Looking to impress your guests or elevate your holiday dinner? A perfectly cooked beef rib roast—also known as prime rib—is a show-stopping centerpiece that never fails to wow. Rich, juicy, and beautifully marbled, this classic roast delivers restaurant-quality flavor right from your kitchen.
Start by choosing a high-quality cut, ideally bone-in for maximum flavor and presentation. Season the roast the night before with a mixture of garlic, kosher salt, black pepper, rosemary, thyme, and olive oil or butter. Let it rest uncovered in the fridge overnight to develop a flavorful crust.
On the day of cooking, bring the roast to room temperature and preheat your oven to 450°F. Roast for 20 minutes to sear, then reduce the heat to 325°F and continue roasting until the internal temperature reaches your desired doneness—use a meat thermometer for precision.
After roasting, let the meat rest under foil for 20–30 minutes to lock in the juices. Then carve into thick, juicy slices and serve with sides like roasted potatoes, Yorkshire pudding, or horseradish cream sauce.
Pro tip: Always rest the roast and never skip the thermometer. These small steps make a big difference in texture and taste.
Whether it’s Christmas dinner or a weekend celebration, this beef rib roast recipe guarantees a tender, flavorful experience your guests will rave about. Ready to roast like a pro? Aprons on—let’s get cooking!
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
