Description
This Christmas Prime Rib is a show-stopping centerpiece for your holiday feast. With a perfectly seasoned crust and tender, juicy interior, this prime rib is slow-roasted to perfection and served with a rich au jus or horseradish sauce for a truly memorable meal.
Ingredients
Units
Scale
Serves 6-8
- For the prime rib:
- 1 (6-7 lb / 3-3.5 kg) bone-in prime rib roast (3-4 ribs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- For the au jus (optional):
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dry red wine
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the roast:
- Remove the prime rib from the refrigerator 1-2 hours before cooking to bring it to room temperature.
- Preheat your oven to 500°F (260°C).
- Pat the roast dry with paper towels and rub it all over with olive oil.
- Season the roast:
- In a small bowl, mix together the minced garlic, rosemary, thyme, salt, and black pepper.
- Rub the herb mixture evenly over the entire surface of the roast.
- Roast the prime rib:
- Place the roast bone-side down in a roasting pan with a rack.
- Roast at 500°F (260°C) for 20 minutes to create a crust.
- Reduce the oven temperature to 325°F (165°C) and continue cooking until the internal temperature reaches your desired doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well-done: 160°F (71°C)
- This typically takes 10-12 minutes per pound at 325°F. Use a meat thermometer to ensure accuracy.
- Rest the roast:
- Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for at least 20 minutes. This allows the juices to redistribute and the internal temperature to rise by 5-10°F.
- Make the au jus (optional):
- Place the roasting pan over medium heat on the stovetop. Add the red wine and scrape up any browned bits from the bottom of the pan.
- Stir in the beef stock and Worcestershire sauce. Simmer for 5-7 minutes until slightly reduced. Strain if desired and serve warm alongside the prime rib.
- Slice and serve:
- Carve the roast between the ribs or into thick slices. Serve with au jus or horseradish sauce.
Notes
- For a crispier crust, season the roast the night before and refrigerate uncovered to dry out the surface.
- Always use a meat thermometer for precision cooking.
- Pair with classic sides like roasted potatoes, creamed spinach, or Yorkshire pudding for a complete holiday meal.