Prime Rib Roast

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First of all, I would like to say that my family and friends enjoyed the Christmas dinner. Well, every year I tried to do something new for them to enjoy. As I have been missing for 1-2 posting days and I will try to make up the missing posts. I will be posting all the dishes what I served to my family and friends on Christmas Day dinner. This Christmas, I served three main entrees…Beef, Ham and Cornish Hen and with side dishes too. I always must sure that my guests also have a say at my dining table what they hope to have. So please come over for a visit again.




4 pounds standing rib roast of beef, make sure the beef roast is at room temperature before roasting

2 teaspoons chopped fresh thyme leaves

2 teaspoons chopped fresh rosemary leaves
8 cloves garlic, finely chopped

2 tablespoon olive oil

1 teaspoon freshly ground black pepper

1½ teaspoons salt

2 tablespoons Dijon mustard



Preheat oven to 450°F.

In a small bowl add chopped thyme leaves, rosemary leaves, chopped garlic, ground black pepper, salt, olive oil and Dijon mustard. Stir to bend. Pat dried the roast of beef with kitchen towels and then pats the herb mixture evenly over the top and sides of the roast.

Place the roast on the rack of a roasting pan and add beef broth to the bottom of the pan. Transfer to the preheated oven and roast for 15-18 minutes. Reduce the temperature to 350°F and continue to roast to your desired of doneness, if you prefers rare it takes about 18 minutes per pound, medium about 20-22 minutes per pound. Remove from oven after your desired doneness and let it stands for 5-8 minutes before carving.

If you want to serve with the au jus, you may use the pan juice from the roast beef to make them.

This entry was posted in Holiday Recipes, Pork and Beef, Western. Bookmark the permalink.

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