A perfectly cooked Prime Rib Roast is the ultimate centerpiece for a festive Christmas dinner, combining elegance with rich, hearty flavors.
This classic dish, with its beautifully caramelized crust and tender, juicy interior, never fails to impress family and guests alike.
Seasoned simply with olive oil, salt, and pepper—or enhanced with garlic and fresh herbs—it’s a versatile recipe that highlights the natural flavor of the meat.
Whether you’re serving a small gathering or a crowd, this prime rib is the perfect way to celebrate the holiday season in style.
Ingredients:
1 bone-in prime rib roast (6-8 pounds)
2 tablespoons olive oil.
Salt and pepper, to taste
Garlic cloves, optional.
Instructions:
Preheat your oven to 500°F (260°C).
Place the prime rib roast on a rack in a roasting pan. Rub the roast with olive oil and season it with salt and pepper. If desired, you can insert garlic cloves into the roast using a paring knife.
Place the roasting pan in the oven and roast the prime rib for 15 minutes.
Reduce the oven temperature to 325°F (160°C) and continue to roast the prime rib until it reaches the desired level of doneness.
Use a meat thermometer to check the internal temperature of the roast.
For medium-rare, the internal temperature should be 135°F (57°C). For medium, it should be 140°F (60°C). For well-done, it should be 150°F (66°C).
Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.
Key Tips for Success:
Choosing the Roast: Select a high-quality, well-marbled prime rib. A bone-in roast helps retain moisture and flavor, but boneless works too.
Seasoning: While salt and pepper keep it classic, you can enhance the flavor by adding minced garlic, rosemary, or thyme to your rub.
A dry brine (salting the roast a day in advance) can also deepen the flavor.
Resting Time: Resting the roast after cooking is essential to allow the juices to redistribute, ensuring every slice is moist and tender.
Using a Thermometer: This is non-negotiable for perfect doneness. Insert it into the thickest part of the roast, away from the bone, to get an accurate reading.
Au Jus or Gravy: Don’t let those delicious pan drippings go to waste! Use them to make an easy au jus or gravy to serve alongside the roast.
Serving Suggestions:
Pair the prime rib with classic holiday sides like creamy mashed potatoes, roasted Brussels sprouts, Yorkshire pudding, or a fresh green salad.
A glass of bold red wine, like Cabernet Sauvignon, is the perfect complement to this rich dish.
With its irresistible aroma and stunning presentation, this prime rib recipe will undoubtedly become the centerpiece of your holiday traditions!
To store leftover prime rib, allow it to cool completely at room temperature (no more than 2 hours to avoid bacteria growth).
Wrap the roast tightly in aluminum foil or plastic wrap, or place slices in an airtight container to keep them moist. Store in the refrigerator for up to 3–4 days.
For longer storage, freeze the leftovers by wrapping them tightly in aluminum foil and placing them in a freezer-safe bag or container.
Be sure to label and date the package, and use within 3 months for the best quality.
When reheating, avoid drying out the meat by warming it gently.
For slices, place them in a covered dish with a splash of beef broth or pan drippings and heat in the oven at 300°F (150°C) for 10–15 minutes.
Alternatively, you can reheat in a skillet over low heat with a bit of butter.
For a whole roast, allow it to thaw completely in the refrigerator if frozen, then reheat at a low temperature in the oven to retain its tenderness and flavor.