Christmas Prime Rib Roast – OMG DON’T LOSE THIS!
This show-stopping Prime Rib Roast is the ultimate centerpiece for your Christmas dinner. Juicy, tender, and bursting with rich flavor, it’s roasted to perfection with a golden crust and melt-in-your-mouth interior. Whether you’re feeding a small gathering or the whole family, this recipe guarantees applause at the table!
Ingredients
- 1 bone-in prime rib roast (6–8 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt (or to taste)
- 1 tablespoon freshly ground black pepper
- 6–8 garlic cloves, peeled and sliced (optional)
- 2 teaspoons fresh rosemary, finely chopped (optional)
- 2 teaspoons thyme leaves (optional)
Instructions
- Preheat your oven to 500°F (260°C).
This high heat will help create that gorgeous crust on the outside of the roast. - Prepare the roast:
- Pat the prime rib dry with paper towels to help the seasoning stick and promote browning.
- Rub the entire roast generously with olive oil.
- Season liberally with salt and pepper on all sides.
- If you like extra flavor, make small slits in the meat and insert slices of garlic. Sprinkle herbs like rosemary and thyme for a fragrant, holiday touch.
- Roast at high temperature:
Place the prime rib fat-side up on a roasting rack in a large roasting pan.
Roast in the preheated oven for 15 minutes to sear and lock in the juices. - Lower the temperature:
Without opening the oven door, reduce the heat to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness:- Rare: 120°F (49°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140°F (60°C)
- Well-Done: 150°F (66°C)
(Use a meat thermometer for accuracy — it’s the secret to a perfect roast!)
- Rest before slicing:
Remove the roast from the oven and tent it loosely with foil. Let it rest for 15–20 minutes before carving. This allows the juices to redistribute, keeping every slice tender and flavorful. - Carve & Serve:
Slice along the bones for beautiful, thick pieces. Serve with au jus, horseradish cream, or your favorite sides like roasted potatoes, creamy mashed potatoes, or Yorkshire pudding.
Chef’s Tips
- Don’t skip resting! It’s key for juicy meat.
- For extra flavor: Season the roast the night before, wrap it tightly, and refrigerate overnight. Let it come to room temperature before cooking.
- Make a simple au jus: After roasting, place the pan on the stove over medium heat, add 1 cup of beef broth and a splash of red wine. Scrape up the browned bits and simmer for a few minutes for a delicious, natural sauce.
Perfect Christmas Pairings
- Creamy Garlic Mashed Potatoes
- Roasted Brussels Sprouts with Bacon
- Homemade Dinner Rolls
- Classic Yorkshire Pudding
- A glass of bold Cabernet Sauvignon
