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Roast Prime Rib Recipe

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When I first prepared this roast for a family reunion, "scrumptious" was the word used most to describe it. This roast is an easy yet elegant entree that turns out moist and tender every time.—Wendell Obermeier, Charles City, Iowa

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Roast Prime Rib Recipe

Prep: 10 min. Bake: 1-3/4 hours + standing

Yield: 8-10 Servings

10 105 115

Ingredients

1 tablespoon ground mustard
1-1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 beef ribeye roast (4 to 5 pounds), rolled and tied
1 small onion, cut into thin slivers
2 garlic cloves, cut into slivers
Fresh parsley sprigs

Directions

In a small bowl, combine the mustard, salt, paprika, allspice and pepper. Using a sharp knife, cut long deep slits in the top of the roast, approximately 1 in. apart. Stuff each slit with onion, garlic, parsley and a small amount of spice mixture. Rub remaining spice mixture on the outside of the roast.
Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.

Originally published as Roast Prime Rib in Taste of Home February/March 1994, p47

Light-Bodied Red Wine

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

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