Holidays are my favorite time to cook and prepare classic meals. I love spending time with family and treating them to meals that you normally don’t eat throughout the year. This holiday roast is a sure crown pleasure and always a hit. I will serve this herb crusted prime rib with roasted carrots, onions and the most buttery and flavorful mashed potatoes. Let’s not forget that the Opinel Intempora slicing knife is the perfect blade for those slices of prime rib. I also will be setting my holiday table with the Opinel Perpétue Flatware set!
Roasted Holiday Prime Rib
4lbs prime rib (bone in or bone out)
2 tsp freshly ground black pepper
2 tsp fresh rosemary
1 tsp fresh thyme
8 cloves garlic, minced
1 Tbsp grain mustard
2 sticks softened butter
Remove your prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature.
When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 350 degrees convection.
In the meantime, mix together the pepper, rosemary, thyme, garlic, mustard and horseradish with the softened butter.
Pat the roast with paper towels. Spread butter mix over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting pan on a roasting rack.
Bake prime rib at 350 degrees convection until desired doneness:
Rare: 120 degrees F (about 10-12 min/pound)
Medium rare: 130 degrees F (about 13-14 min/pound)
Medium: 140 degrees F (about 14-15 min/pound)
Medium well: 150 degrees F
Once the roast is cooked to your desired temperature. Remove from oven and let rest for 20-30 minutes before slicing. Enjoy and happy holidays!
Perpétue Flatware Set
Intempora Slicing Knife
Recipe courtesy of Chef Mike, a private chef based in Chicago, Illinois, and the Opinel Culinary Ambassador. Along with seasonally focused recipes, Chef Mike will spend the next few months offering up tips and tricks for cooking at home and outside with Opinel. See more recipes from Chef Mikehere.