Prime rib feels like a celebration all on its own — rich, tender, dramatic, and surprisingly easy when you know the rhythm. This recipe uses a reverse‑sear method, which guarantees even cooking, a rosy center from edge to edge, and a crust that tastes like a holiday in itself.
Let’s make the last dinner of the year unforgettable.
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4–5 cloves garlic, minced
- 3 tablespoons softened butter
- 2 tablespoons olive oil
Optional (but amazing)
- 1 cup beef broth (for the pan)
- 1–2 sprigs rosemary + thyme for roasting
- Horseradish cream or au jus for serving
Prep the Roast (The Day Before or Morning Of)
This step is KEY for flavor.
- Pat the roast dry with paper towels.
- Mix salt, pepper, garlic powder, and onion powder.
- Season the roast generously on all sides.
- Place it uncovered in the fridge for at least 8 hours (up to 24).
- This dry brine deepens flavor and helps the crust form beautifully
The Reverse‑Sear Method (Foolproof)
1. Slow Roast
- Preheat oven to 250°F.
- Mix butter, olive oil, minced garlic, rosemary, and thyme into a paste.
- Rub the herb butter all over the roast.
- Place roast on a rack in a roasting pan.
- Add beef broth + herb sprigs to the bottom of the pan (optional but adds aroma).
- Roast until the internal temperature reaches:
- 118–120°F for rare
- 125°F for medium‑rare (the sweet spot)
- 130–135°F for medium
This usually takes 2–3 hours, depending on size.
2. Rest (Don’t Skip This)
Remove the roast from the oven and tent loosely with foil.
Let it rest 20–30 minutes.
This is where the juices redistribute and the magic happens.
3. Sear for the Crust
After resting, increase oven temp to 500°F.
Place the roast back in the oven for 8–10 minutes until the crust is deep golden and crisp. And then let it rest again for 10-185 minutes.
This final blast gives you that restaurant‑quality finish
Slice & Serve
Carve between the bones for thick, luxurious slices.
Serve with:
- Horseradish cream
- Au jus
- Roasted potatoes
- Green beans or asparagus
- A glass of something bubbly
It’s New Year’s Eve — go all in.
Tips for Absolute Perfection
- Use a meat thermometer — this is non‑negotiable for prime rib.
- Don’t trim the fat — it bastes the meat as it cooks.
- Let it rest — skipping this step leads to dry meat.
- Reverse sear > traditional roasting — more control, better texture.
- Bone‑in is best — more flavor, more moisture, more drama on the table
Final Thoughts
There’s something undeniably special about ending the year with a meal that feels both comforting and celebratory — the kind of dish that fills the house with warmth, gathers everyone around the table, and reminds you why home is your favorite place to be. This prime rib isn’t just a recipe; it’s a moment. A slow, savory pause before the clock strikes midnight. A way to honor the year behind you and welcome the one ahead with intention, flavor, and a little bit of magic.
So whether you’re cooking for a crowd or keeping things cozy and simple, I hope this recipe becomes part of your New Year’s tradition — the kind of meal you look forward to all December long.
And as always… here’s to creating a home that feels like your element — one cozy moment, one delicious bite, one new year at a time.
xoxo ~Shawn