Every year on Christmas Eve my dad makes prime rib, and it is something I look forward to year-round. We started this tradition ever since I can remember, with our biannual voyage to Mr. Willy's on holidays, where we would eat his famous prime rib with horseradish sauce on the side. I was extremely fortunate to enjoy those holiday meals with many aunts, uncles, cousins, and my grandparents for so many years. Those were some of the highlights of my childhood. 

Prime Rib Roast with Herb Crust (serves 8)

You will need:

4–6 lb bone-in prime rib roast

Kosher salt & pepper 

Herb Paste 

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp fresh rosemary, minced

2 Tbsp fresh thyme, minced (or 2 tsp dried)

2 Tbsp olive oil

3 tsp ground pepper

1 tsp coarse salt

Au Jus 

1 cup reduced-sodium beef broth

1 cup dry red wine

Pan drippings

1 tsp butter + extra salt

Instructions

Remove roast from fridge 1–2 hours before cooking to reach room temperature for even cooking. Preheat your oven to 350°F and begin to make your herb paste by pulsing shallot, garlic, herbs, olive oil, pepper, and salt in a food processor until it forms a thick paste. Let your roast rest on the counter for 30-60 minutes, then place on a rack in a roasting pan. Pat your roast dry and spread herb paste evenly all over, fat side up. This will ensure that while cooking, the fat will drip over your roast and gives the roast even more flavor. Roast uncovered until internal temp hits: 135 for medium rare. It should take approximately 1 hr 45 min – 2 hr 15 min. Remove when about 10°F below desired temp; it will carry over while resting. Tent roast with foil and rest 15–30 minutes to reabsorb juices. While resting, simmer broth and red wine until reduced to 1 cup. Whisk in butter and salt and add pan drippings. Serve with your au jus or a quick horseradish sauce (just sour cream, prepared horseradish, salt and pepper) and enjoy!