Roast Beef

Easy Prime Rib Roast Holiday Dinner Recipe is what I pull out when I want that big wow moment at the table without feeling like I need a culinary degree. Maybe you have family coming over, the house is already a little chaotic, and you do not want to babysit a fussy main dish. I get it. Prime rib sounds fancy, but it can actually be pretty straightforward if you follow a few simple rules. I have made this roast for small cozy gatherings and bigger holiday crowds, and the method is the same every time. You just need a good roast, a thermometer, and a little patience.

How much prime rib per person?

This is the first question I always get, because nobody wants to run out of meat, but prime rib is not exactly a budget cut either. Here is my simple approach that has not failed me yet.

My easy rule of thumb

If you are serving prime rib as the main star with a couple of sides, plan on:

• Bone in prime rib: about 1 pound per person (the bone adds weight but also keeps it juicy)
• Boneless prime rib: about 3/4 pound per person
• If you want leftovers for sandwiches, go a little bigger, like 1 1/4 pounds per person for bone in

If your crowd has a mix of light eaters and big appetites, I usually land at 1 pound per person bone in and call it a day. Also, do not stress if you have leftovers. Cold prime rib the next day is a gift.

One more thing that helps is thinking about what else is on the table. If you are also serving a hearty casserole or potatoes, people tend to take slightly smaller slices. On nights when I need an easy side for a different dinner, I do something like this comforting ground beef and potatoes casserole, but for a holiday roast I usually keep the sides a bit lighter so the beef can shine.

The best way to cook prime rib

I am going to say something that might sound boring, but it is true. The best way to cook prime rib is the way that keeps it evenly cooked, not dried out, and still gives you a beautiful crust. For me, that means a simple oven roast with a quick high heat start, then a lower and slower finish.

What you will need

• Prime rib roast (bone in or boneless)
• Kosher salt and black pepper
• Garlic (fresh cloves or garlic powder)
• Fresh herbs like rosemary or thyme (optional but lovely)
• Olive oil or softened butter
• A roasting pan with a rack (or a sheet pan with a rack)
• Meat thermometer (this is non negotiable for peace of mind)

My simple prime rib method

1) Salt it ahead if you can. If I remember early enough, I salt the roast the day before, set it on a tray in the fridge uncovered, and let it do its thing overnight. This gives you better flavor and a nicer crust. If you forget, salt it at least an hour before cooking and you will still be fine.

2) Let it warm up a bit. About 1 to 2 hours before it goes in the oven, I take it out of the fridge so it is not ice cold in the center. It cooks more evenly that way.

3) Season like you mean it. Pat the roast dry. Rub with olive oil or butter, then a generous amount of salt and pepper. Add garlic and herbs if you want. My favorite combo is garlic, rosemary, and black pepper.

4) Start hot, then turn it down. I put the roast in at 450 F for about 15 to 20 minutes to get things going, then reduce the oven to 325 F and keep roasting until it hits the temp I want.

5) Do not keep opening the oven. I know it is tempting. Every peek drops the heat and slows everything down.

If you like holiday beef projects, you might also enjoy this easy beef Wellington puff pastry holiday roast. It is a totally different vibe, but it scratches the same festive itch.

How do I know when my roast is done?

This is where people get nervous, because nobody wants to serve raw meat, but nobody wants it gray and dry either. The truth is, you cannot reliably guess doneness by time alone. The size, shape, and starting temperature of the roast all matter. A thermometer makes it simple.

Target temperatures I use

These are the numbers I trust. Remember, the roast keeps cooking a bit after it comes out, so pull it early.

• Rare: pull at 120 to 125 F
• Medium rare: pull at 125 to 130 F
• Medium: pull at 135 to 140 F

I personally aim for medium rare, because it stays tender and juicy and makes everyone happy. If you have a few guests who insist on medium or more, you can always give their slice a quick warm up in a hot skillet with a little broth. No drama.

Where to place the thermometer matters too. Put it in the thickest part of the meat, not touching bone if it is bone in. If your roast is uneven, check a couple spots near the center.

I was terrified of messing up prime rib, but using the thermometer and pulling it at 128 F made it perfect. Everyone thought I bought it from a fancy restaurant. I am officially on prime rib duty now.

If you are craving another cozy beef dinner on a different night, I have made a version of this deliciously tender Korean style pot roast recipe for dinner when I want something hands off but still comforting.

Always rest your prime rib

I know it is hard. The roast smells amazing, everyone is hovering, and you want to carve right away. But resting is not optional if you want juicy slices. Resting gives the juices time to settle back into the meat instead of running all over your cutting board.

Here is what I do. I pull the roast from the oven, set it on a cutting board, and loosely tent it with foil. Not wrapped tight, just a loose tent so it stays warm without steaming the crust.

Rest time: at least 20 minutes, and 30 minutes is even better for a big roast. You can use that time to finish sides, warm rolls, or make a quick pan sauce. If your roast is done early, it can rest a little longer and still be hot when you serve.

Carving tip from my own many mistakes. Use a long sharp knife and slice against the grain. If it is bone in, you can cut the bones away first in one piece, then slice the roast easily.

Side dishes for prime rib

Prime rib is rich, so I like sides that are comforting but not too heavy all at once. Think crispy potatoes, something green, and maybe one fun extra dish for the holidays.

My go to side lineup looks like this:

• Garlic mashed potatoes or roasted baby potatoes
• Roasted carrots or green beans with a little lemon
• A simple salad with a tangy dressing to cut the richness
• Warm rolls or popovers if you want to be extra cozy

If you are serving coffee after dinner, I love topping mugs with something creamy and fun. This cold foam recipe easy 3 ingredient coffee topping is an easy way to make dessert feel special without baking another thing.

And do not forget sauces. Horseradish sauce is classic. Au jus is also great, and it is surprisingly easy if you simmer drippings with a little beef broth and taste as you go.

Common Questions

Can I prep prime rib the day before?
Yes. Salt it and keep it uncovered in the fridge overnight. You can also mix your herb garlic rub ahead and keep it ready to go.

What if my roast is cooking faster than expected?
Pull it when it hits your target temp, rest it, and keep it loosely tented. It will stay warm for quite a while, especially a larger roast.

Do I need a roasting rack?
It helps air move around the roast. If you do not have one, you can set the roast on a bed of thick sliced onions or carrots. It works in a pinch and adds flavor to drippings.

Should I sear prime rib before roasting?
You can, but you do not have to. The hot oven start gives you a nice crust without dirtying another pan.

How do I store leftovers?
Wrap tightly and refrigerate. I like slicing only what we will eat, then storing the rest as a bigger piece so it stays juicier.

Your holiday roast game plan

If you take anything from my Easy Prime Rib Roast Holiday Dinner Recipe, let it be this: season generously, use a thermometer, and let it rest. Those three things do most of the heavy lifting. The rest is just setting the table, pouring something fun to drink, and enjoying the moment when everyone gets quiet because the first bite is that good. If you want another solid reference point, I also like this guide called Prime Rib – What A Girl Eats for extra timing and serving ideas. Now go make that roast, and do not forget to save yourself the best end slice.