Every year we host Christmas Eve Dinner at our house. For the past 10+ years the main course has been a Prime Rib Roast. It is quite an expensive cut of meat so it can seem intimidating.
Over the years I’ve tried to tweak my preparation or cooking time until I finally came up with this method two years ago. The results are a Roast that’s incredibly tender, full of flavor, and cooked perfectly! Plus it doesn’t require a lot of ingredients or steps. The most difficult part of the recipe is prepping the roast at least 24 hours before you plan to cook it.
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Christmas Eve Prime Rib
7-8 lb. Standing Rib Roast (try to pick the Roast with the most marbling)
2 T Kosher Salt
2 tsp. Freshly Ground Black Pepper
With a sharp knife, cut through the fat cap in a crosshatch pattern, careful not to cut into the meat. Rub kosher salt over the entire roast. Transfer roast to a large plate and refrigerate, uncovered for at least 24 hours (I usually do mine for 48 hours but you can go as long as 5 days)
When ready to roast heat the oven to 250°. Season the roast with pepper and arrange the roast, fat side up on rack inside a large roasting pan on the bottom rack of oven. Roast the meat until it reaches 120 degrees for medium-rare roast (about 3 1/2 hours)
Remove from oven and then cover roast loosely with foil and let rest for about 1 hour. Right before you’re ready to serve pre heat oven to high broil, place roast back in oven and broil for 5 minutes rotating pan to ensure it evenly crisps. Remove from oven and place on cutting board. Slice roast in 3/4 inch thick slices & arrange on platter. Serve immediately.