Happy holidays everyone! This is a great recipe to impress your extended family. Prime rib is a staple Christmas Eve dinner in my family and I wanted to share an easy way to prepare this cut of meat. This recipe is extremely simple and delicious. When I did this cook I used a 5 pound prime rib, but you can definitely use a larger cut; just increase the ingredients as necessary. As a side dish, I put together some bacon brussels sprouts that would get anyone who normally turns their nose up to veggies to dive in. Along with bacon, they are topped with nice balsamic reduction. All of the preparation takes maybe 10 to 15 minutes, and once the food is in the oven you are home free to walk away and spend time with your family.
5 pound prime rib, room temperature
¼ cup ghee
8 cloves minced garlic
2 tsp thyme, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp salt
2 tsp pepper
- Preheat your oven to 500 degrees.
- Mix together the ghee, garlic, thyme, rosemary, salt and pepper in a small bowl.
- Once the meat is at room temperature, coat the roast with the ghee mixture and put into a cast iron skillet.
- You are going to roast the prime rib for 15 minutes at 500, then LOWER the temperature of the oven to 325 degrees. Cook time will be for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib. Remember you can always add more time, so don’t overcook it! The roast will also cook an additional 5-10 degrees once it is removed from the oven.
Temp Cheat Sheet:
115-120˚F for rare
125-130˚F for medium rare
135-140° F for medium
145-150 F° for medium well
- Once you have let the roast rest (about 30 minutes) you will slice and serve! It is delicious with the juice spooned on top of it and serves well with bacon brussels with balsamic glaze (recipe below).
Bacon Brussel Sprouts with Balsamic Glaze
1 pound fresh brussel sprouts
4 pieces bacon
½ cup balsamic vinegar
- Preheat your oven to 425 degrees.
- Prepare a sheet pan with tin foil for easy clean up.
- Evenly spread out the chopped brussel sprouts and top with chopped bacon slices. Sprinkle garlic powder, salt, and pepper on top.
- Put into a hot oven and bake for 15-20 minutes, or until desired crispiness. And of course, make sure the bacon is fully cooked before consuming. I also have made these in the air fryer at the 400 degree setting and they took about 15 minutes. This was very convenient, especially because my oven was being used by the prime rib!
While the brussels are roasting, start your balsamic vinegar reduction.
- Put the balsamic in a small saucepan on medium low heat and let simmer for about 15 minutes.
- Let it cool.
- The finished product should be the consistency of honey and perfect to drizzle on the brussels!
This dinner is delicious, simple, and a showstopper.
Coaching: Power Athlete Nutrition Coaching
Podcast: PA Radio Episode 569 – Don’t Be Weird This Holiday Season w/ PA Nutrition Ninjas
Blog: Carbs Are Not the Devil by Rob Exline
Samantha has been an athlete since childhood, focusing on gymnastics, track and field, and cross-country. Samantha found CrossFit, and eventually CrossFit Football as a means to continue personal performance and fill a competitive void. These all led her to Power Athlete, the methodology course, and eventually to earning her Block One. She currently works in the greater Raleigh, North Carolina area as a Power Athlete Nutrition Coach and as a Personal Trainer applying the Power Athlete principles with all of her clients.
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