Prime Rib Recipes That Turn Christmas Dinner Into a Steakhouse Night: 15 Showstoppers From Reverse Sear to Yorkshire Pudding

These prime rib recipes are for the cook who wants Christmas dinner to feel like a night at a fancy steakhouse without leaving home. A standing rib roast looks intimidating, with its price tag and its big bones, but it is one of the most forgiving cuts you can buy once you trust a thermometer instead of the clock. Below you will find the classic garlic herb roast, the slow reverse sear, the famous closed-oven method, a salt crust, a small roast for two and a clear temperature chart. Then come the extras that make it a feast: real au jus, horseradish cream, puffy Yorkshire pudding, beef tenderloin and eye of round for other budgets, and the best leftovers of the year. Plan on about one rib for every two guests and start shopping early..

Garlic Herb Crusted Prime Rib, the Classic of All Prime Rib Recipes

This is the roast that makes the whole table go quiet when it lands. A bone-in rib roast is rubbed with a paste of soft butter, garlic, rosemary, thyme and plenty of coarse salt and pepper, then roasted until the outside turns into a dark, savory crust. Inside, the meat stays rosy and juicy from edge to edge. Salt the roast a day ahead and leave it uncovered in the fridge, which dries the surface and seasons the meat deeply. Of all the prime rib recipes, this is the one to master first..

You will need: 1 bone-in rib roast (3 ribs, about 7 lb), 1/2 cup softened butter, 6 garlic cloves, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 2 tbsp kosher salt, 1 tbsp cracked black pepper.

How to make it: 1. Salt the roast all over and chill uncovered 24 hours. 2. Let it sit at room temperature 2 hours. 3. Mash butter, minced garlic, herbs and pepper and smear over the fat side. 4. Roast at 450°F for 20 minutes, then lower to 325°F until the center reads 120°F to 125°F. 5. Rest 30 minutes, then carve.

Reverse Sear Prime Rib for Edge-to-Edge Pink

Reverse searing flips the usual order, and many cooks now call it the most reliable of all prime rib recipes. The roast cooks very slowly in a low oven first, so the heat creeps in gently and there is almost no gray band under the crust. Only at the end does it go into a blazing hot oven for a few minutes to build the crust. The big bonus for hosts is timing: once the slow part is done, the roast can rest for up to an hour while you finish the sides, then get its final blast right before dinner.

You will need: 1 bone-in rib roast (6 to 8 lb), 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 2 tbsp olive oil, a leave-in probe thermometer.

How to make it: 1. Dry brine the roast with salt overnight. 2. Rub with oil, pepper and garlic powder. 3. Roast at 225°F until the center reads 120°F, about 4 to 5 hours. 4. Tent with foil and rest up to 1 hour. 5. Heat oven to 500°F and return the roast 8 to 10 minutes until deeply browned. 6. Carve right away.

The Closed-Oven Prime Rib Method Millions Have Watched

Few prime rib recipes have spread as far as the closed-oven trick. Chef John’s How to Make Perfect Prime Rib video on his Food Wishes channel has passed 7 million views on YouTube, and the idea behind this style is wonderfully simple. You roast the meat at a very high temperature for a few minutes per pound, then switch the oven off and leave the door shut for two hours while the trapped heat finishes the job. It frees the oven-watcher, but always confirm with a thermometer, because every oven holds heat differently.

You will need: 1 boneless or bone-in rib roast (4 to 6 lb) at room temperature, 1/4 cup softened butter, 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp herbes de Provence.

How to make it: 1. Heat oven to 500°F. 2. Rub the roast with butter, salt, pepper and herbs. 3. Roast 5 minutes per pound (weigh the trimmed roast). 4. Turn the oven off and do not open the door for 2 hours. 5. Check the center: about 125°F to 130°F for medium-rare. 6. Slice and serve.

Salt Crusted Prime Rib Recipes for a Juicy Roast

Encasing a roast in a thick shell of salt sounds extreme, yet it does not make the meat salty. The damp salt hardens into a crust that traps steam and juices, so the beef cooks evenly and stays incredibly moist. Cracking the shell open at the table is pure theater, and guests always gather to watch. Brush off every bit of loose salt before carving. Among prime rib recipes that impress without much work, this one wins for drama and is surprisingly cheap to pull off.

You will need: 1 boneless rib roast (4 to 5 lb), 3 lb coarse kosher salt, 4 egg whites, 1/2 cup water, 2 tbsp cracked pepper, 3 rosemary sprigs, 2 tbsp olive oil.

How to make it: 1. Sear the oiled, peppered roast in a hot skillet on all sides, then cool 15 minutes. 2. Mix salt, egg whites and water into a damp sand. 3. Pack a layer in a roasting pan, add rosemary and the roast, then cover completely with salt. 4. Roast at 425°F until 120°F inside, about 1 hour 15 minutes. 5. Rest 20 minutes, crack and brush clean.

Small Standing Rib Roast for Two

A quiet Christmas for two deserves something special too. Most prime rib recipes assume a crowd, but they shrink beautifully. Ask the butcher for a single bone rib roast, sometimes sold as a very thick bone-in ribeye, and treat it just like the big one. It cooks in about an hour, fits in a small skillet and still gives you that crusty outside and blushing middle. The leftover bone is perfect for gnawing in the kitchen while nobody is watching. Serve it with a simple salad and a baked potato and you have a cozy, elegant dinner without any leftovers to manage.

You will need: 1 bone-in rib roast, 1 rib (2 to 2 1/2 lb), 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp butter, 2 garlic cloves, 2 thyme sprigs.

How to make it: 1. Salt the roast and chill uncovered overnight. 2. Heat oven to 250°F and roast on a rack until the center reads 115°F to 120°F, about 1 hour. 3. Heat a cast iron skillet until very hot. 4. Sear with butter, garlic and thyme 1 to 2 minutes per side, basting. 5. Rest 10 minutes and slice off the bone.

Prime Rib Recipes Need a Thermometer: Doneness and Resting Chart

The only tool that truly matters for prime rib is a good instant-read or leave-in thermometer. Big roasts keep cooking after they leave the oven, often rising 5 to 10 degrees while they rest, so pull them early. Common pull temperatures are 115°F to 120°F for rare, 120°F to 125°F for medium-rare and 130°F to 135°F for medium. The USDA lists 145°F with a three minute rest as the safe minimum for beef roasts in its safe minimum internal temperature chart, so choose the doneness that suits your table.

You will need: An instant-read or leave-in probe thermometer, a cutting board with a juice groove, foil for tenting, a long sharp carving knife.

How to make it: 1. Insert the probe into the thickest center, away from bone. 2. Pull rare at 115°F to 120°F, medium-rare at 120°F to 125°F, medium at 130°F to 135°F, or roast to 145°F for USDA guidance. 3. Tent loosely with foil. 4. Rest 20 to 30 minutes. 5. Recheck the temperature before carving.

Rich Homemade Au Jus From the Drippings

Au jus is not gravy, and the best prime rib recipes never skip it. It is a thin, intensely beefy broth made from the browned bits and fat left in the roasting pan, and it is what turns a slice of prime rib into a steakhouse plate. Pour off most of the fat, then splash in broth and scrape up every caramelized bit. A little onion, garlic and a spoon of Worcestershire sauce deepen the flavor. Skim, strain and keep it hot in a small pitcher, because guests will pour it over everything, including the mashed potatoes.

You will need: Pan drippings from the roast, 1 small shallot, 1 garlic clove, 3 cups low sodium beef broth, 1 tsp Worcestershire sauce, 1 thyme sprig, salt and pepper.

How to make it: 1. Pour off all but 2 tbsp fat from the roasting pan. 2. Set the pan over medium heat and cook the minced shallot and garlic 2 minutes. 3. Add broth, Worcestershire and thyme and scrape up the browned bits. 4. Simmer 10 to 15 minutes until reduced by a third. 5. Strain, season and serve hot.

Creamy Horseradish Sauce That Cuts Through the Richness

A spoonful of cold horseradish cream next to a warm slice of beef is one of the great holiday pairings. The sharp heat wakes up the rich, fatty meat, and the sour cream keeps it smooth and cooling. Make it a day ahead so the flavors settle, and taste before serving, because fresh horseradish varies a lot in strength. Leftover sauce is wonderful on roast beef sandwiches, baked potatoes and even deviled eggs, so a double batch never goes to waste in December.

You will need: 1 cup sour cream, 1/4 cup prepared horseradish (or 3 tbsp freshly grated), 1 tbsp Dijon mustard, 1 tsp lemon juice, 1 tbsp chopped chives, salt and white pepper.

How to make it: 1. Squeeze excess liquid from the horseradish. 2. Stir sour cream, horseradish, Dijon and lemon juice until smooth. 3. Season with salt and white pepper. 4. Fold in chives. 5. Cover and chill at least 2 hours or overnight. 6. Stir and serve cold beside the beef.

Puffy Yorkshire Pudding Made With the Beef Drippings

In Britain, roast beef without Yorkshire pudding is unthinkable. The batter is nothing more than eggs, flour and milk, but poured into smoking hot beef fat it puffs into crisp golden cups with soft, custardy centers. Bake it while the roast rests, since you need the oven very hot. The secret is a rested batter and fat that is truly sizzling before the batter goes in. Fill the hollows with au jus at the table and watch them vanish faster than the beef.

You will need: 3 large eggs, 1 cup all-purpose flour, 1 cup whole milk, 1/2 tsp salt, 1/4 cup beef drippings or oil.

How to make it: 1. Whisk eggs, flour, milk and salt until smooth and rest 30 minutes. 2. Heat oven to 450°F. 3. Add 1 tsp drippings to each cup of a 12 cup muffin tin and heat 10 minutes. 4. Quickly pour batter halfway up each cup. 5. Bake 18 to 20 minutes without opening the door until tall and golden.

Whole Roast Beef Tenderloin With Herb Butter

If your crowd prefers lean, buttery slices, a whole beef tenderloin is the elegant alternative to prime rib recipes. It cooks in well under an hour, which makes it a lifesaver on a busy holiday. Tie it with kitchen string so the thin tail cooks evenly, sear it hard, then finish in the oven and top with a melting herb butter. Slice it into neat medallions and arrange them on a platter with watercress. For more centerpieces beyond the bird, browse these holiday roasts that could replace the turkey.

You will need: 1 trimmed beef tenderloin (3 to 4 lb), 2 tbsp olive oil, 1 tbsp kosher salt, 2 tsp black pepper, 4 tbsp butter, 1 tbsp parsley, 1 tsp thyme, 1 garlic clove.

How to make it: 1. Tuck the thin end under and tie the roast every 2 inches. 2. Season and rest 1 hour. 3. Sear in oil in a large skillet on all sides. 4. Roast at 425°F until 125°F inside, 20 to 30 minutes. 5. Rest 15 minutes, slice and top with the herb, garlic and butter mix.

Budget Eye of Round Roast Beef With Pan Gravy

Not every family wants to spend prime rib money, and eye of round is the clever answer. It is very lean, so the trick is a hot start, a low finish and thin slicing across the grain. Cooked to medium-rare and shaved thin, it tastes far more expensive than it is. Make a quick pan gravy from the drippings and serve it with roasted carrots for a classic Sunday style dinner. It is also the ideal roast for homemade deli sandwiches all week.

You will need: 1 eye of round roast (3 lb), 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tbsp oil, 2 tbsp flour, 2 cups beef broth.

How to make it: 1. Season the roast and rest 1 hour. 2. Roast at 500°F for 7 minutes per pound. 3. Turn the oven down to 250°F and roast until 125°F inside. 4. Rest 15 minutes. 5. Whisk flour into the pan drippings, add broth and simmer until thick. 6. Slice very thin across the grain.

Prime Rib Recipes With a Coffee and Peppercorn Crust

Ground coffee in a meat rub sounds odd until you taste it. It does not make the beef taste like breakfast; it adds a deep, roasty bitterness that makes the meat taste even beefier, much like a good char. Combined with cracked peppercorns, brown sugar and smoked paprika, it forms a dark, aromatic crust that looks stunning when sliced. This is one of those prime rib recipes that surprises guests in the best way, so do not tell them the secret until they ask.

You will need: 1 bone-in rib roast (5 to 7 lb), 2 tbsp finely ground coffee, 2 tbsp cracked mixed peppercorns, 1 tbsp brown sugar, 1 tbsp smoked paprika, 2 tbsp kosher salt, 2 tbsp olive oil.

How to make it: 1. Mix coffee, peppercorns, sugar, paprika and salt. 2. Rub the roast with oil, then press the rub on all sides. 3. Rest uncovered in the fridge overnight. 4. Roast at 450°F for 15 minutes, then 325°F until 120°F to 125°F inside. 5. Rest 30 minutes and carve.

Steakhouse Creamed Spinach on the Side

Every great steakhouse serves prime rib with a bowl of creamed spinach, and it is easy to recreate at home. Fresh spinach wilts into a silky, garlicky cream sauce with a hint of nutmeg and a little Parmesan. It is rich, so small portions are enough, and its deep green color looks beautiful next to the rosy beef. Make it up to a day early and reheat gently on the stove, adding a splash of milk if it thickens too much while sitting in the fridge.

You will need: 2 lb fresh spinach (or 2 boxes frozen, thawed and squeezed dry), 2 tbsp butter, 1 small onion, 2 garlic cloves, 4 oz cream cheese, 1/2 cup heavy cream, 1/3 cup grated Parmesan, pinch of nutmeg.

How to make it: 1. Wilt fresh spinach in batches, squeeze dry and chop. 2. Melt butter and cook chopped onion and garlic 4 minutes. 3. Stir in cream cheese and cream until smooth. 4. Add spinach, Parmesan and nutmeg. 5. Simmer 3 to 4 minutes and season with salt and pepper.

Leftover Prime Rib Recipes: French Dip Sandwiches

The day after the feast belongs to the French dip. Thin slices of leftover prime rib are warmed gently in the leftover au jus, piled onto toasted rolls with melted Swiss or provolone, then dunked into a little cup of hot jus with every bite. Warm the beef just until heated so it stays pink and tender. If you ran out of jus, simmer beef broth with a splash of Worcestershire and some onion. It might just be the best meal of the whole holiday week.

You will need: 1 lb thinly sliced leftover prime rib, 2 cups au jus, 4 hoagie or French rolls, 4 slices Swiss or provolone cheese, 1 tbsp butter, horseradish sauce for serving.

How to make it: 1. Split, butter and toast the rolls at 400°F for 5 minutes. 2. Bring the jus to a gentle simmer. 3. Dip the beef slices into the jus for 30 seconds just to warm. 4. Pile beef onto the rolls and top with cheese. 5. Broil 1 minute to melt. 6. Serve with cups of hot jus for dipping.

Christmas Morning Steak and Eggs With Leftover Prime Rib

Leftover prime rib makes the most luxurious Christmas breakfast you will ever eat. Thick slices are warmed quickly in a hot buttered skillet so the edges crisp while the middle stays pink, then served with fried eggs, crispy potatoes and a spoon of horseradish cream. The trick is speed: a minute per side is plenty, because the beef is already cooked. It is one of those prime rib recipes that feels like a lazy weekend at a hotel, and it is the perfect slow brunch for the morning after the big dinner.

You will need: 4 thick slices leftover prime rib, 2 tbsp butter, 4 eggs, 2 cups diced cooked potatoes, 1 small onion, salt, pepper, chives, horseradish cream to serve.

How to make it: 1. Brown the potatoes and diced onion in 1 tbsp butter in a cast iron skillet, about 10 minutes, and keep warm. 2. Add the rest of the butter and sear the beef slices 1 minute per side. 3. Fry the eggs in the same pan until the whites set and the yolks stay runny. 4. Plate beef, eggs and potatoes and top with chives.