Prime Rib of Beef Recipe

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This roast made its debut a few years back at Christmastime, when I made it instead of our traditional turkey dinner. Now we have a new tradition everyone looks forward to.—Tim Buckmaster, Millsboro, Delaware
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES: 8-10 servings


  • 1/3 cup each chopped onion, carrot and celery
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 can (14-1/2 ounces) beef broth


  1. Combine onion, carrot and celery; place in a greased roasting pan. Combine salt, pepper and garlic powder; rub over the roast. Place fat side up over vegetables. Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (medium-rare, 145°; medium, 160°; well-done, 170°). Let stand 10-15 minutes before carving. Skim fat from pan drippings; add beef broth, stirring to remove browned bits. Strain, discarding vegetables. Serve au jus with the roast. Yield: 8-10 servings.
Originally published as Prime Rib of Beef in Taste of Home February/March 2000, p47

Light-Bodied Red Wine

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

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nancynancy 31690
Reviewed Aug. 11, 2012

"i love prime rib, and i think this recipe is perfect! its easy, and worded very confidentally. thank you very much."

rsfrain 91430
Reviewed Dec. 19, 2009

"Have made for Christmas dinners the past couple of years and just ordered my roast for this years Christmas. (I used a boneless rolled instead). The au jus is flavored wonderfully. Thanks for a great recipe."

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