Description
This Christmas Prime Rib recipe is a classic holiday main course featuring a beautifully roasted bone-in prime rib roast with a flavorful herb and garlic crust. Perfectly cooked to your preferred doneness and served warm, it’s an impressive centerpiece for festive gatherings.
Ingredients
Scale
Prime Rib Roast
- 1 (6–7 pound) bone-in prime rib roast
Herb Rub
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 6 cloves garlic, minced
- Optional: 1 tablespoon Dijon mustard
Instructions
- Bring Roast to Room Temperature: Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours before roasting to ensure even cooking.
- Preheat Oven and Prepare Herb Paste: Preheat the oven to 450°F (230°C). In a small bowl, combine olive oil, kosher salt, black pepper, chopped rosemary, thyme leaves, minced garlic, and Dijon mustard if using to create an herb paste.
- Apply Herb Rub: Pat the prime rib roast dry with paper towels to remove moisture. Generously rub the herb paste all over the meat, including the sides and under the bones if possible, for maximum flavor.
- Position Roast: Place the roast bone-side down in a roasting pan fitted with a rack to allow air circulation and even cooking.
- Initial High-Heat Roast: Roast the meat in the preheated oven at 450°F for 20 minutes to develop a flavorful crust.
- Lower Oven Temperature and Continue Roasting: Reduce the oven temperature to 325°F (165°C) and roast for about 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Rest the Roast: Remove the prime rib from the oven and tent it loosely with foil. Let it rest for 20–30 minutes to allow juices to redistribute and the temperature to rise slightly.
- Serve Warm: Slice the prime rib and serve warm, optionally accompanied by au jus or horseradish cream for added flavor.
Notes
- Use a meat thermometer to monitor the internal temperature closely — prime rib can overcook quickly.
- The roast’s temperature will continue to rise slightly during resting.
- For a more flavorful crust, prepare the herb rub a day in advance and refrigerate it on the roast overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
