Prime Rib recipe for Christmas

Here’s a classic and delicious Prime Rib recipe perfect for Christmas:

Ingredients:

• 1 (5-7 lb) prime rib roast (bone-in or boneless)
• 3-4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
• 2 tbsp fresh thyme, finely chopped (or 1 tbsp dried)
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp Dijon mustard (optional)

For Au Jus:

• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1 tbsp butter

Instructions:

1. Preparation:
   • Remove the prime rib from the fridge at least 1-2 hours before cooking to bring it to room temperature.
   • Preheat your oven to 450°F (232°C).
2. Seasoning the Prime Rib:
   • In a small bowl, combine minced garlic, olive oil, rosemary, thyme, salt, pepper, onion powder, and paprika.
   • Pat the prime rib dry with paper towels. If you’re using Dijon mustard, rub a thin layer on the surface of the roast before seasoning. This helps the herb mixture adhere.
   • Rub the seasoning mixture evenly all over the roast, massaging it into the meat. Make sure to get the sides and the ends.
3. Roasting:
   • Place the prime rib on a roasting rack in a shallow roasting pan. If you don’t have a rack, you can place the roast directly in the pan, but using a rack allows for even cooking.
   • Roast at 450°F (232°C) for 15-20 minutes to create a nice crust.
   • After 15-20 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for about 15 minutes per pound for medium-rare. This should take roughly 1.5 to 2 hours for a 5-7 lb roast.
     • For medium-rare, aim for an internal temperature of 120°F to 125°F (it will rise to 130°F-135°F as it rests). If you prefer your roast more done, cook it until it reaches 135°F (medium) or 140°F (medium-well).
4. Resting:
   • Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 20-30 minutes before carving. This helps the juices redistribute and keeps the meat moist.
5. Making the Au Jus (optional but highly recommended):
   • While the roast is resting, make the au jus. Place the roasting pan (with the drippings) on the stovetop over medium heat. Add the beef broth and red wine (if using). Stir to scrape up any caramelized bits from the bottom of the pan.
   • Let the liquid simmer for about 10 minutes, reducing slightly. Add a tablespoon of butter to enrich the flavor. Strain if desired before serving.
6. Carving:
   • Carve the prime rib against the grain into thick slices. Serve with the au jus on the side for dipping.

Serving Suggestions:

Serve with traditional sides like roasted vegetables, mashed potatoes, Yorkshire pudding, and a rich green vegetable such as Brussels sprouts or green beans almondine.

This recipe will give you a beautifully roasted, tender, and flavorful prime rib that’s perfect for any holiday gathering. Enjoy!