Ryan Kirby's Holiday Prime Rib Recipe

Ryan Kirby's Holiday Prime Rib

Indulge in the ultimate holiday centerpiece with Chef Ryan Kirby's perfectly roasted prime rib, featuring a golden crust bursting with the flavors of garlic, thyme and Montreal steak seasoning. Pair it with rich, savory au jus and a dollop of creamy horseradish for a feast that’s as festive as it is unforgettable. Instagram: @ryankirby84

Share via Twitter
Sign in to Save Recipe

Ingredients

  • 1 prime rib roast
  • 1⁄4 cup chopped garlic
  • 4 tbsp. Montreal steak seasoning, or to taste
  • 4 tbsp. lemon pepper, or to taste
  • 4 tbsp. thyme, or to taste
  • 4 tbsp. basil, or to taste
  • 4 tbsp. onion powder, or to taste
  • 4 tbsp. garlic powder, or to taste
  • 4 tbsp. beef base for au jus, or to taste

Directions

  • Preheat oven to 500°.
  • Season roast with chopped garlic, Montreal steak seasoning, lemon pepper, thyme, basil, onion powder, garlic powder and beef base for au jus. Don't forget to season the bottom of the roast as well.
  • Place in oven at 500° for 35 minutes. This will help get a great crust on the roast. Then turn the temperature down to 275° and cooke for another 20-25 minutes until the center of the roast is 120°-125° for rare, 130°-135° for medium rare or 135°-140° for medium.
  • Pour drippings in with the au jus. You can also serve with prepared or creamy horseradish.

Ingredients

  • 1 prime rib roast
  • 1⁄4 cup chopped garlic
  • 4 tbsp. Montreal steak seasoning, or to taste
  • 4 tbsp. lemon pepper, or to taste
  • 4 tbsp. thyme, or to taste
  • 4 tbsp. basil, or to taste
  • 4 tbsp. onion powder, or to taste
  • 4 tbsp. garlic powder, or to taste
  • 4 tbsp. beef base for au jus, or to taste

Directions

  • Preheat oven to 500°.
  • Season roast with chopped garlic, Montreal steak seasoning, lemon pepper, thyme, basil, onion powder, garlic powder and beef base for au jus. Don't forget to season the bottom of the roast as well.
  • Place in oven at 500° for 35 minutes. This will help get a great crust on the roast. Then turn the temperature down to 275° and cooke for another 20-25 minutes until the center of the roast is 120°-125° for rare, 130°-135° for medium rare or 135°-140° for medium.
  • Pour drippings in with the au jus. You can also serve with prepared or creamy horseradish.