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The Perfect Holiday Prime Rib Roast Recipe

herb-crusted prime rib roast - featured image
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This foolproof herb-crusted prime rib roast uses a high-heat blast technique for a deep, crackling crust and perfectly rosy medium-rare center. It’s the stress-free holiday centerpiece that lets you enjoy your own party.

Ingredients

  • Prime rib roast (bone-in, 4-6 pounds)
  • Fresh rosemary (3 tablespoons, finely chopped)
  • Fresh thyme (2 tablespoons, leaves stripped)
  • Garlic (6 cloves, minced)
  • Olive oil (3 tablespoons)
  • Dijon mustard (2 tablespoons)
  • Coarse sea salt (2 teaspoons)
  • Freshly ground black pepper (1 teaspoon)
  • Beef broth (1 cup, for the pan, optional)

Instructions

  1. Prep the Roast (2 hours before cooking): Remove the prime rib from the refrigerator and let it come to room temperature. Pat it dry with paper towels. Season generously with salt and let it sit.
  2. Make the Herb Paste (30 minutes before cooking): In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, Dijon mustard, and black pepper. Mix until it forms a thick, fragrant paste.
  3. Preheat the Oven (20 minutes before cooking): Set your oven to 500°F. Let it preheat fully.
  4. Coat the Roast (10 minutes before cooking): Rub the herb paste all over the roast, getting it into every crevice. Place the roast bone-side down in the roasting pan. If you have kitchen twine, tie it around the roast between the bones.
  5. High-Heat Blast (15 minutes): Put the roast in the oven and set a timer for 15 minutes. Do not open the door.
  6. Turn Off the Oven (DO NOT OPEN THE DOOR): After 15 minutes, turn the oven off completely. Leave the roast inside. Do not open the door.
  7. Wait (2 to 3 hours depending on roast size): For a 4-6 pound roast, leave it in the turned-off oven for 2 hours. For larger roasts, add 30 minutes per pound. Do not peek.
  8. Check Temperature (after the wait): Open the oven and insert your thermometer into the thickest part of the meat, avoiding the bone. You are looking for 120-125°F for medium-rare. If it is under, turn the oven back on to 500°F and check every 5 minutes.
  9. Final Blast (5-10 minutes): If the crust needs more color, turn the oven back to 500°F and roast for another 5-10 minutes. Watch it closely.
  10. Rest (20-30 minutes): Remove the roast from the oven, tent it loosely with foil, and let it rest on a cutting board. The internal temperature will rise another 5-10 degrees during this time.

Notes

Don’t skip the rest at room temperature. Use a thermometer, not time. Let the roast rest properly. Slice against the grain. Save the bones for stock.

Nutrition

Keywords: prime rib, holiday roast, herb crust, beef, Christmas dinner, New Year's Eve, special occasion

Find it online: https://milacook.com/the-perfect-holiday-prime-rib-roast-recipe/