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.
- 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
- Combine the pepper, salt, garlic, and rosemary in a small bowl.
- Rub the prime rib roast with the olive oil.
- Rub the oiled prime rib with the seasoning mixture.
- Wrap the seasoned prime rib loosely with plastic wrap.
- Refrigerate the seasoned prime rib for at least two hours.
- Allow the prime rib to come to room temperature.
- Preheat the oven to 450°.
- Place the prime rib bone-side down in a roasting pan.
- Cook the prime rib for 15 minutes.
- Lower the oven temperature to 325°.
- Continue roasting the prime rib for 15 minutes per pound or until the internal temperature reaches 120° for medium-rare or 125° for medium.
- Remove the prime rib from the oven and allow to sit until the internal temperature reaches 130° for medium-rare or 135° for medium.
- Cut and serve the prime rib roast.
- Refrigerate any leftover prime rib.
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.
Have you ever served prime rib for a holiday dinner?
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