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Christmas Prime Rib

Rated as 4.84 out of 5 Stars

"Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person."
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10 h 45 m servings 410
Original recipe yields 12 servings (1 prime rib roast)


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  1. The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
  2. Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
  3. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
  4. To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.


  • Cook's Note
  • I purchased a 6 1/2-pound roast, and this fed 4 adults and 2 teens, plus I have leftovers.

Nutrition Facts

Per Serving: 410 calories; 33.5 3 22.7 84 466 Full nutrition

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Read all reviews 145
  1. 195 Ratings

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Most helpful positive review

I loved this recipe, very similar to mine. I dry age my beef for a week prior to the dinner. I let my roast sit out @ room temp for 2 1/2 to 4 hours before cooking. I like a higher heat, I pre...

Most helpful critical review

This was my first time to make this roast. I had high hopes, as I love all the ingredients involved. I prepared and cooked it EXACTLY as written/shown. (Nothing frustrates me more than a revi...

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I loved this recipe, very similar to mine. I dry age my beef for a week prior to the dinner. I let my roast sit out @ room temp for 2 1/2 to 4 hours before cooking. I like a higher heat, I pre...

I did like another reviewer... I let my roast sit out @ room temp for 2-1/2 to 4 hours before cooking. I PREHEAT the OVEN to 500*F. Put the room temperature roast in the preheated oven (@500*F)...

The best prime rib I ever made. This recipe was easy to follow and the prime rib was outstanding. I will make this my go to way of making prime rib. Give it a try!

I tried this recipe with a 9 pound bone in rib roast and wow it was amazing..... The cook time was a little off because at 2 hours it was at 135 internal temp and really it should have been pu...

This Prime Rib was ''FANTASTIC''....Served this on Christmas Eve.. I had a 4# Roast, rubbed the ''crust'' on well.... Cooked it at 450 degrees for 30 min., then 325 degrees for another 90 min., ...

I made this today and thought to myself...kind of crazy for me to try a new recipe on Christmas day.....but took a shot at it. I bought a 5.30 pound prime rib roast at Costco. $16.89 a pound....

Never having turkey again after this roast. The flavourings had me thinking about the best smoked meat. Meat melted in your mouth.

Wonderful for special occasions or anytime!

I made this for Christmas dinner and it was a huge hit. I cooked a 14 lb prime rib and baked it 3 hours. I turned it down to 325 instead of 350 degrees after the initial 30 minutes at 450 degre...