Description
This Christmas Prime Rib recipe features a succulent, bone-in prime rib roast seasoned with garlic, rosemary, thyme, and a touch of Dijon mustard. Roasted to perfection, it delivers juicy, tender slices ideal for a festive main course. Optional au jus made from pan drippings and beef broth enhances the rich flavor, making it a classic centerpiece for holiday dinners.
Ingredients
Scale
Prime Rib Roast
- 1 (6–7 lb) bone-in prime rib roast
- 1/4 cup olive oil or softened butter
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon Dijon mustard (optional)
Au Jus (optional)
- 2 cups beef broth
- 1/2 cup red wine (optional)
- Pan drippings
- Salt and pepper to taste
Instructions
- Bring Roast to Room Temperature: Let the prime rib sit out for 1 to 2 hours before cooking so it cooks evenly.
- Preheat Oven and Prepare Herb Rub: Preheat your oven to 450°F. In a small bowl, combine olive oil or butter, garlic, rosemary, thyme, kosher salt, black pepper, and Dijon mustard (if using) to create a flavorful herb mixture.
- Season the Roast: Pat the roast dry with paper towels. Rub the herb mixture thoroughly over the entire surface, including all sides and the bottom, ensuring full coverage.
- Place the Roast in Roasting Pan: Position the roast bone-side down on a rack in a large roasting pan to allow even air circulation and prevent sogginess.
- Initial High-Temperature Roast: Roast the prime rib at 450°F for 20 minutes to develop a browned crust.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 325°F and continue roasting for approximately 1 hour 30 minutes to 2 hours. Use a meat thermometer to monitor the internal temperature—120°F for rare, 130°F for medium rare, or 140°F for medium.
- Rest the Meat: Remove the roast from the oven, tent with aluminum foil, and allow it to rest for at least 30 minutes. Resting helps redistribute juices and ensures tenderness.
- Prepare Au Jus (Optional): Place the roasting pan with drippings on the stovetop over medium heat. Add beef broth and red wine (if using), scraping up browned bits from the pan. Simmer for 10–15 minutes, then strain the liquid and season with salt and pepper as desired.
- Carve and Serve: Slice the rested prime rib to your preferred thickness and serve warm, accompanied by the au jus if made.
Notes
- Use a meat thermometer to ensure your prime rib reaches the desired doneness for perfect results.
- Allowing the roast to rest before carving guarantees juicy and tender meat.
- Leftover prime rib is delicious in sandwiches or mixed into hash for next-day meals.
- Prep Time: 15 minutes (plus 1-2 hours resting time before cooking)
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
