Making Prime Rib Crusted with Garlic and Rosemary for Christmas is easy and with a little splurge. Give it a try.
Every Christmas we have prime rib and Yorkshire pudding for Christmas dinner. The house smells so scrumptious while the roast is cooking. It makes your mouth water and time seems to go so slowly. The aroma tantalizes your taste buds. You may even drool. The whiffs of slow cooking beef waft through the air putting you into a trance and making you race to the oven to see if it is done. Alas, it has only been 15 minutes since you last checked.
I probably look forward to the prime rib as much as my little one looks forward to Santa coming. Ok, probably not quite as much, she is insanely excited. She totally stumped me with a Christmas question yesterday. Where did Santa get the elves from? Hmm, in my head, I went through every Christmas movie and show I could think of. Think, think. Does The Santa Claus mention where Santa gets the elves from? No, it won’t help me. Miracle on 34th Street – no, no mention of the elves. How the Grinch Stole Christmas, no! Prep and Landing is about elves, no! Ok, just tell her you are stumped and don’t know how Santa found the elves. I wonder if she will ask Santa when she sees him tomorrow.
I can’t wait to get the obligatory picture with Santa. We’ve come along way though. The first one she is screaming sitting on his lap. Then the second year, she is sitting in his chair and he is peeking out from behind (she didn’t see him). The third year, I’m in the picture with her. Then the fourth year, my Mom is in the picture and finally the fifth year, she sits on his lap. Success at last. Fingers crossed for another happy, smiling picture with Santa this year. I know I’m not alone in the screaming, crying Santa pictures. It’s like a right of passage. Oh, the things we do to our kids. It’s a wonder we manage to grow up to be productive, sane adults. It is so much fun though!
Rosemary Garlic Crusted Prime Rib
- 5 lb standing rib roast trimmed
- 8 cloves garlic
- 1 tbsp minced fresh rosemary
- 1 tbsp fennel seed
- 1 tbsp ground Coriander
- 1 tbsp kosher salt
- 1 tsp fresh ground black pepper
- 4 cups beef broth divided
- ½ cup red wine
In a spice grinder, grind all spices together. Rub all over rib roast.
Cover loosely with plastic wrap and refrigerate overnight.
Take out rib roast 1 to 2 hours before cooking.
Preheat oven to 450°.
Place a wire rack over a baking sheet.
Place roast onto the rack.
Place roast into the oven then pour 1 cup broth and wine into the bottom of the pan.
Bake for about 25 minutes.
Turn down the oven to 325°.
Bake for another hour to 1 ½ to 2 hours or beef is desired temperature. (For rare 120°, medium rare 125°)
Remove roast and place on a cutting board. Let rest for about 20 minutes.
Pour drippings into a fat separate.
In a medium saucepan over medium heat, add juices from beef without the fat.
Add remaining broth and bring to a boil. Reduce to a simmer for 10 minutes. Add salt and pepper if needed.
I calculated 5 Weight Watcher Smartpoints for a 3 oz portin.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light Christmas recipes: