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
- 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)
- 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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