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Perfect Prime Rib Roast Recipe

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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
TOTAL TIME: Prep: 5 min. + marinating Bake: 2-1/2 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 2-1/2 hours + standing
MAKES: 8-10 servings

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.

Reviews for Perfect Prime Rib Roast

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 1, 2014

"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 :)"

MY REVIEW
Reviewed Jun. 16, 2013

"I made this recipe for Christmas dinner. I had all oooohs & aaahs. I originally thought maybe it would be too salty, but it was not. It turned out just like in the fancy resturants."

MY REVIEW
Reviewed Jan. 7, 2013

"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."

MY REVIEW
Reviewed Mar. 28, 2012

"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."

MY REVIEW
Reviewed Jan. 6, 2012

"First time with recipe, I talked my wife into letting me make this for Christmas dinner. BIG, BIG hit with everyone, came out perfect!"

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