I’m not sure there’s anything more special and delicious during the holidays than a stunning, perfectly cooked prime rib roast.
Prime Rib can at first seem intimidating to cook, but in all honesty, it’s way easier than roasting a turkey. There’s no brining, stuffing a cavity or worring about burning the skin. Cooking the most tender Prime Rib uses only one cooking rule – time. Once you pop the rib roast into the oven, be patient and allow a few hours for the roast to cook uninterrupted.
Prime Rib is an impressive and very flavorful cut of meat all on it’s own, so I kept the homemade rub very simple. The garlic, rosemary and thyme rub compliment the already existing flavors of the meat and form a thick and delicious crispy crust as the prime rib cooks. Once you carve into the juicy, pink interior, top each slice (and really everything else your plate) with a very simple red wine au jus.
Perfect as a main course for the holidays, this roast makes not only a beautiful presentation but also a deliciously rich feast. Most of the cook time is in the oven so with relatively little prep, you can spend more time with your friends and family and less time stressing in the kitchen. Enjoy!
- 1 (5 lb) prime rib roast, bone in
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 3 cloves garlic, peeled and pressed
- 2 tablespoons butter, room temperature
- 1 teaspoon salt + extra for seasoning the meat
- 1 teaspoon pepper + extra for seasoning the meat
- 1 cup red wine
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Pat dry the meat using paper towels and generously salt and pepper the entire roast. Using a mortar and pestle, mix together the rosemary, thyme, garlic, salt, pepper and butter. Spread a thick layer over the top and sides of the meat.
- Preheat the oven to 450 degrees. Place the meat in a roasting pan and cook for 30 minutes. Without removing the meat from the oven, reduce the oven temperature to 350 degrees and roast for another 1½ hours. Using a meat thermometer, check that the internal temperature of the meat is 125 degrees F. If it is not quite at that temperature, place back in the over for another 15 minutes. Once at 125 F, remove the roast from the oven and transfer it to a cutting board. Cover with aluminum foil and allow the meat to rest for 10-20 minutes before carving.
- To carve the roast, run a long, sharp knife between the rib bones and meat to separate them. Slice meat into portions, arrange on a platter.
- To make the au jus, place the roasting pan holding all the juice and drippings right on the stove. Over medium-low heat, whisk in a cup of red wine and scrape up the little brown bits from the bottom of the roasting pan. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.