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How To Make The Choicest Prime Rib For Your Christmas Table


Meaty, hearty and magnificent in flavor, a prime rib roast is undoubtedly the king of all roasts. It’s indulgent in every serving—from the herb-crusted surface down to the perfectly seasoned medium-rare, pinkish tint of the marbled and sinewy center. There’s also the pleasure of carving the roast piece by piece, filling the air with the appetizing aroma of herbs and spices. Also, don’t forget to serve platters full of a roast beef’s quintessential companion, Yorkshire pudding, baked with the beef drippings.

We may not be able to celebrate a classic white Christmas like the ones in novels, but it’s the promise of a splendid prime rib roast to cap a wonderful year-end celebration that’ll make our Christmas feast one to remember.



Prime Rib Roast

Serves 4-6

  • 1 prime rib, boneless or bone-in (13 to 17 kilos)
  • 3/4 cup olive oil

Dry Mixture (for 1 kilo of meat):?

  • 1 tablespoon kosher salt?
  • 1/2 tablespoon black pepper, coarse ground?
  • 1 tablespoon dehydrated garlic?
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 teaspoon anise seeds?
  • 1 tablespoon fresh parsley, chopped?
  • 1 tablespoon fresh thyme, chopped (optional)?
  • 1 tablespoon fresh rosemary, chopped (optional)

1. Preheat oven to 350°F.?

2. To make the dry mixture, mix all the ingredients together.?

3. Rub the entire surface of the prime rib with olive oil. Season liberally with the dry mixture.?

4. Place the meat on a roasting pan and roast for about 1 1/2 to 2 hours until desired doneness. To check for doneness of the meat, insert a thermometer into the center of the meat.?5. Remove the meat from the oven when it reaches your desired doneness. Transfer to?a platter and cover with foil to keep it warm. Slice meat as desired and serve with au ?jus sauce, Yorkshire pudding and sautéed asparagus (recipes below).

How To Check For Doneness:

Remember that the roast continues to cook even after it's removed from the oven. So make sure to remove the meat from the oven around 10°F before your desired doneness. Rare: 120°F, remove meat at 110°F. Medium Rare: 130°F, remove meat at 120°F. Medium: 140°F, remove meat at 130°F.

Au Jus Sauce:

  • ?Fat drippings from roasting pan?
  • 1/4 cup flour?
  • 3 cups beef broth?
  • 2 tablespoons fresh thyme leaves, chopped (optional)?
  • 2 tablespoons fresh rosemary leaves, chopped (optional)
  • salt and pepper, to taste

1. Transfer 1/4 cup of the fat drippings from the roasting pan to a saucepan and place it on medium heat

2. Add flour and cook, stirring for 5 minutes to form a roux. Whisk in the beef broth into the roux. Add the remaining caramelized fat drippings from the roasting pan

3. Cook the sauce for 10 minutes until it reduces and thickens slightly

4. If desired, whisk in the fresh thyme and rosemary. Season with salt and pepper to taste. Strain and serve alongside the roast.



Sautéed Asparagus With Butter & Garlic

Serves 4

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • ?1 teaspoon butter
  • ?1/2 kilo fresh asparagus
  • salt, to taste?
  • black pepper, to taste

1. Heat the sauté pan and add the olive oil. Add the garlic and cook until golden brown.

2. Add butter and asparagus, stirring occasionally, or until asparagus is tender. Season with salt and pepper.



Yorkshire Pudding

Serves 4

  • 3/4 cup all-purpose flour?
  • 1/8 teaspoon salt
  • ?1/2 cup milk, room temperature
  • 1/2 cup water, room temperature
  • 1 egg, room temperature?
  • 1 tablespoon melted fat from the roasting pan

1. Combine our and salt in a mixing bowl and sift it.

2. In another mixing bowl, combine milk, water and egg together then gradually beat mixture into the flour.

3. Continue mixing until batter is smooth and lump-free. Let it stand 30 to 40 minutes.

4. Preheat oven to 425°F.?

5. Reheat pan drippings from your roast? then immediately pour it into the mixture. Transfer mixture to baking pan   or ramekins. Bake until puffed and dry, around 20 to 35 minutes. Do not open the oven for the first 20 to 25 minutes.?

6. Serve as siding with prime rib roast.



Photography by Pat Mateo

Recipe and Styling by Nancy Dizon-Edralin?