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How to Make Prime Rib Christmas Special - A Step-by-Step Guide

Christmas is a time of festivities, joy, and the gathering of loved ones. It's a time when many families pull out all the stops and indulge in a special holiday feast. And what better way to celebrate than with a mouth-watering, succulent prime rib roast? The Prime Rib Christmas Special is the perfect dish to grace your holiday table and impress your guests. This recipe is sure to become a new tradition, as it's both delicious and impressive, making it the ultimate crowd-pleaser.

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Ingredients

  • 1 (7 pound) bone-in beef prime rib roast
  • 3 cloves garlic, halved and cut into slivers
  • 3 cloves garlic, minced
  • ½ cup prepared horseradish
  • 1 ½ teaspoons chopped fresh thyme
  • 1 teaspoon dried rosemary
  • 1 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • ¼ cup olive oil
  • 3 carrots, peeled and cut into chunks
  • 3 stalks celery, cut into chunks
  • 1 large onion, cut into chunks

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 20 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 10
  • Yield: 1 prime rib roast

  • Preheat oven to 350 degrees F (175 degrees C).
  • With a small sharp knife, make cuts in the meaty side of the beef roast, and insert slivers of garlic into the cuts. Lay the roast in a roasting pan with the rib side down. Mash the 3 cloves of minced garlic, horseradish, thyme, rosemary, kosher salt, black pepper, and olive oil in a bowl to make a paste. Rub the paste all over the roast, including the rib bones. Scatter the carrots, celery, and onion into the roasting pan around the meat.
  • Roast the meat in the preheated oven until browned and a quick-read meat thermometer inserted into the thickest part of the roast reads 135 degrees F (57 degrees C), for medium-rare meat, about 2 hours and 20 minutes.
  • Remove the roast to a carving board, and allow to rest for 10 minutes. The temperature of the roast should rise to 145 degrees F (65 degrees C).
  • Pour the pan drippings into a bowl, and skim excess fat. To serve, carve the roast into 1-inch thick slices, arrange slices on a platter, and place vegetables around the meat. Pour the pan juices over the meat and vegetables.

    • Nutrition

    619 cal.

    • Total Fat: 52g
    • Saturated Fat: 20g
    • Cholesterol: 118mg
    • Sodium: 437mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 31g
    • Vitamin C: 7mg
    • Calcium: 43mg
    • Iron: 3mg
    • Potassium: 588mg

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