If you're aiming to impress at your holiday table, nothing quite beats the rich, savory charm of a Garlic Butter Roasted Prime Rib for Christmas Recipe. This classic roast takes center stage during festive gatherings, delivering juicy, flavorful meat with a beautifully browned crust that's simply irresistible. Whether you're celebrating with a large family or keeping it cozy, this recipe brings that special touch of warmth and elegance.
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What Sets This Apart
This Garlic Butter Roasted Prime Rib for Christmas Recipe strikes a perfect balance between simplicity and elegance. It's approachable yet yields an impressively tender, juicy roast every time-no stress, just great flavor.
- Consistent Results: The garlic butter rub locks in moisture and creates a gorgeous crust.
- Rich, Balanced Flavor: Fresh herbs and a blend of spices add depth without overpowering the beef.
- Pantry-First Ingredients: You probably have everything you need already on hand.
- Weeknight Friendly: While this is perfect for Christmas, it's straightforward enough for a special dinner any time.
Ingredient Snapshot
Selecting the right ingredients is the first step to nailing this Garlic Butter Roasted Prime Rib for Christmas Recipe. Quality in your beef and freshness in your herbs will really shine through in the final dish.
- Prime rib roast: Look for well-marbled meat to ensure juiciness and flavor; 6-7 pounds is ideal for gatherings.
- Unsalted butter: Softened to easily combine with garlic and herbs, giving a glossy coating.
- Fresh garlic cloves: Minced finely so the butter absorbs all those pungent, aromatic notes.
- Fresh rosemary and thyme: Chop these herbs finely - their oils turn dreamy when roasted.
- Kosher salt and black pepper: Coarse salt helps with that beautiful crust; freshly ground pepper adds a mild heat.
- Onion powder and paprika: Add subtle depth and a hint of smoky warmth without complicating the rub.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Garlic Butter Roasted Prime Rib for Christmas Recipe
Step 1 - Prep & Season
Start by removing your prime rib from the fridge and letting it come up to room temperature-this usually takes about 1-2 hours. This step helps the roast cook evenly, avoiding a cold center. Meanwhile, preheat your oven to a blazing 450°F (230°C) so you can get a nice sear on the outside right away. Dry the roast thoroughly with paper towels; moisture can steam the meat instead of browning it, and we want that gorgeous crust.
Step 2 - Build Flavor
In a mixing bowl, blend the softened butter with minced garlic, chopped rosemary and thyme, kosher salt, freshly cracked black pepper, onion powder, and paprika. Stir this garlic butter mixture until it's smooth and perfectly combined. Spread it over every inch of your prime rib, covering the top, sides, and even the bones. You'll notice how the butter clings with a lovely glossy sheen-that's flavor locked in place and ready to do its magic while roasting.
Step 3 - Finish for Best Texture
Place the roast bone-side down on a rack inside a large roasting pan. Start by roasting at your high initial temperature-450°F (230°C)-for exactly 20 minutes. This step sears the exterior, creating that classic crust. Then, reduce the heat to 325°F (165°C) for the remainder of the cooking. Roast for about 15 minutes per pound if you want medium-rare (internal temp around 130°F or 55°C), or about 20 minutes per pound if you prefer medium (140°F or 60°C). Keep an eye on your thermometer-the roast keeps cooking a bit after you take it out, so plan to pull it just before it hits the perfect temp.
Cook's Notes & Tricks
I've found that resting the roast for 20-30 minutes (loosely tented with foil) is crucial. It lets the juices redistribute evenly through the meat, resulting in a tender and juicy slice every time. You'll avoid a drying effect that happens if you slice too soon.
- Doneness Cue: Use an instant-read thermometer-aim for about 5°F below your target temperature before resting.
- Temperature Trick: Starting hot and then lowering the heat gives you that sought-after sear without overcooking the interior.
- Make-Ahead Move: Prepare the garlic butter rub in advance and keep it chilled; you can even apply the rub a few hours earlier for deeper flavor.
- Avoid This Pitfall: Don't skip drying the meat surface before applying the garlic butter-you want that crust, not steam.
Serve & Enjoy
Finishing Touches
When it's time to serve your Garlic Butter Roasted Prime Rib for Christmas Recipe, keep it simple but elegant. A drizzle of warm au jus or a dollop of horseradish cream sauce beautifully complements the rich beef. These extras add moisture and brightness without stealing the spotlight from your perfectly roasted meat.
Pairs Beautifully With
Classic sides like creamy mashed potatoes, roasted Brussels sprouts with a pop of acidity from lemon or vinegar, and buttered green beans round out the plate with lovely contrasts in texture and flavor. I love adding a buttery Yorkshire pudding when I want to embrace old-school holiday comforts.
Simple Plating Wins
Slice your prime rib thick to showcase its beautiful rosy interior. Arrange slices overlapping on a warmed platter with a sprinkle of fresh herbs for color. For less fuss on weeknights, individual plates with one thick slice, a spoonful of sauce, and your favorite sides look inviting too.
Make-Ahead, Storage & Reheat
Storing Leftovers
Use airtight containers or wrap leftovers tightly with foil and plastic wrap to maintain moisture. Refrigerated prime rib stays tasty for up to 3-4 days, but you'll notice the texture softens as the juices redistribute.
Freezing Tips
This roast freezes well if wrapped tightly in foil and then placed in a freezer bag. To thaw, move it to the fridge overnight. Keep in mind that freezing may slightly change the texture but the garlic butter flavor stays lovely.
Reheating Garlic Butter Roasted Prime Rib for Christmas Recipe Without Drying Out
To warm your leftover Garlic Butter Roasted Prime Rib for Christmas Recipe gently, I prefer the oven method. Wrap slices in foil with a splash of beef broth or water, then heat at 275°F (135°C) for about 15-20 minutes until warm throughout. This keeps the meat juicy. Avoid the microwave if possible, but if needed, use short bursts at low power and cover the meat to hold in moisture.
Frequently Asked Questions
Use an instant-read meat thermometer inserted into the thickest part. For medium-rare, aim for 130°F before resting; it will rise a few degrees as it rests. This ensures juicy, tender meat without overcooking.
Absolutely! Making the garlic butter a day ahead and refrigerating it allows the flavors to meld beautifully. You can spread it over the roast right before cooking or even a few hours earlier for more intense flavor.
No need to cover during roasting. The high initial temperature creates a flavorful crust. Covering can cause steaming, which prevents browning. Tent with foil only after roasting while the meat rests.
Classic sides like roasted vegetables, creamy mashed potatoes, Yorkshire pudding, or a fresh green salad complement the rich beef nicely. The key is balance-something creamy or acidic to round out the plate.
Final Thoughts
I absolutely love making this Garlic Butter Roasted Prime Rib for Christmas Recipe because it's both a showstopper and reliable comfort food. The garlic butter rub creates layers of juicy flavor and that perfectly crisp crust we all crave. Whether it's your first time roasting prime rib or you're a seasoned pro, this recipe guides you every step of the way. Trust me, your friends and family will be asking for it year after year.
PrintFull Recipe
Garlic Butter Roasted Prime Rib for Christmas Recipe
A festive and flavorful Garlic Butter Roasted Prime Rib perfect for Christmas gatherings, featuring a herb-infused butter rub and tender, juicy meat.
- Prep Time: 2 hours 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
For the Prime Rib:
- 1 (6-7 lb) prime rib roast
- ½ cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoon fresh rosemary, finely chopped
- 2 tablespoon fresh thyme, finely chopped
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
For Serving (Optional):
- Au jus or red wine gravy
- Horseradish cream sauce
Instructions
- Prepare the Roast: Take the prime rib out of the refrigerator and let it rest at room temperature for 1 hour 30 minutes to 2 hours. Preheat your oven to 450°F (230°C).
- Make Garlic Butter Rub: In a bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, onion powder, and paprika. Mix thoroughly until it forms a smooth paste.
- Season the Meat: Pat the prime rib dry with paper towels to remove excess moisture. Spread the garlic butter mixture evenly over the entire roast, covering all sides and the bones for maximum flavor.
- Roast the Prime Rib: Place the roast bone-side down on a rack inside a large roasting pan. Insert into the preheated oven and roast at 450°F (230°C) for 20 minutes to sear the meat. Lower the oven temperature to 325°F (165°C) and continue roasting for approximately 105 minutes (15 minutes per pound) for medium-rare, or about 140 minutes (20 minutes per pound) for medium doneness. Use a meat thermometer to ensure internal temperature reaches 130°F (55°C) for medium-rare or 140°F (60°C) for medium.
- Rest the Meat: Remove the roast from the oven and loosely tent it with aluminum foil. Allow it to rest for 25 minutes to redistribute the juices before carving into thick slices. Serve with optional au jus, red wine gravy, or horseradish cream sauce.
Notes
- Resting the roast at room temperature before cooking ensures even cooking.
- Use a meat thermometer to check doneness precisely.
- Letting the meat rest after roasting helps retain its juices.
- You can substitute fresh herbs with 1 tablespoon each of dried rosemary and thyme if fresh aren't available.
- Leftover prime rib can be used for sandwiches or added to soups.
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