This Xmas Dinner is the centerpiece of my holiday table. It’s a classic prime rib roast with a garlic-herb crust, surrounded by caramelized root vegetables and a silky red wine gravy. The beauty lies in its simplicity: a few quality ingredients, precise heat, and patience.
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I’ve designed this menu to be approachable for home cooks. The roast is forgiving, the vegetables cook alongside, and the gravy comes together while the meat rests. You’ll have a stunning, stress-free meal that lets you enjoy your guests.
Take your time with the dry brine and the slow roast. The result is a deeply flavorful, tender roast that will make your holiday memorable.
Why You'll Love This Recipe
About the Ingredients
1 (5-6 lb / 2.3-2.7 kg) bone-in prime rib roast, trimmed
Ask your butcher for a center-cut roast. If unavailable, a boneless ribeye roast works; adjust cooking time.
2 tablespoons (30g) kosher salt
Use Diamond Crystal or Morton; reduce to 1.5 tbsp if using table salt.
1 tablespoon (15g) black pepper, freshly ground
Freshly ground gives better aroma; pre-ground is okay in a pinch.
6 cloves garlic, minced
Use fresh garlic; jarred minced garlic lacks punch.
2 tablespoons (30ml) olive oil
Extra-virgin for flavor, or use avocado oil for higher smoke point.
2 tablespoons (8g) fresh rosemary, chopped
Dried rosemary: use 1 tbsp, but fresh is better.
2 tablespoons (8g) fresh thyme leaves
Dried thyme: use 1 tbsp.
4 large carrots, peeled and cut into 2-inch chunks
Use rainbow carrots for color; parsnips also work.
3 large parsnips, peeled and cut into 2-inch chunks
If unavailable, add extra carrots or potatoes.
2 large red onions, cut into wedges
Sweet onions like Vidalia are a good substitute.
1 cup (240ml) dry red wine, such as Cabernet Sauvignon
Use a wine you’d drink; non-alcoholic: use beef broth with a splash of balsamic.
2 cups (480ml) beef stock, low-sodium
Homemade is best; store-bought low-sodium works.
Tips & Tricks
- Pat the roast dry before salting to ensure a crispy crust.
- Don’t skip the resting period—it redistributes juices for a tender roast.
- Use a meat thermometer to avoid overcooking; target 120°F (49°C) for medium-rare.
Pro Tips
Step-by-Step Instructions
1. Dry brine the roast
Pat the roast dry with paper towels. Rub the salt and pepper all over, including the bones. Place on a rack over a tray and refrigerate uncovered for at least 4 hours, or overnight. This seasons the meat and dries the surface for a better sear.
2. Preheat and prepare
Preheat oven to 275°F (135°C). Remove the roast from the fridge 2 hours before cooking to come to room temperature. In a small bowl, mix the garlic, olive oil, rosemary, and thyme into a paste.
3. Sear the roast
Heat a large skillet over high heat. Sear the roast fat-side down for 3-4 minutes until deeply browned. Turn and sear all sides, about 2 minutes per side. This develops a flavorful crust.
4. Coat and arrange vegetables
Rub the herb paste all over the roast. Place the roast bone-side down in a roasting pan. Scatter the carrots, parsnips, and onions around the roast. Drizzle with a little olive oil and season with salt and pepper.
5. Roast slowly
Roast in the oven for about 2.5 to 3 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare. Check with a thermometer inserted into the thickest part, avoiding the bone. The vegetables should be tender and caramelized.
6. Rest the roast
Transfer the roast to a cutting board, tent loosely with foil, and let rest for 30-45 minutes. This allows the juices to redistribute, ensuring a moist roast.
7. Make the gravy
While the roast rests, place the roasting pan over medium heat. Add the red wine and scrape up any browned bits. Simmer for 2-3 minutes, then add the beef stock. Bring to a simmer and cook until reduced by half, about 10 minutes. Strain if desired.
8. Carve and serve
Carve the roast against the grain into thick slices. Serve with the roasted vegetables and gravy. Enjoy!
Delicious Variations
Herb butter
Substitute the herb paste with softened butter mixed with garlic and herbs for a richer crust.
Horseradish cream
Serve with a dollop of horseradish sauce for a classic pairing.
Vegetarian option
Use a whole roasted cauliflower or portobello mushrooms instead of the roast, and adjust cooking time.
How to Store Xmas Dinner
Refrigerator
Store leftover roast and vegetables in an airtight container for up to 4 days.
Freezer
Slice leftover roast and freeze in a sealed bag for up to 3 months; thaw overnight in fridge.
Reheating
Reheat gently in a 300°F (150°C) oven until just warm, about 10 minutes, to avoid drying out.
Frequently Asked Questions
Q: How long should a prime rib rest?
Rest the roast for 30-45 minutes, or about 10 minutes per pound. This allows the juices to redistribute, ensuring a tender, juicy roast.
Q: What temperature should prime rib be for medium-rare?
For medium-rare, cook to 120°F (49°C) internal temperature, then rest; the temperature will rise to about 130°F (54°C) during resting.
Q: Can I use a boneless ribeye roast instead?
Yes, a boneless ribeye roast works well. Adjust cooking time since it cooks faster; use a thermometer to guide you.
Q: What if I don't have red wine for the gravy?
Use beef stock with a splash of balsamic vinegar or pomegranate juice for acidity and depth.
Q: Can I prepare the roast ahead of time?
You can dry brine up to 24 hours ahead, but roast it the day you serve for best texture.
I hope this Xmas Dinner becomes a beloved tradition in your home. Share your results in the comments below—happy holidays!
Xmas Dinner
Xmas Dinner: a festive feast of herb-crusted prime rib, roasted vegetables, and rich gravy that feeds a crowd with ease.
🧂 Ingredients
- 1 (5-6 lb / 2.3-2.7 kg) bone-in prime rib roast, trimmed
- 2 tablespoons (30g) kosher salt
- 1 tablespoon (15g) black pepper, freshly ground
- 6 cloves garlic, minced
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (8g) fresh rosemary, chopped
- 2 tablespoons (8g) fresh thyme leaves
- 4 large carrots, peeled and cut into 2-inch chunks
- 3 large parsnips, peeled and cut into 2-inch chunks
- 2 large red onions, cut into wedges
- 1 cup (240ml) dry red wine, such as Cabernet Sauvignon
- 2 cups (480ml) beef stock, low-sodium
📋 Instructions
- 1Dry brine the roast — Pat the roast dry with paper towels. Rub the salt and pepper all over, including the bones. Place on a rack over a tray and refrigerate uncovered for at least 4 hours, or overnight. This seasons the meat and dries the surface for a better sear.
- 2Preheat and prepare — Preheat oven to 275°F (135°C). Remove the roast from the fridge 2 hours before cooking to come to room temperature. In a small bowl, mix the garlic, olive oil, rosemary, and thyme into a paste.
- 3Sear the roast — Heat a large skillet over high heat. Sear the roast fat-side down for 3-4 minutes until deeply browned. Turn and sear all sides, about 2 minutes per side. This develops a flavorful crust.
- 4Coat and arrange vegetables — Rub the herb paste all over the roast. Place the roast bone-side down in a roasting pan. Scatter the carrots, parsnips, and onions around the roast. Drizzle with a little olive oil and season with salt and pepper.
- 5Roast slowly — Roast in the oven for about 2.5 to 3 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare. Check with a thermometer inserted into the thickest part, avoiding the bone. The vegetables should be tender and caramelized.
- 6Rest the roast — Transfer the roast to a cutting board, tent loosely with foil, and let rest for 30-45 minutes. This allows the juices to redistribute, ensuring a moist roast.
- 7Make the gravy — While the roast rests, place the roasting pan over medium heat. Add the red wine and scrape up any browned bits. Simmer for 2-3 minutes, then add the beef stock. Bring to a simmer and cook until reduced by half, about 10 minutes. Strain if desired.
- 8Carve and serve — Carve the roast against the grain into thick slices. Serve with the roasted vegetables and gravy. Enjoy!
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
