Oven Roasted Prime Rib: Best Holiday Dinner

What transforms expensive cut of beef into legendary holiday centerpiece that delivers perfectly pink interior with crispy herbed crust while intimidating even experienced home cooks who worry about ruining such premium ingredient without proper technique? The answer lies in simple reverse-sear method combined with proper seasoning and temperature monitoring that creates restaurant-quality results in any home kitchen. The main dish recipe delivers perfect harmony where well-marbled beef meets aromatic herb crust and rich natural jus, allowing each component to contribute distinct character that creates ultimate celebration dinner for Christmas, New Year, and special family gatherings deserving impressive presentation.

Ingredients List

For this oven roasted prime rib you’ll need bone-in standing rib roast, fresh herbs, garlic, and simple seasonings that combine creating showstopper entrée requiring quality meat.

For the Prime Rib:

• 1 bone-in prime rib roast (4-5 ribs, about 8-10 pounds)
• 6 cloves garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1/4 cup olive oil
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 teaspoon onion powder

For the Au Jus:

• Pan drippings from roast
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons butter
• Salt and pepper to taste

For Horseradish Cream:

• 1 cup sour cream
• 1/4 cup prepared horseradish
• 1 tablespoon Dijon mustard
• Salt and white pepper to taste

Timing

This oven roasted prime rib requires advance preparation with extended roasting time based on roast size:

• Prep time: 20 minutes (plus 2-24 hours dry brining)
• Cook time: 3-4 hours
• Rest time: 30-45 minutes
• Total time: 4-5 hours

Step-by-Step Instructions

Step 1: Select and Prepare the Roast

Purchase bone-in prime rib roast from quality butcher, requesting they remove chine bone for easier carving while leaving rib bones attached for presentation and flavor. Remove roast from refrigerator packaging, pat completely dry with paper towels, and place on wire rack set over rimmed baking sheet. Season generously all over with kosher salt, pressing into meat surface. Refrigerate uncovered for 2-24 hours to dry brine, which concentrates flavor and creates better crust on your oven roasted prime rib.

Step 2: Create Herb Crust

In small bowl, combine minced garlic, chopped rosemary, thyme leaves, olive oil, black pepper, and onion powder to form thick paste. Mix thoroughly until all ingredients are well incorporated and paste has spreadable consistency. Remove roast from refrigerator 2 hours before cooking to bring toward room temperature, which ensures more even cooking throughout thick roast.

Step 3: Apply Seasoning and Preheat

Rub herb paste generously over entire surface of the oven roasted prime rib, covering top fat cap and all exposed meat surfaces while pressing mixture into any crevices. Position roast bone-side down in large roasting pan or on rimmed baking sheet with bones acting as natural rack. Preheat oven to 250°F for low-and-slow method that produces edge-to-edge pink perfection.

Step 4: Slow Roast the Prime Rib

Place seasoned roast in preheated oven and cook at 250°F until internal temperature reaches 10°F below your target doneness temperature. For medium-rare, remove when thermometer reads 115-120°F, which takes approximately 25-30 minutes per pound. Insert probe thermometer into thickest part of meat away from bone for accurate reading throughout cooking process.

Step 5: Rest and Sear

Remove roast from oven when target temperature is reached and tent loosely with aluminum foil. Let the oven roasted prime rib rest for 30-45 minutes while temperature continues rising through carryover cooking. During final 10 minutes of resting, increase oven temperature to 500°F for finishing sear. Return rested roast to hot oven for 8-10 minutes until exterior develops deep brown crust with crispy herbs.

Step 6: Make Au Jus and Carve

While roast rests, pour pan drippings into small saucepan, skimming excess fat from surface. Add beef broth and red wine if using, simmering over medium heat until reduced by half and flavors concentrate. Whisk in butter and season with salt and pepper. To carve the oven roasted prime rib, remove bones in single piece by cutting along their curve, then slice meat against grain into desired thickness. Serve with au jus and horseradish cream.

Nutritional Information

For a serving of this oven roasted prime rib, you’ll receive rich protein-packed portion with these approximate values per 6-ounce serving:

• Calories: 520 per serving
• Carbohydrates: 1g
• Sugars: 0g
• Total fat: 42g
• Saturated fat: 18g
• Cholesterol: 125mg
• Sodium: 580mg
• Protein: 35g
• Iron: 20% daily value
• Zinc: 45% daily value
• Vitamin B12: 85% daily value
• Phosphorus: 25% daily value

Healthier Alternatives for the Recipe

Transform your oven roasted prime rib into a lighter version with these modifications that reduce fat while maintaining flavor:

• Leaner cut selection: Request butcher trim more external fat cap while retaining enough marbling for moisture
• Smaller portions: Serve 4-ounce portions instead of 6-8 ounces, supplementing with more vegetables
• Greek yogurt horseradish: Replace sour cream with Greek yogurt for protein boost and fewer calories
• Skip the butter: Omit butter from au jus and rely on natural pan drippings for richness
• Herb increase: Double fresh herbs for more flavor without adding calories or fat content
• Fat skimming: Thoroughly skim all visible fat from pan drippings before making au jus
• Vegetable roasting: Add carrots, onions, and celery to roasting pan for nutritious side from same pan
• Wine reduction: Use more wine and less butter in sauce for lighter but equally flavorful finish
• Mustard crust: Replace oil-based herb paste with mustard-based version for fewer calories

Serving Suggestions

Elevate your oven roasted prime rib experience with these creative presentation ideas that complete holiday dinner:

• Present the oven roasted prime rib on large wooden carving board with bones attached for dramatic tableside carving
• Serve alongside classic Yorkshire pudding made from pan drippings for traditional British accompaniment
• Pair with creamy horseradish mashed potatoes and roasted asparagus for elegant complete plate
• Accompany with roasted root vegetables including carrots, parsnips, and Brussels sprouts
• Present with twice-baked potatoes and creamed spinach for steakhouse-inspired holiday dinner
• Serve au jus in gravy boat alongside, allowing guests to add desired amount to their portions
• Pair with full-bodied red wine such as Cabernet Sauvignon or Bordeaux blend for perfect match
• Create leftover prime rib sandwiches with crusty bread, horseradish cream, and arugula next day
• Accompany with Caesar salad and warm crusty bread for complete memorable holiday feast

Common Mistakes to Avoid

Master this oven roasted prime rib by avoiding these pitfalls that compromise texture and doneness:

• Skipping room temperature rest: Cold roast straight from refrigerator cooks unevenly with overdone edges and raw center
• Not using thermometer: Guessing doneness leads to overcooked expensive roast and disappointed guests
• Cutting too soon: Slicing before proper resting causes juices to escape, resulting in dry meat
• Wrong oven temperature: Too high temperature creates overcooked exterior before interior reaches proper doneness
• Underseasoning: Large roasts require generous seasoning to penetrate thick meat and develop proper crust
• Overcrowding the pan: Vegetables or liquids touching meat cause steaming instead of proper roasting
• Opening oven frequently: Repeated checking releases heat and extends cooking time unpredictably
• Forgetting carryover cooking: Internal temperature rises 5-10°F during resting, so remove earlier than target
• Improper carving: Cutting with grain instead of against creates chewy, stringy texture in finished slices

Storing Tips for the Recipe

Preserve the freshness of your oven roasted prime rib with these strategies that maintain quality for leftovers:

• Refrigerator storage: Store sliced or whole leftover roast wrapped tightly in plastic wrap for up to 4 days
• Proper cooling: Let meat cool to room temperature before refrigerating to prevent condensation
• Au jus storage: Store leftover au jus separately in airtight container refrigerated up to 5 days
• Slicing before storage: Pre-slice remaining roast for easier portioning and faster reheating when needed
• Freezing option: Wrap portions in plastic wrap then foil, freeze up to 3 months for extended storage
• Reheating method: Warm slices gently in au jus over low heat to prevent overcooking and drying
• Oven reheating: Reheat whole portions at 250°F covered with foil until warmed through completely
• Leftover ideas: Use leftover prime rib for sandwiches, hash, beef stroganoff, or fried rice
• Bone utilization: Save bones for making rich beef stock or French onion soup base

Conclusion

This oven roasted prime rib combines premium beef with aromatic herb crust and perfect cooking technique, creating legendary holiday centerpiece through patient preparation and careful temperature monitoring. Whether serving for Christmas dinner or special celebration, this recipe delivers impressive results that make every guest feel honored.

Ready to master holiday cooking? Try this oven roasted prime rib and share your experience in the review section or leave a comment on our blog!

FAQs

What size oven roasted prime rib should I buy for my guests? Plan for approximately 1 pound bone-in roast per person, or about 2 servings per rib bone for generous portions.

What internal temperature should I target for medium-rare? Remove roast at 115-120°F and let rest; carryover cooking brings final temperature to 125-130°F for perfect medium-rare.

Can I make oven roasted prime rib without the bone? Yes, boneless ribeye roast works, though bone-in provides better flavor and natural roasting rack.

How far in advance can I season the roast? Dry brine with salt 24-48 hours ahead for best results; add herb crust 2 hours before cooking.

Why does my prime rib have gray band around edges? Gray overcooked exterior results from too-high oven temperature; use low-and-slow method at 250°F for edge-to-edge pink.

Can I cook oven roasted prime rib from frozen? Never roast from frozen; thaw completely in refrigerator for 3-5 days depending on size before cooking.

What if I don’t have meat thermometer? Invest in instant-read thermometer before cooking expensive roast; guessing doneness risks ruining premium cut.