SRF BLOG

Christmas Prime Rib There’s something magical about gathering around the table for a Christmas prime rib dinner. The aroma, the golden crust, the first juicy slice — it’s a holiday tradition that brings everyone together. At Snake River Farms, we believe the centerpiece of your holiday meal should be as memorable as the celebration itself. That’s why we craft this guide to help you plan, cook, and serve the perfect prime rib Christmas dinner with confidence. Whether you’re roasting for a cozy family meal or hosting a grand holiday feast, we’ll walk you through how to select the best cut, prepare it perfectly, and round out your prime rib Christmas dinner menu with sides, desserts, and expert carving tips. Cook the Perfect Prime Rib to see the technique in action: Choose the Best Christmas Prime Rib When it comes to Christmas prime rib, the key to a flawless feast starts with selecting the right cut. Whether you’re hosting a grand holiday gathering or an intimate prime rib Christmas dinner, the right roast sets the tone for the entire menu. Bone-In vs. Boneless Bone-In Prime Rib: Delivers unbeatable flavor and a classic presentation. The bones insulate the meat, keeping it juicy as it roasts. Boneless Prime Rib: Easier to carve and serve — ideal for streamlined entertaining. Pro Tip: To enjoy the best of both worlds, cut the bones away before cooking and tie them back on with butcher’s twine. After the roast is done, remove the rib section and return it to the oven for about 20 minutes. Slice the rack into individual ribs and serve alongside the roast as a bonus treat for your guests. Portion Planning Plan for 1 to 1.5 pounds per person. A 7-bone roast serves about 12 to14 guests, while smaller roasts are perfect for intimate dinners. Prime Rib Options from Snake River Farms Grade Flavor Profile  Best For USDA Choice  Balanced marbling, approachable flavor  Large gatherings  SRF Gold Grade Wagyu Rich marbling and tenderness Show stopping special occasions SRF Black Grade Wagyu Luxurious, intensely marbled roast The ultimate indulgence    Make this year's holiday unforgettable — Shop Prime Rib Today.  Planning ahead? See our Guide to Thawing Large Cuts, Roasts, and Hams for timing and tips.   How to Cook a Christmas Prime Rib Once you’ve selected the perfect Christmas prime rib, it’s time to focus on preparation. From seasoning to roasting, every step plays a role in achieving that signature Snake River Farms flavor — a melt-in-your-mouth tenderness and rich, buttery taste that defines a true holiday centerpiece. Whether you’re serving a prime rib Christmas dinner for a large gathering or an intimate meal, proper technique makes all the difference. With the right tools, timing, and a few insider tips, you can bring steakhouse-quality results to your own kitchen. Oven-Roasted Prime Rib Preparation: Thaw the roast in the refrigerator for 3 to 4 days. Slow, refrigerator thawing preserves flavor and texture. For step-by-step guidance on thawing large roasts safely, see our Guide: How to Thaw Large Cuts, Roasts, and Hams. Season generously with kosher salt or your preferred rub. Let the roast sit at room temperature for 2 hours before cooking. Cooking: Preheat the oven to 350°F. Roast the prime rib until it reaches the desired internal temperature: Rare: 110°F | Medium Rare: 120°F | Medium: 130°F | Medium Well: 140°F Rest the roast for at least 30 minutes before slicing. Your Guide to the Perfect Oven-Roasted Prime Rib with Red Wine Sauce Recipe.   Smoked Prime Rib Preparation: Thaw the roast in the refrigerator for 3 to 4 days for even cooking.  Apply your favorite seasoning or rub to the roast. Let the roast sit at room temperature for 2 hours before smoking. Smoking: Preheat the smoker to 225°F. Smoke the roast until it reaches the desired internal temperature: Rare: 110°F | Medium Rare: 120°F | Medium: 130°F | Medium Well: 140°F Resting: Rest the smoked roast for at least 30 minutes before slicing to retain juices. Follow our Smoked Prime Rib with Orange Rosemary Rub recipe for step-by-step guidance.  Learn how to smoke a prime rib like a pro with our complete smoking guide. Master smoking your Christmas Prime Rib with our step-by-step video:   Insider Tip: Smoke Without the WorkLove the flavor of smoked beef but short on time? Our Wagyu Smoked Prime Rib is fully smoked and ready to reheat, delivering all the rich, wood-fired taste of a traditional smoke without the long cook.- Simply reheat to an internal temperature of 120 to 125°F for medium rare, then rest and carve.- Finish in your oven or sous vide for a gentle, even reheat.- Perfect for busy hosts who still want that impressive, smokehouse-style centerpiece on the Christmas table. Fool-Proof Techniques & Tips Cooking a Christmas prime rib doesn’t have to be intimidating. With a few tried-and-true techniques, you can achieve a tender, evenly cooked roast that’s worthy of a holiday celebration. The “500 Rule” for Prime Rib Also called the closed-oven method, the 500 Rule is a simple way to cook prime rib: Preheat the oven to 500°F. Place your seasoned roast inside and close the door. Cook for 5 minutes per pound (e.g., 6 lb × 5 = 30 minutes). Turn off the oven and let the roast rest inside for about 2 hours. This generally produces a medium-rare roast, but note: You can’t check internal temperature unless using a leave-in thermometer with an external readout. The high heat sears the exterior but can slightly overcook outer layers. Pro Tip: If you prefer more control over doneness, the reverse sear method ensures a perfectly pink interior with a flavorful crust. Internal Temperature Is Key: Use the prime rib temp chart below to cook to your preferred doneness. Preference Description Internal Temp.  Rare  Red, cool center 110°F Medium Rare  Red, warm center 120°F Medium  Pink throughout  130°F Medium Well  Primarily grey, sliver of pink 140°F Use the times below as a helpful reference, but let your thermometer have the final say. This approach ensures your prime rib turns out perfectly every time. Weight Medium Rare  Medium  About 1.5 lbs. 27 to 34 min.  35 to 42 min.  About 2 lbs.  40 to  49 min.  49 to 59 min.  Always use a meat thermometer rather than relying solely on timing. Shop the SRF Super-Fast Thermometer and make perfect doneness effortless. Common Mistakes to Avoid: Cooking straight from frozen — thaw fully for even results. Skipping the rest period — resting lets juices redistribute. Under-seasoning — generous seasoning ensures a flavorful crust.   Want s fool-proof method for perfect prime rib? Explore tips and tricks from Chef Edward Higgins.  Watch Prime Rib Tips and Tricks to make sure your holiday roast is flawless:    Building Your Prime Rib Christmas Dinner Menu Creating a memorable Christmas prime rib dinner is all about harmony — balancing rich, savory flavors with fresh, bright, and festive touches. Whether you’re hosting an intimate family meal or a full holiday gathering, a thoughtful menu brings the celebration to life. Start with light appetizers, build out hearty sides that complement the roast, and finish with a dessert that leaves everyone smiling. Holiday Starters Begin your prime rib Christmas dinner with something fresh and elegant. The goal is to whet your guests’ appetites without overshadowing the star of the show. Shrimp cocktail with a tangy horseradish sauce Smoked salmon served with lemon and dill Fresh arugula salad with shaved Parmesan and a simple vinaigrette These light bites bring a bright, refreshing contrast to the richness of your main course. Holiday Sides No prime rib dinner menu is complete without comforting sides that enhance the roast’s flavor and texture. Think creamy, savory, and beautifully seasoned. Roasted vegetables like carrots, Brussels sprouts, or Shrimp Louie Salad Creamy mashed or roasted Tallow potatoes for buttery depth Yorkshire pudding or fresh dinner rolls to soak up every drop of au jus Each dish adds balance — from the earthy sweetness of roasted veggies to the silky texture of whipped potatoes. Holiday Desserts End your Christmas prime rib dinner with a touch of nostalgia. Traditional sweets with a seasonal twist create a perfect finale for a luxurious meal. Rich chocolate cake with ganache or peppermint glaze Spiced apple pie with vanilla bean ice cream Festive fruit tart topped with fresh berries and a hint of citrus These desserts capture the essence of the holidays — indulgent, joyful, and just the right amount of sweet. Our Favorite Holiday Prime Rib Recipes Bring the full holiday menu together with these expertly crafted prime rib recipes: Porcini-Dusted Prime Rib with Mushroom-Shallot Reduction – Elevate your prime rib with a rich, savory reduction. Bone-In Holiday Prime Rib Roast with Au Jus – Classic flavors for an impressive holiday centerpiece. Bone-In Prime Rib with Shallot Red Wine Jam & Black Pepper Gravy – A bold, flavorful roast with a savory-sweet twist that delights every holiday table.     Serving and Carving Your Prime Rib Proper serving and carving ensures your Christmas prime rib looks as impressive as it tastes. Resting Your Prime Rib Allow the roast to rest for 10–15 minutes after slicing to let the juices redistribute. This keeps each slice tender and flavorful. Prime Rib Carving Tips Use a long, thin-bladed knife for clean, even slices. Slice against the grain into ½-inch thick portions for optimal tenderness. For bone-in roasts, separate the ribs from the bones and return them to the oven briefly to crisp before serving.   Get Your Christmas Prime Rib Today Make this holiday season unforgettable with a show-stopping prime rib centerpiece. Here’s a quick guide to help you choose the best Snake River Farms prime rib: Wagyu Boneless Prime Rib Easy to carve and perfect for buffets or smaller gatherings where convenience matters. Shop Boneless Wagyu Prime Rib → Wagyu Bone-In Prime Rib Impressive centerpiece with rich flavor. The bone enhances juiciness and presentation. Shop Bone-In Wagyu Prime Rib → Wagyu Tomahawk Roast Show-stopping presentation with extra-long bones. Perfect for celebrations and dinner parties. Shop Wagyu Tomahawk Roast → Wagyu Smoked Prime Rib Fully cooked and expertly smoked for rich flavor. Just heat and serve for a no-stress holiday meal. Shop Wagyu Smoked Prime Rib → Double R Ranch Bone-In Prime Rib Classic Northwest beef with hearty flavor. A traditional choice with beautiful bone-in presentation. Shop Double R Ranch Bone-In Prime Rib → Double R Ranch Boneless Prime Rib Convenient, tender, and easy to carve. A versatile choice for both holidays and special dinners. Shop Double R Ranch Boneless Prime Rib →

Holiday Ground Rules: 5 Easy Recipes with Wagyu Ground Beef The holiday season brings friends and family to town. While the focus is on festive celebrations and elaborate meals, everyone still needs to be fed for non-holiday meals. We have a simple solution for the days before the big dinner or after the leftovers are gone: SRF Wagyu ground beef.This restaurant quality product has a flavor profile that transcends grocery store ground beef and makes everyday dishes special. Some of our favorite chefs share five recipes for dishes that take advantage of the same ground Wagyu used by top chefs. For variety, we included a recipe using our Kurobuta ground pork with a rich, slightly sweet flavor. Stock up on these convenient one-pound packs and break new ground for elevated, but easy, comfort food for the dinner table.     1. Bacon-Wrapped Wagyu Meatloaf  Meatloaf is so versatile. You can serve it with tomato base accompaniments (can you say ketchup?) or fancy it up with a quick gravy. I love to slice it cold and make a sandwich. SRF Wagyu ground beef really brings up the flavor of this classic dish. You can make this in less than an hour, but try the two day method for the best results. Prepare the mix and let it sit overnight so all the flavors meld together. Bake it the day before serving to let it firm up, then serve it the next day. > Cook Now     2. Kurobuta Pork & Mushroom Ragu  Rich and deeply flavorful Kurobuta ground pork transforms this simple but satisfying dish into one worthy of center stage at your next gathering. To that end, the ragù may be made ahead and warmed over low heat. > Cook Now      3. Wagyu Ground Beef Mac & Cheese  The silky smooth cheese sauce in this homey dish uses sodium citrate, a culinary salt easy to buy online. It acts as an emulsifier, so the cheese sauce doesn’t require a binder, like a roux, to hold it together. The combination of fontina, taleggio, and smoked gouda cheeses perfectly accents the flavor of the SRF beef. Recommended types of cheese, plus the brands I used, are listed but tasting multiple kinds of cheese to pair with your palate is half of the fun! > Cook Now     4. Kofte Kebab with Tzatziki and Israeli Salad  Kofte, a Turkish ground meat mixture loaded with flavor from a variety of spices, is often made into meatballs. We like to make kebabs, shaping this flavorful meat around a wooden skewer and grilling it, either over hardwood lump charcoal or a gas grill. Each skewer is served on a piece of naan (or in a lettuce cup) with tzatziki. The Kofte pairs well with a simple salad of ripe tomatoes and sweet onion seasoned with red wine vinegar and mint. > Cook Now      5. Air Fryer Beef Ricotta Meatball Tender, moist and ultra-beefy, these SRF Wagyu ground beef meat balls adapt to your mood and menu. They’re right at home on top of a plate of spaghetti, tucked into a meatball sub or served as an appetizer. The air fryer cooks them quickly, giving the outside a nice crust, without drying out the inside. > Cook Now    

Alternatives to Turkey for the Holidays Turkey is the customary star of holiday meals. Although it’s most often tied to Thanksgiving dinner, Americans eat an estimated 22 million turkeys on Christmas. It’s a dish steeped in family history, but a poll by the AP-NORC Center for Public Affairs Research found just 3 in 10 U.S. adults say turkey is their favorite dish for their holiday feast. The primary reason Americans serve turkey is tradition. It’s what their mother, grandmother and great-grandmother made for holiday meals, so it’s the family convention that everyone follows.We completely understand that turkey for the holidays is a sacred ritual that many just can’t abandon. But for those pioneering souls looking to break free of the shackles of a turkey-fueled Thanksgiving, Christmas, or other major celebration, we present three delicious alternatives. Each one is festive, appetizing and offers loads more flavor than the old-school bird.     1. Kurobuta Boneless Ham: A Juicy, Flavorful Holiday Alternative   SRF hams are juicy, tender and packed with flavor. Made with 100% Berkshire pork (also known as Kurobuta in Japan), which has more fine marbling than conventional breeds, these hams are often rated the "best" in numerous comparisons. Made with traditional smokehouse methods using a signature cure, these hams are a crowd-pleaser and have become a new tradition for many of our customers.The boneless hams are easy to prepare and a cinch to carve. They are available in multiple sizes, so it's easy to find the perfect size for your holiday meal. For those looking for a traditional appearance, SRF also offers a bone-in Kurobuta ham.     2. Tenderloin Roast: The Perfect Holiday Dish for Steak Lovers Savor the same mild flavor and tenderness of filet mignon steak when you serve this elegant roast. The tenderloin roast is a simple way to elevate your Thanksgiving feast, which your guests will talk about for weeks to come. A helpful feature of this impressive roast is how quickly it cooks. A reverse sear takes about an hour so you can spend more time with your guests.  SRF offers tenderloin roasts cut from American Wagyu or USDA Choice beef. American Wagyu options include three different levels of marbling, from excellent to outstanding:  SRF Silver™, SRF Black® and SRF Gold®.      3. Kurobuta Rack of Pork: A Show-Stopping Roast for Holiday Feasts This bone-in Kurobuta pork roast has quietly become one of our favorite items to serve for holiday meals. We like to think of it as the pork equivalent of a bone-in beef prime rib, and it is an exciting roast to bring to the table. Each rack includes 10 to 12 bones providing a generous serving for 8 to 10 guests. This impressive roast is easy to make and takes about an hour to prepare, which means you don’t have to spend all day in the kitchen to serve a magnificent holiday feast.  

It’s (much) easier than you think to add a little surf to your turf this season. Photographer and Instagram influencer Chad Montano has the perfect way to elevate your holiday meal in less than five minutes: JUST ADD SEAFOOD. "The seafood Snake River Farms is sourcing is all really good," Chad says. Whether you choose a surf-and-turf box of filets mignons, ribeyes, and seafood, or pick a standalone fish or shellfish delivery that can be added to any meal, SRF seafood unlocks a new level of flavor. “The classic is lobster tail and filet mignon because they go together really well,” he says. “Even though filets are lean, you still get a very rich texture from them. And when they’re cooked right, they’re mouthwatering with a nice crust and perfectly medium rare inside. “That’s amazing,” he says. “But when paired with seafood, your taste buds go wild.” SRF seafood amplifies meals with great texture, sweetness, and fresh flavors, Chad says, and they’re versatile enough to fit any menu or cooking style. As an avid griller from Southern California, where it’s almost never a bad day to cook outside, he’s adept at preparing seafood hot and fast over an open flame. It’s easy to cook shrimp, scallops, or lobster tails while your beef is resting. Shrimp and scallops cook in under five minutes and you can judge their doneness by sight. But for lobster, Chad recommends pulling out a quick-read thermometer, like the Thermoworks Super-Fast Pocket Thermometer, to test the internal temperature. He swears by 140°F. “That’s been the sweet spot for me,” he says.  “Usually people recommend cooking to 145°F, but carry-over cooking after you pull it off the heat will bring it up to that temperature. At 140°F, it’s perfect — nice and succulent and not chewy or overcooked.” If you’re not blessed with sunny San Diego weather, it’s just as easy to get perfect results with a cast iron skillet and a stovetop. “I really like scallops cooked in a pan with a little bit of oil to get a hard sear, and once they’re flipped, maybe a little bit of butter or some aromatics, and that’s it,” Chad says.  However you choose to bring seafood to your holiday table this year, Chad says it will make your gathering just a little more special without a lot of fuss. “It’s so good, and so simple, and you really don’t need to do much to let the flavors shine through,” he says.

Make the Most of the Holidays! All you need is a few of these time-tested hacks and gift-worthy products to take the stress out of this hectic time of year.

Elevate your holiday gathering with a delectable menu created by culinary maestros Nathan Michael and Julia Flowers. Discover a tantalizing lineup, including their signature Pepper Jelly Glazed Ham, Creamy Caramelized Onion Dip, indulgent Pimento Mac and Cheese, refreshing Shrimp Louie Salad, and a Spiced Maple Bourbon Cocktail that will leave your guests raving. Unwrap the secrets to a memorable holiday feast.

Create the perfect Easter ham dinner with tips on choosing, preparing, and serving a delicious Kurobuta ham. This guide covers everything from selecting sides to ensuring a memorable holiday meal.

With these tips from Nathan Michael and Julia Flowers, your stylish festive gathering will be the least stressful item on your holiday to-do list.

A perfect prime rib should be evenly cooked throughout — without an unsightly, overcooked gray band — and have a delicious, meaty sear. To get it right, ThermoWorks has the tools and thermal know-how you need to get it done.

Building an impressive charcuterie board is easy with Snake River Farms small batch salami. This board of plenty is a fabulous start to a special dinner but deserves to be the main attraction at your next party or wine tasting. Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread.  

Snake River Farms American Wagyu beef can be prepared using your favorite techniques and recipes. The key to achieving maximum flavor is a perfect sear — which creates a golden-brown, flavorful crust — and ample seasoning. Here are some chef-proven tips for the best finished steak or roast possible.