A Cozy Holiday: Herb-Crusted Prime Rib, and Savoring the Flavor of a Holiday Splurge

Prime Rib

There is very little more appealing to partake in, very little more sumptuous a thing to put on the tongue, than a delectable morsel that is only eaten on a special occasion—at least in my mind.

Somehow, that morsel just seems to hold within it the wonderful flavor of desire, that fragrant essence of anticipation, because it’s been very consciously and specifically chosen and prepared for an occasion meant to hold some gravity, and meant to be memorable and unique.

See, that’s the marvelous thing about a culinary “splurge”; because it is a rarity, and that makes it that much more appealing and unforgettable when deliciously prepared.

Prime Rib | thecozyapron.com

From the purchase of it, to the preparation of it, to finally sitting down at the table to deliberately enjoy it, there’s much forethought that goes into the process; and all of that equals that much more depth of pleasure, that much more richness of flavor and complexity of character, than if it was just “another” meal.

The realization is there that, most likely, it’ll be quite a while until this treat is experienced once again, perhaps another year even; so each bite becomes a consciously and deliberately taken one, allowed to melt away in the mouth with joy in the heart.

My, oh my! What a brilliant ingredient that longing can be! And what a flavor enhancer a rarity, a splurge, can become—especially during the cozy and festive holidays!

Prime Rib | thecozyapron.com

Prime Rib | thecozyapron.com

When it comes to food, nothing says “special occasion” or “holiday”, like a perfectly seasoned, herb-crusted and garlic-stuffed prime rib roast. Savory, succulent, tender and juicy, prime rib roast is the perfect pick when there is a desire to share something truly divine with loved ones.

True, it is a choice a bit more on the pricey side; but as it’s something that in our house we eat only once a year, on Christmas Eve, it’s well worth it.

As a prime rib roast sears, sizzles, browns and roasts in the oven, the aroma permeates the entire house—first wafting around the kitchen, and then making its way into the dining room, followed by the living room and the rest of the home; it offers a little fragrant preview of what awaits us in just a couple of hours time, and creates a toasty warmth as the set-up of the dinner table begins. And because of the uniqueness of a prime rib roast, there’s a joy and feeling of gratitude that accompanies our whole dinner experience when it is a part of our special holiday menu.

Prime Rib | thecozyapron.com

The flavor of a holiday splurge should never be taken for granted; rather, it should be fully luxuriated in, fully enjoyed and fully acknowledged for the gift that it is.

If a prime rib roast was something that was eaten on a regular basis, it most definitely wouldn’t have that magical “specialness” that it indeed has for my family; it would be like any other tasty meal.

But no, our once-a-year little festive dinner, our special, celebratory holiday meal—complete with candles, some good wine, stimulating conversation, reflection and hopes for the upcoming year—becomes a very conscious and meaningful splurge; one that we won’t taste again until next year, God willing, and that’s perfectly fine with us.

Taste what’s good and pass it on.


{ 39 comments… add one }

  • Courtney @Neighborfood December 17, 2012, 6:13 am

    Beautiful and so well said as always. It looks absolutely divine. And I couldn’t agree with you more…anticipation is the ingredient that takes a normal dish to an outstanding dish.

  • delia December 17, 2012, 5:00 pm

    This recipe is a keeper.

    All of your photos are just beautiful.


  • paul December 18, 2012, 7:21 pm

    thank you for sharing
    this is my holiday splurge as well!
    very well written and it resonated with me and my feelings for prime rib!

  • The Cozy Apron December 18, 2012, 8:39 pm

    Hi Paul, thank YOU for sharing that; I hope you have a wonderful holiday season, and that you indeed enjoy every bite of your tasty splurge just as much as we do!

  • David M December 23, 2012, 4:00 pm

    Thanks for the wonderful imagery…it was your talented descriptions that drew me further into the website. Thanks so much. I will be putting this to task on Christmas day and look forward to following your advice.

    • The Cozy Apron December 23, 2012, 5:18 pm

      Hi David, I truly appreciate your kind words – thank you! I’m excited that you will be trying out the recipe, and hope you enjoy preparing this as much as I did! Bon appetite, and Merry Christmas to you and yours!

  • Joanne December 24, 2012, 12:06 pm

    Yum! This is in the oven right now. It smells fantastic. I can’t wait to have this for our Christmas Eve dinner. Thanks for the beautiful photos. They inspire me! Happy holidays!

    • The Cozy Apron December 24, 2012, 1:04 pm

      Hi Joanne! My deepest hope is that this turns out wonderful for you and your family – please enjoy, and have a very Merry Christmas!

  • Aaron December 24, 2012, 1:11 pm

    Got a rib roast in the oven now. The aroma has made its way through the house. The roast is looking amazing with the rapidly crisping garlic and seasonings all over it. I’m sure it will be great. Thanks for the write up. Merry Christmas!

    • The Cozy Apron December 24, 2012, 4:32 pm

      It sounds like things are cooking up perfectly! Thanks for coming by to comment Aaron, and have a Merry Christmas as well!

  • Heather December 7, 2013, 6:48 pm

    I’ll be doing this for my family this coming Christmas and am very excited about making it. Your sides pictured look very good with the prime rib. Do you have those recipes as well?

  • Donna December 12, 2013, 4:55 pm

    Can this be cooked in an electric roaster

    • The Cozy Apron December 15, 2013, 5:56 pm

      Hi Donna! You know, I don’t have experience with an electric roaster, so in all honesty, I hesitate just a little to tell you one way or another since this cut of meat is pretty pricy to have it not turn out. I would say that if you’ve had success roasting in it previously, and if it can reach the required temperature needed for the recipe, then it’s certainly worth trying. Hope you enjoy!

  • Boa December 17, 2013, 3:58 pm

    Are there any other cuts of meat that can be used in place of Prime Rib?

    • The Cozy Apron December 18, 2013, 6:05 am

      Hi Boa, you can certainly roast other cuts of meat; but this recipe and the instructions are specific to prime rib roast, so substituting another cut of meat for this one would yield different results. Hope you give this one a try, though!

  • Sheri December 25, 2013, 5:08 pm

    I cook a prime rib roast every year for Christmas. I’ve tried all of the various methods…roast for 1 hr., turn oven off, let roast sit..etc…
    This was abso-freaking delicious. I made it just as directed, let the roast marinate in the garlic and herbs for 2 days, cooked as directed with one exception, I had a 2 rib, 5lb roast and cooked it 15 minutes less than directed. Absolute perfection. My husband and father in law were making purring sounds.
    I’m an excellent cook, I don’t have a blog but cooking is “my thing” and I give this recipe 5 stars…it was really delicious. Thanks for the recipe…glad I chose this one this year…the search for the perfect prime rib has ended.

    • The Cozy Apron December 25, 2013, 10:04 pm

      Sherry, I’m so thrilled to read that your search for the perfect prime rib has ended – thanks so very much for taking the time, on Christmas, to come and share your experience preparing this recipe! I was very tickled to read that your father-in-law and husband thoroughly enjoyed this so much, too. :-) Thank you for the 5 star review – I appreciate it!

  • Raven @ True Blue Baking December 26, 2013, 9:57 am

    Ingrid I must tell you that I made this prime rib for Christmas yesterday and it was a GIANT HIT!!! Thank you so, so much for this wonderful recipe. I have never made prime rib before but it came out perfect, was the hit of the dinner and I was told by my step father, who always makes the meat course, that I am in charge of making prime rib in our house from now on. Thank you so much for making my Christmas dinner night perfect!!

    Raven J.

    • The Cozy Apron December 26, 2013, 3:45 pm

      Raven, forgive me for sounding totally corny, but you’ve made my heart leap with your comment! I’m so happy that you had a great experience with prime rib on your first time attempt – yeay! And what better a thing than to be told be your step father that you’re officially now in charge of this dish from now on. Thank you for letting me know that this turned out so well for you – I always hope that folks will enjoy something in their home that my family and I enjoy in ours!

  • Charlene December 27, 2013, 11:36 am

    Made this for Christmas dinner and it was a hit. Husband suggested that this be our new tradition. Thank you so much.

    • The Cozy Apron December 27, 2013, 6:17 pm

      And thank YOU, Charlene, for sharing that. So glad to be a little part of a new tradition! :-)

  • Chantelle November 26, 2014, 9:29 pm

    Made this for my husband tonight. Did it EXACTLY like you suggested (except I didn’t use 1/2 cup of oil in the rub and ended up with very little drippings for the Au Jus…hmmm/but still tasted good!) * The beef turned out AMAZING. Thank you!!!

    • The Cozy Apron November 26, 2014, 10:37 pm

      HI Chantelle, I’m so excited to read that you and your hubby enjoyed this! It’s a bit of a pricey cut of meat, but when prepared right, there’s nothing like it. Thanks so much for coming back to share your experience with the recipe with me!

  • Andrea December 4, 2014, 6:02 pm

    I plan on making only a 4lb roast. How would you adjust the cooking time to get exactly how you show above? Thanks so much!

    • The Cozy Apron December 4, 2014, 6:54 pm

      Hi Andrea! I like to give time frames as a general guideline for how long something takes to cook, but in this case, I would absolutely use a (digital) meat thermometer inserted into the thickest part of the meat to ensure a perfectly cooked roast. You can cook as directed, but you’ll obviously not go quite as long. If you use the thermometer, you don’t have to worry about time so much; you’ll just pull the roast out when it reads 135° for medium rare.

  • Inna December 7, 2014, 11:57 pm

    I’ve been seeing Rib Roast on a lot of people’s Christmas menus. I’m seriously considering this as the star of the table. The picture and simplicity of this recipe just sold me on making a Rib Roast this Christmas. I certainly hope it comes out as beautiful and perfect as yours. You are truly an expert.

    • The Cozy Apron December 8, 2014, 4:20 pm

      Inna, that is so kind of you to say! I’m certain that it will, just follow my recipe and be sure to pay most attention to the inner temperature of the roast for the perfect medium-rare (135°), more so than the length of time. (The internal temp is the only true way to know how the roast will look on the inside!) Best wishes to you on this recipe, and I hope you all enjoy!!

  • Erica December 8, 2014, 2:32 pm

    Made this last night for a dinner party. Mine was 7 pounds and took a little shy of 3 hours to cook and it turned out perfect. Everyone loved it. I made the horseradish sauce too with extra hot horseradish and the 3 of us that love hot food ate it up! Thanks so much!

    • The Cozy Apron December 8, 2014, 4:22 pm

      What a big, beautiful roast you made, Erica! So glad you enjoyed the horseradish, too! Thanks so much for sharing your experience with me.

  • Rhea December 25, 2014, 3:42 pm

    I made this for the first time for Christmas dinner and everyone loved it! I only made a 4 lb one and used rosemary olive oil instead because my local grocery store ran out of the fresh kind and it still turned out great. I’ve never made this cut of meat before and I’m new to cooking and everyone seemed impressed. Thanks for a great recipe! It has definitely helped me build up my reputation as a new cook in the family.

    • The Cozy Apron December 25, 2014, 6:25 pm

      Rhea, nothing makes me happier than to read that a “newer” cook has a great experience with a recipe of mine! So thrilled that this turned out so well for you, and that you and your family enjoyed it. Thank you so much for sharing that with me!

  • Andrea January 11, 2015, 7:04 pm

    We cooked a prime rib roast, following your recipe closely, and it turned out BEAUTIFULLY!! This recipe is a keeper – thank you! Scored rave reviews from all our dinner guests.

    • The Cozy Apron January 11, 2015, 7:11 pm

      Andrea, that is really wonderful! So glad you shared your experience with me, and that you all enjoyed this! Thank you for your comments.

  • debbie December 11, 2015, 8:45 am

    Can you tell me what kind of red wine you used? I know nothing about wines especially good cooking wines

    • The Cozy Apron December 11, 2015, 5:14 pm

      Hi Debbie, nothing too complicated! 😉 You could use a cabernet sauvignon—nothing too expensive, but something you would also drink with it.

  • Kimberly Harris December 17, 2015, 10:11 pm

    This recipe sounds wonderful! I plan on making this for our Christmas dinner this year.

    • The Cozy Apron December 18, 2015, 8:38 am

      Kimberly, I’m so very excited for you! Hope you enjoy, and may you and your family have a wonderful Christmas dinner! I’m honored to have my recipe be a part of it.

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