Classic Prime Rib Roast – Celebrate the Holidays With Beef: Week Three

One of my favorite things to make for company is roast. I love that you can just pop it in the oven and let it cook for hours… no worries, no slaving over a hot stove. It really is the perfect company recipe.

So I couldn’t wait to get to Week Three in our Celebrate the Holidays With Beef campaign! Festive Holiday Roasts…now that’s right up my alley! I immediately knew I wanted to make the Classic Prime Rib Roast.

I’m so glad I did! The roast was tender and the perfect combination of flavors. And this recipe made enough to feed seven adults with leftovers.

Here’s a couple of things you should know when making a roast:

  • Be careful when using pre-packaged rubs — salt is often the first ingredient and isn’t necessary. Salt is used to accent and add flavor, not to overpower the roast!
  • Sides are also key! Look for items that are festive and economical such as sweet potatoes and green beans, Yukon gold mashers, roasted vegetables, creamed corn and beautiful harvest salads with ingredients of the season.
  • Roasts make a perfect holiday gift for family and friends. Include a rub recipe and a meat thermometer with cooking times.
  • Smaller roasts are perfect for holiday appetizers thinly sliced and served in a silver dinner roll from the bakery with a creamy horseradish spread.
  • During the holidays, leftovers are always welcomed! Use the leftover roast from these recipes for a roast beef sandwich. Place on a crusty roll and use typical sandwich sides like mustard, tomato and lettuce or serve with a cream cheese spread and spinach.

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Classic Prime Rib Roast
Source: Texas Beef Council


1 well-trimmed beef rib roast (6 to 8 pounds), chine bone removed
6 large cloves garlic, crushed
1 1/2 tsp dried thyme leaves
1 tsp cracked black pepper


Preheat oven to 350 degrees F. Combine garlic, thyme leaves and black pepper. Press evenly into surface of beef roast.

Place roast, fat side up, on rack in shallow roasting pan. Do not use a Dutch oven, and don’t add water or cover roast.

Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135 degrees F for medium rare or 150 degrees F for medium.

I wanted my roast to be a little more done, so I cooked it for 3 hours.

Tent loosely with foil and let stand 15 minutes prior to carving to allow the juices to soak into the meat.

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Be sure to check out the recipe posts from the other Texas Beef Bloggers.

Next week, we’ll be sharing savory company recipes. I can’t wait!

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions and photos are my own. Recipes are courtesy the Texas Beef Council.


  1. My mouth is watering and I just remembered I didn’t eat dinner. Wish I was at your house!

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