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1 Unforgettable Prime Rib Roast That Rules Christmas Dinner

The Prime Rib Roast That Rules Christmas Dinner
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This recipe delivers the ultimate, fail-proof Prime Rib Roast, designed to be the centerpiece of your Christmas dinner. We fixed the common pitfalls to give you guaranteed tender, flavorful results every time.

Ingredients

Scale
  • 5-7 pound bone-in Prime Rib Roast
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black peppercorns, freshly cracked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil

Instructions

  1. Remove the roast from the refrigerator 3 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 450°F (232°C).
  3. In a small bowl, mix the salt, cracked pepper, garlic powder, onion powder, and thyme to create the rub.
  4. Pat the entire surface of the roast dry with paper towels. This step is crucial for a good crust.
  5. Rub the softened butter evenly over the entire roast.
  6. Generously press the spice rub mixture onto the buttered surface, covering all sides.
  7. Place the roast, fat-side up, in a roasting pan fitted with a rack. Drizzle lightly with olive oil.
  8. Place the roast in the preheated 450°F oven and roast for 15 minutes.
  9. Reduce the oven temperature to 325°F (163°C). Do not open the oven door.
  10. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). A general rule is about 13-15 minutes per pound at this lower temperature.
  11. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
  12. Remove the roast from the oven when it is 5°F below your target temperature.
  13. Tent the roast loosely with aluminum foil. Let it rest for at least 20-30 minutes before slicing. This resting period is non-negotiable for juiciness.

Notes

  • For best results, use a reliable meat thermometer.
  • Internal temperatures for removal: Rare (120°F), Medium Rare (125°F), Medium (130°F). The temperature will rise about 5°F while resting.
  • If you want a very dark crust, you can sear the roast on the stovetop in a large, oven-safe skillet before moving it to the oven, but this recipe’s high-heat start usually suffices.

Nutrition

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