Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is the very definition of a special occasion? This incredible, from-scratch Classic Prime Rib with Rosemary and Garlic is that perfect recipe. We’re talking an impossibly juicy and tender standing rib roast, with a perfect, edge-to-edge rosy-pink center, all encased in a savory, crackly, and deeply flavorful crust perfumed with fresh rosemary and garlic.
This isn’t just another roast recipe; it’s your definitive guide to mastering the king of all beef roasts. While a perfect prime rib may seem like the exclusive domain of a fancy steakhouse, we’ll show you the simple but crucial professional secrets to a flawless, tender roast that never fails. This is a satisfying, soulful, and deeply impressive meal that is destined to become the highlight of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Prime Rib so spectacularly delicious is its incredible, pure beef flavor and its brilliantly simple, classic roasting method. This recipe is a masterpiece of minimalist cooking, letting the high-quality beef shine. The star of the show is a magnificent, 4-rib standing rib roast. The brilliant flavor comes from a from-scratch rosemary-salt paste, made with freshly ground peppercorns, fresh herbs, and olive oil, which is rubbed all over the roast. Slivers of fresh garlic are studded deep into the meat, perfuming it from the inside out as it roasts. The simple, single-temperature roasting method on a preheated pan ensures a beautifully even cook and a stunning, golden-brown crust.
| Metric | Time / Level |
| Total Time | 3 hours (plus optional overnight salting) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Butcher’s Best: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.
- The Roast (The Star of the Show!):
- Standing Rib Roast: This is a classic, special-occasion cut, also known as prime rib. For this recipe, you’ll need a 4-bone roast (9 to 10 pounds). For the best flavor and texture, look for a roast with a generous fat cap and beautiful marbling.
- The Butcher is Your Best Friend!: For the most elegant presentation, you can ask your butcher to “french” the bones, which is the process of scraping the meat from the ends of the rib bones for that classic, clean look.
- The Rosemary-Salt Rub: The secret to the deep, complex, and aromatic crust is making your own.
- Fresh Aromatics: It is absolutely essential to use fresh rosemary, whole peppercorns, and fresh garlic. The vibrant, fragrant essential oils and pungent flavor are a world away from their pre-ground or dried counterparts.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect prime rib. Because a rib roast is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.
The Roasting Masterclass: The Secret to a Perfectly Juicy Prime Rib
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- Room Temperature is Key: A crucial, professional step! By letting your large roast sit at room temperature for at least 30 minutes (or up to two hours), you are allowing the chill from the refrigerator to come off. This is the key that will help your roast to cook much more quickly and, most importantly, evenly.
- The Preheated Pan: The secret to a beautiful, all-over crust is to start your roast in a preheated roasting pan. By placing your empty pan in the oven while it preheats, you are essentially turning it into a giant, flat griddle. When your seasoned roast hits the screaming-hot surface, it will immediately begin to sizzle and sear, creating a fantastic crust on the bottom.
- Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 30 minutes before you slice into it. This crucial, patient step allows for “carryover cooking,” where the internal temperature will continue to rise by 5-10 degrees, bringing it to its final perfect temperature. It also allows the hot, delicious juices to relax and redistribute throughout the entire roast. This is the ultimate secret to a juicy, not dry, slice of beef.
Step-by-Step to the Perfect Prime Rib
This elegant, festive meal is a joy to prepare.
Part 1: The Aromatic Rosemary-Salt Rub
Thirty minutes before you plan to start roasting, remove your meat from the refrigerator and allow it to come to room temperature.
Using a small paring knife, make deep slits all over the roast and between the ribs. Insert one thin slice of your garlic into each slit, poking it just beneath the surface of the meat.
In a spice grinder, grind together your 2 tablespoons of salt, 1 tablespoon of black peppercorns, 1/3 cup of fresh rosemary leaves, and 2 bay leaves. Transfer these ground spices to a small bowl and mix them with the 3 tablespoons of olive oil to form a paste.
Rub this paste all over the entire surface of your roast.
Part 2: The Perfect Roast and Final Rest
Step 1: Set a roasting pan on the lowest oven rack and preheat your oven to 425°F (218°C).
Step 2: Carefully place your prepared roast in the hot roasting pan, with the fat-side up and the bones on the bottom (the bones will act as a natural roasting rack).
Step 3: Roast for 1 hour 50 minutes to 2 hours.
Step 4: Start checking the internal temperature. You will know the roast is a perfect medium-rare when your instant-read thermometer inserted into the very center registers 120∘F.
Step 5 (The Most Important Step!): Transfer the roast to a platter or a cutting board, tent it with foil, and let it rest for at least 30 minutes before you slice it.
To serve, carve the roast into your desired thickness and serve with a simple Au Jus made from the pan drippings.
Rosemary & Garlic Crusted Prime Rib (An Easy Holiday Recipe!)
A classic and elegant recipe for a Rosemary-Salted Standing Rib Roast, a perfect centerpiece for a holiday meal. This showstopper dish features a large, 4-rib prime rib roast. Deep slits are cut into the meat and stuffed with slices of garlic. The roast is then coated in a fragrant, homemade paste made from kosher salt, black peppercorns, fresh rosemary, and bay leaves. It’s cooked in a preheated roasting pan until perfectly medium-rare, then rested to ensure a juicy and tender result.
Ingredients
- 1 (4-rib) standing beef rib roast (9 to 10 pounds), bones frenched
- 3 cloves garlic, thinly sliced
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 1/3 cup fresh rosemary leaves (from 3 sprigs)
- 2 bay leaves
- 3 tablespoons extra-virgin olive oil
Instructions
- Remove the beef from the refrigerator 30 minutes before roasting to let it come to room temperature.
- Place a roasting pan on the lowest oven rack and preheat the oven to 425°F.
- Using a paring knife, make deep slits all over the roast and insert a slice of garlic into each slit.
- In a spice grinder, grind the 2 tablespoons of salt, the peppercorns, rosemary, and bay leaves. Transfer the ground spices to a small bowl and mix with the olive oil to form a paste.
- Rub the paste all over the roast.
- Carefully place the roast, fat-side up (with bones on the bottom acting as a rack), into the hot roasting pan.
- Roast for 1 hour 50 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the roast registers 120°F for medium-rare.
- Transfer the roast to a platter or cutting board, tent it with foil, and let it rest for at least 30 minutes before carving and serving.
Notes
- This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
- Letting the roast come to room temperature for 30 minutes before cooking is a crucial step that helps it to cook more evenly.
- Preheating the roasting pan in the oven is a key technique that helps to create a good initial sear on the bottom of the roast.
- Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
What to Serve With Your Prime Rib
This show-stopping prime rib is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A rich creamed spinach and a puffy Yorkshire pudding (which can be made with the delicious beef drippings from your roast!) are the quintessential accompaniments.
- The Sauce: A simple, tangy horseradish cream sauce or a rich, savory au jus made from the pan drippings are the perfect finishing touches.
Storage and Leftover Ideas
- Storage: Store any leftover prime rib, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Thinly sliced, leftover prime rib makes the absolute best steak sandwiches! Layer it on some crusty bread with a smear of horseradish sauce and some sharp cheddar for an incredible lunch.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?
The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it’s still about 10-15 degrees below your target temperature, and then letting it rest for at least 30 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result thanks to carryover cooking.
Q2: How do I order a prime rib from my butcher?
Simply call your local, high-quality butcher a week or two in advance and ask to order a “four-bone, first-cut, standing rib roast.” For the most elegant presentation, ask them to “french the bones.”
Q3: How much prime rib do I need per person?
A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.
Q4: Can I make this with a boneless rib-eye roast?
Yes, you can! You will simply need to place your boneless roast on a wire rack inside your roasting pan. A boneless roast may also cook slightly faster, so be sure to start checking the internal temperature on the earlier side.
Q5: What internal temperature should I aim for?
For a perfect, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers 120∘F to 125∘F. The temperature will then rise to a perfect 130−135∘F as it rests. For medium, pull it from the oven at 130∘F.