Christmas Feast: Prime Rib
THE PERFECT PRIME RIB ROAST FAMILY RECIPE
1 pound
PREP:
12 hours hours
COOK:
3 hours hours
TOTAL:
15 hours hours
INGREDIENTS
▢ A bone-in prime rib roast
▢ 1/3 medium onion (per pound) (thickly sliced or diced)
▢ 1 teaspoon Kosher or coarse sea salt per pound/450g of roast
▢ ½ teaspoon freshly ground black pepper per pound/450g
▢ 1 teaspoon minced garlic per pound/450g
▢ 1 teaspoon fresh rosemary per pound/450g
▢ 1 teaspoon fresh thyme per pound/450g
▢ ½ teaspoon olive oil per pound/450g
INSTRUCTIONS
The butcher knows how much fat to leave on the roast, so no additional trimming is needed. Your prime rib roast should have a nice layer of fat on top, so it will baste itself. Before marinating, give your prime rib roast a quick rinse with cold water, and pat it dry with paper towels.
Place a flat roasting rack inside a roasting pan large enough to fit your roast, and spread the onions on top of the rack. It’s ok if you don’t have a roasting rack–resting the roast directly on the onions works also. Place the roast in the pan.
Mix the salt, pepper, garlic, herbs and olive oil in a bowl until well-combined. Use your hands to rub the roast all over with the marinade mixture, coating the surface evenly.
Use plastic wrap to cover the roast, and let it marinate overnight (at least 8 hours) in the refrigerator. We don’t expect the flavors to penetrate the roast completely, but it will work its way into the fatty collar portion of the roast. Skipping this step makes a big difference in flavor––we’ve had some mediocre roasts due to a lack of marinating time, so take my word for it!
Take the roast out of the refrigerator at least 2 hours before cooking time to allow the roast to come up to room temperature. It's best to take it out in the morning and leave it out 6 to 8 hours especially if you have a bone-in roast. Preheat the oven to 450°F/230°C, and place your roast on a lower oven rack. For bone -in roasts, you may want to put the roast at the bottom of the oven for the first hour. Placing the oven rack too high up will cause your roast to brown too quickly and burn!
After 30 minutes in the oven, add a ½ cup of water to the bottom of the roasting pan. The key is to allow the onions to brown and caramelize while roasting, but not to burn and smoke in the fat.
Cook the roast for another 30 minutes, until it begins to brown. If your oven heats unevenly, turn your roast 180°. If there is more fat on one side that has not browned yet, make sure you position that side of the prime rib roast toward the inside of the oven. Use your own judgement on this one!
Once the prime rib roast is browned on the outside (1 hour total should do it, but times may vary depending on your oven and roast size), lower the heat to 350°F/175°C. Continue roasting the prime rib for another 90 to 120 minutes. Baste the roast every 30 minutes if desired, and add hot water ½ cup at a time if the roasting pan does dry up.
A general rule I use to approximate roasting time is a total of 15 minutes per pound, so for this 12 pound roast, the total roasting time should be 180 minutes. With temperature changes, that means roasting at 450°F/230°C for 60 minutes followed by 120 minutes at 350°F/175°C. That said, these times are approximate–using a meat thermometer is a must. You don’t want to overcook it! We always cook for medium rare, so the time will be closer to 90 minutes, or when the prime rib roast reaches an internal temperature of 125°F/51°C. This gives you two more well-done Prime Rib end cuts and a couple of medium pieces mixed in with the medium rare cuts. If you like it rare, then roast for less time, taking the roast out of the oven when the internal temperature reaches 120°F/49°C. If your like it super-rare, then 115°F/46°C may be for you. Just remember that the meat thermometer is your guide and that the roast will continue to cook a bit while it rests on the kitchen counter!
If the top of the roast starts to char, put a small piece of foil to lightly cover the top, leaving the sides exposed. Again, turn the roast 180° if needed for even roasting.
When ready, set your prime rib on a cutting board or serving platter, and lightly cover it with a piece of aluminum foil to rest for 15 to 20 minutes. While the prime rib is resting, pour the pan juices through a fine mesh strainer into a fat separator. If there is not enough liquid, add a ½ cup of water to the hot pan, and stir lightly. Pour the juices from the fat separator into a small pot or saute pan and set aside. Warm up the au jus, and serve alongside the prime rib. You can further dilute it with some hot water to taste if it’s too salty. If it suits your fancy, you can also serve some horseradish alongside.
TIPS & NOTES:
Regarding the number of servings, a prime rib will obviously serve more than 1 person, but since prime rib cuts vary in size, we set the serving to “1” so you could scale the recipe based on the number of pounds you have. Plan about 1 pound (weighed raw) per person. Also note that 3 onions will work for most size roasts (ignore the number of onions if you scale the recipe up). If you have a very large roast, you can add 1-2 more.
Prime rib is a classic choice for holiday celebrations, especially Christmas dinners. When preparing your prime rib, selecting the right cut is essential. A bone-in prime rib typically offers more flavor and tenderness compared to a boneless cut. Marinating your roast overnight allows the flavors from garlic, herbs, and spices to penetrate deep into the meat, enhancing its taste. Temperature control during cooking is crucial; start with a high temperature to sear the meat, then reduce it for a slower cook that ensures juiciness. Using a meat thermometer not only ensures you achieve the perfect doneness—medium rare is usually ideal at an internal temperature of 125°F/51°C—but also prevents overcooking. Remember to let your prime rib rest before slicing; this allows the juices to redistribute, resulting in a more flavorful and tender serving. Pair your prime rib with classic sides such as creamy mashed potatoes, roasted vegetables, and rich gravies. For a festive touch, serving horseradish alongside your prime rib can enhance its flavors. Don't forget to save the pan drippings to create a delicious au jus, further enriching the dining experience. With these tips, your Christmas feast featuring prime rib is bound to be memorable!
