11 Festive Christmas Dinner Main Dishes That Aren’t Ham

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Prime Rib with Horseradish Cream

Perfectly roasted prime rib with a golden crust, sliced thick to show medium-rare center, served with a small bowl of horseradish cream and garnished with rosemary, styled on an elegant christmas table with candles and seasonal decor.

Prime rib feels like a celebration every time it hits the table. Juicy, tender, and perfectly roasted, it’s a showstopper that still pairs beautifully with classic Christmas sides.

Why You’ll Love It

  • Feels luxurious but is surprisingly simple.
  • Big flavor without complicated prep.
  • Leftovers make the best sandwiches.

Equipment You’ll Need

  • Roasting pan with rack
  • Meat thermometer
  • Small bowl for sauce

Serving Suggestions
Pair with roasted potatoes, Brussels sprouts, and a fresh green salad.

Make-Ahead & Storage Tips
Roast is best fresh but can be reheated at low temp. Sauce can be made 2 days in advance.

Ingredients

  • 1 bone-in prime rib (4–5 lbs)
  • 2 tbsp olive oil
  • 2 tbsp coarse salt
  • 1 tbsp black pepper
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped

Horseradish Cream:

  • ½ cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 450°F.
  2. Rub prime rib with olive oil, salt, pepper, rosemary, and thyme.
  3. Roast 20 minutes, then reduce oven to 325°F. Cook 1.5–2 hours, until center is 130°F for medium-rare.
  4. Rest 20 minutes before slicing.
  5. Mix sauce ingredients and serve on the side.

Yield: 6–8 servings

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11 Festive Christmas Dinner Main Dishes That Aren’t Ham

Prime Rib with Horseradish Cream

Perfectly roasted prime rib with a golden crust, sliced thick to show medium-rare center, served with a small bowl of horseradish cream and garnished with rosemary, styled on an elegant christmas table with candles and seasonal decor.

Prime rib feels like a celebration every time it hits the table. Juicy, tender, and perfectly roasted, it’s a showstopper that still pairs beautifully with classic Christmas sides.

Why You’ll Love It

  • Feels luxurious but is surprisingly simple.
  • Big flavor without complicated prep.
  • Leftovers make the best sandwiches.

Equipment You’ll Need

  • Roasting pan with rack
  • Meat thermometer
  • Small bowl for sauce

Serving Suggestions
Pair with roasted potatoes, Brussels sprouts, and a fresh green salad.

Make-Ahead & Storage Tips
Roast is best fresh but can be reheated at low temp. Sauce can be made 2 days in advance.

Ingredients

  • 1 bone-in prime rib (4–5 lbs)
  • 2 tbsp olive oil
  • 2 tbsp coarse salt
  • 1 tbsp black pepper
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped

Horseradish Cream:

  • ½ cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 450°F.
  2. Rub prime rib with olive oil, salt, pepper, rosemary, and thyme.
  3. Roast 20 minutes, then reduce oven to 325°F. Cook 1.5–2 hours, until center is 130°F for medium-rare.
  4. Rest 20 minutes before slicing.
  5. Mix sauce ingredients and serve on the side.

Yield: 6–8 servings