Description
This Christmas prime rib is the perfect holiday feast centerpiece, featuring a crispy, flavorful crust and a juicy, tender interior. Impress your guests with this show-stopping roast!
Ingredients
Scale
- 1 (5-7 pound) prime rib roast (bone-in or boneless)
- 3 tablespoons olive oil or softened butter
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary (or 2 tablespoons fresh, finely chopped)
- 1 tablespoon dried thyme (or 2 tablespoons fresh, finely chopped)
- 2 teaspoons smoked paprika
- 5 cloves garlic, minced
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (for basting and serving)
Optional Horseradish Cream Sauce:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Roast: Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.
- Season the Meat: In a small bowl, mix olive oil (or butter), salt, pepper, garlic powder, onion powder, rosemary, thyme, smoked paprika, minced garlic, cayenne (if using), and Worcestershire sauce. Rub the mixture all over the roast.
- Preheat the Oven: Set the oven to 450°F (230°C) to develop a flavorful crust.
- Roast at High Heat: Place the roast on a rack in a roasting pan, bone side down if using bone-in. Roast for 20 minutes at 450°F (230°C).
- Reduce the Heat and Continue Roasting: Lower the oven temperature to 325°F (165°C) and cook until the internal temperature reaches:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (65-68°C) Use a meat thermometer to check doneness. Expect about 15-20 minutes per pound.
- Rest the Roast: Remove from the oven, tent with foil, and let rest for 20-30 minutes.
- Prepare the Horseradish Sauce (Optional): Mix sour cream, horseradish, Dijon mustard, Worcestershire sauce, salt, and pepper. Refrigerate until serving.
- Carve and Serve: Slice the roast as preferred and serve with the horseradish sauce, pan drippings, and classic sides.
Notes
- Garlic and Herb Butter Crust: Use melted butter instead of olive oil for extra richness.
- Reverse Sear Method: Slow-roast at 225°F (107°C) until 10-15°F below desired doneness, then sear at 500°F (260°C) for a crispy crust.
- Mustard & Herb Crust: Coat with Dijon mustard before seasoning for added tang.
- Prep Time: 15 minutes
- rest time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Christmas prime rib, holiday roast, beef roast recipe, prime rib dinner, festive beef recipe