Description
Succulent Christmas prime rib signals holiday perfection with rich, herb-crusted beef roasted to tender, juicy excellence. Festive flavors and elegant presentation guarantee a memorable centerpiece that delights family and guests at your seasonal celebration.
Ingredients
Scale
Main Ingredients:
- 1 (6-7 lb / 3-3.5 kg) bone-in prime rib roast (3–4 ribs)
Herbs and Seasonings:
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Cooking Preparation Ingredients:
- 2 tablespoons olive oil
Au Jus Ingredients (optional):
- 1 cup (240 ml) beef stock
- ½ cup (120 ml) dry red wine
- 1 tablespoon Worcestershire sauce
Instructions
- Unpack the prime rib from refrigeration and allow it to equilibrate to ambient temperature over 1-2 hours. This process ensures even cooking and tender meat texture.
- Thoroughly dry the roast’s exterior with clean paper towels to promote optimal crust formation during high-temperature roasting.
- Massage the entire surface of the meat with olive oil, creating a receptive base for the herb coating.
- Blend garlic, rosemary, thyme, salt, and black pepper into a fragrant seasoning mixture. Meticulously massage this herbal blend across every surface of the roast.
- Position the roast bone-side downward in a roasting pan equipped with a rack, preparing for initial high-heat searing.
- Ignite the oven to an intense 500F, strategically creating a robust caramelized exterior by roasting for precisely 20 minutes.
- Reduce oven temperature to 325F, continuing the cooking process until the internal temperature matches your preferred doneness level: rare at 120F, medium-rare at 130F, medium at 140F, or well-done at 160F.
- Utilize a meat thermometer to monitor temperature progression, anticipating approximately 10-12 minutes of cooking per pound.
- Extract the roast from the oven and delicately drape with aluminum foil, allowing a minimum 20-minute resting period for juice redistribution.
- Optional: Generate a rich au jus by deglazing the roasting pan with red wine, scraping accumulated browned fragments.
- Incorporate beef stock and Worcestershire sauce into the pan, simmering for 5-7 minutes until slightly condensed.
- Slice the roast between ribs or into substantial portions, presenting with the prepared au jus or accompanying horseradish sauce.
Notes
- Bring meat to room temperature before cooking to ensure even heat distribution and a perfectly cooked roast.
- Pat the prime rib completely dry to help create a beautiful, crispy exterior crust that seals in the meat’s natural juices.
- Use a digital meat thermometer for precise temperature monitoring, preventing overcooking and maintaining the desired level of doneness.
- Let the roast rest after cooking to allow muscle fibers to relax and redistribute juices, resulting in a more tender and flavorful slice of meat.
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg