Christmas Prime Rib

1. In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil or butter, salt, and black pepper.
2. Optional: Add Dijon mustard to create a slightly tangy crust.
3. Rub the mixture generously over the entire surface of the roast, including under the fat cap and around bones if bone-in.
4. Let the seasoned roast sit uncovered in the fridge for 2–12 hours to dry-brine, enhancing flavor and crust formation.

Tip: Dry-brining also improves the overall tenderness and depth of flavor.

Step 3: Preheat the Oven and Prepare Roasting Pan

1. Preheat your oven to 450°F (230°C) for initial searing.
2. Place a rack in a roasting pan to elevate the roast, allowing air to circulate and fat to drip below.
3. Insert a small pan of water or stock in the bottom of the pan if desired for moisture in the oven.

Note: Searing at high heat initially locks in juices and helps create a flavorful crust.

Step 4: Roast at High Heat (Initial Sear)

1. Place the prime rib in the oven and roast at 450°F for 20–30 minutes, depending on the roast size.
2. This step creates a beautiful golden crust on the exterior.
3. After the searing period, reduce the oven temperature to 325°F (163°C) for the remainder of the cooking.

Tip: Use the oven’s middle rack for even heat distribution.

Step 5: Roast Until Desired Doneness

1. Insert a meat thermometer into the thickest part of the roast, avoiding bones.
2. Roast until internal temperature reaches:
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
   • Medium-well: 150–155°F (65–68°C)
3. Remove the roast 5–10°F below desired final temperature, as carryover cooking will raise it during resting.

Tip: Medium-rare is recommended for prime rib; it maintains tenderness and juiciness.

Step 6: Resting the Prime Rib

1. Remove the roast from the oven and place it on a cutting board.
2. Tent loosely with aluminum foil and rest for 20–30 minutes.
3. Resting allows juices to redistribute, preventing a dry roast when sliced.

Pro Tip: Avoid slicing immediately; the meat will release juices if cut too soon.

Step 7: Prepare the Au Jus

1. Place the roasting pan over medium heat on the stovetop (or transfer drippings to a saucepan).
2. Deglaze with red wine, scraping up browned bits.
3. Add beef broth and simmer for 5–10 minutes.
4. Optional: Thicken with a slurry of flour or cornstarch and water if desired.
5. Season with salt and pepper to taste.

Tip: Homemade au jus is superior to pre-packaged sauces; the drippings contain concentrated flavor from the roast.

Step 8: Carving the Prime Rib