Camilla – Page 27 – Family Feast

Like preparing for a grand feast in an old kitchen, you’ll want a plan that keeps things calm and exact. You’ll find 13 prime rib approaches that fit different tastes, from classic herb crusts to bold coffee rubs, each with clear steps for seasoning, roasting, and finishing. Follow the simple techniques to get a perfect crust, even doneness, and sauces that lift the meat — and pick the version that matches your time and guests. Classic Herb-Crusted Prime Rib A glorious, savory prime rib with a crisp herb crust — perfect for holiday showstoppers. Ingredients: 1 (4–6 lb) bone-in prime rib roast (ribeye roast) 3 tbsp olive oil 4 cloves garlic, minced 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, chopped 1 tbsp fresh parsley, chopped 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp Dijon mustard (optional, for adhesion) 1 cup beef stock (for resting pan juices) 1–2 tbsp butter (optional, for finishing) How to Make: Remove the roast from the fridge 1–2 hours before cooking to come to room temperature. Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels. Mix olive oil, minced garlic, chopped herbs, salt, pepper, and Dijon mustard in a small bowl. Rub the herb mixture all over the roast, pressing to form an even crust. Place the roast bone-side down (fat cap up) on a rack in a roasting pan. Roast at 450°F for 15 minutes to develop the crust. Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F–125°F for medium-rare (about 15–20 minutes per pound). Remove the roast from the oven and transfer to a cutting board; tent loosely with foil. Let the roast rest 20–30 minutes so juices redistribute; reserve the pan drippings. Meanwhile, skim excess fat from the roasting pan, place the pan over medium heat, add beef stock and scrape up browned bits; simmer to make a simple jus. Slice the prime rib against the grain into desired thickness; spoon a little jus over slices and add a pat of butter if you like. Serve hot with your favorite sides and enjoy every savory bite! Happy feasting — this herb-crusted beauty will steal the holiday show! Garlic Butter–Basted Prime Rib Garlic Butter–Basted Prime Rib — a juicy, herb-scented showstopper with a crisp, garlicky crust. Ingredients: 1 (4–6 lb) bone-in prime rib roast (standing rib roast) 4 tbsp unsalted butter, softened 2 tbsp olive oil 6 cloves garlic, minced 2 tsp kosher salt 1 tsp freshly ground black pepper 2 tsp fresh rosemary, finely chopped (or 1 tsp dried) 2 tsp fresh thyme leaves, chopped (or 1 tsp dried) 1–2 tbsp Dijon mustard (optional, for extra crust) 1 cup beef broth or red wine (for pan juices) Kitchen twine (if roast isn’t tied) How to Make: Remove the prime rib from the fridge 1–2 hours before cooking to come to room temperature. Pat dry with paper towels. Preheat your oven to 450°F (230°C). In a small bowl, combine softened butter, olive oil, minced garlic, salt, pepper, rosemary, thyme, and Dijon mustard if using. Mix to a spreadable paste. Loosen the fat cap and spread some of the garlic butter under the fat and all over the exterior of the roast. Tie the roast with kitchen twine if not already tied. Place the roast fat-side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part, avoiding bone. Roast at 450°F (230°C) for 15–20 minutes to develop a crust. Reduce oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium (usually about 12–15 minutes per pound from this point). Baste every 20–30 minutes with pan juices and any remaining garlic butter. When the roast is about 10°F below your target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes to allow juices to redistribute; temperature will rise another 5–10°F. Meanwhile, place the roasting pan over medium heat on the stove, add beef broth or red wine, and scrape up browned bits to make a simple pan jus. Simmer a few minutes and strain if desired. Slice between the ribs or into desired portions and serve with the pan jus spooned over, enjoying the garlicky, buttery crust. Serve it up and watch the compliments roll in — this prime rib is holiday magic on a plate. Coffee-Rubbed Prime Rib With Smoky Bark Coffee-rubbed prime rib with a smoky, crunchy bark — bold, savory, and perfect for a holiday centerpiece. Ingredients: 1 (4–6 lb) bone-in prime rib roast (standing rib roast) 2 tbsp finely ground coffee (espresso grind works well) 2 tbsp smoked paprika 1 tbsp kosher salt 1 tbsp freshly ground black pepper 2 tsp brown sugar 2 tsp garlic powder 1 tsp onion powder 1 tsp dried rosemary, crushed 1 tsp dried thyme 2 tbsp olive oil 2–3 cloves garlic, minced Optional: 1–2 tsp cayenne or chili powder for heat How to Make: Remove the roast from the refrigerator 1–2 hours before cooking to come to room temperature. Pat dry with paper towels. Preheat your oven to 450°F (230°C). In a small bowl, combine ground coffee, smoked paprika, salt, pepper, brown sugar, garlic powder, onion powder, rosemary, thyme, and cayenne if using. Stir in the olive oil and minced garlic to form a paste. Rub the paste all over the roast, covering all sides and into any crevices. Place the roast bone-side down on a rack in a roasting pan. Roast at 450°F for 15–20 minutes to set the crust. Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium; about 12–15 minutes per pound as a guide. Remove the roast from the oven and tent loosely with foil. Let rest 20–30 minutes; residual heat will carry the temperature up about 5–10°F. Carve between the ribs into thick slices and serve with any juices spooned over the top. Enjoy that deeply flavored smoky crust and tender, juicy interior — a showstopping prime rib for any holiday table. Horseradish and Dijon Crusted Prime Rib Horseradish and Dijon Crusted Prime Rib — bold, tangy crust meets juicy, melt-in-your-mouth beef. Ingredients: 1 (4–6 lb) bone-in prime rib roast, room temperature 2 tbsp kosher salt 1 tsp freshly ground black pepper 2 tbsp Dijon mustard 2 tbsp whole-grain Dijon or extra Dijon for texture (optional) 3 tbsp prepared horseradish (adjust to taste) 3 cloves garlic, minced 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried) 2 tbsp fresh thyme leaves, chopped (or 1 tbsp dried) 2 tbsp olive oil 1 tsp lemon zest (optional, brightens the crust) 1–2 tbsp unsalted butter, room temperature (for basting) 1 cup beef broth (for pan sauce or resting juices) How to Make: Take the prime rib out of the fridge 1–2 hours before cooking so it comes closer to room temp. Pat dry and season all over with kosher salt and black pepper. Preheat oven to 450°F (230°C). In a small bowl, mix Dijon mustard, whole-grain Dijon (if using), horseradish, minced garlic, chopped rosemary, thyme, olive oil, and lemon zest into a spreadable paste. Place the roast fat-side up on a rack in a roasting pan. Spread the horseradish-Dijon mixture evenly over the top and sides of the roast. Roast at 450°F for 15 minutes to form a crust, then lower oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare (about 12–15 minutes per pound from this point). Use a meat thermometer inserted into the thickest part without touching bone. During the last 10 minutes, dot the top with small pieces of butter to help the crust brown and baste once if you like. Remove the roast and transfer to a cutting board; tent loosely with foil and rest for 20–25 minutes. Reserve pan drippings. While resting, pour pan drippings into a skillet, add 1 cup beef broth, bring to a simmer and scrape up browned bits for a quick jus; adjust seasoning. Carve between the bones into thick slices and serve with the horseradish-Dijon jus on the side. Enjoy — this tangy, herb-crusted prime rib will be the showstopper at any holiday table! Rosemary and Thyme Prime Rib With Red Wine Jus Herb-crusted prime rib roasted to juicy perfection with a rich red wine jus. Ingredients: 1 (4–6 lb) bone-in prime rib roast, room temperature 2 tbsp olive oil 3–4 cloves garlic, minced 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried) 2 tbsp fresh thyme leaves, chopped (or 2 tsp dried) 1 tbsp coarse sea salt 1 tsp black pepper, freshly ground 1 cup dry red wine (cabernet, merlot or pinot noir) 1 cup beef stock 1 small shallot, finely chopped (or 1/4 cup onion) 1 tbsp butter (optional, for finishing jus) 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker jus) How to Make: Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. Rub the roast all over with olive oil. Mix garlic, rosemary, thyme, salt, and pepper into a paste and press evenly onto the roast. Place roast fat-side up on a rack in a roasting pan. Roast at 450°F for 15 minutes to develop a crust. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temp reaches 115–120°F for rare or 125–130°F for medium-rare (about 13–15 minutes per pound). Remove roast from oven, tent loosely with foil, and rest for 20–25 minutes (temp will rise another 5–10°F). Meanwhile, pour drippings from the pan into a small saucepan, discarding any large burnt bits. In the saucepan over medium heat, sauté shallot until translucent, then add red wine and scrape up any browned bits; reduce by half. Add beef stock and simmer until flavors concentrate; whisk in butter if using for a glossy finish. If you prefer a thicker jus, stir in cornstarch slurry and simmer 1–2 minutes until slightly thickened. Slice the rested prime rib against the grain and serve with a generous pour of red wine jus. Enjoy—this herb-roasted prime rib makes any holiday table feel extra special! Asian-Inspired Soy-Ginger Prime Rib A savory soy-ginger prime rib with an Asian twist that’s tender, juicy, and full of umami. Ingredients: 1 (4–6 lb) prime rib roast, bone-in or boneless 1/2 cup low-sodium soy sauce 1/4 cup mirin (or dry sherry) 2 tbsp rice vinegar 3 tbsp brown sugar or honey 3 tbsp grated fresh ginger 6 cloves garlic, minced 2 tbsp toasted sesame oil 2 tbsp vegetable oil 2 tsp Szechuan or chili oil (optional, for heat) 1 tbsp hoisin sauce (optional, for extra depth) 2 tsp kosher salt (adjust if using very salty soy) 1 tsp freshly ground black pepper 4 scallions, thinly sliced (for garnish) 1 tbsp sesame seeds, toasted (for garnish) How to Make: Pat the prime rib dry with paper towels and let it sit at room temperature for 1 hour. In a bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar (or honey), grated ginger, minced garlic, toasted sesame oil, vegetable oil, chili oil (if using), hoisin (if using), salt, and pepper to make the marinade. Place the roast in a large dish or a resealable bag and pour the marinade over it, rubbing to coat evenly. Reserve about 1/4 cup of marinade for basting. Marinate in the refrigerator for at least 4 hours or overnight for best flavor, turning once if possible. Remove the roast from the fridge 1 hour before roasting to come to room temperature and preheat the oven to 450°F (230°C). Place the roast fat-side up on a rack in a roasting pan and roast at 450°F for 15 minutes to develop a crust. Reduce the oven temperature to 325°F (160°C) and continue roasting, basting occasionally with the reserved marinade, until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Plan about 15–20 minutes per pound at the lower temperature as a rough guide. When the roast reaches your desired internal temperature, remove it from the oven, tent loosely with foil, and let it rest for 20–30 minutes to allow juices to redistribute. Slice the prime rib against the grain, garnish with sliced scallions and toasted sesame seeds, and serve with any pan juices or a little extra warmed marinade (boiled for safety) on the side. Enjoy the rich, tangy, ginger-kissed flavors — a festive centerpiece with an Asian flair! Brown Sugar and Balsamic Glazed Prime Rib Sweet, sticky, savory—this brown sugar and balsamic glazed prime rib is holiday comfort with a gourmet twist. Ingredients: 1 (4–6 lb) bone-in prime rib roast Kosher salt (about 2–3 tsp) and freshly ground black pepper (to taste) 3 tbsp olive oil 1 cup packed brown sugar (light or dark) 1/3 cup balsamic vinegar 2 tbsp Dijon mustard 3 cloves garlic, minced 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried) 1 tbsp fresh thyme leaves (or 1 tsp dried) 1/4 tsp red pepper flakes (optional, for a touch of heat) 2 tbsp water (if needed to thin glaze) How to Make: Remove the prime rib from the fridge 1–2 hours before roasting to bring it to room temperature. Pat dry with paper towels. Preheat your oven to 450°F (230°C). Season the roast generously with kosher salt and black pepper on all sides. Rub with olive oil. Place the roast fat-side up on a rack in a roasting pan. Roast at 450°F for 15 minutes to develop a crust. While the roast starts, combine brown sugar, balsamic vinegar, Dijon mustard, minced garlic, rosemary, thyme, and red pepper flakes in a small bowl. Stir until smooth; add 1–2 tbsp water if the glaze is too thick to brush. After the initial 15 minutes, reduce oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches 115–120°F for rare, 125–130°F for medium-rare, or 135–140°F for medium (use an instant-read thermometer). Estimate about 12–15 minutes per pound depending on desired doneness. With about 20–30 minutes left of cooking (when the roast is about 10–15°F below your target), brush a generous layer of the brown sugar–balsamic glaze over the top and sides. Continue roasting, basting with more glaze every 8–10 minutes until the roast reaches your target internal temperature and the glaze is sticky and caramelized. Remove the roast from the oven and tent loosely with foil. Let rest 20–30 minutes — the internal temperature will rise slightly and juices will redistribute. Slice against the grain into thick slices, spoon any pan juices over the slices, and serve with extra glaze on the side. Enjoy — this glossy, caramelized prime rib will steal the show at any holiday table. Mustard and Panko-Crusted Prime Rib Mustard and Panko-Crusted Prime Rib — a crunchy, savory crust that elevates a classic roast into a showstopper. Ingredients: 1 (4–6 lb) prime rib roast, bone-in or boneless, trimmed 2–3 teaspoons kosher salt (adjust to taste) 1–2 teaspoons freshly ground black pepper 3 tablespoons Dijon mustard 2 tablespoons whole-grain mustard (optional for texture) 1 cup panko breadcrumbs 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, finely chopped 1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried) 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 2 garlic cloves, minced 1 tablespoon olive oil 1/4 teaspoon smoked paprika (optional, for color and smoky depth) How to Make: Remove the prime rib from the fridge and let it sit at room temperature for 1 hour to take the chill off. Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels and sprinkle it evenly with kosher salt and black pepper. In a small bowl, mix Dijon mustard and whole-grain mustard (if using) until smooth. Rub the mustard mixture all over the surface of the roast, coating it evenly. In another bowl, combine panko, melted butter, parsley, rosemary, thyme, minced garlic, olive oil, and smoked paprika; toss until the crumbs are evenly moistened. Press the panko mixture firmly onto the mustard-coated roast so it adheres well and forms a crust. Place the roast on a rack in a roasting pan, fat-side up, and insert a meat thermometer into the thickest part, avoiding bone. Roast at 450°F (230°C) for 15–20 minutes to develop a golden crust. Lower the oven to 325°F (160°C) and continue roasting until the thermometer reads 120–125°F (49–52°C) for rare, or 130–135°F (54–57°C) for medium-rare; this usually takes about 12–15 minutes per pound but rely on the thermometer. Remove the roast from the oven, tent loosely with foil, and rest for 20–25 minutes; the internal temperature will rise a few degrees while resting. Slice against the grain into thick, juicy slices and serve with your favorite sides and au jus or horseradish sauce if desired. Enjoy that crunchy, herb-scented crust and tender, juicy inside — the perfect centerpiece for any holiday table! Peppercorn-Encrusted Prime Rib With Brandy Pan Sauce Peppery, rich prime rib with a glossy brandy pan sauce — perfect for a show-stopping holiday centerpiece. Ingredients: 1 (5–6 lb) prime rib roast (bone-in or boneless), trimmed 2–3 tbsp whole black peppercorns 2 tbsp whole mixed peppercorns (optional for color/complexity) 2–3 tsp kosher salt (or to taste) 3 tbsp Dijon mustard 3–4 cloves garlic, minced 2 tbsp fresh rosemary, chopped (or 1 tbsp dried) 2 tbsp fresh thyme leaves (or 1 tbsp dried) 2 tbsp olive oil 2 tbsp unsalted butter 1 cup beef stock or low-sodium beef broth 1/2 cup brandy (or cognac) 1/2 cup heavy cream (optional, for a creamier sauce) Kitchen twine (if roast is boneless) and a meat thermometer How to Make: Take roast out of fridge 1–2 hours before cooking to come to room temperature. Preheat oven to 450°F (230°C). Coarsely crush peppercorns with a mortar and pestle or heavy pan; keep some larger pieces for texture. Pat roast dry and rub all over with olive oil, then spread Dijon mustard over the surface. Mix minced garlic, rosemary, thyme, and salt; press this herb mixture onto the mustard-coated roast. Press crushed peppercorns evenly over the roast to form an encrustation. If boneless, tie roast with kitchen twine every 1–2 inches for even cooking. Place roast on a rack in a roasting pan, fat side up, and insert meat thermometer into thickest part. Roast at 450°F for 15 minutes to develop a crust, then reduce oven to 325°F (165°C). Continue roasting until thermometer reads 120–125°F for rare, 130–135°F for medium-rare (about 13–15 minutes per pound from this point). Remove roast from oven, tent loosely with foil, and rest 20–30 minutes; carryover will raise temperature a few degrees. While roast rests, make the pan sauce: place roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add butter to the pan; when melted, pour in brandy carefully and simmer 1–2 minutes to deglaze and burn off alcohol. Add beef stock and scrape up browned bits; simmer until reduced by about half and slightly thickened. Stir in heavy cream if using, adjust seasoning with salt and cracked pepper, and simmer another minute. Slice prime rib against the grain into desired thickness and spoon brandy pan sauce over slices to serve. Serve with your favorite sides and enjoy the peppery, buttery goodness — a holiday centerpiece everyone will remember. Chimichurri-Topped Grilled Prime Rib Chimichurri-topped grilled prime rib — smoky, herb-bright, and perfect for a festive centerpiece. Ingredients: 4–6 lb prime rib roast (bone-in or boneless) 2 tbsp kosher salt 1 tbsp freshly ground black pepper 2 tbsp olive oil (for rubbing the roast) 1 cup fresh flat-leaf parsley, packed 1/2 cup fresh cilantro, packed (optional but recommended) 4–6 cloves garlic 2 tbsp fresh oregano leaves (or 1 tbsp dried oregano) 1/3–1/2 cup extra-virgin olive oil (for chimichurri) 2–3 tbsp red wine vinegar 1 tsp crushed red pepper flakes (adjust to taste) 1/2 tsp kosher salt (for chimichurri) plus more to taste 1/4 tsp freshly ground black pepper (for chimichurri) Zest and juice of 1 lemon (optional, for brightness) How to Make: Remove the prime rib from the refrigerator 1 hour before grilling so it comes toward room temperature. Pat the roast dry; rub with 2 tbsp olive oil, then season all over with 2 tbsp kosher salt and 1 tbsp black pepper. Preheat your grill for indirect heat: aim for a steady 325–350°F (160–175°C) in the cooking zone. If using charcoal, bank coals to one side; if gas, leave one burner off. Place the roast fat-side up on the cooler side of the grill (indirect heat). Close the lid and cook until the internal temperature reaches 115–120°F for rare, 125–130°F for medium-rare — roughly 1.5–2.5 hours depending on size. While the roast cooks, make the chimichurri: combine parsley, cilantro, garlic, oregano, red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper, red wine vinegar, lemon zest/juice (if using) and 1/3–1/2 cup olive oil in a food processor. Pulse a few times until ingredients are finely chopped but still a bit textured; taste and adjust seasoning. When the roast is about 10–15°F below your target doneness, move it over direct heat to the hot side of the grill and sear each side 2–3 minutes to develop a crust; watch carefully to avoid flare-ups. Transfer the roast to a cutting board and tent loosely with foil. Rest 20–30 minutes — the temperature will rise a few degrees and juices will redistribute. Slice the prime rib against the grain into thick slices. Spoon generous amounts of chimichurri over each slice or serve it on the side for guests to add as they like. Serve with your favorite sides and enjoy the bright, herby contrast to the rich, smoky beef. Dig in and enjoy a show-stopping prime rib that’s smoky, juicy, and alive with chimichurri flavor! Truffle-Infused Prime Rib With Mushroom Reduction A luxurious, earthy prime rib elevated with truffle oil and a savory mushroom reduction — perfect for holiday showstoppers. Ingredients: 1 (5–6 lb) bone-in prime rib roast (standing rib roast), room temperature 2 tablespoons olive oil 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 4 cloves garlic, minced 2 tablespoons fresh rosemary, chopped 1 tablespoon fresh thyme leaves 2 tablespoons unsalted butter, softened 2 tablespoons truffle oil (white or black), divided 12 oz mixed mushrooms (cremini, shiitake, or button), sliced 1 small shallot, minced 1 cup dry red wine or beef stock 1 cup low-sodium beef stock 1 tablespoon balsamic vinegar (optional) 1 teaspoon Worcestershire sauce 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening) Salt and pepper to taste How to Make: Preheat oven to 450°F (230°C). Pat the prime rib dry with paper towels. Rub olive oil over the roast. Mix salt, pepper, minced garlic, rosemary, thyme, and softened butter; spread evenly over the roast. Place roast fat-side up on a rack in a roasting pan. Roast at 450°F for 15 minutes to develop a crust. Reduce oven to 325°F (160°C) and continue roasting until the internal temperature reaches 120–125°F for medium-rare (about 12–15 minutes per pound). Use a meat thermometer. Remove roast, tent loosely with foil, and rest for 20–30 minutes. Drizzle 1 tablespoon truffle oil over the rested roast before slicing. Meanwhile, make the mushroom reduction: In a skillet over medium-high heat, add a little oil and sauté sliced mushrooms until browned, about 6–8 minutes. Add minced shallot and cook 1–2 minutes until softened. Stir in red wine (or 1 cup beef stock) and scrape up any browned bits. Add beef stock, balsamic vinegar (if using), and Worcestershire sauce. Simmer until reduced by about half, 8–12 minutes. Taste and season with salt and pepper. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy. Finish the sauce by stirring in the remaining 1 tablespoon truffle oil for a bright truffle note. Slice the prime rib against the grain into thick slices and spoon mushroom reduction over or alongside each portion. Serve and savor — a truffle-kissed prime rib that’s sure to wow your holiday guests. Coffee and Cocoa Rubbed Prime Rib With Cherry-Port Sauce A rich, savory prime rib with a deep coffee-cocoa crust and a sweet-tart cherry-port sauce — perfect for a festive centerpiece. Ingredients: 1 (4–6 lb) bone-in prime rib roast (standing rib roast), trimmed 2 tbsp finely ground coffee 1 tbsp unsweetened cocoa powder 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp garlic powder 1 tsp smoked paprika 2 tbsp olive oil 3 tbsp unsalted butter, softened 1 cup pitted cherries (fresh or frozen) 1/2 cup ruby or tawny port 1/4 cup beef stock 1 tbsp brown sugar (optional, for sweeter sauce) 1 tsp balsamic vinegar Fresh thyme sprigs for garnish (optional) How to Make: Remove the prime rib from the refrigerator 1–2 hours before cooking to come to room temperature. Preheat your oven to 450°F (230°C). In a small bowl, mix the ground coffee, cocoa powder, kosher salt, black pepper, garlic powder, and smoked paprika. Pat the roast dry with paper towels and rub the olive oil all over the surface. Rub the coffee-cocoa spice mixture evenly over the roast, pressing it gently to adhere. Spread the softened butter over the top for extra richness. Place the roast bone-side down on a rack in a roasting pan and roast at 450°F for 20 minutes to develop a crust. Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120–125°F for medium-rare (about 12–15 minutes per pound), checking with a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let rest for 20–30 minutes; the temperature will rise a few degrees. While the roast rests, make the cherry-port sauce: in a small saucepan over medium heat, combine cherries, port, beef stock, brown sugar (if using), and balsamic vinegar. Simmer the sauce until slightly reduced and syrupy, about 8–12 minutes; mash some cherries with the back of a spoon for texture. Taste and adjust seasoning with salt and pepper as needed. Keep the sauce warm until serving. Carve the prime rib into thick slices and serve with the warm cherry-port sauce spooned over or alongside. Garnish with fresh thyme if you like. Enjoy the bold crust and silky sauce — a holiday roast that’ll steal the show. Slow-Roasted Prime Rib With Herb Garlic Compound Butter Slow-Roasted Prime Rib with Herb Garlic Compound Butter — buttery, fragrant, and impossibly tender, perfect for holiday centerpieces. Ingredients: 1 (5–6 lb) bone-in prime rib roast (standing rib roast), trimmed 2 tsp kosher salt 1 tsp freshly ground black pepper 2 tbsp olive oil For the herb garlic compound butter: 8 tbsp (1 stick) unsalted butter, room temperature 3 cloves garlic, minced 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, finely chopped 1 tbsp fresh parsley, finely chopped 1 tsp lemon zest 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper How to Make: Remove the roast from the refrigerator 1–2 hours before cooking to come to near room temperature. Preheat the oven to 225°F (110°C) for slow roasting. In a bowl, mix the room-temperature butter, garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper until smooth. Pat the roast dry with paper towels and rub all over with olive oil. Generously season the roast with the 2 tsp kosher salt and 1 tsp black pepper, pressing it into the surface. Spread about two-thirds of the compound butter over the top and sides of the roast; reserve the rest for serving. Place the roast bone-side down on a rack in a roasting pan and insert an instant-read meat thermometer into the thickest part, avoiding bone. Roast slowly at 225°F until the internal temperature reaches 115–120°F for medium-rare (about 3–4 hours for a 5–6 lb roast; times vary). Once the target temp is reached, remove the roast from the oven and increase oven temperature to 475°F (245°C). Let the roast rest on the counter for 15–20 minutes while the oven heats. Return the roast to the oven and sear for 8–12 minutes until the exterior is deep brown and crisp and the internal temperature reaches 125–130°F for medium-rare. Remove the roast and tent loosely with foil; let it rest 20–30 minutes to let juices redistribute (temperature will climb a few degrees). Spoon the remaining compound butter over the roast while it rests, then carve between the bones into thick slices. Serve with au jus or horseradish sauce if desired and enjoy the tender, herb-buttered slices. Finish with applause — this slow-roasted prime rib will steal the show at any holiday table. Conclusion You’ll pull off a prime rib that steals the show without drama. Follow the rubs, herbs, and slow-roast timing, baste when needed, and rest the roast properly. Slice against the grain and serve with sauces and simple sides. Guests will savor the crust and tender center, and leftovers will vanish fast. Stick to the steps, keep an eye on internal temperature, and you’ll deliver a holiday roast that feels indulgent and looks effortless.