This Prime Rib with a Rosemary Garlic Butter Rub is perfect for Christmas or New Years Eve!
With cuts of meat like prime rib being more expensive, this recipe is truly a decadent treat. We like to serve prime rib during the holiday season, especially for New Year’s Eve — it makes our final dinner of the year really special!
To get the true prime rib experience, we like to make the roast the star of the show and, just to add to its already amazing flavour, we normally use a simple butter rub. Herbs like rosemary are perfect with cuts of red meat, so we decided to make a Rosemary Garlic Butter to spread over the roast before roasting. The butter, garlic and herbs make the most amazing crust on the prime rib roast… you’ll be fighting over the outside pieces. Not to mention how delicious the pan drippings are, it makes an incredible gravy.
We roast our prime rib with a method that may seem a little different, at first. But trust me when I tell you, the roast will come out absolutely perfectly cooked and so, so tender. And as an added bonus, the method we used for this recipe, is incredibly simple and easy. You don’t even have to watch over the roast while it cooks… just let your oven do all the work for you. Just make sure you follow the recipe exactly as I have it.
Then after just a couple of hours, you will have the most beautiful roast to serve up to your dinner guests.
Just look at that beautiful crust.
Prime rib is wonderful when served with gravy made from the pan drippings, Yorkshire puddings, horseradish and all your favourite side dishes — and, of course, a glass of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon! It’s the meal dreams are made of.
Tender and so delicious. And don’t worry, if you like your meat a little more medium-to-well-done, just leave it in the oven a little longer. We’re big fans of medium rare here, so this roast is perfect for us! Even with how long we cooked it, there are some slices that are more well done (they’re just more towards the outside of the roast). This slicing is from the middle, where the roast is closer to medium-rare.
So good. I hope you enjoy this recipe!
Prime Rib with Rosemary Garlic Butter Rub
- 1 – 4.5lb prime rib roast
- Rosemary Garlic Butter
- 1 cup butter
- 7 cloves garlic, minced
- 3 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped thyme
- 2 tbsp salt
- 1 tbsp pepper
- 1 bottle of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon
- Preheat your oven to 500 degrees celsius.
- Mix together the butter, garlic, rosemary, thyme, salt and pepper, until smooth.
- Pat and dry the prime rib.
- Warm up the butter slightly, so it’s easy to rub on the roast. I find that about 9 seconds in the microwave makes the butter pliable.
- Cover the top and sides of the prime rib with the butter.
- Place the roast on a baking pan with a drip grate. I use a turkey pan to roast ours.
- Place the roast in the 500 degree oven, and cook at this high heat for 5 minutes per pound. We cooked our 4.5 pound roast for 23 minutes at this high heat.
- After this short time period, turn the oven off, and let sit for 2 hours. DO NOT OPEN THE OVEN.
- The 2 hour time period is perfect for a medium rare prime rib roast! If you would like it a little more done, just leave it in the oven for a little longer.
- Pour a glass of K-J Vintner’s Reserve Cabernet Sauvignon and enjoy!
For an extra special treat, you can make Prime Rib Sliders with Caramelized Onions and Horseradish Cream with your prime rib leftovers!
Have a very delicious day!
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