Prime Rib Leftover Ideas
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Prime rib is the holiday dinner centerpiece to serve if you’re looking to truly wow. This large-and-in-charge cut of beef not only boasts a show stopping display, but is unmatched in its tender, rich, and buttery flavor. While the size and price point of this cut may seem intimidating, it’s surprisingly easy to make: with a bit of forethought and science, it’s simple to make perfect prime rib, every time. Keep reading on for all of my top tips on how to ace it this Christmas and beyond:
What People Are Saying:
“Excellent, super easy recipe and process! Totally using this every time I fix a rib roast; at least 3 times a year.” - BlueCorn
“This recipe came out wonderfully. This was my first time making prime rib it came out perfectly!” - BlueBug
After removing the rib roast from the packaging, place it in a roasting pan while you let it come to room temperature. While it’s sitting, preheat the oven to 450º, then season all sides of the rib roast with salt and pepper. Be generous here—don’t be afraid to get into all of the nooks and crannies.
Once you’ve seasoned the rib roast well, arrange half of the rosemary in the bottom of the pan around the roast.
Put the pan in the oven, and roast for around 30 minutes before reducing the oven temperature to 350º. Continue to roast until it reaches your desired temperature. I recommend checking this with an instant-read thermometer inserted into the thicket part of the roast. For medium-rare it should read 110°, which will take around 1 hour and 30 minutes more. That being said, plan for around 15 minutes per pound. If you prefer a different level of doneness, refer to our guide down below.
Once it is cooked to your liking, remove the roast from the oven and cover the entire pan with foil. Then, let it rest for around 30 minutes.
Once you’re ready to serve, slice along the ribs to remove them from the roast, then separate each rib.
Slice the roast against the grain, then arrange the roast, ribs, and the remaining rosemary on a platter—holiday dinner is served!
The full list of ingredient and instructions can be found in the recipe below.
When serving your prime rib, you can remove the rib section, or leave it on the bone if you prefer. Slice it to any type of thickness: our preference is between .5” and 1” slices. If you're looking for ideas for what to pair this with, you can’t go wrong with our classic holiday sides. Some of our favorites: garlic-Parmesan carrots, creamy mashed potatoes, goat cheese-stuffed rolls, and cranberry-bacon green beans.
If you have any leftovers, wrap and store in an airtight container in the fridge for 5-7 days.
standing rib roast (about 1/2 lb. per person)
kosher salt
black pepper
bunch fresh rosemary, divided