Prime Rib is The Perfect Holiday Beef Roast to serve for your next holiday or special occasion meal. We’ll show you just how easy it is to prepare in three simple steps.
Holiday dinners call for us to bring out the fancy schmancy. From the dishes to the glasses, to the beautiful table-scape we put together, to the menu. It’s not really time for meatloaf if you know what I mean. We need a hero dish and that my friends is a beef roast, otherwise known as prime rib.
When you have a nice piece of beautiful beef there isn’t much you need to do it. Besides devouring it when it’s roasted to perfection. A simple seasoning is really all you need. Trust me.
I teamed up with the folks at Harris Teeter to showcase their beautiful beef roasts. You too, can be the perfect host(ess) during the holidays when you pick up a Steak House Roast from you local Harris Teeter. It’s that easy.
Which cut of beef should I choose?
If you’re not sure about which cut to go with you can always talk with the butchers. They’re happy to help you choose just the right cut and size for your serving needs. All you have to do is ask.
How Do You Prepare a Prime Rib Roast?
It really is as easy as 3 simple steps. Step 1, let the roast come to room temperature. Step 2, generously season the roast with kosher salt and fresh cracked black pepper. Don’t be shy, get in there and season her up. It’s okay to be heavy handed in this case. Step 3. Sear.
You’ll sear the roast on all sides and then place it into the preheated oven, low and slow and you can set it and semi-forget it until it’s time to check the internal temperature, with a digital thermometer.
Multi-tasking is the name of the game, so you’ll have plenty of time to work on your side dishes (think Parmesan Garlic Mashed Potatoes and Grilled Asparagus with Toasted Pecans) and pull the perfect table-scape together while it’s roasting away.
Disclaimer: This post is sponsored by Harris Teeter. Opinions are my own. Always have been. Always will be.
- (1) 4 pound Standing Rib Roast
- kosher salt
- cracked black pepper
- 1 tablespoon vegetable/canola oil
- Allow roast to come to room temperature prior to cooking
- Season roast liberally with salt and pepper on all sides. Preheat oven to 250 degrees.
- Heat oil in a large skillet. Sear beef on all sides.
- Transfer roast to a rimmed baking sheet that has a baking rack inserted.
- Usually, rib roast cooks 2 hours for medium rare (125ºF to 130ºF) and 2 hours and 15 minutes for medium (135ºF to 140ºF).
- Tent roast with aluminum foil and let rest for a minimum of 30 minutes prior to slicing.
- Use pan drippings to create Au Jus. Skim fat from roasting pan, then place pan on stove top. Add water or beef broth and scrape bottom of roasting pan. Continue to cook until liquid is reduced by half. Season with salt and pepper to taste, and add fresh herbs of your choice.
Near the end of the cooking process, insert meat thermometer into thickest part of roast. Roast should be 5 to 10 degrees below desired temperature to allow for carry-over cooking.
- Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
- USA Pan 1604CR Quarter Sheet Baking Bakeable Nonstick Cooling Rack, Metal
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