Christmas Prime Rib

Ingredients:

1 tablespoon kosher salt

1 teaspoon black pepper

2 tablespoons olive oil

3 cloves garlic, minced

5-pound prime rib roast (bone-in or boneless)

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme leaves

1 teaspoon smoked paprika (optional, for extra flavor)

Optional Au Jus Sauce:

1 cup beef broth

1/2 cup pan drippings

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Directions:

Prepare the Roast:

Take the prime rib out of the refrigerator at least 2 hours before cooking to bring it to room temperature. This ensures even cooking.

Season the Roast:

Preheat your oven to 450°F (230°C).

In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika. Rub this mixture all over the roast, including the sides.

Roast the Prime Rib:

Place the roast on a rack in a roasting pan, fat side up.

Roast at 450°F for 20 minutes to create a flavorful crust.

Reduce the oven temperature to 325°F (165°C) and continue roasting for about 15 minutes per pound, or until the internal temperature reaches your desired level of doneness:

Rare: 120-125°F

Medium Rare: 130-135°F

Medium: 135-140°F

Use a meat thermometer inserted into the thickest part of the roast to check the temperature.

Rest the Roast:

Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes. This allows the juices to redistribute, ensuring a juicy roast.

Make the Au Jus Sauce (Optional):

While the roast rests, place the roasting pan with drippings on the stovetop over medium heat.

Add the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes. Strain the sauce into a serving dish and season with salt and pepper to taste.

Slice and Serve:

Slice the prime rib into thick portions and serve with the au jus sauce. Pair it with classic sides like roasted vegetables, mashed potatoes, or Yorkshire pudding for a festive feast.

Prep Time: 20 minutes (plus resting time) | Cooking Time: ~1.5-2 hours (depends on roast size)

Kcal: ~600 per serving | Servings: 8