Slow-Roasted Prime Rib Prepared with Christmas Roast Blend Olive Oil

A well-marbled prime rib deserves seasoning that can stand up to the roast, and this version leans into the savory, festive character of Christmas Roast Infused Olive Oil Blend for a crust that tastes herb-forward, warm, and deeply satisfying. Rosemary, garlic, and holiday spice settle into every slice, making this a centerpiece that feels right at home on a holiday table or for Sunday dinner when you want something memorable.

Garden Infuzions

Slow-Roasted Prime Rib Prepared with Christmas Roast Blend Olive Oil

Slow-Roasted Prime Rib Prepared with Christmas Roast Blend Olive Oil turns a classic roast into a savory holiday centerpiece with garlicky, herb-kissed richness and a beautifully seasoned crust.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 8 people

Course: Dinner, Main Course

Cuisine: American, British-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 5 to 6 pound bone-in prime rib roast
• 2 tablespoons Christmas Roast Infused Olive Oil Blend
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 4 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1 cup beef broth
• 2 tablespoons unsalted butter softened

Equipment

• 1 Roasting Pan With rack
• 1 Instant-read thermometer For checking doneness
• 1 Cutting board For resting and carving
• 1 Sharp Carving Knife For slicing the roast
• 1 Small bowl For mixing the seasoning paste

Method

 

Instructions

1. 1. Remove the prime rib from the refrigerator 1 hour before cooking so it can lose some of its chill. Pat it dry with paper towels and set it on a rack in a roasting pan.
2. 2. In a small bowl, stir together the Christmas Roast Infused Olive Oil Blend, kosher salt, black pepper, garlic, rosemary, thyme, onion powder, and Dijon mustard.
3. 3. Rub the seasoning mixture all over the roast, pressing it into the surface so it clings well. Let the roast rest while the oven preheats to 450 F.
4. 4. Roast the prime rib for 20 minutes, then reduce the oven temperature to 325 F without opening the door. Continue roasting for about 2 hours, or until the center reaches your preferred doneness on an instant-read thermometer.
5. 5. Add the beef broth to the bottom of the pan during the last 30 minutes of roasting to keep the drippings flavorful.
6. 6. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let it rest for 20 to 30 minutes.
7. 7. Whisk the softened butter into the pan drippings if you want a richer carving jus, then slice the prime rib against the grain and serve warm.

Notes

For the best crust, make sure the roast is dry before seasoning. If you want a stronger herb edge, add an extra teaspoon of chopped rosemary to the oil mixture. Resting time matters here, so don't rush the carve.

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Recipe Tips

Let the prime rib sit at room temperature before roasting so it cooks more evenly. Pat the meat dry before coating it with the blend mixture, and use a thermometer for the most reliable doneness.

Serving Suggestions

Serve thick slices with pan juices, mashed potatoes, roasted carrots, or a crisp green salad. A little horseradish on the side also pairs nicely with the rich beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently so the roast stays tender and juicy.

Variations

Try the same seasoning method on a beef tenderloin, ribeye roast, or a tray of roasted potatoes. You can also add minced shallot to the oil mixture for a deeper savory note.

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