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  3. Christmas Prime Rib Roast
Mouthwatering roasted beef ribs served on a platter with seasoned potatoes and garnished herbs.

Slow-roasted standing rib roast with garlic herb crust

Christmas Prime Rib Roast

Christmas Prime Rib Roast

4h 15mHard

Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Servings

8

1 standing rib roast

Difficulty

Advanced

Cost

Premium

$$$

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Christmas Prime Rib Roast

Slow-roasted standing rib roast with garlic herb crust

A majestic standing rib roast with a peppery garlic-herb crust, roasted to a perfect medium-rare. The crown jewel of any Christmas dinner table.

15m

Prep Time

240m

Cook Time

255m

Total Time

8

Servings

Hard

Difficulty

Premium $$$

Cost

Main CourseGluten-Free
Sarah Chen
Sarah Chen

November 14, 2023(Updated April 12, 2026)

This prime rib uses a reverse sear method—low and slow roasting followed by a high-heat blast—to achieve edge-to-edge pink meat with a deeply browned crust. It is the most impressive and forgiving way to cook this expensive cut.

Why This Recipe Works

Reverse searing at low temperature cooks the roast evenly from edge to center, eliminating the gray ring. A final high-heat blast creates a gorgeous, flavorful crust.

Ingredients

  • 1 bone-in prime rib roast (7-8 lbs, 3 ribs)
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 3 tbsp olive oil
  • Kosher salt and coarsely ground black pepper
OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

  • Promotes more even browning
  • Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

  1. 1

    Season the roast generously with salt and pepper on all sides. Refrigerate uncovered overnight or for at least 4 hours.

  2. 2

    Mix garlic, rosemary, thyme, and olive oil into a paste. Rub all over the roast. Let stand at room temperature for 1 hour.

  3. 3

    Place ribs-down in a roasting pan. Roast at 250°F until a meat thermometer reads 120°F for medium-rare, about 3.5-4 hours.

  4. 4

    Remove from oven and rest for 30 minutes. Increase oven temperature to 500°F.

  5. 5

    Return the roast to the hot oven for 8-10 minutes to form a deep brown crust. Carve along the bones and slice to desired thickness.

Serving Suggestions

Ways to Serve This Dish

  • Serve with a fresh side salad for a balanced meal

  • Pair with your favorite grain or bread on the side

  • Garnish with fresh herbs for a beautiful presentation

Substitutions

Fresh herbsDried herbs (1 tbsp each)

Use half the amount since dried herbs are more potent

Bone-in prime ribBoneless ribeye roast

Easier to carve but less flavorful; reduce cook time by 30 minutes

Tips & Storage

Pro Tips

  • Buy the roast 2 days ahead and dry-brine it uncovered in the fridge for the best crust and seasoning.

  • Use a leave-in probe thermometer to monitor temperature without opening the oven door.

Storage

Refrigerate sliced meat in an airtight container for up to 4 days.

Reheating

Reheat gently at 250°F in a covered pan with au jus to prevent drying out.

Nutrition Facts

Per serving (120mg) · 8 servings

Calories580
LowModerateHigh

A hearty, energy-rich serving · based on a 2,000 cal daily diet

Protein48g
Carbohydrates38g
Fat1g
Fiber580mg
Sugar0g
Sodium0g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

How much per person?
Plan for about 1 pound of bone-in roast per person, or 3/4 pound boneless.
What temperature for medium?
Pull at 130°F for medium; carryover will bring it to about 135°F during rest.

Explore More

More Main CourseGluten-Free RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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