Sorry all vegans and vegetarians, but this is the meal I wait all year long for. Almost as far back as I can remember, my mom has been hosting Christmas dinner. Along with the perfect charcuterie board and some bacon wrapped shrimp to start the evening, she followed with the big boy; A prime rib the size of a linebackers thigh. To this day, I sneak in the kitchen while the rib is resting and pick at the perfectly seasoned & crisp outer crust.
As I learned from my mom, roasting a prime rib is fairly easy. The key is to have a good meat thermometer and to take it out a little early, since it will continue to cook while it’s resting under an aluminum foil tent. Remove your rib from the oven when it reaches an internal temperature of 120°, let it rest under a tent for about 20 minutes until the internal temperature reaches 130°. If this is “under-cooked” for some of your guests, serve some piping hot aus jus on the side – pouring this over your meat will cook it a little more!
- Put your order in to your butcher a week in advance (at least!) A lot of people are cooking prime ribs this time of year, so you want to make sure you have one ready for you. Order it cut & tied (cut off the bone, but tied back on) with the fat left on. The bone and the fat – that’s where you get all that juicy flavor. Rule of thumb is one rib per 2 people, so if you’re feeding 6 people order a “three rib Prime Rib, cut & tied, with the fat on.”
- Take your rib out of the refrigerator an hour (at least, depending on the size of meat) before cooking so it reaches room temperature.
What You’ll Need:
- 1 Prime Rib (mine was 3 rib, about 12 lbs.)
- 1 stick of butter, softened
- 1 head roasted garlic
- kosher salt
- coarse ground black pepper
- fresh rosemary
Homemade Horseradish Sauce:
- 1/2 cup of mayo
- 1/2 cup of sour cream
- 2 teaspoons roasted garlic
- 1 tablespoon grated horseradish (I use Gold’s)
- salt & pepper
Preheat your oven to 450° and place your prime rib, fat side up, in a deep roasting pan or baking dish. Coat the entire outside of your rib in softened butter and roasted garlic. Generously season with kosher salt, black pepper, and 3 fresh sprigs rosemary.
With your oven rack on the lower third of your oven, put your prime rib in and cook for 30 minutes. Reduce your temperature to 350° and continue to cook for about an hour and 20 minutes, or until the internal temperature reaches 120°.
Remove the prime rib from the oven and immediately cover under a tent of aluminum foil. Let rest for about 20 minutes, or until the internal temperature reaches 130° (perfectly medium-rare on the ends and rare directly in the middle.)
Cut the ties, remove from the bone, and slice into generous slabs of beautiful meat for your oh so happy dinner guests. Serve with homemade horseradish sauce and piping hot aus jus.