Festive Christmas Prime Rib

Christmas prime rib is the ultimate holiday showstopper, perfectly roasted with a savory mustard and horseradish crust that locks in incredible flavor. The pan drippings make a rich au jus that pairs beautifully with creamy mashed potatoes and roasted vegetables. Whether for Christmas or another special occasion, this recipe delivers a tender, juicy roast that feels both nostalgic and unforgettable.

Love More Christmas Dinner Ideas? Try My Cranberry Meatballs or this Chicken Pillows With Creamy Parmesan Sauce next.

Why You’ll Love This Recipe

The prime rib comes out tender, juicy, and packed with flavor, thanks to the horseradish-kick crust and overnight prep that seals in perfection. Even picky eaters and seasoned cooks will be impressed, making it a guaranteed crowd-pleaser. Simple enough to make at home, yet fancy enough to feel like a restaurant-quality holiday feast.

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Ingredient List

For the Prime Rib:

• 1 (6 lb) boneless prime rib roast
• 2 Tbsp prepared horseradish
• 2 Tbsp Dijon mustard
• 2 tsp kosher salt
• 2 tsp coarsely ground black pepper
• 2 tsp dried thyme
• 2 tsp garlic powder
• 2 stalks celery, cut into 2-inch pieces
• 1 carrot, cut into 2-inch pieces
• 1 small unpeeled onion, quartered and separated

For the Au Jus Sauce:

• 2 tsp concentrated beef base (paste)
• 1½ cups water
• 1 tsp cornstarch
• 1 tsp water

I buy Better Than Bouillon for the beef base, but whatever concentrated beef paste you find works fine. No horseradish? Use a tablespoon of fresh grated horseradish root instead, though the jarred stuff is way easier.

Why These Ingredients Work

Here’s what I figured out after making this fifteen times: the horseradish isn’t just for heat – it actually helps break down the surface proteins, which gives you that crispy crust everyone raves about. The Dijon acts like glue for all your seasonings, plus it adds this tangy depth that cuts through the richness of the beef.

That overnight fridge trick? My butcher taught me that one, and it’s basically free dry-aging right in your own kitchen. Those vegetables aren’t just decoration – they catch all the good drippings and turn into the base for the most incredible au jus you’ve ever tasted.

Essential Tools and Equipment

You’ll need a roasting pan (I use my old hand-me-down from Grandma), an instant-read thermometer (this saved my bacon more times than I can count), and basic mixing stuff. Don’t stress if you don’t have a roasting rack – those vegetables work perfectly as a natural platform. The thermometer is the only thing I’m picky about because prime rib forgives a lot, but temperature timing is everything.

How To Make Perfect Christmas Prime Rib

Day Before Serving:

1. Pat that roast completely dry with paper towels – really get in there and soak up every bit of moisture. Stick it on a baking sheet and leave it uncovered in your fridge overnight. This is what makes the crust so good.

Day of Cooking:

2. Take the roast out about an hour before you want to start cooking. Cold meat cooks unevenly, so let it warm up on your counter.
3. Crank your oven to 450°F and let it get nice and hot.
4. Slather the horseradish all over that roast first, then rub the Dijon mustard everywhere. Mix up your salt, pepper, thyme, and garlic powder in a bowl and coat the whole thing with it.
5. Throw your celery, carrot, and onion chunks in the bottom of your roasting pan. Plop the seasoned roast right on top of those veggies.
6. Roast at 450°F for exactly 30 minutes to get that crust started. Then turn your oven down to 350°F and keep going until your thermometer hits 130°F in the thickest part. For this size roast, that’s usually another hour and a half or so.
7. Pull that beauty out and move it to a cutting board or platter. Cover it loosely with foil and wait 30 minutes. I know it’s torture, but the temperature keeps climbing while it sits, and that’s when it gets perfectly juicy.
8. Now for the sauce – pour off most of the fat from your pan drippings but leave the good stuff. Set that roasting pan right on your stovetop over medium heat. Stir in the beef base with 1½ cups water and let it bubble up while you scrape all those brown bits off the bottom.
9. Mix your cornstarch with that teaspoon of water until it’s smooth, then whisk it into your bubbling sauce. Let it thicken up just a little – you want it thin enough to pour, not thick like gravy. Fish out all those vegetables and toss them.
10. Slice your roast and serve it with that incredible au jus. Get ready for some serious compliments.

You Must Know

Here’s what nobody tells you: buy your meat thermometer before you need it and test it in boiling water first. I learned this the hard way when mine was off by ten degrees and nearly ruined Christmas dinner two years ago.

The overnight drying step isn’t optional – I tried skipping it once when I forgot to prep the day before, and the difference was heartbreaking. Room temperature matters too; cold meat hits hot oven like jumping into a freezing pool, and you end up with tough edges and raw middle.

Pro Tips & Cooking Hacks

My biggest mistake was trusting the timer instead of the thermometer – every oven runs different, and your roast size matters more than the clock. Pull it at exactly 130°F for medium-rare; it’ll keep cooking while it rests and hit perfect temperature.

If your au jus tastes flat, add more beef base bit by bit until it makes your mouth water. Too salty? Splash in more water. I keep tasting it because that sauce can make or break the whole meal, and it’s so easy to fix as you go.

Flavor Variations & Suggestions

My cousin does a version with fresh rosemary and sage mixed into the spice rub – she uses about 2 tablespoons of chopped herbs. My dad tried adding a tablespoon of ground coffee to the seasoning once, and it was surprisingly good, kind of earthy.

You could go Mediterranean with some dried oregano and lemon zest, or add smoked paprika if you like that smoky flavor. Honestly though, this basic version is so good I rarely mess with it anymore.

Make-Ahead Options

The timing on this works out really well for busy holiday schedules. I buy my roast two days ahead and start the drying process right away – the longer it sits in the fridge uncovered, the better that crust gets.

You can season it and let it sit for up to three days before cooking, which actually makes the flavors even deeper. On Christmas day, all you’re doing is the actual roasting and making the sauce, so you can spend time with family instead of stressing in the kitchen.

Recipe Notes & Baker’s Tips

This 6-pound roast feeds about ten people with some wanting seconds – I learned to buy bigger than I thought I needed. If you’re doing bone-in, add about twenty minutes to your cooking time and use those bones as your roasting rack.

Don’t cook this past medium-rare unless your family absolutely insists; it’s such a beautiful cut that well-done just makes me sad. I’ve made that mistake exactly once, and my husband still brings it up during family dinner stories.

Serving Suggestions

I always make extra horseradish sauce by mixing sour cream, prepared horseradish, and fresh chives because people go crazy for it. My go-to sides are garlic mashed potatoes (use some of those drippings in them), roasted Brussels sprouts with bacon, and a simple green salad to cut through all that richness.

For wine, anything bold works – my brother swears by his fancy Cabernet, but honestly, whatever red wine makes you happy will be perfect. The meat is the star here, so don’t stress about perfect pairings.

This has become our Christmas tradition, and honestly, it’s made me the designated holiday cook in our family. There’s something magical about carving this beautiful roast while everyone gathers around the table – it makes the whole evening feel special and brings everyone together in the best way.

How to Store Your Christmas Prime Rib

Leftover prime rib keeps in the fridge for about four days if you wrap it tight in plastic wrap. I usually slice it thin and use it for the most incredible sandwiches – way better than any deli meat.

You can freeze it for up to three months if you wrap individual portions in plastic wrap then foil. To reheat, I stick it in a 250°F oven for about fifteen minutes, but honestly, it’s amazing cold too. My kids fight over the cold slices for lunch the next day.

Allergy Information

This recipe doesn’t have any nuts, dairy, or gluten in it, which is great for most people. Just double-check your beef base because some brands sneak in wheat or soy. Everything else is pretty straightforward – just meat, vegetables, and basic seasonings.

Questions I Get Asked A Lot

Can I cook this from frozen?

Don’t even try it – I did that once and the outside was leather while the inside was still cold. You need about 24 hours to thaw a 6-pound roast properly in the fridge.

What if I don’t have horseradish?

Skip it and just use the Dijon, or mix a tablespoon of Worcestershire sauce with the mustard. Won’t be quite the same, but still good.

How do I know when it’s done without cutting into it?

That thermometer is everything – don’t trust timers because every oven is different. Also, the meat should feel firm but still give a little when you press the center.

What’s the difference between prime rib and ribeye roast?

Same exact cut of meat – prime rib is just what we call it when it’s cooked as one big roast instead of individual steaks.

💬 Tried this recipe? I’d love to hear how it turned out! Leave a comment and rating below – and don’t forget to tag me in your Christmas dinner photos!