Celebrate Christmas with a Rave-Worthy Roast: Prime Rib!
When it comes to an unforgettable main meal centerpiece, prime rib is perfect. Did you know that a prime rib is the same thing as a standing rib roast? Prime rib and standing rib roast refers to the location from where the meat is cut, the rib section. The ‘standing’ in standing rib roast refers to the bones that are included in the roast and the cooking method of placing the roast bone side down in the pan so that it ‘stands’ in the pan.
Christmas Prime Rib
1 boneless or bone-in
prime rib roast, trimmed and tied
One day before roasting the prime rib unwrap it and let it sit, uncovered, in the refrigerator.
The day you plan on roasting the prime rib, take it out of the refrigerator 2-3 hours before cooking (depends on the size of the roast) and let it sit on a cutting board, loosely covered, at room temperature. Letting the roast come to room temperature will help relax the meat fibers, resulting in a more juicy, tender roast.
Preheat the oven to 450 degrees F ½ hour before you plan on putting the roast into the oven.
While the oven is preheating, season the prime rib generously with kosher salt and freshly ground black pepper. If you’re cooking a boneless prime rib, place the prime rib fat side up on a rack that is set inside a roasting pan. If you’re cooking a bone-in prime rib, set the prime rib bone side down in the roasting pan. Insert a meat thermometer into the deepest part of the meat, making sure that it does not touch any of the bones. If you’re using a digital probe thermometer, set it to alert you when the meat reaches 120 degrees F.
Roast the prime rib for 20 minutes. Lower the temperature to 325 degrees F and continue to roast the prime rib until the internal temperature reaches 120 degrees F. Depending on the size of the prime rib, this could take anywhere from 1 to 3 ½ hours.
Take the prime rib out of the oven when the internal temperature reaches 120 degrees F. Leave the thermometer inside the roast and transfer the roast to a clean cutting board. Cover the roast with foil and let it rest until the internal temperature reaches 130 degrees F, then goes back down to 120 degrees F. This will take approximately 30 to 45 minutes. After the temperature has risen to 130 degrees F and then dropped back down to 120 degrees F, the roast is ready to slice and serve.
Note: These directions are for a medium-rare prime rib. If you prefer medium prime rib, take the prime rib out of the oven when it reaches 130 degrees F. It will rise to about 140 degrees F while it’s resting. Do not carve the meat until the temperature drops back down to 120 degrees F.
If you want to serve a horseradish sauce with your roast, simply mix together 1 cup sour cream, ¼ cup prepared horseradish, 1 tablespoon Dijon mustard, and 1 tablespoon chopped fresh chives. After mixing, cover and refrigerate for two hours. Remove from the refrigerator 15 minutes before you serve the prime rib.