Introduction: Prime rib is the ultimate holiday centerpiece, known for its tender, juicy texture and rich flavor. This indulgent cut of beef, often called a standing rib roast, is a crowd-pleaser that can make any occasion special, especially Christmas. When cooked properly, prime rib becomes a flavorful, melt-in-your-mouth dish that will leave guests in awe. With a simple yet effective seasoning and roasting technique, this recipe promises a deliciously memorable feast for the holiday season.
Ingredients:
1 (5-7 lb) bone-in prime rib roast
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/4 cup beef broth or red wine (for the roasting pan)
Directions:
Preheat the oven to 450°F (230°C). Place the prime rib roast on a large roasting rack inside a roasting pan. Pat the meat dry with paper towels to ensure a crispy crust.
Prepare the seasoning: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, onion powder, mustard powder, and smoked paprika. Mix well to form a paste.
Season the roast: Rub the seasoning mixture all over the prime rib, ensuring every surface is covered. If time allows, let the roast sit at room temperature for 30-60 minutes to allow the seasoning to penetrate.
Roast the prime rib: Place the prime rib in the preheated oven and roast for 15-20 minutes at 450°F to create a flavorful crust. After that, reduce the oven temperature to 325°F (165°C) and continue roasting for about 2.5-3 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
Rest the roast: Once the desired temperature is reached, remove the roast from the oven and let it rest for at least 20 minutes. This allows the juices to redistribute and ensures a tender roast.
Optional: Make a pan sauce: After removing the prime rib, pour beef broth or red wine into the roasting pan to deglaze, scraping up any browned bits. Simmer for a few minutes and strain for a rich, flavorful sauce to serve alongside.
