Name: Christmas Prime Rib Roast: Garlic Herb Crust, Foolproof Method
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Ingredients: 1 bone-in beef rib roast (3 ribs, about 6 lb / 2.7 kg); 2 tbsp kosher salt, for the dry brine; 1 tbsp black pepper, freshly ground; 4 tbsp butter, softened; 6 clove garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1 tbsp Dijon mustard

Winter Gluten-free High-protein Low-carb 3 h 30 min 8 servings620 Calories

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A prime rib roast, also called a standing rib roast, is the showpiece of many Christmas tables in the US, UK and Canada. It is a big, tender cut of beef from the rib section, roasted on the bone, with a deeply savoury crust outside and a rosy, juicy centre. It looks impressive, yet it is one of the easiest roasts to cook well, as long as you use a thermometer and give it time to rest.

Christmas is about nine weeks away, which is a good moment to plan: butchers take orders early, and a practice run in November means no surprises on the day.

What to buy

Ask for a bone-in rib roast of three ribs, about 6 lb (2.7 kg), which feeds 6 to 8 people. Look for good marbling (thin white streaks of fat) and an even thickness. “Prime” is a quality grade in the US; “choice” grade also works beautifully. Allow roughly one rib for every two guests, or about 1 lb (450 g) of bone-in meat per person. Ask the butcher to trim the fat cap to about 1/4 inch (6 mm) and to cut the bones off and tie them back on, which makes carving easy.

The method in short

Dry-brine the day before. Salting the meat and leaving it uncovered in the fridge seasons it deeply and dries the surface, which gives a better crust.
Roast low, then finish hot. A gentle oven at 225°F (110°C) cooks the roast evenly from edge to centre. A short blast at 500°F (260°C) after resting browns the crust without overcooking the meat.
Cook to temperature, not time. Every roast is different. Pull it from the oven at 120°F (49°C) for medium-rare, as the temperature rises while it rests.
Rest it properly. At least 30 minutes, loosely tented with foil, lets the juices settle so they stay in the slices.

Doneness guide

Pull the roast at 115°F (46°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium. Final temperatures after resting and searing will be about 10 to 15°F (6 to 8°C) higher. Use an instant-read or probe thermometer placed in the thickest part, away from bone.

Serving ideas for a Christmas menu

Serve with creamy horseradish sauce (stir prepared horseradish into sour cream with a little lemon), Yorkshire puddings or dinner rolls, creamy mashed potatoes, roasted carrots, green beans and a simple pan jus made from the drippings and beef stock. A bold red wine, or sparkling pomegranate juice for guests who do not drink alcohol, goes well with it.

Variations

Boneless ribeye roast: cooks faster, so start checking the temperature after about 2 hours.
Persian-inspired crust: add 1 teaspoon ground sumac and a pinch of crushed saffron to the herb butter for a gentle, tangy aroma.
Mustard crust: brush with extra Dijon before the final sear.

Storage and leftovers

Cool leftovers within two hours, wrap well and keep in the fridge for up to 3 days. Reheat slices gently in warm beef stock so they do not dry out, or enjoy them cold in sandwiches with horseradish. Leftover bones make excellent stock.

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