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–+ servings
A roasted prime rib with a crispy herb crust is sliced on a platter, perfect for a festive Christmas feast. Garnished with fresh rosemary, it's served alongside a bowl of roasted potatoes and a decorative sprig of holly. Silverware sits elegantly beside the plate on a marble surface.
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5 from 2 votes

Christmas Roast

Christmas Roast makes the perfect holiday meal. Savory beef is roasted perfectly for a hearty and elegant meal that everyone will love.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Rest TIme:15 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $71.89, $8.99 per Serving

Ingredients

  • 4-5 pound beef ribeye roast bone-in or boneless
  • 4 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • Zest of 1 lemon

Instructions

  • Preheat the oven to 450°F. Place the beef roast on a rack inside a large roasting pan.
  • In a small bowl, combine 2 tablespoons of the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, smoked paprika, and lemon zest.
  • Rub the roast all over with the remaining 2 tablespoons olive oil. Spread the herb mixture evenly over the roast, pressing it into the meat.
  • Place the roast in the preheated oven and roast at 450°F for 15 minutes to develop a golden-brown crust.
  • Reduce the oven temperature to 325°F without opening the oven door.
  • Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
  • Remove the roast from the oven and loosely cover it with foil.
  • Let the roast rest for 15 minutes before slicing.
  • Slice the roast and serve with your favorite side dishes.

Video

Notes

For a more pronounced crust, you can sear the roast in a hot skillet before applying the herb paste and roasting. Just make sure to pat the roast dry before searing to get a good crust! Don't skip the resting step! This keeps the roast juicy and tender.
Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 341kcal | Carbohydrates: 2g | Protein: 50g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 4307mg | Potassium: 667mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 224IU | Vitamin C: 105mg | Calcium: 650mg | Iron: 5mg
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