The flavor of this prime rib is to die for!! The wet rub is made with garlic, mustard, and peppercorns and it’s just so damn good. Comes out perfect every time!
Prime Rib is the ultimate anchor for an outstanding Christmas dinner. Pricey, yes, but worth every mouthwatering penny. I’ve made one every Christmas for years now and occasionally splurge during other times of the year, too. The leftovers are fabulous so I don’t worry too much if the roast is larger than we can eat in one meal. Or two.
I love making a Prime Rib Roast because it’s not only incredibly tender and flavorful, it’s also so easy that it’s almost foolproof. It’s a favorite among meat-eaters and I always take care to have enough dishes that even my vegetarian friends will be happy. I love making it so much that I have another recipe that uses a boneless prime rib roast. That recipe has an herb crust; I highly recommend trying them both to decide your favorite.
All you need is a good rub (or not, just salt and pepper is fantastic, too), toss it in the oven and you’re good to go. I use a mustard, peppercorn and garlic rub and highly suggest that you do, too. It’s the best prime rib I’ve ever eaten, including at a restaurant.
We all know that prime rib just wouldn’t be the same without a good amount of Horseradish Cream on the side to go with it. Au jus is also a good choice but when it’s up to me, I choose the Horseradish Cream hands down.
In fact, I typically double the horseradish cream because everyone loves it so much (and any extra makes a good sandwich spread or a dip for crunchy veggies). Doubling it also gives me the option of serving two creams – one that’s heavy on the horseradish and one that’s lighter for those who don’t enjoy that horseradish burn. I’ve included the recipe for you along with instructions for the prime rib, so you’re all set!
How do you cook a standing rib roast (prime rib)?
Bringing the roast to room temperature is crucial to even cooking; be sure to let your roast sit out for at least an hour before cooking. Another key element to a juicy, tender prime rib is to start out with a high oven temperature to seal in all the juices and create a nicely browned outside crust, similar to searing. Once it’s browned, turn the heat down so it cooks slower and more evenly. You’ll want to use a good-sized roast pan, too.
How long should you cook prime rib?
It’s crucial to use a good meat thermometer. Calculate approximately how long the roast will take to get to your desired temperature (I pull it out of the oven at 130F) so you’ll know what time to start cooking. An 8-pound roast will take about 3 hours, including time to rest.
If you use a meat thermometer with a cord and alarm, you can see the temperature the roast is at while it’s cooking. The alarm will go off once it’s at the temp you set it at, too! This is why it’s such an easy, stress-free holiday recipe.
What to serve with Prime Rib?
For side dishes, my easy Carrot Souffle always goes on the table (I’d be in serious trouble if I didn’t serve it, it’s tradition!) and these stuffed baked potatoes. If I have enough people coming for a second vegetable side, I usually go with Green Beans Almondine since it’s easy enough that I don’t have to spend a lot of time on it.
I’d love to make my Cheddar, Chive and Bacon Mashed Potatoes but because my Carrot Souffle also has a smooth, creamy texture I’ll want something to contrast it (something to keep in mind when planning your own menu). The starter will be Lobster Bisque and, for dessert, my Cranberry Christmas Cake.
What can you make with leftovers?
The leftovers make amazing prime rib sandwiches! I make a loaf of garlic bread with a french baguette and use that for the bread. Thinly slice the prime rib, then slather horseradish sauce over the bread and meat. Caramelize some onions and you’ll have yourself one fantastic sandwich! Here are a few more leftover steak ideas.
I also love leftover prime rib with some eggs. Make potato pancakes out of your mashed potatoes for an incredible breakfast. Here’s hoping you have some leftovers!
For the Roast
- 1 Prime Rib Roast, about 8 pounds
- 1 heaping tablespoon chopped garlic
- 2 tablespoons coarse kosher salt
- 1-2 tablespoons coarsely ground black pepper
- 1/2 cup dijon mustard
For the Horseradish Cream
- 1 cup sour cream
- 1/4 cup prepared horseradish
- kosher salt & freshly ground black pepper, to taste
- a spoonful of dijon, optional
- Preheat oven to 450F.
- Bring roast to room temperature (allow to sit on counter for at least an hour).
- Put chopped garlic and salt together onto a cutting board. Using the side of your chef's knife, press down firmly while sliding your knife, making a paste. Mix garlic paste with mustard and pepper. Set aside.
- Place roast on a rack in a roasting pan. Slather roast with mustard mixture, covering all sides. Roast for approximately 20-30 minutes or until the outside is nicely browned.
- Reduce heat to 350F. Continue cooking roast for approximately 2 hours more or until an internal temperature reaches 125-130F (this will give you a medium-rare roast which, for prime rib, is what you want). Remove from oven and let rest for 20 minutes. Carve and serve with horseradish cream on the side.
For the Horseradish Cream
- Mix all ingredients together. Allow to sit at room temperature while the roast is cooking. Can also be made in advance and chilled in the refrigerator.
Rub for rib roast from chow.com.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 2126mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g
I use Nutritionix to calculate the recipes on this website. This recipe was calculated for 8 servings but seems grossly under in calories. I'm not a nutritionist and prepare this information as a courtesy, so for this particular recipe, I'd encourage you to do further research if the nutritional amounts are important to your health and diet.