Description
This Christmas Prime Rib recipe delivers a juicy, flavorful bone-in rib roast seasoned with garlic, fresh herbs, and spices. Perfectly roasted to a crisp crust and tender interior, it’s an ideal main course for holiday celebrations, served with horseradish cream or au jus for added richness.
Ingredients
Scale
Prime Rib Roast
- 1 (5–7 lb) bone-in prime rib roast (3–4 ribs)
Herb Rub
- 3 tablespoons olive oil or softened butter
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
Optional Serving
- Horseradish cream or au jus
Instructions
- Bring to Room Temperature: Remove the prime rib from the refrigerator at least 1 hour before cooking to ensure even roasting.
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting.
- Prepare Herb Rub: In a small bowl, combine olive oil or softened butter with minced garlic, chopped rosemary, thyme, salt, black pepper, and onion powder to create a flavorful rub.
- Season the Roast: Pat the prime rib dry with paper towels to remove any moisture. Rub the herb mixture all over the roast, including the sides and between the bones if accessible, ensuring thorough coverage.
- Roast at High Heat: Place the roast bone-side down on a rack in a roasting pan or baking dish. Roast at 450°F for 20 minutes to develop a rich, crispy crust.
- Roast at Lower Temperature: Reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 15 to 20 minutes per pound. Use a meat thermometer to check internal temperature for your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Rest the Meat: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20–30 minutes to allow juices to redistribute, ensuring a moist and tender final product.
- Carve and Serve: Slice the prime rib and serve with horseradish cream, au jus, or your preferred holiday sides for a complete festive meal.
Notes
- Always use a meat thermometer to accurately gauge doneness and avoid overcooking.
- For enhanced flavor, season the roast the day before and refrigerate uncovered overnight to dry-brine the meat.
- Letting the roast rest after cooking is essential for juicy slices.
- Adjust cooking time according to the size of the roast and your preferred level of doneness.
