Christmas dinner at our zoo 99.99% consists of prime rib roast accompanied by various seasonal sides like smashed spuds. At least a decade ago, The Hubby came across an easy, almost fool-proof oven-roasted prime rib roast recipe. It’s insanely easy to cook, with the simplest of ingredients found in the chill chest and herb cabinet.
We always snag prime rib roasts (with the bone) when they’re on sale. At the time of this writing, the local mega mart had prime rib roasts for $8.99 per pound. Just two years ago, $5.99 to $6.99 was the sale price. Thanks inflation! Normally, prime rib roasts start at double this price–around $16.99 per pound.
The Hubby mixes up a stick of softened unsalted butter mixed with various herbs like rosemary, and salt-n-peppa. Then he smears it all over a thawed, room-temperature rib roast in a roasting pan. The Hubby likes to place the roast on a raised rack. He cranks the oven up to 500 degrees F, and cooks the roast according to its weight–5 minutes per pound. When time’s up, The Hubby shuts the oven off and leaves the roast to hang out for another 2 hours. (Be sure to leave the oven closed up to maintain heat.). Then it’s tasty goodness!
If you’re particular about your rib roast temperatures (and don’t like a mooing mess), then I suggest using a thermal oven thermometer. There’s many on the market today, both wireless and wired. The rib roast can be taken out of the oven at about 120 degrees F to set for about 30 minutes before slicing and serving. Don’t skip the resting stage before slicing into the roast. A resting period gives the juices in the meat time to settle in, resulting in a more juicy slice of meat.
According to the National Cattleman’s Beef Association, here’s the temperatures for roasty, toasty rib doneness:
The sides we lean towards always consist of a smashed spud, a green veg item like green beans or roasted brussel sprouts, and Burgundy Mushrooms. Don’t forget the horseradish either! (We adore Atomic Horseradish or freshly ground!) YUM!! Leftovers, if there are any, make great open-faced or panini sandwiches. The four-legged beasties definitely enjoy the bones too!
The Perfect Holiday Prime Rib Roast
With this perfect roasted prime rib roast recipe, your next holiday meal main dish will be tender and simply seasoned!
Ingredients
1–four to 6 pound prime rib roast, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
2 tsp. chopped rosemary, fresh or dried*
1 tsp. salt (kosher, table or sea), or to taste
2 tsp. ground black pepper, or to taste
Instructions
Preheat oven to 500 degrees F. Combine butter, rosemary, salt and black pepper in a small bowl. Set prime rib roast on a rack set in a roasting pan. Smear butter mixture on all sides of roast. Cook roast for 5 minutes per pound (i.e. 4 pound roast = 20 minutes, 5 pound roast = 25 minutes, 6 pound roast = 35 minutes, etc.).
When time is up, turn oven off. Leave roast in a closed oven for 2 hours. Remove at end of 2 hours, or when roast reaches 120 degrees F on meat thermometer. Let roast sit for 20 to 30 minutes before slicing and serving.
Notes
*A combination of oregano, thyme, sage, or Herbs de Provence can also be used.
IMNPB
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