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Roast Beef Christmas Dinner Recipe

Picture of a holiday prime rib roast

Picture of a holiday prime rib roast

By the time Christmas rolls around, most people have had enough turkey or ham to last a lifetime, or at least, until next Thanksgiving.

So, I try to serve something different for Christmas. I have prepared anything from Christmas brisket to cornish hens. But the recipe my family loves the most is for my Christmas Roast Beef.

The term roast beef can be a little misleading. Roast beef refers to, just that, beef that is roasted. The most common cuts of roast beef are rib, rib roast, and top loin.

I like to use Prime Rib with the bone for my Christmas roast beef dinner because it is one of the juiciest and most tender cuts of beef.

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Cook Time

Prep timeCook timeReady inYields

30 min

2 hours 45 min

3 hours 15 min

7 lb roast serves 14 people 8 oz each

Ingredients

  • 7 lb Prime Rib, Bone In
  • 2 tbsp Horseradish, prepared
  • 2 tbsp Dijon Mustard
  • 2 tbsp Garlic, minced
  • 4 small cloves Garlic, peeled
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp Sea Salt
  • 1 tsp Celery Salt
  • 2 tsp Black Pepper
  • Several Sprigs Rosemary, fresh
  • Several Sprigs Parsley, fresh
  • Several Sprigs Thyme, fresh
How to tie a prime rib for cooking

How to tie a prime rib for cooking

Poking holes in meat to insert garlic cloves

Poking holes in meat to insert garlic cloves

Example of medium rare prime rib.

Example of medium rare prime rib.

Instructions

  1. If you are using frozen prime rib, make sure it is completely unthawed the night before. Remove unthawed prime rib from refrigerator about an hour before cooking to allow to come to room temperature. You can preheat your oven to 250 degrees at this time.
  2. I like to insert my little garlic cloves directly into the meat. So I use my meat thermometer as an awl and puncture four little holes in different parts of the meat. Then I push the peeled cloves into each hole.
  3. Using a butcher knife, carefully cut the meat an inch or so along the rib bones. Do not cut all the way through. You just want to make a nice slit to lay the fresh herbs.
  4. Take a few sprigs of the fresh rosemary, thyme, and parsley and lay them in the slit you just cut. Use cooking twine and wrap around the meat and the bones to secure the herbs in place.
  5. Make the rub: mix the horseradish, minced garlic, dijon mustard, salt, and pepper in a mixing bowl. Then generously rub over all sides of the meat.
  6. I like to pan sear my roast before cooking in the oven, but you do not have to do this step if you don't want to. Heat 2 tbsps of olive oil in a large skillet. Sear meat on all sides for about 1 minute on each side or until a nice sear has formed.
  7. Place seared meat in an over rack over a cookie sheet. Place into oven at 250 degrees. Cook for 30 minutes, then reduce heat to 225.
  8. For medium rare meat, cook for about and hour more or until internal temperature of meat is 120 to 125 degress. For medium, cook for another 10 minutes or until internal temperature of meat is 130 - 135 degrees.
  9. Once cooked to your desired doneness, remove from oven and let sit for at 20-30 minutes. This helps it maintain the juiciness and flavor. If you cut into it right away, it will get tough.
  10. Slice and serve.

What to serve with Roast Beef

For my Christmas roast beef dinner, I like to serve the following sides with my prime rib:

  • Grilled Asparagus
  • Sweet Potato Medley
  • Cinnamon Spiced Cranberry Sauce
  • Sherry Mushroom Sauce
  • Honey Wheat Rolls
  • Brown Sugar Glazed Carrots

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Comments

Mikoy on December 29, 2014:

Prime Rib has bones in it, thus the ability to add even MORE folavr to the meat.Beef Loin is used to slice up thin and make filet mignon.Both have different folavrs.If you buy a large piece of Beef Loin make sure it is prime. Slightly freeze, then you can slice up into filet mignon.If you are going to bake it whole, you can use just about any roast recipe. I usually make my own rub out of parsley, garlic POWDER, onion POWDER, paprika, salt and pepper. I lightly rub it on top of the loin roast. (or you can just buy a rub at the store or not use one at all but just season with salt and pepper on the top) then i coat a baking pan with Olive Oil. After the meat is in, I'll top with some freshly squeezed Lemon and then bake.Slice when done into individual slices, and I serve with a heated up version of Olive Oil, Lemon Juice and Parsley.Another type of gravy for this that i make is sauteed diced up fresh tomatoes and mushrooms and onions in butter with salt and pepper.(baked potato, sour cream, butter and veggies on the side cooked separately)If i had a choice tho, I'd go with the Prime Rib (better cut & prime, make sure it's not STANDING rib roast which is not prime and more tough). It's pricier, but it's not like you make it every day.Beef Loin is on sale more times during the year than Prime Rib.References :

Novel Treasure (author) from US on October 24, 2012:

It's funny that you mention brisket, because I did a Christmas brisket a few years ago and it was a big hit.

Peter V from At the Beach in Florida on October 24, 2012:

I think it is a great idea to have other options besides turkey and ham. My family has traditionally had ham for Christmas, but very non-traditionally, we have brisket for Thanksgiving! (I think we picked it up in Texas). Anyway, this roast looks very good!

Novel Treasure (author) from US on October 15, 2012:

Let me know how it works out. I know recipes can always be improved, so definitely let me know what you liked or didn't like and if you added anything to it. I'm all for switching it up.

Pat from United States on October 15, 2012:

Sounds like a great Christmas dinner. I will try your recipe. I can cook a great roast but have never tried Prime Rib. Now I have a recipe. Thanks!

Vespa Woolf from Peru, South America on September 30, 2012:

That's a good idea. I'll let you know how it goes!

Novel Treasure (author) from US on September 30, 2012:

I never thought about whether grass fed beef meet would be tougher, but that makes sense because it's healthier and leaner meat. I wonder if you could use a meat tenderizer, or apple juice to help tenderize it.

Vespa Woolf from Peru, South America on September 30, 2012:

This sounds fabulous! I may try to tackle it. The problem in Peru is that cows are butchered differently so the cuts available are not what we would expect in the U.S. Also, the beef is grass-fed and although very tasty, a little tough. Still....this looks delicious. Thanks for sharing!