Just can't bring myself to pay those prices for Prime Rib.

Tamales for us this year.

6 lb 3bone prime rib. Reverse sear in the oven. AusJus and creamed horseradish. Mashed taters and green peas! and maybe a little HEB eggnog beforehad with a splash of Jack!

I only buy prime rib when it is on sale. If I shoot a turkey this week I might skip the prime rib for Christmas. We had a good hatch last 2 years in NW Burnet County and plenty of turkeys.

Thanks for all of the awesome input guys...it is no doubt a splurge to buy a hunk of meat like this...appreciate all of you guys taking time to respond! I have some recipes to read!

Make it a great day!

Elk backstrap

I do a full 7-rib prime roast every Christmas. The butcher should have already separated the rack of ribs from the roast and tied them back on. I always take them off, season the roast, and tie them back on reversed, making it a "standing" rib roast. I buy the roast on the 20th, rub it generously with kosher salt and cracked black pepper. It's a big piece of meat, it can take a lot of seasoning. I rest it on a cooling rack in the fridge, over a sheet pan and loosely covered with a cotton dish towel until I pull it out Christmas morning about 5am, a few hours before starting the cooking.

Running off my very poor memory (I have the directions on my refrigerator door) I think I cook it at 500 for 15 minutes then lower temp to 350 and pull it when I internal temp is 125. Don't commit to an eating time because every roast is different and once it goes in, you're a slave to the thermometer, not the clock! It's a really simple thing to cook. Nearly impossible to mess up, and makes a very impressive presentation!

On a side note, a 7-rib roast doesn't always fit in even my largest roasting pan. In that case I'll trim a boneless steak off each end to have on New Years.

Have fun, good luck, and Merry Christmas!🎅🎅🎅

THis looks AMAZING! How many folks do you feed?

It is very good. We feed 15 people and have leftovers. It's very rich beef and will fill you up in a hurry. It's even better the next day on a sturdy bread with a tomato slice and horseradish.

Oh, and NEVER open the oven door until it reaches temp! That's about the only thing you can do wrong.

Edited again: When you pull it at 125 let it rest and the internal cook will continue to a perfect 135.

Tamales on Christmas Eve and I'll smoke a turkey breast Christmas Day weather permitting.

I am going low budget with beef stew with some sourdough bread.

Supplies needed:
Fischer's Prime Rib Rub
Maggi Browning Seasoning
1 full bulb of garlic, peeled, and cut into halves
Paring knife
Roasting pan
Cutting board

Since we're sharing preparation steps:

Two days before Christmas
1) Remove rib from packaging, set on cutting board, and admire your hunk of meat
2) Using paring knife, stab rib roast in several places and twist to enlarge holes.
3) Stuff holes w/ garlic halves. Depending on size of rib roast and garlic bulb, you may use the entire garlic bulb. If not, reserve the balance for your mashed taters or au jus.
4) Douse rib roast and bones w/ Maggi
5) Liberally coat rib roast and bones w/ rub
6) Set inside roasting pan
7) Set inside fridge with lid on to allow dry rub / brine to work it's magic

Christmas morning:
1) Wake up 6 AM, make cup of coffee
2) Remove roast from fridge
3) Set on counter to come to room temps
4) Around 11 AM, start oven at 500*
5) Remove lid from roasting pan
6) Set inside 500* oven
7) Roast for 15 minutes
8) Reduce heat to 325* cook for 10 minutes per pound OR 125* internal temps
9) Remove and let rest for 10-15 minutes


Enjoy my friends.

Still uncertain what I want to eat on Christmas Day, still have leftover ham and a little turkey from Thanksgiving in the freezer.

I ordered a brisket from Hurtado's. My daughter will make some of the usual sides that go with brisket.