Prime Rib Roast Recipe

Heather Johnson

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Recipes

Prime Rib Roast Recipe

From turkey and ham to goose and duck, I have served many different main dishes for the holidays over the years. The one meat that I had never cooked up as part of my holiday menu was beef. While watching a morning show at the beginning of December, I saw a recipe for a fabulous-looking prime rib roast. Because my family loves prime rib, I decided to try a new main dish for Christmas. I also served new sides that better complemented the savory prime rib.

My husband and I splurged on an unseasoned 5-pound prime rib roast from a local butcher shop. I picked up the fresh meat on Christmas Eve and immediately rubbed on the seasoning. My recipe is extremely easy to follow and results in a perfectly seasoned and cooked roast. Estimate 15 minutes per pound of meat, but I also recommend using an in-oven thermometer to avoid overcooking the prime rib.

Ingredients

  • 1 5-pound prime rib roast
  • 2 tablespoons of black pepper
  • 3 tablespoons of kosher salt
  • 2 tablespoons of minced garlic
  • 2 tablespoons of dried rosemary
  • 2 tablespoons of olive oil

Directions

  1. Combine the pepper, salt, garlic, and rosemary in a small bowl.
  2. Rub the prime rib roast with the olive oil.
  3. Rub the oiled prime rib with the seasoning mixture.
  4. Wrap the seasoned prime rib loosely with plastic wrap.
  5. Refrigerate the seasoned prime rib for at least two hours.
  6. Allow the prime rib to come to room temperature.
  7. Preheat the oven to 450°.
  8. Place the prime rib bone-side down in a roasting pan.
  9. Cook the prime rib for 15 minutes.
  10. Lower the oven temperature to 325°.
  11. Continue roasting the prime rib for 15 minutes per pound or until the internal temperature reaches 120° for medium-rare or 125° for medium.
  12. Remove the prime rib from the oven and allow to sit until the internal temperature reaches 130° for medium-rare or 135° for medium.
  13. Cut and serve the prime rib roast.
  14. Refrigerate any leftover prime rib.
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Uncooked Seasoned Prime Rib Roast Cooked Prime Rib Roast

Cutting the Prime Rib Roast Slices of Prime Rib Roast

For my prime rib roast holiday meal sides, I chose some simple roasted veggies. I diced carrots, potatoes, onions, and Brussels sprouts. I tossed the vegetable pieces with a little olive oil, salt, and pepper and spread the coated veggies on parchment-lined baking sheets. I then roasted the carrots and potatoes for 60 minutes, the onions for 45 minutes, and the Brussels sprouts for 30 minutes. I also served a simple Italian salad with an oil and vinegar dressing and some rolls and biscuits. My mom provided a cranberry fluff salad for dessert alongside my assortment of Christmas cookies.

Roasting the Vegetables for the Prime Rib Meal Prime Rib Roast Holiday Meal Table 1

Prime Rib Roast Holiday Meal Table 2 Prime Rib Roast Holiday Meal Table 3

Have you ever served prime rib for a holiday dinner?

Image Credits

Prime Rib Roast Recipe © 2017 Heather Johnson
Uncooked Seasoned Prime Rib Roast © 2017 Heather Johnson
Cooked Prime Rib Roast © 2017 Heather Johnson
Cutting the Prime Rib Roast © 2017 Heather Johnson
Slices of Prime Rib Roast © 2017 Heather Johnson
Roasting the Vegetables for the Prime Rib Meal © 2017 Heather Johnson
Prime Rib Roast Holiday Meal Table 1 © 2017 Heather Johnson
Prime Rib Roast Holiday Meal Table 2 © 2017 Heather Johnson
Prime Rib Roast Holiday Meal Table 3 © 2017 Heather Johnson