices on a wooden carving board with small bowls of au jus and horseradish cream on the side. Adding a few edible flowers or fresh herbs around the platter adds an elegant touch that your guests will remember long after the meal.
Make Ahead and Storage
Storing Leftovers
After the feast, I slice the leftover prime rib and store it in an airtight container in the fridge. To keep it moist, I pour a little of the au jus over the meat before sealing. Leftovers usually last 3-4 days this way, perfect for quick sandwiches or adding to salads.
Freezing
I’ve frozen leftover prime rib, wrapped tightly in foil and then plastic wrap to prevent freezer burn. When I thaw it slowly in the fridge, the meat keeps its texture well and reheats beautifully, making it perfect for a future quick meal.
Reheating
To reheat, I place slices in a covered dish with a splash of beef broth or au jus, then warm gently in a 300°F oven for about 10-15 minutes. This slow reheating prevents overcooking and keeps the meat tender and juicy.
FAQs
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Can I make the garlic herb crust in advance?
Absolutely! You can mix the garlic herb butter a day ahead and keep it refrigerated. Applying it to the prime rib a few hours before roasting, or even overnight, will intensify the flavors and make your roast even more delicious.
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How do I know when the prime rib is done?
The best method is to use a meat thermometer. For medium-rare, pull the roast out of the oven at 125°F internal temperature. It will rise to about 130-135°F while resting. This ensures juicy, perfectly cooked meat.
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Is bone-in better than boneless for prime rib?
Bone-in prime rib tends to cook more evenly and adds extra flavor to the meat. I love the presentation it gives and the way it retains moisture, but boneless works in a pinch too.
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Can I use dried herbs if I don’t have fresh?
Fresh herbs bring a vibrancy unmatched by dried, but if you must, use about one-third the amount of dried herbs. Mix them well into the butter paste, though the flavor profile won’t be quite as bright.
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How do I make the red wine au jus thicker?
Simply whisk in a slurry made of 1 tablespoon cornstarch or arrowroot powder mixed with a little cold water toward the end of simmering your au jus. This will thicken it to a lovely, pourable consistency.
Final Thoughts
This Best Prime Rib for Christmas with Garlic Herb Crust Recipe has become a holiday staple for me and my loved ones. I hope you find it as rewarding to make and share as I do — it’s the kind of recipe that turns any Christmas dinner into a cozy, memorable celebration. Don’t hesitate to make it your own and savor every bite with the people you care about. Trust me, you’ll want to make this one year after year!
Print
Best Prime Rib for Christmas with Garlic Herb Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 to 10 servings 1x
- Category: Roasting
- Method: Roasting
- Cuisine: American
Description
This Best Prime Rib recipe with a garlic herb crust is the perfect centerpiece for your Christmas celebration. Featuring a succulent bone-in prime rib roast seasoned with a rich butter, garlic, and fresh herb mixture, it is slow-roasted to juicy, tender perfection. Optionally served with a flavorful red wine au jus made from pan drippings, this prime rib is the ultimate holiday indulgence that boasts a fragrant, crisp crust and a melt-in-your-mouth interior.
Ingredients
Prime Rib
- 6 pounds prime rib, bone-in (with bones cut off and tied back on)
- ½ cup butter, softened
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon black pepper
- 1 medium yellow onion, quartered (if making the red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup drippings from prime rib pan, fat separated
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (for slurry to thicken)
Instructions
- Prep the Prime Rib: Remove the prime rib from the refrigerator about an hour before cooking to bring it to room temperature. This ensures even roasting throughout.
- Make the Garlic Herb Butter: In a bowl, combine softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper. Mix until well blended to create a flavorful herb butter.
- Season the Roast: Pat the prime rib dry with paper towels. Generously rub the garlic herb butter mixture all over the surface of the meat, including the ends and exposed bones, if any. Tie the bones back on the roast securely with kitchen twine if previously removed.
- Roast the Prime Rib: Preheat your oven to 450°F (232°C). Place the prime rib bone-side down in a roasting pan. Roast for 15 minutes at this high temperature to create a crust, then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (approximately 1.5 to 2 hours for medium rare, about 130-135°F internal temperature). Use a meat thermometer for accuracy.
- Rest the Meat: Once cooked to your liking, remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes so the juices redistribute throughout the meat, ensuring a moist and tender result.
- Prepare the Red Wine Au Jus (Optional): While the meat rests, place the roasting pan with the drippings on the stovetop over medium heat. Add the quartered yellow onion and sauté briefly to release flavors. Pour in 2 cups of beef broth and 1 ½ cups of red wine, scraping up browned bits from the pan. Simmer the mixture until slightly reduced. If desired, stir in a slurry made from 1 tablespoon cornstarch or arrowroot powder mixed with a little water to thicken the jus. Strain before serving for a smooth sauce.
- Serve: Slice the prime rib against the grain to desired thickness. Serve with the optional red wine au jus and your favorite holiday sides.
Notes
- Bring the prime rib to room temperature before roasting to ensure even cooking.
- Use a meat thermometer to monitor internal temperature and avoid overcooking.
- Resting the meat after roasting is crucial for juicy slices.
- Bone-in prime rib adds flavor and helps retain moisture during roasting.
- The red wine au jus can be thickened or served as-is for a lighter sauce.
- Leftover prime rib makes excellent sandwiches and can be repurposed in various dishes.
Keywords: prime rib, holiday roast, Christmas dinner, garlic herb crust, roasted beef, red wine au jus
