Kneading + Knives does Christmas: Roast Prime Rib of Beef with Garlic-Herb Crust

So…I’ve the worst co-blogger ever (so, so sorry Cindy).    The last few weeks are a complete and utter blur and well, before I knew it Christmas was upon us and I had to go into overdrive to meet work commitments, bake my little heart out and just keep my head above water….and even then, some things just didn’t get done…like writing up my stuff for blogging *sigh*

But, now I plan to make up for it…with the remaining few days left of the “holiday season.”  It probably won’t help you for this Christmas, but it will definitely give you ample time to practice for a stellar and much easier execution come next Christmas.

So now…onto the recipe…this is one my dad makes every three  years when it’s his turn (though I’m the one that does all the cooking) to host his side of the extended family.  At it’s smallest it can be about 20 or so people.  At it’s largest it can be closer to 40.  This means that we need more than one protein for the group.  We have the typical turkey and may slice up a small ham and/or kolbasa, but the first year my dad hosted after my parents split,  he wanted to try a roast beef….and ever since that Christmas a dozen years ago, it’s been a staple at our celebrations.

This recipe is easy, peasy.  Make sure you get a really nice cut of meat from a butcher or quality grocery store.  I got mine from a local supermarket chain and it just lacked a lot when compared to previous attempts from proper butchers.  Oh and do yourself a favour and invest in a meat thermometer.  It is truly the difference between success and failure with a roast.


Getting fresh rosemary for the rub is also key.  I know in some recipes that you can use dry and fresh interchangeably…don’t do that with this. As you can see above, there is true benefit in that fresh rosemary for the rub and the smells that will take over your kitchen will make that effort so worth it.

Chopping the herbs and grinding the fourimg_39611 tablespoons of pepper is truly the hardest part of the recipe.  After you slap on that rub, it takes a few tweaks of the oven and you just let it cook.  So simple.  In my family, we tend to like our red meat on the redder side.  If you like it more cooked, just cook  your meat longer.  Another option is to give the folks that like the less red cuts the edges of the roast as those tend to be more cooked than the middle parts.

All in all, I would suggest this roast is an excellent addition to your holiday table, especially if you want an alternative from the traditional turkey spread.

Om, nom, nom,



Wolfgang Puck’s Roast Prime Rib of Beef with Garlic-Herb Crust

Makes 6 to 8 servings.

1 bone-in prime rib of beef (4 to 5 pounds)

8 garlic cloves, minced

4 tablespoons minced fresh rosemary

2 teaspoons dried thyme (or 2 tablespoons of fresh thyme – general ratio is 3:1 fresh to dry herbs)

4 tablespoons freshly ground black pepper

2 tablespoons kosher salt

To prepare oven: Preheat oven to 450 degrees. Place rack in center of oven. (Note: If roast won’t fit in oven with rack in center, place rack in lower position.)

To prepare roast: Meanwhile, remove roast from refrigerator. Place roast, rib side down, on rack inside large, heavy roasting pan. Let rest at room temperature while oven preheats.

To season roast: In small bowl, stir together garlic, rosemary, thyme, pepper and salt. Spread mixture evenly over surface of meat. Using hands, press down firmly to help mixture adhere.

To cook roast: Cook roast for 25 minutes. Reduce oven temperature to 250 degrees. Continue roasting for 1 1/2 to 2 hours or until instant-read thermometer, inserted into center of roast without touching bone, reads 120 degrees for rare or 125 degrees for medium rare.

To let roast rest: Remove roast from oven. Transfer to platter. Cover roast with aluminum foil. Let rest in warm spot for 30 minutes.

To serve: Uncover roast. Transfer to carving board. Pour juices that have accumulated on platter into sauceboat. Using sharp carving knife and steadying roast with carving fork, cut meat across grain into thick or thin slices, as you and your guests prefer. (Note: If guests like, include rib bones as part of portions, cutting carefully between bones.) Pass sauceboat of juices at table.


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