Prime Rib Roast (Easy Christmas Dinner Recipe)

A prime rib roast is the ultimate holiday showstopper — a garlic-herb butter crust over a tender, juicy, rosy-pink center that makes any Christmas dinner feel special. It looks impressive, but a simple high-then-low roasting method makes it genuinely foolproof, even if you have never cooked one before.

This guide covers the herb butter, the exact oven temperatures, how long to cook it, and how to nail your perfect doneness. Planning the whole holiday menu? Pair it with a smoked turkey for a feast, and season it with our copycat steakhouse seasoning.

Why You’ll Love This Prime Rib Roast

• Showstopping centerpiece – nothing says holiday dinner like a bronzed roast.
• Foolproof method – sear hot, then roast low, and cook to temperature.
• Garlic-herb crust – a buttery, savory crust over tender beef.
• Juicy, even doneness – rosy pink from edge to edge.
• Built-in au jus – the drippings make a rich, beefy sauce.

Ingredients You’ll Need

You only need a few simple ingredients to let the beef shine:

• 1 bone-in roast (5-6 lb) – about 3 bones, which feeds 6 to 8.
• 1/2 cup softened butter – the base of the crust.
• 6 cloves garlic, minced – for deep savory flavor.
• Fresh rosemary and thyme – the classic herbs.
• Kosher salt and coarse pepper – season generously.
• Olive oil – to loosen the herb paste.

How to Cook a Prime Rib Roast

Here is how to cook a prime rib roast from start to finish:

1. Temper the meat. Take the roast out 2 hours early so it cooks evenly, and pat it dry.
2. Make the herb butter. Mix the butter, garlic, rosemary, thyme, salt, pepper, and oil into a paste.
3. Season all over. Rub the herb butter over the entire roast and set it fat-side up on a rack.
4. Sear hot. Roast at 450°F for 20 minutes to build a crust.
5. Roast low. Reduce to 325°F and cook about 15 minutes per pound to your target temperature.
6. Rest. Tent with foil and rest 20-30 minutes — this is essential for a juicy roast.
7. Slice and serve. Carve against the grain and serve with the pan drippings.

Do not skip the rest; it lets the juices settle so your prime rib roast stays moist when sliced.

Temperature Guide for Perfect Doneness

Doneness is all about internal temperature, so use a meat thermometer and pull the roast a little early since the temperature keeps rising as it rests:

• Rare: pull at 120°F (rises to ~125°F).
• Medium-rare (recommended): pull at 125-130°F (rises to ~135°F).
• Medium: pull at 135°F (rises to ~140°F).
• Food safety: the USDA lists 145°F as the safe minimum for beef.

How Long to Cook Prime Rib

At 325°F after the initial sear, plan on roughly 15 minutes per pound for medium-rare — but always go by temperature, not the clock:

• 4-5 lb (about 2 bones): around 1 hour 15 minutes.
• 5-6 lb (about 3 bones): around 1.5 to 2 hours.
• 7-8 lb (about 4 bones): around 2 to 2.5 hours.

Tips for the Best Results

• Bring it to room temperature. A cold roast cooks unevenly.
• Use a thermometer. It is the only reliable way to hit your perfect doneness.
• Rest, rest, rest. 20-30 minutes keeps all those juices in the meat.
• Save the drippings for an easy au jus with a splash of beef broth.
• Slice against the grain for the most tender bite.

What to Serve With It

Build a classic holiday plate around the roast:

• Garlic mashed or roasted potatoes
• Creamed spinach and roasted vegetables
• Yorkshire pudding or dinner rolls
• Horseradish sauce and au jus

For more holiday mains to round out the table, try our pepper steak with gravy or a tender Denver steak.

Storage and Leftovers

• Refrigerate: store sliced roast in an airtight container up to 4 days.
• Freeze: freeze up to 3 months; thaw overnight in the fridge.
• Reheat gently: warm low with a splash of au jus so it does not overcook.
• Leftovers: use in sandwiches, hash, or beef and noodle bowls.

Prime Rib Roast FAQ

Prime Rib Roast

This foolproof prime rib roast has a garlic-herb butter crust and a tender, juicy, rosy-pink center – the ultimate Christmas dinner centerpiece. A simple high-then-low roasting method guarantees perfect results every time.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 bone-in prime rib roast 5-6 lb, about 3 bones
• ½ cup butter softened
• 6 cloves garlic minced
• 2 tbsp fresh rosemary chopped
• 2 tbsp fresh thyme chopped
• 2 tbsp kosher salt
• 1 tbsp black pepper coarsely ground
• 2 tbsp olive oil

Method

 

1. Take the roast out of the fridge 2 hours before cooking to come to room temperature. Pat it completely dry.
2. Preheat the oven to 450°F. Mix the softened butter, garlic, rosemary, thyme, salt, pepper, and olive oil into a paste.
3. Rub the garlic-herb butter all over the roast, including the ends. Set it bone-side down (fat cap up) on a rack in a roasting pan.
4. Roast at 450°F for 20 minutes to sear, then reduce the heat to 325°F.
5. Continue roasting about 15 minutes per pound, until a thermometer reads 120°F for rare or 130°F for medium-rare.
6. Remove the roast, tent loosely with foil, and rest 20-30 minutes; the temperature will rise 5-10°F as it rests.
7. Slice against the grain and serve with the pan drippings or au jus.

Notes

The temperature rises during resting, so pull the roast about 5-10°F before your target. For medium-rare, pull at 125-130°F. A bone-in roast feeds about 2 people per bone. Make au jus from the drippings with beef broth.