A Prime Rib Roast is almost always our choice for a crowd-pleasing holiday dinner. This recipe is from the family archives—specifically our grandpa/Bill’s father who was a roast cook at a storied Catskills resort in the 1960s and 1970s. This prime rib roast recipe has a beautiful herb garlic crust and turns out perfect every time! (We’ve got temperatures for how to know your prime rib is cooked through to your liking!)
Bill answers all of your questions and shows you how to take on every step so your holiday roast comes out delicious every time. Our prime rib has earned a 5-star rating and has become a holiday go-to for many of our readers over at thewoksoflife.com. We hope you love it too!
Full recipe here!
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0:00 Intro
0:54 Why this is a 5-star prime rib
1:38 What to look for when buying prime rib
2:03 The difference between USDA Choice and Prime?
2:33 I have a boneless roast
3:11 Do I have to trim the fat?
3:35 How much prime rib do I need?
4:57 Prime rib marinade
11:04 Do I have to marinade overnight?
11:07 Prepare your Prime Rib for roasting
12:55 Prime rib roasting time and temperature
16:35 How to roast a prime rib
20:31 Let your prime rib rest
21:46 Cutting prime rib
24:26 Blooper 🙂
Thanks for watching!
– Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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Music:
Glimmering Trees/Hara Noda/epidemicsound.com
Santa Claus Right at the Door/Martin Landstrom/epidemicsound.com
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