Servings: six to eight.
A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.
Need more ideas for an elegant Christmas dinner roast? Read our Guide to Buying and Carving Prime Rib (before you hit the meat market) and check out our Guide to Christmas Dinner where you’ll find a juicy prime rib dinner menu and a recipe for a dry-aged beef rib roast sure to impress your guests.
For a delicious sandwich using the leftovers see Prime Rib Sandwich with Roasted-Garlic Dijonnaise.
Fleur de sel is a premium sea salt harvested in France. You can find it in specialty stores or online at Saltworks.
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This was awesome. My first shot at Prime rib and it was delicious. My husband just raved about it. He likes my cooking, but was over the moon with this. I made it just as written. Perfection! Thank you again FC.
Excellent recipe as written. Our "go to" prime rib recipe.
OMG this first time i made prime rib and it was amazing....
This actually turned out really well. I did however change a few things. I added garlic powder to the sea salt & pepper mixture. It was a little more salty than I would have liked so, next time I am going to reduce the amount of sea salt the recipe calls for and still add the garlic powder. The boyfriend said, that this recipe is much better w/much better flavor than his recipe for the prime rib he makes. Also, one downfall was that for our 3.13 pound Prime Rib it only took an hour and half to get to medium. I would suggest watching it closely. There really was not much juice to keep putting over the top of the Prime Rib, either.
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