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Instructions:
- Prepare the Prime Rib
Start by removing the prime rib from the fridge and letting it come to room temperature. This will help it cook more evenly. Pat the meat dry with paper towels to ensure a nice crust forms when roasting. - Preheat the Oven
Preheat your oven to 450°F (230°C). The high heat at the beginning helps develop that delicious, crispy exterior while sealing in the juices. - Season the Meat
In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the prime rib, making sure it’s evenly coated. The garlic and herbs will infuse the meat with incredible flavor while roasting. - Apply the Dijon Mustard
Next, lightly coat the top of the prime rib with Dijon mustard. This not only helps the seasoning stick but also creates a savory, golden crust that’s full of flavor. - Roast the Prime Rib
Place the seasoned prime rib on a roasting rack in a roasting pan. Pour the beef broth into the bottom of the pan to keep the meat moist during cooking. Roast the prime rib at 450°F (230°C) for 15-20 minutes to develop a crispy, golden-brown crust. After this initial high-heat sear, reduce the temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours (depending on the size of your roast and desired doneness). Cooking Times (for a 4-5 lb prime rib):- Rare: 120-125°F (about 1.5 hours at 325°F)
- Medium-Rare: 130-135°F (about 1.75 hours at 325°F)
- Medium: 140-145°F (about 2 hours at 325°F)
- Check the Temperature
Use a meat thermometer to check the internal temperature of the roast. Insert the thermometer into the thickest part of the meat (away from the bone). Once the roast reaches your desired level of doneness, remove it from the oven. - Rest the Meat
After roasting, let the prime rib rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy when sliced. - Carve and Serve
Slice the prime rib against the grain into thick, juicy slices. Serve with your favorite holiday sides, such as mashed potatoes, roasted vegetables, and a rich gravy made from the pan drippings. - Garnish
Optional: Garnish with freshly chopped parsley for a pop of color and a touch of freshness.
Tips for a Perfect Prime Rib Every Time
- Choose the Right Cut
When shopping for your prime rib, look for a cut with good marbling (fat running through the meat). This fat helps keep the roast moist and flavorful during cooking. Bone-in cuts are often preferred, as the bone adds extra flavor and helps the meat cook more evenly. - Don’t Skip the Resting Period
Resting the prime rib after roasting is essential for a juicy roast. Cutting into it too soon will result in the juices running out, leaving the meat dry. Give it time to rest, and you’ll be rewarded with the perfect slice. - Make a Simple Gravy
The drippings from the prime rib are full of flavor and can be used to make a delicious gravy. Simply pour off the drippings into a saucepan, add a little flour to thicken, and season to taste. - Low and Slow
After the initial high-heat sear, roasting the prime rib at a lower temperature ensures the meat cooks evenly and remains tender. The slow roasting process gives you more control over the final texture and doneness.
Why This Prime Rib Recipe is the Christmas Hit You Need
This Prime Rib Recipe for Christmas is not only easy to follow but guarantees an impressive result. It’s tender, juicy, and packed with rich, savory flavors that will make your holiday meal memorable. The combination of garlic, rosemary, and thyme creates a fragrant crust, while the Dijon mustard adds a touch of savory tang. The best part? You’ll be able to serve a gorgeous roast that’s sure to impress without spending all day in the kitchen.
Make this recipe the centerpiece of your holiday celebration, and trust us, you won’t want to let it go. It’s an experience in every bite—and one you’ll want to recreate year after year!
So, don’t lose this recipe—bookmark it, share it, and get ready to make this Christmas dinner one for the books!
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