Restaurant-Style Prime Rib Recipe

Restaurant-Style Prime Rib Recipe
Restaurant-Style Prime Rib Recipe photo by Taste of Home
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Restaurant-Style Prime Rib Recipe

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I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours + standing

Ingredients

  • 1 bone-in beef rib roast (4 to 5 pounds)
  • 1/4 cup kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons dried rosemary, crushed
  • 2 tablespoons wasabi powder
  • 2 tablespoons butter, softened
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon herbes de Provence

Directions

Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast.
Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
Originally published as Restaurant-Style Prime Rib in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p45

Nutritional Facts

5 ounces cooked beef: 311 calories, 18g fat (8g saturated fat), 8mg cholesterol, 1624mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 31g protein.

  • 1 bone-in beef rib roast (4 to 5 pounds)
  • 1/4 cup kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons dried rosemary, crushed
  • 2 tablespoons wasabi powder
  • 2 tablespoons butter, softened
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon herbes de Provence
  1. Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast.
  2. Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
Originally published as Restaurant-Style Prime Rib in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p45

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