Prime Rib recipe for Christmas

Equipment

• Heavy roasting pan with a fitted wire rack
• Meat thermometer (an instant-read or oven-safe digital probe thermometer)
• Kitchen twine
• Small mixing bowl
• Sharp carving knife and cutting board with juice groove

Ingredients

Main Roast:

• Standing Rib Roast: 3-bone to 4-bone prime rib roast (approx. 6–8 lbs / 2.7–3.6 kg), bone-in (ask your butcher to loosen the bones and tie them back on)
• Salt for Dry-Brining: 1.5 to 2 tablespoons coarse kosher salt

Garlic Herb Butter Crust:

• Unsalted Butter: 1/2 cup (1 stick), softened to room temperature
• Garlic: 6–8 cloves, finely minced or grated
• Fresh Rosemary: 2 tablespoons, finely chopped
• Fresh Thyme: 2 tablespoons, finely chopped
• Coarse Black Pepper: 1 tablespoon freshly cracked black pepper
• Worcestershire Sauce: 1 tablespoon

Instructions

Step 1: Dry-Brine for Maximum Flavor (12–24 Hours Ahead)

1. Pat the rib roast completely dry with paper towels.
2. Season generously on all sides with the coarse kosher salt.
3. Place the roast on a wire rack set inside a rimmed baking sheet and store in the refrigerator uncovered for 12 to 24 hours. This dry-brining process seasons the meat deeply and dries out the exterior skin for a crispy crust.

Step 2: Bring to Room Temperature

1. Remove the prime rib from the refrigerator 2 hours before cooking . Letting the meat lose its chill ensures it cooks evenly from edge to center.

Step 3: Herb Butter Application & Preheating

1. Preheat your oven to 450°F (230°C) .
2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, cracked black pepper, and Worcestershire sauce until a smooth paste forms.
3. Slather the garlic-herb butter evenly over the entire surface of the roast.

Step 4: High-Heat Roast (The Sear)

1. Place the roast bone-side down on a wire rack inside your roasting pan.
2. Roast in the preheated oven at 450°F (230°C) for 15 to 20 minutes to brown the exterior and build a savory crust.

Step 5: Slow Bake

1. Reduce the oven temperature to 325°F (165°C) without opening the door for long.
2. Continue roasting until an instant-read meat thermometer inserted into the thickest part of the meat (away from the bone) reads your desired doneness target (remember, temperature rises 5–10°F while resting): Rare: Pull at 115°F – 120°F (Final rest temp: 125°F)
3. Medium-Rare (Recommended): Pull at 120°F – 125°F (Final rest temp: 130°F–135°F)
4. Medium: Pull at 130°F – 135°F (Final rest temp: 140°F)
5. Rule of Thumb: Expect roughly 12 to 15 minutes per pound at 325°F.

Step 6: Rest and Carve

1. Transfer the roast to a warm cutting board, tent loosely with aluminum foil, and let it rest for at least 30 minutes . Resting allows the juices to redistribute throughout the meat so they don’t run out when carved.
2. Cut the kitchen twine, remove the bones, and slice the prime rib against the grain into thick steaks.

Nutrition

Calories: ~680 kcal · Protein: ~48 g · Fat: ~52 g · Carbohydrates: ~1 g · Saturated Fat: ~23 g · Fiber: ~0 g · Sugar: 0 g · Sodium: ~620 mg