Prime Rib Roast, the Ultimate Christmas Dinner

Sarah Nasello

Sarah’s Bio

For beef lovers, there’s hardly anything more satisfying than a perfectly cooked prime rib roast. It just doesn’t take much to make a great piece of beef shine, and prime rib is surprisingly easy to prepare for a dish with this much showstopping appeal.  This recipe uses a simple rub of fresh herbs, garlic and oil to complement and infuse the roast with subtle flavor so that the beef is the star of the show.

The photo with this post features a bone-in prime rib roast, which makes for a beautiful presentation but does little in the way of flavor. In fact, our butcher insists that “there is absolutely no difference in flavor, whatsoever, between prime rib with or without the bone.” So why waste the money? In other words, get the best bang for your buck and go boneless.

When cooking beef, there are two golden rules to follow to ensure a great result:

  1. Always use a meat thermometer to achieve an accurate temperature reading and prevent overcooking the meat.
  2. For the juiciest result, let the meat rest for 10 minutes before carving, or the juices will spill out and leave the meat dry.

Tender, juicy and succulent, this prime rib roast is the perfect choice for your upcoming holiday feast. Enjoy!

Get the recipe: Sarah’s Prime Rib Roast

Featured crops in this recipe:

· Beef

· Canola

More fall recipes you might enjoy:

Coconut Macaroons
Norwegian Krumkake
Sweet Potato Cheesecake
Homemade Crescent Rolls
Rosemary Smashed Buxton Potatoes
Carrot Ginger Soup
Barley Sweet Potato Salad
Sicilian Pork Tenderloin with Savory Peppers
Maple Glazed Pumpkin Cookies

 

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