Christmas Prime Rib Roast

Christmas Prime Rib Roast
Christmas Prime Rib Roast
Serving: 8-10 
Cook Time: 2 Hours 
Prep Time: 10 Minutes
Roasting pan no need for the rack
Chef knife
Paring knife  
Oven (preheated 450)
Boning or carving knife
Probe thermometer 

uncooked Prime Rib


Bone in Prime rib roast (4 to 5 bones)

15 cloves of garlic (No need if using  the coffee rub)

3 table spoons of butter or enough to lightly cover

1 oz Kosher Salt or (enough to cover)

2 oz Fresh cracked black pepper (enough to cover)

Let sit out of the refrigerator for two hours to get to room temperature.

Preheat oven to 450 degrees

Cut 15 small slits  in the prime rib to add the garlic. (If you are using the coffee rub omit this step)
Cover prime rib roast with butter season all over with Salt and Pepper (If you are using the herb butter omit this step)
Pick your rub.
Add the rub to the prime rib
insert the probe thermometer
Cook at 450 for 15 minutes
Reduce the oven temperature to 325 degrees cook until the thermometer reads 110 degrees.
once it reaches the 110 degrees temp. take out of oven and let it rest on a platter for 20 minutes it will continue to cook called carry over cooking. It will reach a internal temperature of 130 degrees for medium-rare.
For the Rubs:00071295660132_full

Ground espresso about 0.5 oz

  • Rosemary and Horseradish


Rough chop 2 oz of rosemary mix with horseradish squeeze the moister out. ( Do NOT use horseradish sauce)


3 table spoons of soft butter, rough chop 1 oz of fresh rosemary and 0.5 oz of thyme mix well add salt and pepper after the rub is on.






Prime Rib Juice

0.5 cup of water

0.5 oz of thyme
Table spoon of Better than bouillonimgres
Cook the juices in the roasting pan, heat over one eye till it boils. All the fat will collect on the cool side scrape all the fat off. Add the Better than base to the 0.5 cup of water and add it with the herbs to the pan reduce by half and strain. 



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