Prime Rib Christmas Dinner Recipe
Mmm, Mmm, Good!
Tis the season to not be thrifty, fa-la-la la-laaa-la-la-la-la.
Here are my secrets to a great prime rib. If you are so inclined to share my view of wanting a special Christmas dinner and this meat is within your holiday budget, you will absolutely love this meal.
A Note on Buying the Meat
- Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. This is secret number one.
- Size: For a generous serving of roast, figure on two people per rib. (Adjust the size of the roast by how many people you want to serve. Just remember to figure two people per rib.) Also, it will cost more, but please buy a four rib "first cut" roast. It is a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. It is definitely less fatty.
Now onto the prep and cooking. This is as easy as it gets!
Preparation and Cooking
- Prime Rib, (for a generous serving of roast, figure on two people per rib)
- Meat Thermometer
- Foil and Roasting Pan
- Take the roast out of your fridge at least one hour prior to cooking and let it come to room temperature. Pat the roast dry with paper towels.
- Preheat the oven to 450 degrees F. Smooth butter onto the top and both sides of the roast.
- Generously salt the top and sides of the roast with Kosher Salt or Sea Salt. Add some black pepper to taste and a small amount of garlic powder.
- Using a metal roasting pan (the inexpensive aluminum ones work fine), place the roast rib side down (fat side up) into the roasting pan. Salt generously on both sides of the roast.
- Sear the roast at 450 degrees for 15 minutes only.
- Then, turn the temperature down to 325 degrees and let it cook for approximately 1 ¾ to 2 hours. This will produce a medium rare roast. The target internal temperature is 125-130 degrees. Please ask Santa for a good meat thermometer. This is the only way that you will know when to stop the cooking process.
- About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature. Cook until rib roast reaches an internal temperature of 120 degrees F.
- Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. The resting time will raise the temperature to the desired 125-130 degrees.
- When you are ready to slice, carefully cut the roast away from the rack of bones. The butcher will have removed the chine bone already, so take your time and use a good sharp knife. Then I measure the length of the roast and divide those inches by the number of people eating (in our case eight) and then slice the roast into evenly thick slices.
I have deliberately been very precise with these instructions, so it may seem like a difficult process. Uh-uh, nope! It’s actually easy and delicious.
That is the perfect prime rib. Christmas only comes once a year and it is our day to enjoy our children and grandchildren. I want them to enjoy a meal that will help capture the spirit of the day. But, this one will cost a few bucks, so I found this method to really produce the best I have ever had.
- Try and get a first cut roast, usually ribs #9-#12
- Bring it to room temperature before cooking
- Use a meat thermometer to test the doneness and start at the 450 degrees cooking temperature for the first 15 minutes and then at 325 degrees for the remaining time.
Why I Love Making Prime Rib for Christmas
Before you know it, Christmas will be here. I like to use my prime rib recipe on Christmas day. However you can eat this delicious dish any time of the year if you are still able, despite these hard economic times. I know that my household is on the downside of some economic strife, so our gift list is very limited.
We still plan on preparing a special Christmas dinner using my recipe, though. It is a new tradition we started two years ago and one that we want to try to continue and consider it a gift to our family.
I enjoy preparing prime rib, and it keeps me out of the kitchen when our kids and grandkids come over. This recipe beats the time and fuss of the former traditional turkey and all the fixins’ that we used to do.
So what is this special meal we have? It consists of:
- Prime rib
- Potatoes asiago alfredo
- Roasted asparagus
- Ceasar salad
- Feta cheese-stuffed olives
This is the day my wife and I look forward to all year long. Our three adult children are over. My son-in-law and daughter-in-law have expanded our family unit. Our two grandchildren are there and we all just relax and enjoy the day.
There are gifts under the tree, but we are very unstructured. Everyone comes when they can, but no early morning deadlines! With two little ones drooling over the gifts, my prime rib saves the day. It allows me the chance to prep and then let the oven do all the work, while I join my family on this special day.
Questions & Answers
Do you not recommend spices be used on the top of your roast? A little? A lot? To taste?
Yes there has been an about face on the question of using salt and / or spices on your roast. So now, at least an hour before you will start cooking the roast, generously salt the top and sides of your roast with Kosher salt(I’ve also used sea salt), I sprinkle black pepper on top “to taste “ and a small amount of garlic powder. Let it sit uncovered for at least one hour at room temperature. The salt will draw out some of the meats juices which dissolves the salt. Essentially you now have a salty juice which cuts through some of the meats proteins and re-absorbs into the inside of the roast. Thanks for your question and for finding and reading my article.