Succulent and flavorful, a ribeye prime rib roast is the perfect centerpiece for any holiday gathering. With a beautifully seared crust and a juicy interior, this dish not only impresses the eyes but also warms the heart. Let’s dive into how to create this ultimate holiday showstopper that will have your guests raving.
Why make this recipe
Making a ribeye prime rib roast is an experience in itself. It’s not just about delicious food; it’s about the joy of cooking and the wonderful aroma that fills your home. This recipe allows you to showcase your culinary skills while providing a hearty and satisfying meal that brings friends and family together.
Ingredients
- 1 (5–6 lb) ribeye prime rib roast, bone-in
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 8 cloves garlic, minced
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 1/4 cup olive oil
- 1 cup beef stock
How to make it
- Dry-brine the roast by rubbing it with kosher salt and black pepper. Refrigerate for 24 hours.
- Mix the minced garlic, fresh rosemary, fresh thyme, and olive oil into a paste.
- Coat the dry-brined roast with the garlic and herb paste, ensuring it’s covered evenly.
- Roast the prime rib in an oven preheated to 225°F until the internal temperature reaches 120°F (about 3.5 to 4 hours).
- Allow the roast to rest for 30 minutes after removing it from the oven.
- Preheat the oven to 500°F.
- Sear the roast for 8–10 minutes until a golden crust forms.
- Carve and serve your beautifully cooked ribeye prime rib roast.
How to serve it
Serve the ribeye prime rib roast sliced thinly against the grain for maximum tenderness. Pair it with classic sides like mashed potatoes, roasted vegetables, or a fresh salad. Don’t forget to offer gravy made from the drippings for a rich addition to each plate.
How to store it
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze the leftover roast for up to 3 months. Be sure to wrap it well to prevent freezer burn.
Helpful tips
- Use a meat thermometer to ensure perfect doneness.
- Let your roast come to room temperature before cooking for more even cooking.
- Allowing the roast to rest is crucial; this helps keep the juices inside, making for a more flavorful and moist piece of meat.
Optional variations
Feel free to experiment with different herbs or spices in the paste. For a bit of heat, add some crushed red pepper flakes, or for a different flavor profile, consider using thyme and sage together.
Frequently asked questions
What is dry-brining, and why should I do it?
Dry-brining involves rubbing salt on the meat and letting it sit uncovered in the refrigerator. This process enhances the flavor and keeps the meat juicy by allowing it to absorb moisture.
How can I know when the roast is done?
Using a meat thermometer is the best way to check doneness. Aim for 120°F for rare and 135°F for medium-rare. Remember it will continue to cook slightly while resting.
Can I make this in advance?
While the roasting itself cannot be done too far in advance, you can dry-brine your roast a day ahead and prepare the herb paste beforehand, making the process smoother on the day of cooking.
Enjoy your delicious ribeye prime rib roast and the wonderful memories created around the dinner table!
