Have yourself a Merry Little Christmas with something easy yet elegant to prepare,
sprinkled with plenty of time to enjoy your guests this holiday season,
a perfectly cooked Roast Prime Rib of Beef.
As a main course at a dinner party, or on a buffet, Prime Rib is always a show stopper and works well with a diverse variety of side dishes too. Simply score your meat, rub in the seasonings, crank up the oven, and have yourself a Merry Little Christmas season now.
- 10 pound Prime Rib of Beef with Rib Bones
- 2 seven inch stems fresh rosemary, more or less, leaves removed then chopped finely
- 1 small bunch thyme, leaves removed from stems, chopped
- 6 leaves fresh sage, more or less, chopped fine
- 1 1/2- 2 tablespoons coarse kosher salt, approximately
- scant tablespoon fresh cracked black pepper, approximately
- Let Prime Rib sit out at least one hour or longer to come to room temperature before cooking. Preheat oven to 450 degrees. Stir fresh herbs, salt, and pepper in a small bowl. Score the top of the rib roast all across the fat on the top (bone side down,) rub the mixture all over then place into a roasting pan. Roast the Prime Rib at the 450 degree temperature for fifteen minutes then reduce heat to 325 degrees. Depending on oven, Roast Prime Rib for 1 1/2 hours-2 hours, insert meat thermometer, temperature for a rarer roast should be 120-125 degrees. Remove Rib Roast from oven then tent with aluminum foil. Let meat rest for at least a half hour before carving. If cooking Prime Rib a couple hours in advance, meat may be reheated at 250 degrees for twenty minutes just before serving.