I’m not sure there’s anything more special for Christmas dinner than a beautiful, perfectly cooked piece of roast beef. This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, mushrooms, and Brussels sprouts. That was the menu I fixed for the Christmas special on Food Network and it’s the menu I’ll be fixing again this year.

Prime rib sounds impressive and that’s because it is impressive. You don’t just roast a piece of meat like this any ol’ day of the week. But in this case, impressive doesn’t need to mean complicated or difficult. All you need when roasting a nice cut of beef is a reliable meat thermometer. It’s the best insurance against overcooking it… which is a tragedy of epic proportions.

What’s so special about prime rib?

Prime rib is extremely tender. It’s also marbled with fat, so it’s extremely flavorful too. It has a rich, almost buttery taste. Maybe the best thing about prime rib, though, is just how easy it is to make. Anyone can do this! Promise.

What is the secret to making perfect prime rib?

Use a meat thermometer! Please, I beg of you. Don’t attempt to make this prime rib without a meat thermometer. They’re inexpensive and you can find one at just about any grocery store. It is the key to success, because cooking times may vary widely. And overcooked prime rib is sad. Very sad. Also, be sure to take your meat out of the fridge 30 minutes to an hour before you plan to cook it. This will help it cook more evenly.

How do you season prime rib before cooking?

I keep the seasonings simple with crushed tri-color peppercorns (any peppercorns will do), fresh rosemary, fresh thyme, and lots of salt and garlic. Once you sear the prime rib, pat on the seasoning mix so that it sticks to the meat. Then it’s time to roast!

How long does it take to cook prime rib?

It depends on a few factors: First is the size of your prime rib. The second is how rare or done you like your meat. I prefer really rare prime rib, so it takes about an hour to an hour and a half for my 14-pound roast that I cut in half. (This is not including rest time. Factor in about 20 minutes for that.) But if you like yours more done, you’re going to want to budget for more time. Again, a meat thermometer is essential.

What temperature should prime rib be cooked to?

Prime rib is best cooked to rare or medium rare, so I aim for about 120 to 125 degrees. 125 to 130 degrees will get you to medium doneness. Don’t go beyond that or it’ll end up dry and tough. I’ll say it once more: A meat thermometer is your best friend!

Is prime rib different than ribeye?

Yes… well, sort of. They both come from the same cut, but the difference between prime rib and ribeye is how they’re butchered. Prime rib means a whole rib roast, like what’s cooked here. A ribeye is a portion of that roast that is cut out as an individual steak, before it’s cooked.

What can you do with leftover prime rib?

A Christmas roast like this works great in so many other dishes. Thinly slice the meat for roast beef sandwiches, cube it and make beef stew or steak pot pie, or use it in beef stroganoff. Stored in an airtight container, it will stay good for up to three days in the fridge.

Read more on next page