Even if you’re traveling for the holidays, you can still have Christmas dinner in Las Vegas. Or maybe you live in Las Vegas and have decided to give the gift of a clean kitchen. In either event, you may be wondering if any restaurants will be open Christmas Eve or Christmas day… maybe both. And the answer is yes!
Here are some suggestions for restaurants serving a more traditional Christmas meal in Vegas… as well as some that are far less conventional. The point is that you should be able to find what you’re looking for, even during the biggest holiday of the year. However, reservations are typically required so call ahead.
Off the Strip… Aliante’s MRKT Sea & Land is presenting a two-course prix fixe menu featuring choices like wagyu ribeye cap or Sicilian sea bass, paired with desserts such as white chocolate cheesecake or candy cane crème brûlée. The menu is available on Christmas Day from 3 to 9 p.m. Similarly, River Rock Pizza & Pasta at Arizona Charlie’s offers a three-course menu including house salad, cioppino, and chocolate pecan pie for $25.99 from 3 to 9 p.m. on Christmas Day. Sourdough Café and Bakery provides a three-course menu with house salad, filet with sautéed garlic shrimp, and pumpkin cheesecake, available from 11 a.m. to 11 p.m. on both Christmas Eve and Christmas Day.
Cannery’s Carve Prime Rib is serving a two-course prix fixe menu featuring prime rib and shrimp scampi or New York strip steak with lobster, finished with pumpkin Basque cheesecake, from 4 to 9 p.m. on both days. Durango’s Mijo Modern Mexican offers tamales with chicken and tomatillo salsa, beef tamales with guajillo salsa, and red velvet tres leches cake with horchata ice cream, from 4 to 10 p.m. The Italian cuisine at Green Valley Ranch’s Bottiglia Cucina & Enoteca highlights mushroom and winter truffle carpaccio, mezze rigatoni with sausage ragù, branzino with kale and mussel jus, and Tuscan prime rib, alongside a torta Caprese dessert.
Hofbräuhaus Las Vegas features traditional holiday specials including potato and frankfurter soup, roasted duck with potato dumplings, breaded brie, and a dessert sampler, while Silverton’s Mi Casa Grill Cantina and Twin Creeks Steakhouse offer a variety of festive mains and desserts, including braised short ribs, seared branzino, octopus croquettes, and signature ornament desserts. William B’s Steakhouse at Suncoast presents a three-course prix fixe menu with roasted prime ribeye or Dover sole, accompanied by a chocolate graham cracker meringue dessert.
On the Strip… dining options are equally impressive. The Cosmopolitan’s Amaya Modern Mexican highlights traditional pozole, chicken tamales, and arroz con leche. Galpão Gaucho Brazilian Steakhouse at Fashion Show Mall serves carved selections from the grill along with an extensive salad bar. The Strat’s Chi Asian Kitchen features prawn and glass noodle salad, miso-glazed Chilean sea bass, and chiffon cheesecake. Top of the World Steakhouse offers baked ricotta with pear, beef tenderloin Bourguignon, and a peppermint Yule log. Bouchon at The Venetian presents a three-course prix fixe menu with choices including pan-seared foie gras, sautéed monkfish, and chocolate bûche de Noël, while Gjelina serves a four-course menu including dry-aged ribeye. Matteo’s Ristorante Italiano showcases chicory salad, linguine with clams, poached cod, and spiced apple pie.
Wynn Las Vegas offers seasonal specials at La Cave Wine & Food Hideaway and Pisces Bar & Seafare, featuring scallop ceviche and wagyu strip Wellington, respectively. SW Steakhouse rounds out the selection with duck ragù pasta, Snake River Farms strip steak, and a bûche de Noël dessert. For those seeking a hassle-free holiday meal, these Las Vegas restaurants provide a festive and diverse selection of options to enjoy Christmas Eve and Christmas Day without lifting a spatula.
This Dijon Rosemary Crusted Prime Rib Roast is perfect for a cozy family meal or holiday dinner. A standing rib roast is coated in a simple rosemary and dijon mixture before roasting away in the oven. The pan dripping are combined with pinot noir for a delicious Au jus.
It’s 3 days post holiday and I’m still up to my eyeballs in prime rib.
I mean, life could be worse. Like, I could be up to my eyeballs in cookies. Wait, that wouldn’t be bad either.
To say I love this prime rib recipe is an understatement. It’s so easy (true!) and turns out incredibly delicious every single time. Back in 2011, I found this recipe in a Cooking Light Magazine. It looked simple enough and so I made it for Christmas Eve dinner. Everyone loved it.
It’s been 9 years and I’ve made it every Christmas Ever since.
To Make This Dijon Rosemary Crusted Prime Rib Roast You Will Need:
standing rib roast
garlic
thyme
rosemary
dijon mustard
olive oil
kosher salt
coarse ground black pepper
olive oil spray
low-sodium beef broth
pinot noir (make sure it is one you like to drink!)
This is what 8 pounds of prime rib looks like. I took this out of the fridge and let it sit out on my counter for 1 to 1-1/2 hours to take some of the chill off.
What is a standing rib roast?
A standing rib roast is a bone-in prime rib roast. However I’ve made this with a boneless prime rib roast and it was still excellent. Time will vary depending on which one you use.
While the roast is on the counter, start making the dijon rosemary mixture. Throw 6 cloves smashed and peeled garlic into your mini food processor.
Pulse until finely minced.
Next throw in 2 tablespoons chopped thyme leaves and 1-1/2 tablespoons chopped fresh rosemary.
Next add in 1/3 cup dijon mustard and 1-1/2 tablespoons of olive oil.
Secure the lid and pulse until all the ingredients are combined.
This can be made a day in advance which will save you some time.
Which is better, Bone-in or a boneless prime rib roast?
I’ve done both. Boneless will take less time roasting while bone-in will take longer. However, if using a bone in standing rib roast make sure to ask your butcher to remove the bones and then tie them back up. The bones add flavor, especially to the drippings which you use for the au jus. Because I picked up my prime rib late Sunday evening, the butcher was gone for the day. So I removed and tied my own. It’s nothing a sharp knife and kitchen twine can’t handle.
If needed, trim off any thick pieces of fat and season it generously with kosher salt and fresh black pepper.
Using your impeccably clean hands, cover the entire roast with the Dijon rosemary rub.
Smells SO good!
Adjust oven rack to be certain the roasting pan with the roast will fit before preheating your oven to 400℉ (or 200℃). In my small oven, I move it to the lowest rack.My wall oven is small so I have to remove a rack so the roast will fit. Spray your roasting rack with olive oil, this will insure the roast will release easily from the rack after roasting.
Place the roast (fat side up) onto the roasting rack that is set into your roasting pan.
Insert an oven-safe digital thermometer (linked in printable recipe) in the center of the thickest part. If using a bone in roast, keep in mind the bones should be considered part of the roast.
Pro Tip (please read)!
If the thermometer is too shallow you will not get an accurate read, which could result in an undercooked prime rib. Which is no bueno. So Make sure it’s in inserted correctly before roasting.
Set the thermometer to alert you when the internal food temp of the prime rib is 135℉ (or 57℃) for medium rare. I love this thermometer because of this feature! I have linked it in the recipe printable.
Slide the roast onto the bottom rack of your preheated oven. Roast for 30 minutes at 400℉ (or 200℃). After the 30 minutes, without opening the door, reduce the oven temp to 350℉ (or 180℃) and continue roasting for another 30 minute. You don’t want to open the oven door because you need that precious heat to form the crust on the outside of the prime rib.
After the first hour is up, remove the roast and pour 2 cups of beef broth into the pan. Slip it back into the oven and continue to roast until the internal temp and digital thermometer reads 135℉ (or 57℃) for medium rare.
Internal Temperature Cooking Chart:
Extra Rare (bleu): 80℉ to 100℉ (or 26℃ to 38℃)
Rare: 120℉ to 125℉ (or 49℃ to 51℃)
Medium Rare: 130℉ to 135℉ (or 55℃ to 57℃)
Medium: 140℉ to 145℉ (or 60℃ to 63℃)
Medium-Well: 150℉ to 155℉ (or 6℃5 to 69℃)
Well Done: 160℉ and above (or 71℃ and above)
By now your house should smell amazing and a delicious crust has formed on outside of the prime rib. If you notice a darker crust in spots on yours, don’t fret. This is normal and usually comes off when removing the string or when slicing. Like I mentioned earlier, my oven is tiny, so this could be only my issue.
Remove the prime rib roast from the roasting rack and place onto a carving board. Loosely cover with foil and let it rest for 15 to 20 minutes, so the juices can redistribute. The roast’s internal temperature should raise a few degrees as it rests.
In the meantime, make the pinot noir au jus.
Scrape the pan drippings into a saucepan. Bring to a simmer before pouring in 2/3 cup Pinot Noir. Use a pinot you like to drink.
Alternatively, this could be done directly in the roasting pan, over two burners. However, I find the saucepan method easier.
Continue whisking until the au jus reduces to roughly 3/4 cup. I just eye ball it.
Slice up the prime rib roast roughly 1/2-inches thick per person.
Serve and pour a few spoonfuls of the Pinot Noir au jus over top. To. Die. For.
What side dishes go with Prime rib?
Recipes To Make With Leftover Prime Rib:
Enjoy! And if you give this Dijon Rosemary Crusted Prime Rib Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Dijon Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus
This Dijon Rosemary Crusted Prime Rib Roast is perfect for a cozy family meal or holiday dinner. A standing rib roast is coated in a simple rosemary and dijon mixture before roasting away in the oven. The pan dripping are combined with pinot noir for a delicious Au jus. Serves 8 or more depending.
Prep Time: 25 minutesmins
Cook Time: 2 hourshrs
Additional Time: 35 minutesmins
Total Time: 3 hourshrs
8poundstanding rib roast, or boneless – times will vary
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
6clovesgarlic, smashed and peeled
1/3cupDijon mustard
2tablespoonschopped fresh thyme
1½tablespoonsof chopped fresh rosemary
1½tablespoonsolive oil
olive oil spray
2cupsbeef broth
2/3cupquality pinot noir
Let the roast sit at room temperature for 1 hour to 1 hour and 30 minutes.
Adjust oven rack to be certain the roasting pan with the roast will fit before preheating your oven to 400℉ (or 200℃). In my small oven, I move it to the lowest position.
Spray your roasting rack with cooking spray.
In a mini food processor pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.
Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.
Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast. (*see notes)
Cook at 400℉ (or 200℃) for thirty minutes – this will develop a good crust. Without opening the door, reduce the heat to 350℉ (or 180℃) and cook for another 30 minutes.
Remove the roast and pour 2 cups of beef broth into the roasting pan. Return the roast to the oven to cook until the internal temp registers at 135℉ (or 57℃) for medium rare. (see notes)
Remove the roast and place on a carving board and cover it loosely with foil. Allow the roast to rest 15 to 20 minutes. Meanwhile make the Au jus.
Pour the drippings into a sauce pan (or make it directly in the roasting pan over two burners) and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, whisking often for 6 minutes or until it reduces to roughly 3/4 of a cup.
Remove the string from around the roast and discard. Remove the bones and set aside.
Slice the prime rib 1/2-inch thick (or desired thickness) and serve with a few spoonfuls of the pinot noir au jus over top.
*If using a bone in roast, keep in mind the bones should be considered part of the roast. And if the thermometer is too shallow, you will not get an accurate read, which could result in an undercooked prime rib. Which is no bueno. So Make sure it’s in inserted correctly before roasting. **Cook times vary depending on the size of your prime rib roast and if it is bone-in or boneless. Expect anywhere from 1 to 2+ hours or about 18 to 20 minutes per pound.
Internal Temperature Cooking Chart:
Extra Rare (bleu): 80℉ to 100℉ (or 26℃ to 38℃) Rare: 120℉ to 125℉ (or 49℃ to 51℃) Medium Rare: 130℉ to 135℉(or 55℃ to 57℃) Medium: 140℉ to 145℉(or 60℃ to 63℃) Medium Well: 150℉ to 155℉ (or 6℃5 to 69℃) Well Done: 160℉ and above (or 71℃ and above)
At Christmas dinner, Jenny Burriss remembers eating exactly one bite of beef before feeling full. She had just upped her dose of semaglutide—the diabetes and obesity drug better known by the brand names Ozempic and Wegovy—and her appetite had plummeted. She had also lost her taste for alcohol, a side effect of the drug. So before her vacation a couple of months later, she decided to skip a dose. She was going to Disney World, and she wanted to enjoy the food—at least a little.
She was indeed hungrier after skipping her weekly injection, but not ravenously so. At the Biergarten buffet in Epcot’s Germany pavilion—where she might have once piled her plate high, justifying to herself that, after all, this is vacation—she was satisfied by just a small taste of everything. At the French pavilion, she savored a Grand Marnier orange slush. She didn’t lose weight at Disney World, but she didn’t gain any either.
Semaglutide works by suppressing the appetite and promoting a feeling of fullness. More fundamentally though, it works by altering one’s relationship with food. Doctors see the drug as a powerful biochemical tool to help patients build healthy long-term habits. Eating becomes a source not of comfort or pleasure, but simply of sustenance. “It takes a little bit of the enjoyment out of it,” Burriss told me. “But that’s healthy,” she added, for someone like her, who had a compulsive relationship with food. Semaglutide has helped her lose about 40 pounds. As the drug has exploded in popularity for weight loss, though, people who use semaglutide to reset their eating habits are navigating a world where food and the anticipation of it are still central to celebration. Semaglutide is meant to be taken regularly as a lifelong drug. So what to do on vacation, when enjoyment is kind of the point?
For some, deciding to forgo the dose while traveling is just a practical consideration. Semaglutide’s side effects usually taper off as the body adjusts, but they can range from the mildly inconvenient to the terribly uncomfortable: nausea, vomiting, fatigue, constipation, diarrhea, heartburn, sulfur burps. No one wants to get hit with a bout of diarrhea as a plane is taking off.
For others, staying on the drug removes the compulsion and distraction of thinking about food. They enjoy that peace, even on vacation. Semaglutide quiets what some patients call the “food noise” in their brains: waking up in the morning and immediately wondering what to eat today. Mexican? Pizza? Oh, let me look at some menus. It can be overwhelming to experience and exhausting to constantly counter. Fatima Cody Stanford, an obesity-medicine doctor at Harvard, told me that her patients on semaglutide like being able to attend a wedding or a party “without having to worry about overindulging.” Janice Jin Hwang, an obesity-medicine doctor at the UNC School of Medicine, says she tells patients not to see vacations as cheat days. “I don’t like to make it a dichotomy where it’s your normal time and your vacation time,” she says, advocating instead for a more balanced approach all the time.
People who want to skip while on vacation, though, are swapping tips and experiences online, sometimes in lieu of official medical advice. By and large, those I spoke with, like Burriss, told me that they were looking for a middle ground, not to go completely overboard on food. “I certainly didn’t want to pig out,” says Sarah, who skipped a dose for a 10-year-anniversary trip to the Bahamas. “I just didn’t want to have that weird nauseous feeling or not be able to enjoy wine.” Sarah, whose last name I’m not using to protect her medical privacy, has always loved researching the best restaurants on vacation. This time, she felt some of the thrill of anticipation, but she ate moderately and chose healthy options, such as fresh fish. Allyson Gelman, who skipped while on vacation in Mexico City, told me she still ended up canceling an eagerly awaited 12-course tasting menu. When she eats too much or too unhealthily on semaglutide, she has to vomit; she’s sometimes had to run to the bathroom after overdoing it in a nice restaurant. In Mexico City, she could still feel the drug’s effects lingering in her system, and she knew she wasn’t getting through 12 courses without throwing up.
Semaglutide does take several weeks to clear from the body, so skipping just one dose attenuates but doesn’t eliminate the effects of the drug. Marnie, whom I’m also identifying by only her first name for medical privacy, has been regularly taking her prescribed Wegovy every other week. In the second week, she can feel her side effects start to fade and her hunger start to return. For her, skipping is largely about managing her side effects, because the drug still leaves her very tired. She’s probably losing weight more slowly this way, she says, but she’s okay with that. In certain cases, Stanford, the doctor at Harvard, told me she has instructed patients who don’t need the full dose for weight loss to go longer between injections to modulate severe side effects. (Bafflingly, she’s found that insurance won’t cover a smaller-dose injection pen.)
The explosion of interest in semaglutide is so new, though, that doctors and patients alike are still figuring out what it means in the long term—not just in two or three years, but in 20 or 30. How long do the effects last, and how permanent are these new habits? Burriss believes that, for her, there is room for the occasional indulgence, during a special event or vacation. “It’s not an everyday thing,” she said. And indulging while on semaglutide is still nothing like bingeing without it.
