Description
A classic Christmas prime rib roast featuring a flavorful herb and garlic crust that results in a juicy, tender, and perfectly cooked beef rib roast, ideal for holiday gatherings and special occasions.
Ingredients
Scale
Main Ingredients
- 1 (6–7 pound) bone-in beef rib roast (3–4 ribs)
- 1/4 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/4 cup olive oil
- 4 cloves garlic, minced
Instructions
- Bring to Room Temperature: Remove the prime rib from the refrigerator at least 2 hours before cooking to allow it to come to room temperature, ensuring even cooking throughout.
- Prepare the Oven: Preheat your oven to 450°F (230°C) for an initial high-heat sear that forms a flavorful crust on the roast.
- Make the Seasoning Paste: In a small bowl, combine kosher salt, freshly ground black pepper, garlic powder, onion powder, chopped rosemary, chopped thyme, olive oil, and minced garlic. Mix until a thick paste forms.
- Season the Roast: Pat the rib roast dry with paper towels. Generously rub the seasoning paste all over the roast, pressing it firmly into the meat for maximum flavor absorption.
- Roast at High Heat: Place the roast bone-side down on a rack in a roasting pan. Roast at 450°F for 20 minutes to develop a crust that seals in juices.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 325°F (160°C) and roast for an additional 90–120 minutes. Use a meat thermometer to check internal temperature: 120°F for rare, 130°F for medium-rare, or 140°F for medium.
- Rest the Meat: Remove the roast from the oven and tent loosely with foil. Allow it to rest for 20–30 minutes, which helps redistribute juices and yields a tender result.
- Slice and Serve: Carve the prime rib against the grain into thick slices and serve with traditional accompaniments like horseradish cream, au jus, or red wine reduction.
Notes
- Always rest the meat before slicing to lock in juices and ensure tenderness.
- Serve with horseradish cream, au jus, or a red wine reduction for enhanced flavors.
- For an even more flavorful roast, dry-brine overnight by rubbing salt over the meat and refrigerating uncovered.
- Prep Time: 15 minutes (plus 2 hours resting time)
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 640
- Sugar: 0g
- Sodium: 950mg
- Fat: 52g
- Saturated Fat: 22g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 150mg
