Irresistible Pho-Spiced Prime Rib Roast Recipe for Perfect Holiday Dinner

The smell of aromatic spices wafting through the air, mingling with the rich, savory scent of a prime rib roast, is a holiday memory you’ll never forget. The first time I made this Pho-Spiced Prime Rib Roast, the entire family couldn’t stop talking about it for weeks. Packed with the vibrant flavors of cinnamon, star anise, and cloves, this roast is unlike anything you’ve tried before. It’s a fusion of traditional holiday comfort with the bold, exotic spices of Vietnamese pho. Whether you’re hosting a festive gathering or treating yourself to a special dinner, this recipe is bound to leave everyone asking for seconds—and the recipe!

What makes this dish truly shine is the way the spices infuse into the meat during the slow roasting process, creating layers of flavor that are both comforting and complex. Plus, it’s a showstopper on the table—a perfectly cooked prime rib roast with a deep, golden crust that contrasts beautifully with the pink, juicy interior. It’s not just food; it’s a celebration of flavor and family, all wrapped up in one unforgettable dish.

Why You’ll Love This Recipe

Making a prime rib roast might sound intimidating, but trust me, with this recipe, you’ll be amazed at how easy it can be—and how impressive the results are. Here are just a few reasons why this Pho-Spiced Prime Rib Roast deserves a spot on your holiday table:

• Exciting Flavor Profile: The combination of warm spices like cinnamon, star anise, and cloves makes this roast absolutely irresistible and unique.
• Perfect for Celebrations: This dish is a true centerpiece, ideal for holiday dinners, special events, or even just when you’re in the mood to treat yourself.
• Easy to Prepare: Don’t let the fancy title fool you—this recipe is straightforward and beginner-friendly. You’ll look like a pro chef without the stress.
• Crowd-Pleaser: The bold flavors paired with the melt-in-your-mouth texture of the prime rib are sure to win over even the pickiest eaters.
• Customizable: Whether you prefer your roast rare or well-done, this recipe gives you the flexibility to cook it exactly how you like.

What sets this recipe apart is its fusion of traditional roast flavors with the aromatic spices of Vietnamese cuisine. It’s not just a dish—it’s an experience. Every bite feels like a warm embrace, comforting yet exciting, and perfect for bringing people together around the table. Not to mention, it’s the kind of recipe that makes you feel proud to serve, even if it’s your first time cooking prime rib!

What Ingredients You Will Need

This Pho-Spiced Prime Rib Roast combines simple, wholesome ingredients with bold spices to create a dish that’s as flavorful as it is impressive. Here’s what you’ll need:

• Prime rib roast: Bone-in or boneless, about 5 pounds for 6-8 servings. Look for a well-marbled cut for the best flavor.
• Salt: Kosher salt works best for seasoning the meat evenly.
• Black pepper: Freshly ground for a robust flavor.
• Garlic: Minced or grated for an aromatic base.
• Ginger: Freshly grated for a warm, slightly spicy kick.
• Cinnamon sticks: Adds a warm and sweet flavor reminiscent of traditional pho broth.
• Star anise: The signature spice of pho, lending a licorice-like taste and aroma.
• Cloves: Just a few, for a touch of earthy spiciness.
• Brown sugar: Helps create a caramelized crust and balances the savory spices.
• Fish sauce: Optional, but adds a savory umami depth to the flavor.
• Beef broth: For basting the roast and creating a flavorful jus.
• Vegetable oil: Helps the spices adhere to the meat and promotes a crispy crust.

If you’re missing an ingredient, don’t worry! You can substitute or adapt—for example, ground cinnamon can replace sticks, or soy sauce can stand in for fish sauce in a pinch. The key is to focus on the balance of flavors, so don’t skip the essential spices!

Equipment Needed

A great roast starts with the right tools. Here’s what you’ll need:

• Roasting pan: A sturdy pan with a rack will help the roast cook evenly and allow drippings to collect for the jus.
• Meat thermometer: A must-have to ensure you cook the roast to your preferred doneness.
• Spice grinder: Optional, but great for grinding whole spices like star anise and cloves.
• Mixing bowls: For combining the spice rub and preparing the basting liquid.
• Brush: To apply the spice rub evenly across the roast.

If you don’t have a roasting pan, you can use a large baking dish with a wire rack or even roll up aluminum foil to create a makeshift rack. A digital meat thermometer is my top recommendation—trust me, it takes all the guesswork out of cooking prime rib perfectly.

Preparation Method

Ready to create the most flavorful prime rib roast of your life? Follow these simple steps:

1. Prepare the spice rub: In a small bowl, mix 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, 1 tablespoon of minced garlic, 1 tablespoon of grated ginger, 2 teaspoons of ground cinnamon, 2 teaspoons of ground star anise, 1 teaspoon of ground cloves, and 1 tablespoon of brown sugar.
2. Season the roast: Rub the spice mixture all over the prime rib roast, pressing gently so it adheres. Let it sit at room temperature for 1 hour to marinate.
3. Preheat the oven: Set your oven to 450°F (230°C). Place the roasting pan in the middle rack to heat up.
4. Sear the roast: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
5. Roast: Transfer the seared prime rib to the preheated roasting pan. Roast at 450°F (230°C) for 20 minutes, then reduce the temperature to 325°F (160°C).
6. Baste: Mix 1/2 cup of beef broth with 1 tablespoon of fish sauce (if using) and brush over the roast every 30 minutes. Roast until the internal temperature reaches 120°F (49°C) for rare or 135°F (57°C) for medium, about 2-2.5 hours in total.
7. Rest: Remove the roast from the oven and cover loosely with aluminum foil. Let it rest for 20 minutes before slicing.
8. Prepare the jus: Pour the drippings from the roasting pan into a small saucepan, add 1/2 cup of beef broth, and simmer for 5 minutes. Strain and serve alongside the roast.

Pro tip: Don’t skip the resting step—it allows the juices to redistribute for a perfectly tender and juicy prime rib.

Cooking Tips & Techniques

Here are some tips to ensure your Pho-Spiced Prime Rib Roast turns out perfectly:

• Use a meat thermometer: Guessing the doneness can lead to overcooked meat. A thermometer gives you precise control.
• Don’t rush the marination: Allowing the roast to sit with the spice rub ensures the flavors penetrate deeply.
• Sear for flavor: Searing creates a flavorful crust and locks in juices—don’t skip this step!
• Baste generously: Basting keeps the roast moist and infuses it with even more flavor.
• Rest the roast: Cutting into the roast too soon can cause juices to escape. Let it rest for at least 20 minutes.

Common mistakes include skipping the thermometer or not basting enough, which can lead to a dry roast. Take your time, and trust the process!

Variations & Adaptations

This recipe is versatile and can be adapted to suit your preferences. Here are some options:

• Dietary adaptation: Replace the beef broth with vegetable broth for a lighter flavor.
• Seasonal twist: Add fresh herbs like rosemary or thyme to the spice rub for a holiday-inspired variation.
• Spice customization: For a milder flavor, reduce the star anise and cloves, or add chili flakes for a spicier kick.
• Cooking method: Try sous vide cooking for an ultra-tender prime rib. Sear it after cooking for the signature crust.

Personally, I’ve swapped out fish sauce for soy sauce in the past, and it worked beautifully!

Serving & Storage Suggestions

This Pho-Spiced Prime Rib Roast deserves a proper presentation and thoughtful storage:

• Serving: Serve the roast hot, sliced into thick pieces with the jus on the side. Pair it with garlic mashed potatoes, roasted vegetables, or crusty bread.
• Storage: Wrap leftovers tightly in aluminum foil or store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Prime rib freezes well—slice it and store in freezer-safe bags for up to 2 months.
• Reheating: To maintain moisture, reheat slices in a skillet with a splash of beef broth over low heat.

The flavors deepen as the roast sits, so leftovers make for an even tastier meal the next day!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown for a serving:

• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 5g

Prime rib is rich in protein and healthy fats, while the spices offer antioxidant benefits. However, it’s worth noting the dish isn’t low-calorie, so enjoy it as an occasional indulgence.

Conclusion

If you’re looking for a show-stopping, flavor-packed centerpiece for your holiday dinner, this Irresistible Pho-Spiced Prime Rib Roast is the perfect choice. It’s a recipe that brings bold, comforting flavors to your table while giving you the chance to experiment and make it your own. Whether you’re customizing the spices or pairing it with your favorite sides, this roast is guaranteed to impress.

I love this recipe because it blends my passion for Vietnamese flavors with the classic elegance of a prime rib roast. It’s truly the best of both worlds—and an absolute joy to make.

Give it a try and let me know how it turns out! Share your photos, tips, or variations in the comments below. I’d love to hear your thoughts. Here’s to creating delicious memories around the dinner table!

FAQs

Can I use a boneless prime rib roast instead of bone-in?

Yes, you can! While bone-in roasts tend to be slightly more flavorful, a boneless roast works just as well and is easier to slice.

What’s the best way to ensure the roast is cooked perfectly?

Using a meat thermometer is key. It lets you monitor the internal temperature for your preferred level of doneness without cutting into the meat.

Can I prepare the spice rub ahead of time?

Absolutely! You can make the spice rub up to 3 days in advance and store it in an airtight container.

Can I make this roast without fish sauce?

Yes! You can substitute soy sauce or simply omit the fish sauce altogether—it won’t take away from the overall flavor.

What sides pair best with this Pho-Spiced Prime Rib Roast?

Garlic mashed potatoes, roasted root vegetables, steamed rice, or even a simple salad with a tangy vinaigrette are all fantastic choices.

Print