What Should I Make for Christmas Dinner This Year? Five Crowd-pleasers You’ll Crave

You want Christmas dinner to feel special without turning your kitchen into a stress zone. I’ve got you. These five dishes are festive, forgiving, and outrageously tasty—the kind you can make ahead, finish with flair, and serve with a big grin. We’re talking golden mains, cozy sides, and a dessert that practically decorates itself.

Pick one star, mix and match the rest, or go all-in and do the full spread. Either way, your table is going to look (and smell) like holiday magic.

1. Herb-Butter Prime Rib With Red Wine Pan Jus That Stops Conversation

This is your ta-da moment. Prime rib is indulgent, surprisingly low-effort, and somehow makes everyone go quiet when it lands on the table. The herb butter crust locks in juice, and the red wine pan jus makes every slice glossy and luxurious.

Ingredients:

• 1 bone-in prime rib roast (5–6 lb), tied
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 6 cloves garlic, finely grated
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon Dijon mustard
• 1/2 cup unsalted butter, softened
• 1 tablespoon olive oil
• 1 cup dry red wine
• 1 cup low-sodium beef stock
• 1 teaspoon Worcestershire sauce

Instructions:

1. Pat the roast dry and set it on a rack in a roasting pan. Season all over with salt and pepper. Let it sit at room temp for 1–2 hours. This helps even cooking.
2. Heat oven to 475°F (245°C). Stir together garlic, rosemary, thyme, Dijon, and butter until smooth. Rub the herb butter all over the roast.
3. Roast at 475°F for 20 minutes to set the crust. Reduce heat to 325°F (165°C) and continue roasting 1.5–2 hours, until the thickest part hits 120–125°F for medium-rare. Start checking at 90 minutes.
4. Transfer the roast to a cutting board, tent with foil, and rest 30–40 minutes. Don’t skip this—juices redistribute and the temp rises a few degrees.
5. Place the roasting pan over medium heat. Add olive oil if the pan is dry. Pour in red wine, scraping up any browned bits. Reduce by half. Add beef stock and Worcestershire; simmer 5–7 minutes until glossy. Season to taste.
6. Slice the prime rib along the bones to remove them, then slice into thick slabs. Serve with warm pan jus.

Serve it with: creamy mashed potatoes and garlicky green beans. For a twist, swap rosemary for crushed juniper and orange zest. Leftovers make ridiculous steak sandwiches; trust me.

2. Crispy Duck Fat Potatoes With Garlic And Rosemary That Steal The Show

Warning: these potatoes might outshine your main. They’re ultra-crispy on the edges, fluffy inside, and perfumed with rosemary and garlic. They travel well and stay crunchy longer than you’d think—holiday miracle.

Ingredients:

• 3 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1/4 cup duck fat (or 1/4 cup olive oil + 2 tablespoons butter)
• 2 teaspoons kosher salt, plus more to finish
• 1 teaspoon baking soda
• 1 teaspoon freshly ground black pepper
• 6 cloves garlic, smashed
• 2 tablespoons fresh rosemary, chopped
• Flaky salt and lemon zest, for finishing

Instructions:

1. Heat oven to 450°F (230°C). Place a large sheet pan inside to preheat.
2. In a large pot, cover potatoes with cold water. Add 2 teaspoons salt and baking soda. Bring to a boil and cook 8–10 minutes until the edges are just tender but centers are still firm.
3. Drain and let steam off. Shake the pot to rough up the edges—this creates those crispy bits.
4. Carefully remove the hot sheet pan. Add duck fat, then the potatoes. Toss to coat. Season with pepper. Scatter garlic and rosemary.
5. Roast 25–35 minutes, flipping once, until deeply golden and crisp.
6. Finish with flaky salt and a whisper of lemon zest. Serve immediately.

Pro tip: Make ahead by parboiling and roughing up the potatoes in the morning. Roast right before dinner. If you’re feeding a crowd, keep batches warm at 300°F on a rack so they stay crisp.

3. Maple-Glazed Roast Salmon With Cranberry-Ginger Relish For A Lighter Main

Not everyone wants red meat on Christmas, and this glazed salmon delivers big-time flavor with minimal effort. The sweet-savory maple-soy sauce caramelizes beautifully, and the cranberry-ginger relish adds sparkle and tang.

Ingredients:

• 2–2.5 lb side of salmon, skin-on, pin bones removed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup pure maple syrup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 teaspoon orange zest
• 1 cup fresh cranberries
• 1 small shallot, finely chopped
• 1 small jalapeño, seeded and minced (optional)
• 2 tablespoons chopped fresh cilantro or parsley

Instructions:

1. Heat oven to 400°F (205°C). Line a sheet pan with foil and brush with olive oil. Place salmon skin-side down. Season with salt and pepper.
2. Whisk maple syrup, soy sauce, Dijon, ginger, and rice vinegar. Brush half over salmon.
3. Roast 10 minutes. Brush with remaining glaze. Roast 5–8 minutes more, until just opaque and flaky.
4. While salmon cooks, pulse cranberries in a food processor until roughly chopped. Stir with shallot, jalapeño (if using), orange zest, and cilantro. Add a pinch of salt and a drizzle of maple if too tart.
5. Transfer salmon to a platter and spoon some relish over the top. Pass the rest at the table.

Serve it with: wild rice pilaf or a citrusy salad. To make it dairy-free and gluten-free, you’re already there—just use tamari. Leftovers flake beautifully over greens the next day, seriously.

4. Creamed Greens Gratin With Gruyère And Leeks That Feels Like A Hug

Think creamed spinach, but glow-up. This gratin blends kale and spinach with sweet leeks, a silky Parmesan-Gruyère sauce, and a crunchy breadcrumb lid. It’s rich without being heavy, and it pairs with literally everything.

Ingredients:

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 10 oz baby spinach
• 1 bunch lacinato kale, stems removed, chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon nutmeg
• 1 tablespoon flour
• 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
• 1/2 cup grated Parmesan
• 1 cup grated Gruyère, divided
• 1 teaspoon Dijon mustard
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• Black pepper, to taste

Instructions:

1. Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add leeks and a pinch of salt; cook until soft, 6–8 minutes. Stir in garlic for 1 minute.
3. Add kale and cook until wilted. Add spinach in batches until wilted and most liquid evaporates.
4. Sprinkle in flour and nutmeg; cook 1 minute. Stir in half-and-half, Parmesan, 1/2 cup Gruyère, and Dijon. Simmer until thick and creamy, 2–3 minutes. Season with salt and pepper.
5. Transfer to baking dish. Toss panko with olive oil and remaining 1/2 cup Gruyère; sprinkle on top.
6. Bake 18–22 minutes until bubbling and golden. Rest 5 minutes before serving.

Make-ahead: Assemble up to a day ahead and bake just before dinner. For a lighter version, swap half the dairy for unsweetened evaporated milk. Add crispy onions on top if you like extra crunch.

5. Stupid-Easy Gingerbread Sticky Toffee Pudding With Brandy Caramel

Classic sticky toffee gets a gingerbread twist: molasses, warm spices, and a lush brandy caramel you’ll want to drink. It’s cozy, festive, and bakes in one pan. Spoon it warm with vanilla ice cream and wait for the applause.

Ingredients:

• 1 cup chopped pitted dates
• 3/4 cup boiling water
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup dark brown sugar
• 1/3 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• For the sauce: 1/2 cup unsalted butter, 1 cup brown sugar, 3/4 cup heavy cream, 2 tablespoons brandy (optional), pinch of salt
• Vanilla ice cream or lightly sweetened whipped cream, for serving

Instructions:

1. Heat oven to 350°F (175°C). Butter an 8-inch square pan.
2. Pour boiling water over dates; stir in baking soda and let sit 10 minutes, then mash lightly.
3. Cream butter and brown sugar until fluffy. Beat in molasses, then eggs and vanilla.
4. Whisk flour, baking powder, ginger, cinnamon, nutmeg, and salt. Fold dry ingredients into wet, then fold in the date mixture.
5. Spread batter in pan and bake 28–35 minutes, until a toothpick comes out clean.
6. While it bakes, make the sauce: In a saucepan, melt butter, add brown sugar, and whisk until sandy. Pour in cream and salt; simmer 3–4 minutes until glossy. Stir in brandy off heat.
7. Poke holes in the warm cake with a skewer. Pour half the sauce over and let it soak 10 minutes. Serve with more warm sauce and ice cream.

Shortcut: Bake the cake a day ahead; rewarm slices and drown in hot sauce. For non-alcoholic, skip the brandy and add 1 teaspoon vanilla to the sauce.

How To Pull It All Together

• Timeline: Season the prime rib early; parboil potatoes in the morning; assemble the gratin ahead; make cranberry relish while the salmon roasts; dessert can bake while you eat.
• Balance: If you choose prime rib, go lighter with salmon for guests who prefer it. The gratin + potatoes are slam-dunk sides for either.
• Wine: Big red for prime rib (Cabernet or Syrah), crisp white for salmon (Chablis or Pinot Gris), and a little pour of brandy with dessert if you’re feeling festive.

You’ve got options, you’ve got flavor, and you’ve got a plan. Pick your hero, add a couple of sides, and let your oven do the heavy lifting. Your Christmas dinner is about to be legendary—save me a plate?