Go Back
prime rib holiday delight

Perfect Prime Rib

This show-stopping prime rib features a crispy herb-crusted exterior that gives way to a perfectly pink, juicy center. The dry-aging process in your refrigerator develops incredible flavor, while the simple seasoning lets the quality beef shine as the ultimate holiday centerpiece.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Aging Time (hours) 1 hour 12 minutes
Total Time 2 hours 40 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 tablespoons fresh rosemary leaves chopped
  • 1 1/2 tablespoons dry mustard preferably Coleman's
  • Fresh coarse ground black pepper to taste
  • 1 five-bone standing rib roast 10-12 pounds, chine bone removed and tied back on
  • 2 tablespoons kosher salt

Equipment

  • Roasting pan (12x14-inch)
  • Meat thermometer
  • Carving board

Method
 

  1. Season the rib roast thoroughly with kosher salt, making sure to include the rack of bones.
  2. Rub the dry mustard all over the beef, then sprinkle with chopped fresh rosemary leaves and a generous amount of coarse ground black pepper.
  3. Place the seasoned roast in a 12x14-inch roasting pan, cover loosely with plastic wrap, and let it rest in the refrigerator for 2-3 days to dry-brine.
  4. Remove the rib roast from the refrigerator about 3 hours before cooking time to allow it to come to room temperature for more even cooking.
  5. Position the oven rack in the lower third of the oven and preheat to 450°F.
  6. Roast the prime rib rib-side up for 20-25 minutes until it starts to brown and sizzle.
  7. Reduce the heat to 325°F and continue roasting until a meat thermometer reads 120°F when inserted into the thickest part, approximately 2 hours for medium-rare.
  8. Transfer the roast to a carving board and let it rest for 25-30 minutes before slicing. The temperature will continue to rise during this resting period.
  9. Remove and discard the chine bone that was tied back on.
  10. Slice against the grain into thick portions and serve with the reserved pan juices spooned over the top.

Notes

For the best results, choose a well-marbled prime rib with bright red color, and if possible, one that has been dry-aged for extra flavor. Ask your butcher to remove the chine bone and tie it back on, which makes carving easier while still providing flavor during cooking.
The dry-brining process is essential for developing deep flavor, so don't skip the 2-3 day refrigeration period. If you're short on time, even 24 hours will make a difference.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They make excellent sandwiches with horseradish sauce or can be reheated gently at a low temperature to maintain juiciness.