Christmas Dinner Recipes That Will Wow Your Guests

There’s something magical about gathering around the table for Christmas dinner, and that’s why I absolutely love this recipe. Every year, I look forward to crafting a meal that’s both impressive and approachable — a festive feast that makes everyone feel at home.

I typically bring this recipe out for big holiday gatherings, but it’s also perfect anytime you want to add a little extra sparkle to a special dinner party. It’s the ultimate blend of comfort, elegance, and incredible flavor, without spending days in the kitchen.

In this post, you’ll find a foolproof Christmas dinner recipe that’s easy to prepare, full of festive flavors, and guaranteed to wow your guests. Let’s make this holiday meal unforgettable!

Herb-Crusted Prime Rib with Garlic Butter Roasted Vegetables

Recipe Details:

• Prep Time: 25 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 25 minutes

• Yield: Serves 8-10

Ingredients

For the Prime Rib:

• 1 (5–6 pound) prime rib roast, bone-in

• 2 tablespoons olive oil

• 3 tablespoons fresh rosemary, finely chopped

• 3 tablespoons fresh thyme, finely chopped

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• 6 cloves garlic, minced

• 2 tablespoons kosher salt

• 1 tablespoon black pepper

For the Garlic Butter Roasted Vegetables:

• 1 pound baby carrots

• 1 pound Brussels sprouts, halved

• 1 pound baby potatoes, halved

• 4 tablespoons unsalted butter, melted

• 4 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• Salt and pepper to taste

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Instructions

1. Preheat the oven:
   Set your oven to 450°F (230°C). Allow the prime rib to come to room temperature for about 30 minutes before roasting.

2. Prepare the herb crust:
   In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture generously over the entire roast.

3. Roast the prime rib:
   Place the roast bone-side down on a rack in a roasting pan. Roast at 450°F for 20 minutes, then lower the temperature to 325°F (165°C) and continue roasting for about 1.5 hours, or until a thermometer inserted into the thickest part reads 130°F for medium-rare.

4. Rest the roast:
   Remove from the oven and cover loosely with foil. Let it rest for 20–30 minutes before slicing to allow juices to redistribute.

5. Prepare the vegetables:
   While the roast rests, increase the oven temperature back to 400°F (200°C). Toss carrots, Brussels sprouts, and potatoes with melted butter, garlic, salt, and pepper.

6. Roast the vegetables:
   Spread the vegetables on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway through, until golden and tender.

7. Serve:
   Slice the prime rib and serve with the roasted vegetables. Garnish with fresh parsley for an extra festive touch!

Pro Tips for the Perfect Christmas Dinner

• Substitutions: If you can’t find prime rib, a beef tenderloin or ribeye roast also works beautifully.

• Variations: Add parsnips or butternut squash to the vegetable mix for a sweeter, earthy flavor.

• Storage Tips: Store leftovers in airtight containers in the refrigerator for up to 4 days.

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• Reheating: Reheat prime rib gently in the oven at 300°F until warmed through, and crisp vegetables in a hot skillet to maintain texture.

• Make-Ahead: You can prep the herb rub and chop vegetables a day ahead to save time.

Closing Note

This dish never fails to impress my friends and family during the holidays. The tender, flavorful prime rib paired with buttery roasted veggies is the centerpiece of a Christmas dinner they’ll talk about all year long. I hope it becomes a cherished part of your celebrations too!

FAQ

1. Can I make the prime rib without a roasting rack?
Yes! You can set the roast on a bed of vegetables like onions and carrots to keep it elevated.

2. What internal temperature should I aim for?
For medium-rare, 130°F; for medium, 140°F. Always let it rest after cooking!

3. Can I use dried herbs instead of fresh?
Yes, but use about one-third the amount since dried herbs are more potent.

4. What wine pairs well with prime rib?
A full-bodied red wine like Cabernet Sauvignon or Merlot complements it perfectly.

5. How can I make the dish even more festive?
Add a simple horseradish cream sauce or sprinkle pomegranate seeds over the veggies for color and tang.

This Recipe was written by: Mariana Costa – Gastronomy Researcher