Description
Perfect Christmas Prime Rib with herb crust using foolproof reverse-sear method. Creates edge-to-edge pink interior with crispy exterior. Restaurant-quality results at home.
Ingredients
1 bone-in standing rib roast (3–4 ribs, 7–9 pounds)
2 tablespoons kosher salt (for dry-brining)
6 cloves garlic, minced
3 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon black pepper, coarsely ground
2 teaspoons kosher salt
¼ cup olive oil
2 tablespoons Dijon mustard
2 cups beef broth (for au jus)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard (for au jus)
Instructions
1. Dry-brine 12-24 hours ahead: Rub 2 tablespoons kosher salt all over roast. Place on wire rack over baking sheet, refrigerate uncovered.
2. Remove roast from refrigerator 2-3 hours before cooking. Pat completely dry with paper towels.
3. Make herb paste: Combine garlic, rosemary, thyme, pepper, 2 teaspoons salt, olive oil, and 2 tablespoons Dijon mustard into thick paste.
4. Spread herb paste over entire roast surface, pressing firmly to adhere.
5. Preheat oven to 200°F. Place roast bone-side down in roasting pan.
6. Insert probe thermometer into thickest part, avoiding bone. Roast until internal temp reaches 120°F for medium-rare (3.5-4.5 hours).
7. Remove from oven, tent loosely with foil, rest 20-30 minutes.
8. Increase oven to 500°F. Return roast to oven 6-10 minutes until crust is golden and crispy.
9. Remove and rest 10 minutes before carving.
10. Make au jus: Place roasting pan over two burners on medium. Add beef broth, scraping browned bits. Simmer 5 minutes. Stir in Worcestershire and Dijon. Strain and season.
11. Carve: Cut along bone to separate meat. Slice across grain ½-¾ inch thick. Serve with au jus.
Notes
Dry-brining 12-24 hours ahead is crucial for flavor and crust.
Remove from fridge 2-3 hours before cooking for even results.
Use probe thermometer – don’t rely on cooking time alone.
Remove roast 5-10°F before target temp (carryover cooking continues).
Reverse-sear method creates edge-to-edge perfect doneness.
Rest 20-30 minutes after initial roast, 10 minutes after final sear.
First cut (ribs 10-12) is most tender. Request this at butcher.
Leftover prime rib makes amazing sandwiches!
- Prep Time: 30
- Cook Time: 270
- Category: Main Course, Holiday
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 580
- Sugar: 0g
- Sodium: 920mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 165mg
Keywords: prime rib, christmas roast, standing rib roast, holiday dinner, reverse sear