Melt-in-Your-Mouth Prime Rib with Herb Butter: The Full Course Dinner Recipe for Christmas!

Nothing says “holiday magic” like a table loaded with delicious, festive dishes that everyone wants a bite of. This full menu brings together keto-friendly, crowd-pleasing favorites that are bursting with flavor. Whether you’re hosting a holiday bash or just want to treat yourself to a restaurant-quality meal at home, these recipes have got you covered. So get ready to serve up a holiday spread that keeps the carbs low and the excitement high.

A perfectly cooked prime rib with a savory herb butter. When it comes to prime rib, we’re talking juicy, tender meat that’s got that melt-in-your-mouth quality, seasoned to perfection. You’re not just cooking meat here—you’re crafting an experience! Whether it’s the holidays, a cozy winter dinner, or that family reunion where you’ve got to pull out all the stops, this recipe is your golden ticket.

And hey, if you’re wondering about the magic of that herb butter, let’s just say it’s the little touch that takes the prime rib from “amazing” to “out of this world.” Ready to go from “eh” to “legendary” in the kitchen? Let’s break down exactly how to make a prime rib that’ll have everyone at the table singing your praises.

Why Prime Rib?

Prime rib is one of those cuts that screams “special occasion.” It’s rich, flavorful, and impressive to serve, but it doesn’t have to be intimidating to cook. The great thing about prime rib is that it’s a naturally tender cut, so even if you’re not a seasoned chef, you can make it taste amazing with the right approach. And with the herb butter we’re about to make, you’re adding layers of flavor that really highlight the meat’s natural richness.

Getting the Right Cut

First thing’s first: let’s talk about the star of the show—the meat! When you’re at the butcher or the meat counter, ask for a bone-in prime rib roast. The bone adds flavor and keeps the meat juicy as it cooks, plus it just looks more impressive when you bring it to the table. For a larger crowd, plan on one rib for every two people, and aim for a roast with at least three ribs for balance.

Quick Sizing Guide:

• 3-Rib Roast (6–7 pounds): Feeds 6–8 people
• 4-Rib Roast (8–10 pounds): Feeds 8–10 people
• 5-Rib Roast (10–12 pounds): Feeds 10–12 people

Prime Rib Herb Butter Ingredients

Let’s dive into that herb butter. We’re using fresh, aromatic herbs that’ll create an earthy, rich flavor with a little garlic kick. Here’s what you’ll need:

• Prime Rib Roast (6–7 pounds)
• Salt and Freshly Ground Black Pepper
• Herb Butter:
  • 1 cup unsalted butter (room temperature)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh parsley, chopped
  • Zest of 1 lemon (optional, for a hint of brightness)
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • Kosher salt and pepper to taste

Herb Tips:

If you only have dried herbs on hand, use about a third of the amount listed here. But if you can, stick with fresh herbs—they make all the difference in the final flavor.

Step-By-Step Guide to the Perfect Prime Rib with Herb Butter

1. Let the Meat Come to Room Temperature

Take your prime rib out of the fridge about 2–3 hours before cooking. Letting it come to room temperature is key to an even cook. Skip this step, and you could end up with a roast that’s cold in the middle and overcooked on the edges. No one wants that.

2. Preheat Your Oven

Set your oven to 450°F (232°C) to start with. We’ll be searing the meat first to get that beautiful crust, then lowering the temperature for a slow roast.

3. Make the Herb Butter

In a mixing bowl, combine the softened butter, minced garlic, chopped herbs, lemon zest, smoked paprika, onion powder, and a little salt and pepper. Mix until everything is well blended and you have a nice herby paste. This mixture is your flavor-packed coating for the prime rib.

4. Season the Meat

Pat your prime rib dry with paper towels, and then generously season all sides with kosher salt and black pepper. Don’t be shy here; a thick roast like prime rib needs a good amount of salt to bring out the flavor.

5. Slather on the Herb Butter

Now comes the fun part. Use your hands to spread the herb butter all over the roast. Get it on every nook and cranny—the top, bottom, and sides. Don’t worry about being messy; that’s part of the process. The butter and herbs are going to form an incredible crust on the roast.

6. Sear the Meat

Place the roast bone-side down on a rack in a large roasting pan. Put it in the oven for 20 minutes at 450°F. This high-heat sear is going to start forming a crust on the outside, locking in all those juices.

7. Lower the Oven Temperature

After 20 minutes, lower the oven temperature to 325°F (165°C) and continue roasting. The exact cooking time will depend on the size of your roast and your desired doneness. A meat thermometer is your best friend here.

Temperature Guide for Doneness:

• Rare: 120–125°F (49–52°C) (about 10–12 minutes per pound)
• Medium-Rare: 130–135°F (54–57°C) (about 13–14 minutes per pound)
• Medium: 140–145°F (60–63°C) (about 15 minutes per pound)

Remember, the roast will continue to cook slightly after you take it out, so pull it out about 5°F before your target temperature. For medium-rare, for instance, pull it out at 130°F.

8. Rest, Rest, Rest

This part is non-negotiable. Cover the roast loosely with foil and let it rest for 20–30 minutes. This resting period allows the juices to redistribute, so they stay in the meat (where they belong) instead of running out onto your cutting board.

9. Carve Like a Pro

To carve, start by removing the bones. They should come off pretty easily, especially if you ask your butcher to pre-cut them for you (then tie them back on for cooking). After the bones are off, slice the meat against the grain in thick slices for that classic prime rib experience.

This recipe for Prime Rib with Herb Butter is more than just a meal; it’s a centerpiece. Perfect for holidays, special gatherings, or when you just want to treat yourself, this prime rib is all about maximum flavor with minimal fuss. Every bite will make your guests think you spent all day in the kitchen (we’ll keep the secret that you didn’t). So go ahead, give this recipe a whirl, and watch as everyone’s eyes light up at the table!

🥓 Appetizer: Bacon-Wrapped Asparagus

First up, the show-stealer before the show-stopper. This Bacon-Wrapped Asparagus is the perfect little snack to kick off the night. It’s crispy, salty, and oh-so-satisfying, making it perfect to nibble on while the main course finishes cooking.

Ingredients

• 1 lb fresh asparagus, trimmed (try to pick stalks that are neither too thick nor too thin)
• 12 strips of bacon (thin-sliced for best results)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: A sprinkle of garlic powder or smoked paprika for a hint of extra flavor

Instructions

1. Prep the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Wrap It Up: Take 3-4 spears of asparagus and wrap a bacon strip around each bundle, overlapping as you go to keep it snug. Place seam-side down on the baking sheet.
3. Season & Bake: Drizzle olive oil over the bundles, then add a dash of salt, pepper, and any optional spices. Bake for about 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
4. Serve: Arrange these little bundles of joy on a festive platter, and let everyone dive in!

Pro Tip: For an extra-crispy finish, broil the bundles for an extra 2-3 minutes at the end. Just keep an eye on them so they don’t go from crispy to charred!

🥣 Side Dishes

No holiday feast is complete without the right sides to soak up all that deliciousness. Here are two keto-friendly favorites that balance out the richness of the roast.

Cauliflower Mash

Mashed potatoes, meet your low-carb cousin. This creamy Cauliflower Mash tastes just as indulgent but keeps it keto. It’s ideal for catching every bit of that herb butter from the prime rib.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• Optional: a sprinkle of garlic powder or Parmesan cheese for a little extra flavor

Instructions

1. Boil the cauliflower in salted water for about 10 minutes or until tender. Drain well.
2. In a food processor, blend cauliflower with butter, cream, salt, and pepper until smooth.
3. Serve immediately and enjoy the creamy goodness!

Keto Green Bean Casserole with Bacon and Cheese

The classic green bean casserole just got a keto upgrade, with crispy bacon and a creamy, cheesy sauce that’ll have everyone scooping seconds.

Ingredients:

• 1 lb fresh green beans, trimmed
• 4 slices bacon, diced
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper

Instructions

1. Blanch the green beans in boiling water for 3-4 minutes, then drain and pat dry.
2. In a skillet, cook the bacon until crispy, then set aside.
3. Add heavy cream to the skillet and bring to a gentle simmer. Stir in cheese until melted, then toss in the green beans and bacon.
4. Transfer to a baking dish and bake at 350°F for about 15 minutes, or until bubbly.

Pro Tip: For an extra crunch, add a sprinkle of crushed pork rinds on top before baking.

🥗 Salad: Kale and Brussels Sprout Salad with Pecans and Pomegranate

With pecans for crunch and pomegranate for a burst of color and tang, this Kale and Brussels Sprout Salad is the perfect balance to the richness of the main dishes.

Ingredients

• 2 cups chopped kale
• 2 cups shredded Brussels sprouts
• 1/4 cup pecans, toasted
• 1/4 cup pomegranate seeds
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Toss the kale and Brussels sprouts in a large bowl.
2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper, then pour over the salad and toss to coat.
3. Add pecans and pomegranate seeds just before serving for a bright, festive touch.

🍪 Dessert: Keto Ginger Snap Cookies with Keto Hot Chocolate

A holiday meal wouldn’t be complete without dessert, and these Keto Ginger Snap Cookies paired with rich, creamy Keto Hot Chocolate make the perfect cozy finish.

Keto Ginger Snap Cookies

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 cup granulated erythritol
• 1/4 cup melted butter
• 1 large egg

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix almond flour, coconut flour, ginger, cinnamon, and erythritol in a bowl.
• Add butter and egg, mixing until dough forms. Scoop and roll dough into tablespoon-sized balls, then flatten on the baking sheet.
• Bake for 8-10 minutes, until set.

Keto Hot Chocolate

Ingredients:

• 1 1/2 cups almond milk
• 2 tbsp cocoa powder
• 1 tbsp heavy cream
• 1-2 tbsp erythritol
• Dash of vanilla extract

Instructions

• Heat almond milk in a saucepan over medium heat.
• Whisk in cocoa powder, heavy cream, erythritol, and vanilla until smooth.
• Pour into mugs and enjoy with your ginger snap cookies.

Pro Tip: Add a pinch of cinnamon to the hot chocolate for an extra warming touch!

Prime Rib with Herb Butter Holiday Keto Feast: All Together Now

And there you have it—your complete keto-friendly holiday feast, from appetizer to dessert. This lineup keeps things low-carb but high-flavor, so everyone at the table can indulge without worry. So set the table, pour the hot chocolate, and dig into a meal that’s pure holiday joy from start to finish.

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