Herbed Prime Rib for Dinner this ChristmasOle & Shaina Olmanson
Every Christmas we head to my aunt’s house in the afternoon. We’ve already been subjected to several other holiday festivities from programs to dinners and the annual gift opening under the tree, but we’re there at my aunt and uncle’s house to celebrate together with the whole crew.
Over the years, we’ve stepped up the meal offerings, moving from ham to whole roasted beef tenderloin. This Christmas, when you’re planning your family menu, why not try something a bit different? We have been having fun these past few years branching out in our dinner menu, discussing the possibilities at Thanksgiving and then planning together to have a meal that incorporates all of our must-have favorite dishes with new and exciting ones we want to share with the family.
Herbed Prime Rib Eye Roast
4- to 5-pound prime rib eye roast (3-7 ribs)
3 cloves garlic, minced
1/4 cup fresh herbs (rosemary and thyme or basil and oregano), finely chopped
kosher salt and black pepper
Preheat oven to 450 degrees F. Salt and pepper the entire roast. Rub garlic over the roast and then sprinkle herbs, patting down as you go so they stay on the rib eye roast.
Place the roast in a roasting pan with a rack and roast at 450 degrees for 15 minutes. Drop the oven temperature to 325 degrees F and continue cooking for another hour to an hour and 15 minutes (about 15 minutes per pound of meat) until the internal temperature reaches 120-125 degrees for rarer meat or 130-135 degrees for medium.
Remove from oven, tent with aluminum foil and let the roast rest for at least 20 minutes before slicing to serve. It will continue to cook while resting.
Serves approximately 2 people per rib.