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Perfect Christmas Prime Rib


Perfect Christmas Prime Rib



  • 1 (6-7 pound) bone-in prime rib roast
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons coarse sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon Dijon mustard (optional)
  • 1 cup beef broth or red wine (for the pan)


  1. Prepare the Prime Rib:
    • Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. This ensures even cooking.
  2. Season the Prime Rib:
    • In a small bowl, combine minced garlic, olive oil, rosemary, thyme, sea salt, black pepper, and Dijon mustard (if using).
    • Rub the seasoning mixture all over the prime rib, ensuring it is evenly coated. Let it sit while you preheat the oven.
  3. Preheat the Oven:
    • Preheat your oven to 450°F (230°C).
  4. Roast the Prime Rib:
    • Place the prime rib, bone side down, in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
    • Roast in the preheated oven for 15 minutes. This high temperature will sear the outside, creating a flavorful crust.
  5. Lower the Oven Temperature:
    • Reduce the oven temperature to 325°F (165°C) and continue roasting.
    • For medium-rare, roast until the thermometer reads 120-125°F (49-52°C), approximately 2-2.5 hours (about 15 minutes per pound). For medium, aim for 130-135°F (54-57°C).
  6. Rest the Prime Rib:
    • Transfer the prime rib to a cutting board and cover it loosely with aluminum foil. Let it rest for at least 20 minutes. The internal temperature will continue to rise by about 5-10 degrees during this time.
  7. Make the Pan Sauce:
    • While the roast is resting, place the roasting pan on the stovetop over medium heat.
    • Add beef broth or red wine to the pan drippings. Scrape the bottom of the pan to release any browned bits (fond).
    • Simmer until the sauce reduces slightly. Strain if desired and serve alongside the prime rib.
  8. Carve and Serve:
    • Once rested, carve the prime rib into slices. Serve with the pan sauce on the side.


  • Choosing the Prime Rib: A bone-in roast is recommended for flavor and tenderness. Ask your butcher to trim and tie the roast if needed.
  • Seasoning in Advance: For deeper flavor, season the prime rib with the rub mixture and let it sit, uncovered, in the refrigerator overnight.
  • Thermometer: Using a meat thermometer is crucial for achieving the perfect doneness.

Enjoy your delicious and impressive prime rib for Christmas! This recipe is sure to make your holiday meal memorable.

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