Prime Rib – aka Standing Rib Roast – couldn’t be easier or be more popular on your holiday table! A mustard, peppercorn and garlic wet rub helps seal in the juices and adds an incredible flavor.
Standing Rib Roast is the ultimate anchor for an outstanding Christmas dinner. Pricey, yes, but worth every mouthwatering penny.
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.
All you need is a good rub (or not, just salt and pepper is fantastic, too), toss ‘er 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.
A Standing Rib Roast just wouldn’t be the same without a good amount of Horseradish Cream on the side. 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 cream because everyone loves it so much (and any extra makes a good 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 :)
HOW TO COOK PRIME RIB ROAST?
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 standing rib roast 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 TO COOK PRIME RIB?
It’s crucial to use a good (affiliate link) 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.
Although I haven’t yet decided exactly which dishes I’ll be serving for my Christmas dinner alongside my Standing Rib Roast, I’m certain that my easy Carrot Souffle will be on the table (I’d be in serious trouble if I didn’t serve it, it’s tradition!) and probably some Au Gratin potatoes (that’s a recipe I’m posting soon that you don’t want to miss, they’re the best Au Gratin potatoes I’ve ever made).
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 for sure! I’m working on some new dessert recipes so that course is completely up in the air – but the one thing I do know is that it’s going to be delicious!
WHAT TO DO WITH LEFTOVER PRIME RIB?
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!
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!
More beef recipes you’ll love:
- Pot Roast with Balsamic & Dijon
- Thick & Beefy Beanless Chili
- Szechuan Beef Pasta
- Balsamic & Parmesan Slow Cooker Meatloaf
- Dorito Taco Casserole
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.