Description

This Classic Christmas Prime Rib Recipe delivers a juicy, flavorful, and tender roast that is perfect for holiday gatherings. Featuring a simple seasoning blend of garlic, herbs, and spices, this prime rib is roasted to perfection with an initial high-heat sear followed by a slow roast to ensure a delicious crust and perfectly cooked interior. It’s an impressive centerpiece for any festive table and pairs beautifully with gravy and traditional holiday sides.

Ingredients

Scale

Prime Rib Roast

5 to 6-pound bone-in prime rib roast (3 to 4 ribs)

Seasoning

2 tablespoons olive oil or softened unsalted butter
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
Optional: 1 teaspoon smoked paprika

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Roast: Pat the prime rib roast dry thoroughly with paper towels to remove any moisture. Rub the entire surface with olive oil or softened unsalted butter. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, thyme, and smoked paprika (if using). Press this seasoning mixture evenly all over the roast, ensuring complete coverage.
Sear at High Heat: Preheat your oven to 500°F (260°C). Place the seasoned roast fat-side up on a rack inside a roasting pan. Roast at this high temperature for 15 minutes to sear the meat, developing a flavorful crust that locks in juices.
Roast Slowly: After the initial sear, reduce the oven temperature to 325°F (163°C). Continue roasting for approximately 15 to 20 minutes per pound until the internal temperature reaches the desired doneness—use a meat thermometer for accuracy (e.g., 120°F for rare, 130°F for medium-rare).
Rest the Meat: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes, allowing the juices to redistribute throughout the meat, resulting in tender, juicy slices.
Carve and Serve: Carve the prime rib between the bones if using a bone-in roast, or into ½-inch thick slices if boneless. Serve with au jus or gravy and your favorite holiday side dishes to complete the meal.

Notes

Use a meat thermometer to ensure your prime rib is cooked to your preferred level of doneness.
Resting the roast is crucial for juicy meat; do not skip this step.
Adjust seasoning quantities if using a larger or smaller roast.
Let the roast come to room temperature before cooking for even roasting.
Optional smoked paprika adds a subtle smoky flavor but can be omitted if preferred.