Festive Herb-Crusted Prime Rib for the Holidays

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This Christmas Prime Rib is the perfect centerpiece for your holiday dinner. With a crisp, flavorful herb crust and a tender, juicy interior, it’s a dish that will surely impress your guests. The prime rib’s rich, savory taste is complemented by the aromatic garlic, rosemary, and thyme, making every bite memorable.

  1. Ingredients:
  • 1 bone-in prime rib roast (about 6-8 lbs)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/2 cup beef broth
  • 1/2 cup red wine (optional, for au jus)
  • 2 tablespoons butter (optional, for au jus)

Directions:

  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib roast dry with paper towels. This will help the seasoning stick and ensure a crisp crust.
  3. In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard to create a paste.
  4. Rub the herb and garlic paste all over the prime rib roast, making sure to coat it evenly on all sides.
  5. Place the prime rib on a rack in a roasting pan, fat side up, and roast for 15-20 minutes to create a nice sear.
  6. Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5-2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
  7. Once the roast reaches the desired temperature, remove it from the oven and let it rest for at least 15-20 minutes before carving.
  8. While the prime rib rests, prepare the au jus: In a small saucepan, add the beef broth and red wine (if using), scraping up any browned bits from the roasting pan. Bring the mixture to a simmer, then stir in butter to finish the sauce.
  9. Carve the prime rib into slices and serve with the au jus on the side.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 350 kcal per serving | Servings: 8 servings

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