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Prime Rib of Beef Recipe

This roast made its debut a few years back at Christmastime, when I made it instead of our traditional turkey dinner. Now we have a new tradition everyone looks forward to.—Tim Buckmaster, Millsboro, Delaware

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Prime Rib of Beef Recipe

Prep: 15 min. Bake: 2-1/2 hours + standing

Yield: 8-10 Servings

15 150 165

Ingredients

1/3 cup each chopped onion, carrot and celery
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 bone-in beef rib roast (6 to 8 pounds)
1 can (14-1/2 ounces) beef broth

Directions

Combine onion, carrot and celery; place in a greased roasting pan. Combine salt, pepper and garlic powder; rub over the roast. Place fat side up over vegetables. Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (medium-rare, 145°; medium, 160°; well-done, 170°). Let stand 10-15 minutes before carving. Skim fat from pan drippings; add beef broth, stirring to remove browned bits. Strain, discarding vegetables. Serve au jus with the roast. Yield: 8-10 servings.

Originally published as Prime Rib of Beef in Taste of Home February/March 2000, p47

Light-Bodied Red Wine

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

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Prime Rib of Beef

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Reviewed on Aug. 11, 2012 by nancynancy

i love prime rib, and i think this recipe is perfect! its easy, and worded very confidentally. thank you very much.

Reviewed on Dec. 19, 2009 by rsfrain

Have made for Christmas dinners the past couple of years and just ordered my roast for this years Christmas. (I used a boneless rolled instead). The au jus is flavored wonderfully. Thanks for a great recipe.