Prime Rib Recipe for Christmas

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Step 1: Preparing the Prime Rib

The first thing to do is ensure your prime rib roast is at room temperature before cooking. Take the roast out of the fridge about 2-3 hours prior to cooking. This allows the meat to cook more evenly.

While your prime rib is coming to room temperature, let’s get the seasoning ready.

  1. Prepare the seasoning mix: In a small bowl, combine kosher salt, freshly cracked black pepper, garlic powder, onion powder, dried thyme, and rosemary. Stir together to mix well.
  2. Coat the prime rib: If you’re using Dijon mustard (this will help the seasoning stick and add a layer of flavor), brush the entire surface of the prime rib with a thin layer of mustard. Then, generously rub the seasoning mix all over the roast, making sure to cover all sides.

Step 2: Searing the Prime Rib

Searing the prime rib before roasting it helps lock in all the juices, creating a crispy and flavorful outer crust.

  1. Preheat your oven: Preheat your oven to 450°F (232°C).
  2. Sear the roast: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, place the prime rib roast fat-side down into the skillet. Sear the roast for about 2-3 minutes per side until you achieve a rich, golden-brown crust. Be sure to sear all sides of the roast for a deep, flavorful crust.
  3. Rest after searing: Once the roast is seared, remove it from the pan and place it on a rack in your roasting pan. Let it rest while you prepare the oven.

Step 3: Roasting the Prime Rib

Now comes the important part: roasting the prime rib to perfection.

  1. Prepare the roasting pan: Place the halved onion, smashed garlic cloves, and fresh rosemary sprigs (optional) in the bottom of the roasting pan. These aromatics will infuse the meat with additional flavor as it cooks.
  2. Roast at high heat: Put the prime rib roast in the oven, bone-side down. Roast for 15 minutes at 450°F (232°C). This high heat creates an initial sear and helps form the flavorful crust.
  3. Lower the temperature: After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting the prime rib until it reaches the desired level of doneness. Use a meat thermometer inserted into the thickest part of the meat (avoid touching the bone) to monitor the internal temperature. Here are the internal temperatures to aim for:
    • 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 (66-68°C)
    For a 5-7 pound roast, it will typically take about 1.5-2 hours at 325°F (163°C) to reach medium-rare.
  4. Basting (optional): If you’d like an extra layer of flavor and juiciness, you can baste the roast with its own juices every 30 minutes. Use a baster or a spoon to ladle the juices over the top of the roast.

Step 4: Resting the Prime Rib

This step is crucial to achieving the perfect prime rib. Resting the meat allows the juices to redistribute, making the roast even more flavorful and tender.

  1. Remove from the oven: Once the roast has reached your desired temperature, remove it from the oven and cover loosely with aluminum foil.
  2. Let it rest: Allow the prime rib to rest for 20-30 minutes before slicing. This resting time lets the juices settle back into the meat, keeping it moist and tender.

Step 5: Carving and Serving the Prime Rib

Now that your prime rib is perfectly cooked and rested, it’s time to carve and serve!

  1. Carve the roast: To carve the prime rib, start by cutting along the bone to remove it from the meat (this is optional but makes carving easier). Then, slice the roast into individual servings. For a classic presentation, cut the slices about ½-inch thick.
  2. Serving: Serve your prime rib with your favorite sides—perhaps roasted vegetables, mashed potatoes, or a rich au jus. For an extra indulgence, serve with horseradish cream sauce or a simple pan gravy made from the drippings.

Step 6: Making the Au Jus (Optional)

If you’d like to serve your prime rib with an au jus, here’s a simple method:

  1. After removing the roast from the pan, place the pan with the drippings on the stovetop over medium heat.
  2. Add 1 cup of beef broth to the pan and bring to a simmer, scraping up any browned bits from the bottom.
  3. Simmer for 5-10 minutes to reduce slightly.
  4. Season with salt and pepper to taste, then strain the sauce before serving.

Tips for a Flawless Prime Rib

  • Resting is key: Don’t skip the resting step, even though it’s tempting to dive in right away! It makes all the difference in flavor and texture.
  • Precision with temperature: Using a meat thermometer ensures that you don’t overcook the roast. Remember, the roast will continue to cook as it rests, so take it out of the oven when it’s just a few degrees below your target temperature.
  • Room temperature roast: Letting the prime rib come to room temperature before cooking ensures even cooking throughout.

Conclusion: A Christmas Prime Rib to Remember

This prime rib recipe, with its perfect seasoning, searing, and roasting technique, will leave you with a spectacular, melt-in-your-mouth roast every time. Whether it’s Christmas dinner or a special holiday gathering, this prime rib is sure to impress your guests and become a cherished tradition in your home. The succulent flavors, crispy crust, and tender meat will make every bite feel like a true celebration. Happy holidays, and enjoy the feast!

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