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Prime Rib Roast Recipe – Best Holiday Dinner Idea for Festive Gatherings

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This irresistible holiday prime rib roast is the ultimate centerpiece for festive gatherings, featuring a juicy, tender interior and a crispy, herb-crusted exterior. Perfect for celebrations, it’s both approachable and impressive, making every meal memorable.

Ingredients

Scale
  • 1 bone-in prime rib roast (6–8 lbs)
  • 2–3 tbsp kosher salt
  • 2 tbsp fresh cracked black pepper
  • 2 tbsp olive oil
  • 6 cloves fresh garlic, minced
  • 3 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 4 tbsp unsalted butter, softened
  • 1 tbsp Dijon mustard (optional)
  • Horseradish cream (for serving, optional: sour cream, prepared horseradish, chives)

Instructions

  1. Pat the prime rib roast dry with paper towels. Sprinkle generously all over with kosher salt (about 1 tsp per pound). Place on a rack in a rimmed baking sheet, uncovered, in the fridge for at least 24 hours (up to 48 hours) to dry brine.
  2. Remove the roast from the fridge 2-3 hours before roasting to bring it to room temperature.
  3. In a bowl, mix together softened butter, olive oil, minced garlic, rosemary, thyme, sage, black pepper, and Dijon mustard (if using) to form a thick, spreadable herb butter rub.
  4. Preheat oven to 500°F (260°C). Place the roast, fat side up, on a rack in a large roasting pan. Pat dry again if needed. Rub the entire surface with the herb butter mixture, pressing it into all sides.
  5. Roast in the preheated oven for 20 minutes to create a crisp crust.
  6. Reduce oven temperature to 325°F (163°C). Continue roasting for about 12-15 minutes per pound, or until a meat thermometer reads 120–125°F for rare, 130–135°F for medium rare, or 135–140°F for medium. Tent with foil if the crust darkens too quickly.
  7. Remove from oven, tent loosely with foil, and let rest for at least 30-45 minutes before carving.
  8. Transfer to a cutting board and carve between the bones for thick steaks or into thinner slices. Serve with pan juices or horseradish cream.

Notes

Dry brining is essential for flavor and tenderness. Let the roast come to room temperature before cooking for even doneness. Always use a meat thermometer for best results. Resting the roast before carving keeps it juicy. Leftovers are delicious and can be reheated gently in a low oven or skillet with broth.

Nutrition

Keywords: prime rib, holiday roast, beef, Christmas dinner, festive, main course, herb crusted, gluten-free, low carb, keto, oven roast, special occasion

Find it online: https://chrisfeasts.com/prime-rib-roast-recipe-best-holiday-dinner-idea-for-festive-gatherings/