Hosting a holiday party? Planning Christmas dinner? Here is a great recipe for a classic slow roasted prime rib. This rib roast doesn’t have to be served in a formal setting. This roasted prime rib is served as a sandwich on salty, buttery buns with a tangy horseradish sauce.
This is the third dish I have tried from Bon Appetit’s article on Christmas dinners. You can also find my reviews for the Roasted Duck and the Christmas Ham on my blog. The prime rib roast continues with the theme of easy preparation which is really nice when you are planning a holiday party.
Preparation
The night before cooking your prime rib roast, it needs to be seasoned and covered in the refrigerator. It just takes a few minutes. A note about the rosemary. As you can see in the image below, my rosemary was not finely ground. If you don’t have finely ground rosemary, I recommend a mortar and pestle to ensure the correct consistency so you don’t have large flakes of rosemary. I went ahead and placed the roast on the pan I would cook it on so all I had to do was pop it in the oven the next day. I love the pan you see below. It is very versatile. I also used it for the duck and the ham. It is easy to clean and easy to handle.
The Cook
The recipe for the Slow Roast Beef calls to roast the beef at 200 degrees for 2 1/2 hours. It just didn’t work out for me. After 2 1/2 hours, my roast temped at 75 degrees so pretty much raw. I was hesitant to start at 200 degrees, and I should have followed my instincts. In hindsight, I would have started at 250 degrees instead of 200. I ended up raising the temperature to 250 degrees for another hour and then additionally to 300 degrees for thirty minutes. My roast temped at 140 degrees (medium well). I typically would settle with the medium rare per the recipe but I knew my guests would not eat the roast at medium rare. Click here for the Slow Roast Beef recipe from Bon Appetit.
Finishing Touches
When my roast finally reached the desired temperature, I seared it and placed it on the cutting board to rest. I didn’t let it rest the full hour but rather about thirty minutes. While the meat rested, I prepared the rolls and the horseradish spread. I am usually a proponent of homemade rolls but I prepared the rolls like the note in the recipe. The melted butter and flaky salt definitely elevated the store bought rolls and saved some time.
Like the roasted duck, this recipe has an elevated protein that is prepared in a manner suited for a less formal Christmas dinner. Easy preparation resulting in juicy roasted prime rib, buttery rolls, and tangy sauce is perfect for your next holiday party. Definitely recommend trying at home. Enjoy!
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