An Easy Prime Rib Recipe for Christmas Dinner

Last updated November 7, 2026

This easy prime rib recipe gives you a juicy, tender roast with a golden garlic herb crust. Season the beef, roast it at 325 degrees and use a meat thermometer to know exactly when it is ready.

Prime rib, also called a standing rib roast, looks impressive but needs very little hands-on work. Most of the time, the oven does the job while you prepare the sides.

Key Takeaways

• Plan on roughly one rib bone for every two guests.
• Roast at 325 degrees for even, gentle cooking.
• The U.S. Department of Agriculture (USDA) says beef roasts should reach 145 degrees, then rest at least 3 minutes.
• Let the roast rest before carving so the juices stay inside.
• A food thermometer is the only reliable way to check doneness.

On This Page

• What Is Prime Rib?
• How Much Prime Rib to Buy
• Ingredients
• How to Make Prime Rib
• Roasting Times and Temperatures
• Doneness Guide
• How to Carve Prime Rib
• Easy Sauces and Sides
• Make-Ahead Tips
• Leftovers

What Is Prime Rib?

Prime rib comes from the rib section of the cow. It is a large, well-marbled roast that stays tender and flavorful when roasted.

You may also see it called a standing rib roast or rib roast. It is “standing” because it rests on its own rib bones in the pan.

The word prime often refers to the cut, but it can also mean the highest beef grade. Many stores sell choice-grade rib roasts, which still taste wonderful.

How Much Prime Rib to Buy

Buying the right size keeps everyone fed without too much waste.

A common rule is one rib bone for every two guests. For boneless roasts, many cooks plan about 1/2 to 3/4 pound per person.

Use the calculator below to estimate the size you need. Ask your butcher to trim the roast and tie it for even cooking.

Ingredients

This recipe works for a 4- to 8-pound bone-in rib roast.

Salt the roast the night before if you can. It seasons the meat more deeply and helps form a better crust.

Tools You Will Need

The right tools make roasting prime rib much easier. You probably already own most of them.

• A heavy roasting pan with low sides
• An instant-read or probe meat thermometer
• A long, sharp carving knife
• A large cutting board with a groove for juices
• Kitchen twine, if the butcher did not tie the roast
• Foil for resting

A probe thermometer with an alarm is especially handy. It lets you track the temperature without opening the oven door.

How to Make Prime Rib

Follow these steps for a simple, reliable roast.

1. Bring the Roast Out Early

Take the roast out of the fridge about 1 hour before cooking so it cooks more evenly. Do not leave it out longer than 2 hours.

2. Make the Herb Rub

Mix the oil or butter with garlic, rosemary, thyme, salt and pepper into a thick paste.

3. Season the Roast

Pat the roast dry with paper towels. Rub the herb paste over the top and sides.

4. Set Up the Pan

Place the roast bone side down in a roasting pan. The bones act as a natural rack.

5. Roast

Heat the oven to 325 degrees. Roast until a thermometer in the thickest part reads at least 145 degrees.

6. Rest

Move the roast to a cutting board and cover it loosely with foil. Let it rest for at least 3 minutes, and up to 20 minutes for large roasts.

Roasting Times and Temperatures

Cooking time depends on the weight and whether the roast has bones. The agency gives these times at 325 degrees, in its holiday meats guide.

For a 6-pound bone-in roast, that means about 2 hours and 18 minutes to 3 hours. Start checking the temperature early, since ovens vary.

The agency says beef roasts should reach 145 degrees inside, followed by at least a 3-minute rest. Always place the thermometer in the thickest part, away from the bone.

Doneness Guide

The inside color of prime rib changes as it cooks. Here is a simple guide.

The agency’s safe minimum for beef roasts is 145 degrees with a 3-minute rest. That gives a warm pink center, which many people love for prime rib.

The temperature will rise a few degrees while the roast rests. Plan for this so your roast does not overcook.

How to Carve Prime Rib

Carving is easier than it looks. Use a long, sharp knife and a sturdy cutting board.

First, cut along the bones to remove them in one piece. Set the bones aside for a rich soup later.

Turn the roast so the fat side is up. Slice across the grain into thick slices, about 1/2 to 1 inch thick.

Serve the slices right away on a warm platter.

• Order the roast early
• Salt it the night before
• Make the herb rub
• Roast at 325 degrees
• Check for 145 degrees
• Rest before carving

Easy Sauces and Sides

Prime rib shines with simple sauces and classic sides.

Horseradish Cream

Mix sour cream with prepared horseradish, a squeeze of lemon and a pinch of salt. It adds a bright, peppery bite.

Au Jus

Pour off most of the fat from the roasting pan. Add beef broth and scrape up the browned bits, then simmer for a few minutes.

Gravy

If your family prefers gravy, see our easy homemade gravy recipe.

Classic Sides

Roasted potatoes, green beans, Yorkshire pudding and a crisp salad all pair well. Want a second main for a big crowd? Our easy honey glazed ham recipe works alongside prime rib.

Rub and Crust Ideas

The garlic herb crust is a classic, but you can switch it up to match your menu.

Peppercorn Crust

Press coarsely cracked black, green and pink peppercorns into the roast with a little salt. It gives a bold, spicy bite.

Mustard and Herb

Brush the roast with Dijon mustard before adding the herbs. The mustard helps the seasoning stick and adds tang.

Smoky Paprika

Mix smoked paprika, garlic powder, brown sugar and salt for a gentle, smoky crust.

Horseradish Butter

Blend softened butter with prepared horseradish and chives. Spread it on in the last half hour for a sharp, savory finish.

A Simple Christmas Day Timeline

Planning backward from dinnertime keeps the day calm. Here is a sample plan for a 6-pound roast and a 6 p.m. dinner.

Adjust the times for your roast’s weight and your oven. The thermometer, not the clock, decides when it is done.

Make-Ahead Tips

A little prep the day before makes Christmas Day calmer.

Salt the roast and refrigerate it uncovered overnight. This dries the surface and helps build a crisp crust.

Make the herb rub and horseradish sauce a day early. Store them covered in the fridge.

Plan your oven schedule so the roast finishes about 30 minutes before dinner. Use the resting time to warm rolls and finish sides.

Food Safety Tips

Big holiday meals need careful handling. Keep raw meat away from ready-to-eat foods and wash your hands after touching raw beef.

The agency explains the four steps of clean, separate, cook and chill, on its food safety basics page. Do not leave cooked meat at room temperature for more than 2 hours.

Read more in our guide on how to prevent holiday food poisoning.

Leftovers

Leftover prime rib makes some of the best next-day meals. Refrigerate leftovers within 2 hours.

Cooked beef leftovers keep about 3 to 4 days in the fridge, based on the FoodSafety.gov cold storage chart. You can also freeze slices for longer storage.

Leftover Ideas

• Prime rib sandwiches with horseradish cream
• Steak and egg breakfast
• Beef and vegetable stir-fry
• Hearty beef and barley soup using the bones

To reheat, warm slices gently in a covered pan with a splash of broth. High heat can dry them out.

Common Mistakes to Avoid

Prime rib is easy, but a few mistakes can affect the result.

Cooking straight from the fridge can lead to uneven doneness. Let the roast sit out briefly first.

Skipping the thermometer is risky with an expensive cut. Check the temperature in more than one spot.

Slicing right away lets the juices run out. Always rest the roast first.

Shopping Tips

Order your rib roast a week or two before Christmas. Butchers and stores get busy, and popular sizes can sell out.

Look for good marbling, which means thin streaks of fat through the meat. This keeps the roast tender and juicy.

Ask whether the roast is bone-in or boneless, and whether it is already trimmed and tied. Offers can change and many vary by location. Confirm before you go.

Planning the full holiday? Check our guide to what day Christmas 2026 falls on.

Frequently Asked Questions

What temperature should prime rib be cooked to?

The agency says beef roasts should reach at least 145 degrees, then rest for at least 3 minutes.

How long do you cook a prime rib per pound?

At 325 degrees, a 4- to 8-pound bone-in roast takes about 23 to 30 minutes per pound.

How much prime rib do I need per person?

Plan about one rib bone for every two guests, or 1/2 to 3/4 pound of boneless roast per person.

Should prime rib rest before carving?

Yes. Resting keeps the juices inside the meat and makes slicing easier.

Can I make prime rib ahead of time?

You can season it the night before. For best results, roast it on the day you serve it.

Conclusion

Prime rib is a showstopping Christmas dinner that is easier than it looks. Season it well, roast it gently and trust your thermometer.

Let it rest, slice it thick and enjoy a delicious centerpiece with family and friends.

Editor’s Note

This recipe is accurate as of November 7, 2026. Roasting times and safe temperatures are based on federal guidance. Ovens vary, so always use a food thermometer.

Spot an error in this article? Please contact us at support@digieh.com or read our Corrections Policy.

D

Keep exploring

Your next read is waiting

Surprise me

1TechnologyHow to Choose the Best Home Wi-Fi Router10 min read2Food & LifestylePoinsettia Care Tips to Keep Plants Bright Longer9 min read3Finance & MarketsRenters Insurance Explained: Simple Guide to Smart Coverage10 min read4HealthWinter Headaches: Common Causes and Simple Relief Tips10 min read5SportsIce Hockey Rules Explained: Easy Guide for Beginners10 min read6BusinessEssential Holiday Staffing Tips for Small Business Owners10 min read