On the final day of Advent, as we eagerly await Christmas morning, there's no better way to celebrate than with a beautifully roasted prime rib paired with our Day 24 Wine. This show-stopping dish is the perfect way to mark the occasion, bringing warmth, indulgence, and a delicious sense of anticipation for the festivities ahead. With its rich, savory flavors and tender, juicy texture, this prime rib roast is a gift all its own. 

Yield: 1 pound of roast per person

Ingredients
For the Prime Rib:

• 1 bone-in prime rib roast (1 pound per person)
• 1/3 medium onion (per pound), thickly sliced or diced
• 1 teaspoon Kosher or coarse sea salt per pound (450g)
• ½ teaspoon freshly ground black pepper per pound (450g)
• 1 teaspoon minced garlic per pound (450g)
• 1 teaspoon fresh rosemary per pound (450g)
• 1 teaspoon fresh thyme per pound (450g)
• ½ teaspoon olive oil per pound (450g)

Instructions

1. Prepare the Roast: No need for additional trimming—your butcher will leave the perfect amount of fat on the prime rib to ensure it self-bastes while cooking. Start by rinsing the roast under cold water and patting it dry with paper towels.
2. Marinate the Roast: In a small bowl, mix together the salt, pepper, minced garlic, rosemary, thyme, and olive oil until well-combined. Use your hands to rub this mixture evenly over the entire surface of the roast. Cover the roast with plastic wrap and refrigerate for at least 8 hours or overnight. While the marinade won't penetrate deeply into the roast, it will flavor the fat and add delicious depth to the final result.
3. Bring the Roast to Room Temperature: Take the roast out of the fridge 2 hours before cooking to allow it to come to room temperature. This step ensures even cooking and prevents the roast from being too cold when it enters the oven.
4. Preheat the Oven and Roast: Preheat your oven to 450°F (230°C). Place the roast on a lower oven rack, preferably on top of a flat roasting rack inside a roasting pan. If you don't have a roasting rack, resting the roast directly on the onions works just as well.
5. Brown the Roast: Roast the prime rib for 30 minutes at 450°F (230°C). After 30 minutes, add ½ cup of water to the bottom of the pan to help keep the onions from burning. Continue roasting for another 30 minutes, allowing the roast to brown nicely. If necessary, rotate the roast 180° for even browning.
6. Lower the Heat and Continue Roasting: After the initial 1 hour of roasting, lower the oven temperature to 350°F (175°C). Continue roasting for 90-120 minutes, basting the roast every 30 minutes. If the pan dries up, add ½ cup of hot water as needed. As a general guideline, roast for 15 minutes per pound of meat. For a 12-pound roast, the total roasting time should be around 3 hours, with 1 hour at 450°F (230°C) and 2 hours at 350°F (175°C).
7. Check for Doneness: Use a meat thermometer to ensure your roast is cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 125°F (51°C). For rare, aim for 120°F (49°C), and for very rare, 115°F (46°C). The roast will continue cooking as it rests, so remove it from the oven a few degrees shy of your desired temperature.
8. Rest the Roast: When the roast reaches the perfect temperature, transfer it to a cutting board or serving platter and cover loosely with aluminum foil. Let it rest for 15-20 minutes before carving. 
9. Make the Au Jus: While the roast is resting, strain the pan juices through a fine mesh strainer into a fat separator. If there isn’t enough liquid, add ½ cup of water to the pan and stir. Warm the strained juices in a small pot and serve as au jus alongside the prime rib. If the au jus is too salty, dilute it with additional hot water to taste. Optional: serve with horseradish on the side.

Tips & Notes:

• Servings: Plan for about 1 pound of roast per person. This recipe will work for most sizes of prime rib roast; adjust the number of onions accordingly. For larger roasts, add 1-2 extra onions.
• Timing: Adjust the roasting time depending on your roast size and preferred doneness. A meat thermometer is essential to get it just right.
• Resting: Letting the prime rib rest is key to keeping it juicy and tender.

 Cheers to all, and to all a good night!