Christmas Roast Recipe
American · Main course · 140 min total
A show-stopping centerpiece for your holiday table, this herb-crusted prime rib roast is juicy, tender, and full of festive flavor.
20
min prep
min prep
120
min cook
min cook
8
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 (4-pound) boneless prime rib roast, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
Instructions
- Remove the roast from the refrigerator 1 hour before cooking to bring to room temperature.
- Preheat oven to 450°F (230°C).
- In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper to form a paste.
- Pat the roast dry with paper towels, then rub the herb paste all over the meat.
- Place the roast fat-side up on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part.
- Roast at 450°F for 15 minutes, then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 130°F (54°C) for medium-rare, about 1 hour 45 minutes more (adjust time for desired doneness).
- Transfer roast to a cutting board, tent loosely with foil, and let rest for 20 minutes. The temperature will rise about 5°F during resting.
- While the roast rests, place the roasting pan over medium-high heat. Add beef broth and wine (if using), scraping up browned bits. Simmer for 5 minutes, then strain into a gravy boat.
- Slice the roast against the grain into 1/2-inch thick slices. Serve with pan juices.
Tips
- Use a meat thermometer for perfect doneness: 120°F for rare, 130°F for medium-rare, 140°F for medium.
- Letting the roast rest is crucial for juicy meat; do not skip this step.
- Leftover roast makes excellent sandwiches the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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