Go Back

Christmas Prime Rib with Garlic Herb Crust

Christmas prime rib recipe with a savory garlic herb butter crust, roasted at high heat before finishing at 325°F. Refrigerating the roast uncovered helps dry the surface for a richly browned crust.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 50 minutes
Chilling and resting 1 day 20 minutes
Total Time 1 day 4 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 6 lb beef rib roast bone-in
  • 1 tbsp kosher salt
  • 0.5 cup butter unsalted, softened
  • 6 cloves garlic finely minced
  • 2 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh, chopped
  • 1 tsp black pepper

Equipment

  • 1 roasting pan

Method
 

  1. Pat the roast dry.
  2. Season the roast all over with the salt.
  3. Set the roast bone-side down on a rack in a roasting pan.
  4. Refrigerate uncovered for 12 to 24 hours.
  5. Take the roast out of the refrigerator 1 hour before cooking.
  6. Heat the oven to 450°F.
  7. Stir together the butter, garlic, rosemary, thyme, and black pepper.
  8. Spread the butter mixture over the roast.
  9. Roast for 20 minutes at 450°F.
  10. Reduce the oven to 325°F.
  11. Roast for 1 1/2 to 2 1/2 hours, until a thermometer inserted into the thickest part away from the bone reads 145°F.
  12. Transfer the roast to a cutting board and tent loosely with foil.
  13. Rest for 20 minutes; ensure it rests at least 3 minutes after reaching 145°F.
  14. Cut between the bones to separate them.
  15. Slice the roast across the grain and serve.

Notes

For the best crust, refrigerate the roast uncovered as directed and use a thermometer in the thickest part away from the bone. Store leftovers in the refrigerator for 3–4 days; freeze for up to 2–3 months. For a dairy-free version, use dairy-free butter.