Description

This Tasty Christmas Prime Rib recipe delivers a juicy, tender, and flavorful roast beef centerpiece perfect for festive holiday dinners. Featuring a fragrant herb and garlic rub, slow roasting ensures a beautiful crust and melt-in-your-mouth interior. Simple ingredients combine to create a gourmet-worthy dish that pairs well with classic sides and impressive presentation.

Ingredients

Main Ingredients

Prime Rib Roast (bone-in), well-marbled, about 4-6 pounds
Kosher Salt, generous amount for seasoning
Freshly Ground Black Pepper, to taste
Garlic Cloves, 4-6, finely chopped
Fresh Rosemary, 2 tablespoons, finely chopped
Fresh Thyme, 2 tablespoons, finely chopped
Olive Oil or Butter, 2-3 tablespoons, for rub and browning

Optional for Sauce or Gravy

Beef Broth or Red Wine, 1 cup, for pan sauce or gravy

Instructions

Preparing the Prime Rib: Remove the prime rib from the refrigerator at least one hour before cooking to bring it to room temperature, ensuring even cooking. Pat the roast dry with paper towels and generously season all sides with kosher salt and freshly ground black pepper.
Creating the Herb and Garlic Rub: Finely chop fresh rosemary, thyme, and garlic cloves. Combine these with olive oil or softened butter to form a fragrant paste. Rub this mixture evenly over the entire roast, covering every nook and cranny for maximum flavor.
Roasting at High Heat: Preheat your oven to 450°F (230°C). Place the prime rib on a roasting rack inside a pan. Roast at this high temperature for 15-20 minutes to develop a beautiful crust, then immediately reduce the oven temperature to 325°F (165°C) to finish cooking slowly and evenly.
Slow Roast to Perfection: Continue roasting the prime rib until the internal temperature reaches 130°F (54°C) for medium-rare, usually about 15 minutes per pound. Use a reliable meat thermometer to check doneness and avoid overcooking.
Resting the Meat: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow juices to redistribute, ensuring moist and tender meat when sliced.
Carving and Serving: Using a sharp carving knife, slice the prime rib against the grain into thick, juicy cuts. Serve immediately with your favorite sides and sauces, garnished with fresh herb sprigs or lemon zest if desired.

Notes

Room Temperature Meat: Allow the roast to come to room temperature before cooking for even heating and juicier results.
Use a Meat Thermometer: The most reliable way to ensure perfect doneness every time.
Don’t Skip the Rest: Resting is crucial to keep all those tasty juices inside the meat.
Season Generously: Prime rib needs plenty of salt to enhance natural flavors and create a crust.
Reserve Pan Drippings: Use drippings to make a flavorful gravy or au jus to serve alongside.

Prep Time: 15 minutes (plus 1 hour to bring roast to room temperature)
Cook Time: Approximately 1.5 to 2 hours (based on 15 minutes per pound)
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 4 oz (113g)
Calories: 350
Sugar: 0g
Sodium: 600mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 0g
Fiber: 0g
Protein: 25g
Cholesterol: 95mg

Keywords: prime rib, Christmas roast, holiday dinner, roast beef, festive centerpiece, herb crust, slow roasted beef