10 Christmas Eve Dinner Ideas Everyone Will Love

Christmas Eve deserves a menu that feels cozy, festive, and a little bit extra—without chaining you to the stove all day. These 10 recipes are crowd-pleasers with a dash of holiday sparkle: comforting mains, vibrant sides, and a couple of seriously elegant showstoppers. Think buttery sauces, crispy edges, twinkly garnishes, and aromas that make everyone hover near the kitchen “just to check.”

Each dish is simple enough to pull off with confidence but special enough to make the night feel memorable. Ready to build a menu you’ll be proud of? Let’s get cooking.

1. Rosemary-Orange Prime Rib With Red Wine Jus

This is your centerpiece roast—deeply savory, ultra-juicy, and perfumed with citrus and herbs. It’s special without being fussy, and that glossy red wine jus? It’s the kind of sauce people “accidentally” pour over everything on their plate. Minimal prep, big ta-da energy.

Ingredients:

• 1 bone-in prime rib (5–6 lb), at room temperature
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp orange zest (from 1 large orange)
• 3 tbsp olive oil
• 6 cloves garlic, smashed
• 1 cup dry red wine
• 1 cup beef stock
• 2 tbsp unsalted butter, cold

Instructions:

1. Preheat oven to 475°F (245°C). Pat the prime rib dry. Mix salt, pepper, rosemary, thyme, orange zest, and olive oil into a paste. Rub it all over the roast.
2. Place roast on a rack in a roasting pan. Scatter smashed garlic in the pan. Roast 20 minutes to brown the exterior.
3. Reduce oven to 325°F (165°C). Continue roasting 1½–2 hours, until internal temp reaches 122–125°F for medium-rare (it will rise as it rests).
4. Transfer roast to a cutting board. Tent loosely with foil and rest 30–45 minutes.
5. Set the roasting pan over medium heat. Add red wine; scrape up browned bits. Simmer 3–4 minutes. Add beef stock; simmer to reduce by half. Whisk in cold butter to finish.
6. Slice roast against the grain. Serve with the red wine jus.

Serve with creamy potatoes and a bright green veg. For variations, swap orange for lemon zest or crust the roast with Dijon before the herb paste for extra tang. A quick horseradish crème (sour cream + grated horseradish + pinch of salt) is a classic, punchy sidekick.

2. Brown Butter Lobster Scampi With Lemon-Parsley Panko

Want something luxurious without going full seven-fish? This lobster scampi nails it—sweet lobster in browned butter with garlic and lemon, tossed with silky pasta and topped with crunchy panko. It’s elegant, fast, and absolutely celebration-worthy.

Ingredients:

• 12 oz linguine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 12 oz cooked lobster meat, roughly chopped
• 1/2 cup dry white wine
• Zest and juice of 1 lemon
• 1/4 cup chopped parsley
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan
• Salt and black pepper, to taste

Instructions:

1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. In a skillet, melt butter over medium heat until it foams and turns golden brown, 3–4 minutes. Add olive oil, garlic, and red pepper flakes; cook 30 seconds.
3. Add lobster and toss gently for 1–2 minutes. Pour in wine; simmer 1 minute. Add lemon zest and juice.
4. Stir in pasta, a splash of pasta water, and parsley. Season with salt and black pepper.
5. In a separate small pan, toast panko over medium heat until golden; remove from heat and mix with Parmesan and a pinch of salt.
6. Serve pasta topped with lemon-parsley panko for crunch.

Garnish with extra lemon zest and parsley. Swap lobster for shrimp if you’re feeding a crowd. For a garlickier vibe, roast a head of garlic and mash into the butter—rich and sweet, seriously.

3. Maple-Dijon Glazed Ham With Spiced Pears

Glazed ham is the low-stress hero: it feeds a lot, smells amazing, and the leftovers are legendary. This version is glossy with maple and mustard, and the pan-roasted pears bring cozy spice and a touch of sweetness that makes the glaze sing.

Ingredients:

• 1 fully cooked bone-in ham (7–9 lb), spiral-cut
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 4 ripe but firm pears, quartered and cored
• 2 tbsp unsalted butter
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (165°C). Place ham cut-side down in a roasting pan with a rack.
2. Whisk maple syrup, Dijon, vinegar, brown sugar, cinnamon, and cloves.
3. Brush ham with glaze; bake 1½–2 hours, brushing every 20 minutes.
4. In the last 30 minutes, toss pears with butter, salt, and pepper. Scatter around the ham to roast until tender and caramelized.
5. Rest ham 10 minutes, then carve. Spoon extra glaze over slices and serve with pears.

Serve with warm dinner rolls or cheddar biscuits. For a smoky touch, stir 1 tsp smoked paprika into the glaze. Leftovers make excellent grilled cheese with brie and pear slices.

4. Creamy Truffled Mushroom Lasagna (No-Boil Noodle Magic)

Comforting and chic: layers of mushrooms, béchamel, and a whisper of truffle. Using no-boil noodles saves time, and the result is a golden, bubbling pan that steals the show—especially for the vegetarians at the table.

Ingredients:

• 16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 3 tbsp flour
• 3 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 1 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 1 tsp truffle oil (optional, to taste)
• 9–12 no-boil lasagna sheets
• 2 cloves garlic, minced
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 375°F (190°C). Sauté mushrooms in olive oil over medium-high heat with a pinch of salt until browned. Add garlic and thyme; cook 1 minute.
2. Make béchamel: melt butter in a saucepan, whisk in flour; cook 1–2 minutes. Slowly whisk in warm milk until smooth. Add nutmeg, salt, and pepper; simmer to thicken. Stir in Parmesan and truffle oil.
3. Spread a thin layer of béchamel in a 9×13-inch dish. Add a layer of noodles, then mushrooms, béchamel, and mozzarella. Repeat 2–3 times, finishing with béchamel and mozzarella.
4. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes until bubbly and golden. Rest 10 minutes before slicing.

Garnish with chopped parsley. For extra depth, add a splash of Marsala to the mushrooms. Not into truffle? A squeeze of lemon over the mushrooms brightens everything beautifully.

5. Citrus-Herb Roasted Salmon Side With Pomegranate Gremolata

If you want something colorful and light that still feels festive, this salmon is it. It’s ultra-tender with citrus slices on top and a jewel-toned gremolata scattered over right before serving. Bonus: it cooks fast and looks restaurant-fancy.

Ingredients:

• 1 whole side of salmon (2–2.5 lb), skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• Black pepper, to taste
• 1 orange and 1 lemon, thinly sliced
• 3 sprigs fresh dill
• 3 sprigs fresh thyme
• 1/2 cup pomegranate arils
• 1/4 cup finely chopped parsley
• 1 tbsp finely grated lemon zest
• 1 small garlic clove, finely grated
• 1 tbsp olive oil (for gremolata)
• Flaky salt, to finish

Instructions:

1. Preheat oven to 300°F (150°C). Line a sheet pan with parchment. Place salmon skin-side down; rub with olive oil, salt, and pepper.
2. Lay citrus slices over top; tuck dill and thyme around. Roast 18–22 minutes, just until opaque and flakes easily.
3. Mix pomegranate arils, parsley, lemon zest, garlic, and olive oil. Spoon over salmon; finish with flaky salt.

Serve warm or at room temp with roasted potatoes or herby rice. Swap pomegranate for chopped cranberries or blood orange segments if you like. Leftovers make a dreamy bagel situation with cream cheese the next morning—trust me.

6. Creamy Potato Gratin With Gruyère And Garlic

This is the silky, cheesy side everyone reaches for first. Thin-sliced potatoes baked in cream with nutty Gruyère and a hint of garlic—crispy edges, custardy centers. It pairs with literally any holiday main and perfumes the whole kitchen.

Ingredients:

• 2 1/2 lb Yukon Gold potatoes, peeled and thinly sliced (1/8-inch)
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, smashed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp grated nutmeg
• 1 1/2 cups grated Gruyère
• 1/2 cup grated Parmesan
• 1 tbsp butter, for the dish
• Fresh thyme, optional garnish

Instructions:

1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. Heat cream, milk, garlic, salt, pepper, and nutmeg in a saucepan until steaming. Remove garlic.
3. Layer half the potatoes in the dish, pour over half the cream mixture, and sprinkle with half the cheeses. Repeat with remaining potatoes, cream, and cheeses.
4. Cover with foil and bake 40 minutes. Remove foil and bake 20–25 minutes more until deeply golden and bubbly. Rest 15 minutes before serving.

Garnish with thyme. For a lighter twist, use half milk, half chicken stock. Want a hint of decadence? Add caramelized onions between layers—guests will ask for the “secret.”

7. Brussels Sprouts With Crispy Pancetta, Chestnuts, And Balsamic Honey

These sprouts have it all: crisp edges, salty pancetta, buttery chestnuts, and a glossy sweet-tangy finish. They’re hearty enough to stand up to roasts but bright enough to cut through rich dishes. And yes, they’ll convert the sprout skeptics.

Ingredients:

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 6 oz pancetta, diced
• 1 cup vacuum-packed roasted chestnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1 1/2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and black pepper, to taste

Instructions:

1. Cook pancetta in a large skillet over medium heat until crisp. Transfer to a plate; leave drippings in pan.
2. Add olive oil and Brussels sprouts cut-side down; cook undisturbed 4–5 minutes until deeply browned. Toss and cook 3–4 more minutes until tender-crisp.
3. Add butter and chestnuts; cook 1 minute. Stir in balsamic and honey; season with salt and pepper. Return pancetta to the pan and toss.

Finish with a shower of grated Parmesan or lemon zest. Swap pancetta for thick-cut bacon or go meatless by adding toasted hazelnuts instead. For oven roasting, toss everything (except honey and balsamic) at 425°F for 20–25 minutes, then glaze.

8. Buttery Parker House Rolls With Flaky Sea Salt

Warm, tender rolls are the secret weapon of any holiday meal. These Parker House rolls are rich and pillowy, brushed with butter and sprinkled with flaky salt. They practically float off the tray—and they’re perfect for ham sandwiches later.

Ingredients:

• 3/4 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 2 large eggs, room temperature
• 3 cups all-purpose flour (plus more as needed)
• 1 tsp kosher salt
• 8 tbsp unsalted butter, melted (divided)
• Flaky sea salt, for topping
• Neutral oil, for bowl

Instructions:

1. Combine warm milk, yeast, and sugar; let sit 5–10 minutes until foamy.
2. In a bowl, whisk eggs. Add flour and kosher salt; pour in yeast mixture and 4 tbsp melted butter. Mix until a soft dough forms; knead 5–7 minutes until smooth and slightly tacky.
3. Place in an oiled bowl, cover, and rise until doubled, 60–90 minutes.
4. Divide into 16 equal pieces. Flatten each, brush with melted butter, fold in half, and arrange in a buttered 9×13-inch pan.
5. Cover and rise 30–45 minutes. Preheat oven to 375°F (190°C).
6. Brush tops with more melted butter; bake 18–22 minutes until golden. Brush again, sprinkle with flaky salt, and serve warm.

Add chopped rosemary to the dough for a herby twist. Make ahead by par-baking 12–14 minutes, cooling, and finishing just before dinner. These also freeze beautifully—future you will be thrilled.

9. Cranberry-Orange Winter Salad With Candied Walnuts And Feta

Balance the rich mains with something crisp and vibrant. This salad hits all the textures: juicy citrus, tart cranberries, crunchy walnuts, and creamy feta. The maple-orange vinaigrette ties it all together with a subtle sweetness.

Ingredients:

• 5 oz mixed greens (arugula, baby kale, spring mix)
• 2 oranges, segmented
• 1/2 cup dried cranberries
• 1/2 small red onion, very thinly sliced
• 3/4 cup walnuts
• 2 tbsp sugar
• 1 tbsp water
• 1/2 tsp cinnamon (optional)
• 1/2 cup crumbled feta
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Candy the walnuts: add walnuts, sugar, water, and cinnamon to a skillet over medium heat. Stir until sugar melts and coats the nuts, 3–4 minutes. Spread on parchment to cool.
2. Whisk dressing: olive oil, orange juice, vinegar, maple, Dijon, salt, and pepper.
3. Toss greens, orange segments, cranberries, and red onion with dressing. Top with feta and candied walnuts.

Add sliced pear or pomegranate for extra holiday sparkle. Goat cheese works instead of feta. To make ahead, keep components separate and toss right before serving so the greens stay perky.

10. Gingerbread Sticky Toffee Pudding With Brandy Caramel

End the night with a dessert that feels like a hug. This is classic sticky toffee pudding meets gingerbread spice: dark, moist, and drenched in warm caramel. It’s easy to bake in one pan and spoon into bowls with ice cream. Joy in a dish.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or similar baking dish.
2. Pour boiling water over dates; stir in baking soda and set aside.
3. Cream butter and brown sugar until fluffy. Beat in eggs one at a time, then molasses.
4. Whisk flour, baking powder, ginger, cinnamon, cloves, and salt. Add to wet ingredients, alternating with the date mixture, until combined.
5. Pour batter into the dish and bake 30–35 minutes, until a toothpick comes out clean.
6. Make sauce: simmer butter, brown sugar, and cream 3–4 minutes until glossy. Stir in brandy and a pinch of salt.
7. Poke holes in the warm pudding with a skewer and pour over some sauce. Serve slices with extra warm sauce and ice cream.

Make the sauce ahead and reheat gently. For a nutty twist, add chopped pecans to the batter. If you want extra drama, warm the brandy separately and flambé tableside—carefully, of course.

Build Your Christmas Eve Menu

Mix and match a star roast (Prime Rib or Glazed Ham) with two sides (Potato Gratin and Brussels), a fresh counterpoint (Winter Salad), plus either Salmon or Lobster Scampi for seafood lovers. Add Parker House Rolls to make it official, and finish with Gingerbread Sticky Toffee. You’ve got balance, color, and pure holiday comfort.

Pick a few, prep what you can ahead, and enjoy the night with your people. You’ve got this—and your kitchen is about to smell incredible.