Garlic 'n' Pepper Prime Rib Recipe

3.5 2 3
Garlic 'n' Pepper Prime Rib Recipe
Garlic 'n' Pepper Prime Rib Recipe photo by Taste of Home
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Garlic 'n' Pepper Prime Rib Recipe

Read Reviews
3.5 2 3
Publisher Photo
Family and friends are delighted to see this roast adorning our table at celebrations throughout the year. It's a fancy favorite that's actually fuss free.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing

Ingredients

  • 1 beef ribeye roast (4 pounds)
  • Coarsely ground pepper
  • 1 large onion, chopped
  • 4 to 5 garlic cloves, minced
  • 1-1/2 cups beef broth
  • 1/3 cup ketchup

Directions

Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.
Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast. Yield: 6-8 servings.
Originally published as Garlic 'n' Pepper Prime Rib in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p46

Nutritional Facts

  • 1 beef ribeye roast (4 pounds)
  • Coarsely ground pepper
  • 1 large onion, chopped
  • 4 to 5 garlic cloves, minced
  • 1-1/2 cups beef broth
  • 1/3 cup ketchup
  1. Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.
  2. Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast. Yield: 6-8 servings.
Originally published as Garlic 'n' Pepper Prime Rib in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p46

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Reviews forGarlic 'n' Pepper Prime Rib

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MY REVIEW
debstamp User ID: 6321450 240403
Reviewed Dec. 28, 2015

"Made this prime rib roast for Christmas and it was terrific! I wanted it medium rare so took it out at just over 130degrees on my meat thermometer and it was perfect after sitting for 15min. Rave reviews from my family!"

MY REVIEW
dilbert098 User ID: 3743376 136117
Reviewed Oct. 15, 2011

"I bought a beautiful prime rib roast. Followed the directions to a t. Because prime rib is already so tender, this recipe makes the meat taste mushy. I might try this recipe on a tougher cut of meet. I also found the ketchup over pours any of the other flavours. I won't be using this recipe on a prime rib again. I feel terribly leaving a bad review, perhaps I did something wrong, but the flavours didn't do the meat justice."

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