Christmas Prime Rib


  • 7 pounds beef prime-rib, bone-in, ribs cut away from the roast but keeping the ribs together, and tied
  • 3 1/2 teaspoons sea salt, divided
  • 1/2 tablespoon black pepper
  • 1 teaspoon fresh rosemary leaves, minced or 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fresh thyme leaves, minced or 1/4 teaspoons dried thyme
  • 6 cloves garlic, finely chopped
  • 3 tablespoons olive oil


  1. Sprinkle the prime rib with 2 teaspoons of the salt.

  2. Cover the prime rib loosely with plastic wrap and let it rest at room temperature for 3 hours.

  3. Position an oven rack to the lower third of the oven.

  4. Preheat the oven to 500 degrees F.

  5. In a small bowl, stir the remaining salt, the black pepper, the rosemary, the thyme, the garlic, and the olive oil together.

  6. Lightly pat the roast dry with a paper towel.

  7. Rub the roast on the top and the sides with the garlic rub.

  8. Place the prime rib into a roasting pan, bone-side down, and insert an oven-safe meat thermometer into the thickest part of the meat.

  9. Bake the roast for 15 minutes.

  10. Reduce the oven heat to 325 degrees F.

  11. Roast the prime rib for 13-14 minutes per pound for a medium-rare roast or 14-15 minutes per pound for a medium roast, about 1 hour 30 minutes for a 7-pound roast cooked medium.

  12. Transfer the roast from the oven and tent it loosely with foil.

  13. Let the roast rest for 30 minutes.

  14. Remove the string, carve, and serve.

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