CHRISTMAS PRIME RIB RECIPE
This Christmas prime rib recipe delivers a juicy, tender roast with a crisp, flavorful crust. Perfectly seasoned and roasted to perfection, it’s a luxurious and festive centrepiece for your holiday dinner table.
Ingredients
- 1 6 to 7-pound bone-in prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- ¼ cup olive oil or softened butter
Instructions
Prepare the Roast:
- Remove the roast from the refrigerator 1–2 hours before cooking. Pat dry with paper towels.
Season:
- In a small bowl, mix salt, pepper, garlic powder, rosemary, thyme, and olive oil (or butter) into a paste. Rub the mixture generously all over the roast.
Roast:
- Preheat oven to 450°F (230°C). Place roast in a roasting pan, bone-side down. Roast for 20 minutes at 450°F, then reduce oven temperature to 325°F (163°C) and continue roasting for 1½ to 2 hours, or until internal temperature reaches:
- 120°F for rare
- 130°F for medium rare
- 140°F for medium
Rest:
- Remove roast from oven, tent loosely with foil, and let it rest for 30 minutes before slicing.
Notes
- Make Ahead: Season the roast up to 24 hours in advance and refrigerate. Bring to room temperature before roasting.
- Customizing the Flavor: Add Dijon mustard to the rub for extra depth. For a smoky twist, use smoked paprika.
- Serving Suggestions: Serve with horseradish sauce, roasted vegetables, mashed potatoes, or Yorkshire pudding for a classic holiday meal.
- Allergy-Friendly Options: Use dairy-free butter if avoiding dairy.
- Storage Tips: Store leftovers in the fridge for up to 4 days. Slice and reheat gently for best results.