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Perfect Prime Rib Roast Recipe

If you've never made prime rib before, you can't go wrong with this recipe. It comes from a chef at a favorite local restaurant. —Pauline Waasdorp, Fergus Falls, Minnesota

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Perfect Prime Rib Roast Recipe

Prep: 5 min. + marinating Bake: 2-1/2 hours + standing

Yield: 8-10 Servings

5 150 155

Ingredients

1/2 cup Worcestershire sauce
3 teaspoons garlic salt
3 teaspoons seasoned salt
3 teaspoons coarsely ground pepper
1 bone-in beef rib roast (5 to 6 pounds)

Directions

In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°). Let stand for 15 minutes before slicing. Yield: 8-10 servings.

Originally published as Perfect Prime Rib Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p58

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Perfect Prime Rib Roast

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Reviewed on Jan. 07, 2013 by SassyLacey

I did not want to pay $35.00 for a Prime Rib Roast that my husband and I could never eat all of, so opted for an eye of Round Roast instead. All I can say is awesome. Prime Rib could not have been better. For once my husband was able to enjoy a roast that was done exactly as he wanted as well as he does a Prime Rib. Cooked it exactly as directions and it was delicious. Definitely a keeper. Will make the Rib Roast when my children are home again.

Reviewed on Mar. 28, 2012 by redisaid

hal47...to clarify the use of marinades...this calls for reserving half of the original marinade which is poured over the roast prior to cooking. The marinade that the raw meat sat in overnight should be discarded as there is potential bacteria issues with marinades touched by raw meat. This is always the case with marinading.

Reviewed on Jan. 06, 2012 by JIMMAYMI

First time with recipe, I talked my wife into letting me make this for Christmas dinner. BIG, BIG hit with everyone, came out perfect!

Reviewed on Dec. 06, 2011 by CindyKayG

In the second paragraph, it tells you: pour reserved marinade over roast. Haven't tried this yet, but it sounds delicious! I'm thinking, New Year's Eve.