Prime Rib Christmas Special

Prime Rib Christmas Special

Kathi Richards Smith 25

"This is what I make for Christmas every year, the taste is perfect!"

Ingredients 2 h 50 m {{adjustedServings}} servings 619 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. With a small sharp knife, make cuts in the meaty side of the beef roast, and insert slivers of garlic into the cuts. Lay the roast in a roasting pan with the rib side down. Mash the 3 cloves of minced garlic, horseradish, thyme, rosemary, kosher salt, black pepper, and olive oil in a bowl to make a paste. Rub the paste all over the roast, including the rib bones. Scatter the carrots, celery, and onion into the roasting pan around the meat.
  3. Roast the meat in the preheated oven until browned and a quick-read meat thermometer inserted into the thickest part of the roast reads 135 degrees F (57 degrees C), for medium-rare meat, about 2 hours and 20 minutes.
  4. Remove the roast to a carving board, and allow to rest for 10 minutes. The temperature of the roast should rise to 145 degrees F (65 degrees C).
  5. Pour the pan drippings into a bowl, and skim excess fat. To serve, carve the roast into 1-inch thick slices, arrange slices on a platter, and place vegetables around the meat. Pour the pan juices over the meat and vegetables.
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Reviews 4

  1. 6 Ratings

Kathi Richards Smith

Looking forward to Christmas!


Excellent!!! I made a few changes... I used spicy dijon mustard instead of horseradish I did not use the carrots, onions nor the celery. Also I drizzled a little bit of Sesame oil on top. We had two ducks, a turkey and my roast... Tell you my roast was the first one gone..... Oven at 400 C. Mixed the marination. Put the garlic cloves as instructed. Put some marination on top... the fat side up and put it in the oven. Till the top part was totally browned. Removed from the oven and put the rest of marination. And put it in the fridge. Next day put the beef in the oven without cover for 2.6 hrs. for rare to medium. Removed from the oven and covered with foil as it kept cooking outside the oven. This was the best.....!!!!!


I love this recipe! I add 1 Tbsp dijon mustard to the paste and use fresh, finely chopped rosemary. I roast at 475 for first first 30 minutes to get good crust going, turn down to 350 until internal temp is 135. Everybody loved it.