Holiday Prime Rib

Sonny's Farm Grass-Fed Wagyu prime rib roast
While this delectable, delicate cut can be intimidating for some cooks, this roast is simple and flavorful. This elegant prime rib roast is perfect for your Christmas Eve, Christmas Day, or New Year’s Eve celebration.

  • 1 5-7 lb. Prime Rib roast
  • 2 cups of simple salt brine (¼ cup of salt in 2 cups of water)
  • 1 tablespoon of Dijon mustard
  • 3-5 cloves of garlic, finely minced
  • 3-4 branches of fresh thyme, removing the leaves from the stems
  • 3-4 branches of fresh rosemary, removing the leaves from the stems and finely mincing
  • 2 tablespoons of olive oil
  • 3 teaspoons of cracked black pepper
  • ¼ teaspoon of salt
Optional Gravy:
  • 1-2 tablespoons of wheat flour
  • 1 teaspoon of Dijon mustard
  • ½ cup of red wine
  1. The day before you plan on serving the roast, brine the roast in the salt water in a brining bag or an airtight container, ensuring the roast is covered completely by the liquid. Add more brine if needed, depending on your container size and shape. Leave the roast to brine for about 6-8 hours.
  2. Remove the roast from the brine, discarding the liquid, and pat it completely dry.
  3. In a mixing bowl, prepare the rub for the roast by mixing the herbs, spices, mustard, and oil until completely combined. Be sure that your garlic is extremely finely minced, otherwise you run the risk of having the roast covered in bitter, burnt garlic. If preferred, use dehydrated garlic or garlic salt, omitting the regular salt.
  4. Generously spread the rub over the roast and wrap it in plastic wrap, allowing it to sit at room temperature for 2 hours. This will ensure that the roast cooks more evenly.
  5. Preheat your oven to 500 degrees Fahrenheit.
  6. Remove the plastic wrap and discard. Place the roast rib side down, with the fat cap facing the top of the oven, in a roasting pan with a rack insert. Place an oven safe meat thermometer deep in the roast, aiming for the tip of the thermometer to be in the center of the roast, avoiding bones completely.
  7. When the oven reaches temperature, place the roast in the oven for 15 minutes.
  8. Turn the temperature down to 325 degrees and continue cooking until the thermometer registers 115-120 degrees for rare, or 125-130 for medium rare. You should budget about 8-10 minutes per pound cooking at 325.
  9. When the roast reaches your desired doneness, remove it from the oven and transfer to a cool platter, cover it with aluminum foil and allow it to rest for at least 30 minutes.
  10. If making gravy, carefully pour the drippings into a fat separator, allowing it to stand for 2-3 minutes to separate the pure fat from the juices.
  11. Add the juices to a saucepan on medium heat, sifting in flour while whisking vigorously to avoid lumps.
  12. Add in the mustard and wine, continuing to whisk while the gravy thickens. Taste and adjust seasoning, potentially adding in more thyme, pepper, or salt. If the gravy is too salty, add in more wine and ¼ teaspoon of flour.
  13. Strain the gravy through a fine mesh strainer into a gravy boat.
  14. Carve the roast and serve.
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