We have prime rib for most Christmas dinners. I have tried a few other ways, but this one is the one I always come back to.
My three keys:
1. Good beef from a trusted source; on this one don’t go cheap – marbling is great, and watch the fat cap (spoiler alert: look for a Rib cap steak recipe for Christmas).
2. Let your meat thermometer do it’s work – keep the oven door closed.
3. Don’t be in a rush to serve – let it rest!
6-8 pound prime rib BONE IN (how else could you make French onion soup?)
6 cloves garlic, minced
1 teaspoon salt (beef loves salt)
1 teaspoon black pepper
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
3 tablespoons olive oil
1 onion cut in quarters
5 carrots
2 stalks celery
1 cup red wine
Take roast out of refrigerator and let it rest for 30 minutes.
Pre-heat oven to 500
Place vegetables in bottom of roasting pan
Coat roast with olive oil
Rub with minced garlic
Sprinkle with salt and pepper and rub
Sprinkle with thyme and rosemary
Place roast on top of vegetables in roasting pan
Pour wine in the pan around the roast
Place roast in the oven for 30 minutes
Don’t open the oven and don’t check the temp!
Reduce heat to 325
Bake for 90 to 120 minutes or until internal temp is 125; the carry over (letting it sit outside of the oven) will take it to a perfect 135 medium rare.
If someone asks for well done, remember it’s Christmas and just throw their piece in the au jus for 3 minutes or give them an end piece.
This will also give you some great au jus for the next day’s French dip sandwich.
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