The Ultimate Christmas Beef Recipe, Our Dry-Aged Galician Prime Rib Roast

Preparing a Galician Prime Rib Roast for your friends and family to enjoy this Christmas is arguably the best gift you can give. Make it a feast to remember with Thomas Joseph, Dry Aged Galician Beef.

A Feast Fit for a King, or Santa Claus

If you're a beef lover then there's no reason why you can't enjoy a beef roasting joint as your Christmas dinner centrepiece - accompanying your turkey and other offerings, or simply as it is for the main event.

Of course, Christmas Day demands the very best of the best which is exactly where Galician Prime Rib Roast comes in.

Dry-Aged Galician Beef is world renowned for its superior flavour profile and unrivalled quality. The cattle matures slowly on rich pastures for consistent fat marbling and rich, intensely flavoured meat - worthy of its namesake "Spanish Wagyu".

Paired with festive flavourings and served alongside all the trimmings, let's make this Christmas Dinner a feast to remember.

How to cook the ultimate Christmas beef roast with Dry-Aged Glacial prime rib roast

Thomas Joseph Butchery Dry-Aged Galician Beef

Sourced from the hills of Galicia in Northern Spain, our Prime Rib Beef Roast is Grass Fed and Dry Aged to help unlock its full intense flavour.

Our rib roast joint runs from the ribeye to the wing rib - and is known in the industry as the very best section of beef carcass.

Dry-Aged Galician beef is an outright showstopper and, in our opinion, the best roasting joint you can find, well worthy of a Christmas Dinner centrepiece.

This recipe serves 8-10 hungry guests, but you can always opt for a larger roasting joint to serve upwards of 12.

How to cook the ultimate Christmas beef roast with Dry-Aged Glacial prime rib roast

Here’s the recipe. 

Christmas Dry-Aged Galician Prime Rib Roast Recipe


  • 4kg Thomas Joseph Galician Prime Rib Beef Roast
  • 1 tablespoon Dijon mustard
  • 60ml balsamic vinegar
  • 8 cloves garlic, peeled and minced
  • Bunch fresh thyme, finely chopped
  • 6 sprigs rosemary, finely chopped
  • 2 teaspoons coarse sea salt
  • 2 teaspoons cracker black pepper
  • Large knob of Grass Fed butter, melted


  1. Remove your roasting joint from the oven one hour before preparing, to allow the meat to reach room temperature - then preheat the oven to 220C
  2. Place the meat, bone side up, in a large roasting tin and season generously with half the salt and pepper - before roasting for an initial 20 minutes
  3. Remove the meat from the oven and lower the temperature to 180C
  4. In a small bowl, mix the mustard, balsamic vinegar, garlic, melted butter, herbs and remainder of the salt and pepper
  5. Use your hands or a brush to coat all surfaces of your roasting joint in the mustard butter mixture, then return to the oven for a further 1 hr 40 - rotating the tray every 30 mins or so for even browning
  6. Once cooked, check the internal temperature of the beef, which should be around 60C for medium-rare perfection
  7. Transfer to a wooden board and allow to rest for at least 30 minutes before carving into generous slices with a long and sharp knife - and serving up to delighted guests around your Christmas table


Shopping List 👇