When I was in my 20s, our family starting making Prime Rib every Christmas Eve, served with baked potatoes and cheesy broccoli. And maybe razzleberry pie or frozen cheesecake bites for dessert. My brothers like having the savory horseradish cream instead of straight up horseradish also. It’s such a wonderful tradition, and the one time of year when you can justify spending so much on meat for a meal.
We’ve tried a few different methods of cooking prime rib. Originally we used a method of turning the oven off for two hours, but sometimes it was extremely rare in the middle. And we’ve tried roasting it just like a roast beef. Lately we’ve been using the reverse searing method, which works pretty well. They suggest letting it dry out in your fridge overnight beforehand for a nicer crust, but I never remember to do that and it’s still delicious.
And of course this one is naturally gluten free.
This method comes from sweetandsavorybyshinee.com. This chart is helpful, haha, even though I’m realizing it has a typo that says “eastimated.”
Make it a meal with:
- Baked Potatoes or Twice Baked Potatoes
- Cheesy Broccoli
- Mixed Berries or Fruit Salad
- Razzleberry Pie or Cheesecake Bites
Prime Rib
Perfect for Christmas Eve. Remember to let it sit about 2 hours on your counter before roasting.
Ingredients
Roast
- 6-8 lb. Boneless Beef Rib Roast
- Generous salt and pepper
- Onion Powder
- Garlic Powder
Horseradish Cream
- 2 c. Whipping Cream, whipped
- ½ tsp. Salt
- 6 Tbsp. grated Horseradish, pressed dry (squeeze all liquid out)
Directions
For the roast, place the unwrapped roast on a cookie sheet and generously salt all over, then place in the fridge overnight to dry it and create a nice crust (it’s ok if you forget this step). Then 1-2 hours before roasting (depending on roast size), take the roast out of the fridge and bring it to room temperature. Then season all over with pepper, onion powder, and garlic powder. Push a thermometer in the middle of the roast, place the roast fat side up on a greased roasting pan (with foil in the bottom for easier cleaning), and cook at 200° for about 3.5 hours (or according to time on the chart) or until the internal temperature reaches 120°. *Note: If you use a convection oven, the cook time is a little less, so keep an eye on your thermometer. Remove from oven, then cover with foil and let it rest for about 30 minutes. Increase the oven temperature to 500° and roast for 6-10 minutes until crisp and brown on the outside. The internal temperature should be 135° for medium rare. For easier slicing, cut off the bone before slicing.
For hoseradish cream, whip cream and fold in other ingredients. Taste for flavor and add salt as needed.
Mitchell Meals 