We consider this our Christmas Standing Rib Roast, but more commonly known as Prime Rib.
Standing rib roast
2 sticks softened butter
3 tablespoons minced garlic
1 tablespoon kosher salt
2 teaspoons course black pepper
1 ½ tablespoons worcestershire sauce
Prepare roast 36 hours before baking (Evening before Christmas Eve):
Combine softened butter, garlic, salt, pepper and worcestershire.
Spread over the entire roast.
Place inside a ziplock bag and refrigerate until Christmas Day.
4 hours before baking on Christmas Day:
Remove roast from the refrigerator and allow to sit at room temperature at least 4 hours before baking.
Preheat the oven to 500 degrees.
Transfer roast to a roasting pan, bone side down.
Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
Roast in the preheated oven for 20 minutes
Reduce heat to 325 degrees F and continue cooking until roast is reddish-pink and juicy in the center, approximately 60 minutes. Time will really depend on size and thickness of the ribeye. Do not open oven door.
An instant-read thermometer is a must. When inserted into the center of the roast, it should read 130-135°F for medium-rare.
When thermometer registers 130-135°F, remove it from the oven
Transfer roast to cutting board; loosely tent with foil and let rest 20-30 minutes. Slice roast across the grain