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Roasted Prime Rib of Beef

(3 Votes)
Updated May 18, 2018
Roasted Prime Rib of Beef
SERVES
6
COOK TIME
3 Hr

Will you be wearing your "holiday best" for Christmas dinner? Well, if you're going all out anyway, then our recipe for Roasted Prime Rib of Beef is what you need to make your Christmas dinner a memorable one. Every juicy slice of this main dish will make you wish for Christmas every day of the year!

What You'll Need

  • 6 pounds boneless beef prime rib
  • 1 teaspoon dried thyme leaf
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup red wine
  • 1/4 cup beef broth

What to Do

  1. Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Place beef fat side up on a rack in a roasting pan.
  2. In a small bowl, combine thyme, onion powder, garlic powder, salt, and pepper; mix well. Rub mixture evenly over entire beef.
  3. Roast beef 30 minutes, then reduce heat to 300 degrees and continue cooking 2-1/2 hours for medium rare or until meat thermometer reaches 125 degrees, or until desired doneness beyond that. Remove beef to cutting board and let stand 15 minutes tented with foil before carving across grain.
  4. Meanwhile, on the stove top over medium heat, add wine and beef broth to pan and whisk until pan is deglazed, 2 to 3 minutes. Drizzle au jus over prime rib and serve immediately.

Notes

  • Add a side of our Double Stuffed Potatoes for the perfect go-along!
     
  • Click HERE for some great sides that can be seved with this dish. 

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3 Mistakes 1.) Should use a semi boneless roast the rib bones make an ideal roasting rack 2.) Should not use a salt rub - it dries out the roast. 3.) Meat thermometer is not optional it is essential, 135 isn't medium rare - it is medium - if you like it rare start at 125.

I also made mistake - if you like your prime rib rare start at 120. 125 is what it will be after resting.

Hi there! We believe bone-in or boneless is a matter of personal preference (some people prefer not to pay for the bone), so it's up to you! The salt rub will not dry out the roast. A salt rub is used in many roast recipes, and it serves to act as a crust that actually seals the juices in. We agree that if you like yours medium-rare then you can cook to 125 degrees F, and have adjusted the recipe accordingly. Thank you for your comments!

this is a great and easy to follow recipe, but the only advice I have is if you take roast out of oven at 135 degrees, after the rest time it will be more of a medium well done as rest time can increase internal temp as much as 10 degrees. We prefer rare to medium, so I pull roast out of oven at 115 degrees. 20 min rest results in a perfect med. rare. Love the site!

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