Thursday, December 23, 2010

Christmas Eve Herbed Prime Rib

If you saw my Christmas Eve tablescape at Between Naps On
The Porch yesterday, you read that we were having Herbed
Prime Rib for Christmas Eve along with King Crab Legs.

Personally, I could fill up on just the crab but there are some
that prefer beef so we usually have a little of both.

My youngest daughter is in culinary school right now and
came home so excited because she had purchased a prime
rib for us for Christmas Eve.  Well, I already had one in the
freezer, but the deed was already done.  I did want to blog
it and I wasn't about to be trying to take pictures and have
the family wait on that night of nights, so I have to confess
that we made one last night - just to photograph - oh
yes and to test her teacher's recipe, slightly different than

The roast had been well seasoned with the dry rub suggested by
her teacher.  I referred to my old recipe and added fresh garlic,
cut slits all around meat with a sharp knife and insert garlic
cloves into the slits.

The roast had a probe thermometer placed in the center of it
and we roasted it to 140 degrees and then allowed it to

The amazing mushroom sauce had been made.

The photo shoot had begun, pretty good for after dark I thought.

My six year old granddaughter was by my side taking food photos
too and telling me what to put in the picture.

Then Joni my sister showed up at the door, just as I was taking
this plated shot.  I had called her and told her that if she came to
visit, she was a winner of a prize but she had to come claim the
prize.  I had made her a Christmas apron. (She had featured my
aprons on her blog Red Couch Recipes and had given
an apron away.)

  We just stood at the kitchen counter and cut
off bite sized pieces to "taste test" it.  Now mind you, she was
there with her husband and their 3 children, one a teenage boy
and they had driven an hour and a half to get there and hadn't
had dinner yet. 

All of a sudden, there wasn't much prime rib left (guess they
thought it was doable) and we had promised to bring it over
to my married daughter's house to eat while we watched a
bowl game.  I quickly saved 2 slices in foil. 
Oops, the culinary student didn't even get a bite and she was
the one pushing to test out her teacher's recipe.

Quickly I sliced a little off the other daughter's foil package
and that is the story of the prime rib that disappeared in
the blink of an eye.  Good thing we have a much bigger
one for Christmas Eve.

Herbed Prime Rib Recipe

1 T. dried rosemary
1 T. ground black pepper
1 T. granulated garlic
1 T. powdered or granulated onion
1 T. kosher salt
1 T. smoked sea salt (I didn't have any of this so
just used another T. of kosher salt.)

5-6 lb. prime rib roast
1 head fresh garlic

Mix the ingredients for the rub.  Make 1 inch slits all around
beef with a sharp knife, inserting cloves or half cloves of
fresh garlic all around the beef.  Rub the dry rub into the meat,
pressing it in firmly to be sure it adhers. 
Cover and place overnight in the fridge (this
is best, but if you are pressed for time you can
skip this.)
Bring meat out of fridge for at least half an hour before
you roast it.
Place the seasoned meat
into a roasting pan.  Insert a meat thermometer probe
into the center of the roast, avoiding the bones if you
have bones.
 Bake at 450 for 30 minutes.  Reduce heat to
250 degrees.  (Her teacher's recipe had you start out in a
low oven, but I like to sear the meat in the high oven first.)
Bake until the thermometer reaches 130 for rare and 140 for
medium.  Remove from oven and let stand for 15-20
minutes.  (This is necessary to keep the juices in the meat -
take photos, it will use up your time!)  Slice in thick slices
and top with mushroom sauce.  The roast will be more
done on the ends and more rare in the center.
It continues to cook as it rests.
.  This took about 2 hours, more time with
a bigger roast. (After the initial 30 minutes, plan about
15-20 minutes per pound for cooking time.)

You really cannot skip the thermometer.  I tried and failed
several times without a thermometer.  It is an expensive
cut of meat and if overbaked it is just a regular roast.
Mushroom Sauce

 3 tsp. beef base
3 C. water
1 tsp beef demi-glace (WilliamsonSonoma - optional-
pricey but it really adds to the flavor)
1 T. sherry wine vinegar
2 T. cornstarch mixed with 1/4 C. cold water
1/4 C. butter
1/2 large sweet onion
1 clove garlic
8 oz. sliced button mushrooms

In large frying pan melt the butter.  Add the onions and
mushrooms and heat until they begin to soften.  Add the
garlic clove.  Continue to cook until the mushrooms are
beginning to brown and the onions are translucent. 

In a bowl mix the beef base and water and add the demi glace.
Heat in a saucepan to boiling.  Stir in the vinegar and then the
cornstarch dissolved in water.  Heat until thick.  Add more
if you want a thicker sauce.  Pour over the mushrooms when

You know you really could skip the beef and just
drink the gravy!

In our home Christmas Eve is the formal sit down
dinner, Christmas morning a huge breakfast with
everyone cooking together and Christmas Day just
an appetizer buffet (very casual and relaxed).

Have a wonderful Christmas Eve! 


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. Merry christmas.....


    Love from me....

  2. That looks fantastic. I enjoy your blog very much. You always have amazing recipes posted. Wishing you and your family a very Merry Christmas.


  3. Jaqueline,
    This is making me very hungry and I just finished dinner LOL!! It looks incredible and I love how you guided us through step by step with very clear always your blog is delightful.
    Wishing you a Merry Christmas Sweetie!!

  4. Cute story! How nice to have a photographer at your side.
    Christmas hugs to the Christmas Queen! ~ Sarah

  5. OOh now this is darling. I love the recipe, I'll have to try it some time, I got out of cooking this year. Yep .. Merry Christmas to you and yours. May the new year bring many blessings your way.

  6. Looks lucious! I love good prime rib -- it's always been a "out to eat" dish for me. I've never cooked one at home. Looks mighty tasty....I can see why it disappeared so quickly. Merry Christmas.

  7. Sounds wonderful. Merry Christmas, Ginger

  8. We have turkey, ham, and crab legs on Christmas. I could be persuaded to eat a slice of this too. Love the button mushroom sauce, and yes, I could also just drink that. Merry Christmas.

  9. YUM!!! I need to pass this to my husband... he'll make it for sure!

    I'll be baking the Red Velvet cake tomorrow w. my kids.. wish me luck! :-)

    I just want to wish you a VERY, MERYY CHRISTMAS! May you and your family have a memorable time together!


    Luciane at

  10. That looks good enough to eat:@) Merry Christmas Jacqueline-enjoy!

  11. Great story and the prime rib looks delicious. We've always had that for Christmas dinner but this year it will be turducken. Merry Christmas to you and yours!

  12. I don't eat red meat anymore but when I did, prime rib was a favorite. This looks like a wonderful recipe.

  13. I am printing this out and giving it to my husband. Many years ago (maybe 16) he tried to make it for New Year's Eve (we were staying in that year as my mother had passed several weeks earlier). I think we finally ate at midnight!! He kept checking it and it wasn't ready, etc. So, now the joke is - want me to make prime rib for the holidays? And, it's a big NOOOOOO from me!! But, I am serious about giving this a try with your recipe and tips!! Thanks so much!

  14. I can see why it was eaten up so fast! YUM!


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