Description
Prime rib is the ultimate holiday centerpiece — tender, juicy, and full of rich beef flavor. Roasted low and slow, then finished with a flavorful herb crust, this Christmas version gets an extra festive touch with garlic, rosemary, and a splash of red wine in the pan juices. A true showstopper for your holiday feast.
Ingredients
1 standing rib roast (5–6 lbs), bone-in
4 tbsp olive oil
6 cloves garlic, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp coarse salt
1 tsp freshly cracked black pepper
1 cup red wine
1 cup beef stock
Instructions
Prep roast: Bring prime rib to room temperature (about 2 hours out of the fridge). Preheat oven to 450°F (230°C).
Season: Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub mixture all over the roast.
Sear: Place roast bone-side down in a roasting pan. Roast at 450°F for 20 minutes to develop a crust.
Slow roast: Reduce oven temperature to 325°F (165°C). Pour wine and beef stock into the bottom of the pan. Continue roasting 1 ½–2 hours, or until internal temp reaches:
120°F for rare
130°F for medium-rare
140°F for medium
Rest: Remove from oven, tent with foil, and rest for 20–30 minutes before carving.
Make au jus: Skim fat from pan juices, then simmer on the stovetop until slightly reduced. Serve alongside slices.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: 520
- Fat: 38g
- Protein: 42g