Ingredients
Equipment
Method
- Remove the prime rib roast from the refrigerator at least 2-3 hours before roasting. This allows the meat to come to room temperature, which is crucial for even cooking. Pat the entire roast thoroughly dry with paper towels. Leaving it dry helps to create a superior crust.4-6 pounds bone-in prime rib roast
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, 2 teaspoons kosher salt, 1 teaspoon black pepper, onion powder, garlic powder, and paprika (if using). Mix until well combined and a paste forms.4 tablespoons unsalted butter, 4 cloves garlic, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika
- Generously spread the herb butter mixture all over the exterior of the prime rib roast, ensuring an even coating. Don't forget the sides and ends. Sprinkle an additional pinch of kosher salt and freshly ground black pepper over the top for extra flavor and a beautiful crust.4-6 pounds bone-in prime rib roast, 4 tablespoons unsalted butter, 4 cloves garlic, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika
- Preheat your oven to 450°F (230°C). Place a rack in the center of your oven. Pour about 1 cup of beef broth or water into the bottom of a sturdy roasting pan. This will help keep the roast moist and create drippings for gravy.beef broth or water
- Place the seasoned prime rib roast, fat-side up, on the rack in the roasting pan. Ensure there's some space around the roast for air circulation. Place the pan in the preheated oven and sear for 15 minutes.4-6 pounds bone-in prime rib roast
- Reduce the oven temperature to 325°F (160°C). Continue roasting, without opening the oven door if possible, until the roast reaches your desired internal temperature. Use an instant-read meat thermometer inserted into the thickest part of the roast, avoiding any bones.Rare: 120-125°F (49-52°C) – approximately 12-15 minutes per pound
Medium-Rare: 130-135°F (54-57°C) – approximately 15-18 minutes per pound
Medium: 135-140°F (57-60°C) – approximately 18-20 minutes per pound
Medium-Well: 145-150°F (63-66°C) – approximately 20-22 minutes per pound
Note: The prime rib will continue to cook as it rests.4-6 pounds bone-in prime rib roast - Once the prime rib reaches 5-10 degrees below your target temperature (as it will continue to cook while resting), carefully remove the roasting pan from the oven. Transfer the prime rib to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes.4-6 pounds bone-in prime rib roast
- While the roast is resting, you can use the drippings in the roasting pan to make a delicious gravy. Strain the drippings into a saucepan, skim off excess fat, and whisk in a little flour to thicken. Simmer until desired consistency. Season to taste.
- After resting, remove the foil. Use a sharp carving knife to slice the prime rib into thick or thin slices, as desired. Serve immediately with your favorite au jus, horseradish sauce, or gravy.4-6 pounds bone-in prime rib roast
Notes
Properly storing and reheating your Best Christmas Prime Rib will ensure you can enjoy its magnificent flavor for days to come. For refrigeration, wrap cooled leftover prime rib tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for 3 to 4 days. Freezing is also an excellent option for longer storage. Wrap individual portions or the entire roast tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. Properly frozen prime rib can maintain its quality for up to 2 to 3 months. To reheat, the best method aims to gently warm the meat without drying it out. For smaller portions, wrap them in foil with a splash of beef broth or au jus and reheat them in a 300°F (150°C) oven until warmed through. For larger portions, you can slice them first and then reheat them using the same oven method. Avoid microwaving, as it tends to make the meat tough and rubbery. If reheating frozen prime rib, thaw it in the refrigerator overnight before reheating.