Prime Rib recipe for Christmas

1. Preparation:
   • Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This allows for more even cooking.
   • Preheat your oven to 450°F (232°C).
2. Seasoning the Roast:
   • In a small bowl, mix together the salt, pepper, rosemary, thyme, and garlic to make a rub.
   • Pat the prime rib dry with paper towels, then rub the entire roast with olive oil.
   • Apply the seasoning rub generously all over the meat, pressing it into the surface.
3. Roasting the Prime Rib:
   • Place the onions, carrots, and celery in the bottom of a roasting pan. This will act as a natural rack for the prime rib and add flavor to the pan juices.
   • Place the prime rib on top of the vegetables, bone-side down.
   • Roast in the preheated oven for 20 minutes at 450°F (232°C), then reduce the oven temperature to 325°F (163°C).
   • Continue roasting for about 2 hours or until a meat thermometer inserted into the thickest part of the roast (not touching the bone) reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. The cooking time may vary depending on the size of the roast and your oven, so it’s important to use a thermometer.

1. Resting the Meat:
   • Once the prime rib reaches the desired internal temperature, remove it from the oven.
   • Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
2. Making the Au Jus or Gravy:
   • While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
   • Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
   • Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
3. Carving and Serving:
   • After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
   • Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.

Tips:

• For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
• If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
• Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
• For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.