- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Perfect Prime Rib Roast
"I've always been to scared to make a prime rib roast, but I was forced to when our freezer stopped working and our roast thawed. I found this recipe and tried it. I had low expectations for my own cooking because I have never made one before. The roast turned out amazingly perfect! Everyone loved it. I followed the recipe exactly and it was way easier than I thought. Thank you so much for getting me over my fear of cooking a prime rib dinner :)"
"I made this recipe for Christmas dinner. I had all oooohs & aaahs. I originally thought maybe it would be too salty, but not. It turned out just like in the fancy resturants. Well here it is Christmas 2015 and my turn to host again. All told me they wanted the Prime Rib dinner. I will follow recipe exactly and have no fears the Prime Rib Roast will turn out beautifully."
"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."
"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."
"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."
"What do I do with left over marinanade? Boil and serve with roast?"