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Christmas Prime Rib

5 from 1 vote
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Course: Dinner
Keyword: beef, Christmas, Holiday Dinner, Prime Rib

Ingredients

  • 5-7 lb bone-in Prime Rib
  • 2 t salt

Rub

  • 3 T extra virgin olive oil
  • 1 t finely chopped fresh rosemary
  • 1 t finely chopped thyme
  • 1 1/2 t sea salt
  • 1 1/2 t freshly ground pepper
  • 2 T finely minced, not pressed, garlic

Extra Additions

  • 4 sprigs of fresh rosemary
  • 2-3 sprigs of fresh thyme
  • 3 peeled garlic cloves

Instructions

Prime Rib Prep

  • Cut off the ribs and tie them back on tightly with string.
  • Sprinkle all sides with salt; cover with plastic wrap and let it set at room temperature for 2-3 hours.

Rub

  • Pat roast dry with paper towels.
  • Combine all rub ingredients
  • Put sprigs of rosemary and thyme along with the peeled garlic cloves in the bottom of the roasting pan.
  • Place roast, rib side down, on top of herbs and garlic.
  • Spread rub on all exposed sides.

Roasting

  • With rack on the bottom 1/3 of the oven, preheat oven to 500°F.
  • Insert thermometer into thickest part of the prime rib.
  • Place roasting pan on the oven rack and set timer for 15 minutes.
  • REDUCE HEAT to 325°F.
  • Determine the preferred doneness and calculate cook time based on the weight of the roast. (See chart in post.)
  • Monitor the meat thermometer. Remove roast from the oven when temperature is about 5-10 degrees below desired doneness temperature. Cook for a little longer, if needed, to reach that temperature.
  • Tent with foil for 30 minutes before slicing otherwise it will lose juices and be tough. Once tented, temperature should rise another 5-10 degrees and reach final desired level of doneness.