The Sunday Supper Crew is all about Year-End Cravings this week.  There is no better time to indulge in cravings than the holidays when extravagance and decadence have a place at the table.  It is the time of year that freshly baked cookies and desserts are over-abundant, delicacies from the sea grace tables, bottles of bubbly are popped open, and Prime Rib Roast is served.

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Every family has holiday traditions, whether they are a family of two or fifty.  The holiday season is one of our favorite times to take a “staycation” and enjoy our home, friends, and festivities.  We prepare themed dinners, watch every Christmas movie we can find (including Hallmark), and we decorate our house inside and out to celebrate the season.

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One of our food holiday traditions is to make Prime Rib Roast on Christmas or New Year’s Eve.  Sous Chef believes in sparing no expense when it comes to beef (so a prime cut trumps a choice cut by a wide margin), and I subscribe to the theory that it is better to have too much food than not enough (you just never know when company might drop in), which is how we ended up with a 10 pound, $296.00 Prime Rib Roast for two.  Sous Chef was headed for checkout with the roast cradled in his arms when he noticed the sticker affixed to the butcher paper.  There ensued a debate about whether we should just ditch the roast behind a shelf of sparkling water and recriminations whether the 4th rib I requested to ensure leftovers was worth an additional $75.  We did the honorable thing though and maxed out our already strained credit card, while Sous Chef kept muttering something about returning some of my presents to cover an unexpected shortfall.  Once home my two little Havanese helpers barked deliriously after smelling the roast and situated themselves so they didn’t miss any of the Prime Rib Roast action.

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We love to make Prime Rib Roast on Christmas or New Year’s Eve because it is simple.  Since there are so many details that go into holiday meals, a no-brainer main entrée is always welcome.  All that you need to do is grind peppercorns with a little salt (either in a spice blender or with mortar and pestle as we did) and rub it all over the fatty side of the roast.  Because we are reducing our salt intake, we used a minimal amount of salt but added a salt free Bohemian Forest European Seasoning from our local Savory Spice Shop.  The blend consists of crushed brown mustard seed, garlic, rosemary, black pepper, Mediterranean thyme, savory parsley, lavender, and sage.  We have found it to be a really great seasoning for meats as it brings out the flavor of the meat without overpowering it.  Once you have seasoned your Prime Rib Roast all that is left is to put it in the oven at 325 for about 3 hours or 130-135 degrees for medium rare.  An exceptional meal with little work, and tasty leftovers for sandwiches or beef stroganoff!  Just be prepared for sticker shock if you order a prime cut.

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A very special thanks to Cindy from Cindy’s Recipes & Writings for hosting Sunday Supper this week. Make sure to check out all the great recipes this week!

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Prime Rib Roast
Prep time

Cook time

Total time


Recipe type: Entree
Serves: 6-8

  • 1 – 7 to 10 pound prime rib roast
  • Bohemian Forest European Seasoning
  • Salt
  • Pepper

  1. Preheat the oven to 325 degrees.
  2. Rub prime rib roast with a mixture of salt, pepper and Bohemian Forest European Seasoning and bring to room temperature. Place on a rack in roasting pan.
  3. Place roast in oven and cook for approximately 3 hours or when the internal temperature is 130-135 for medium rare.

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