Seasoned Rib Roast Recipe
Seasoned Rib Roast Recipe photo by Taste of Home
Next Recipe

Seasoned Rib Roast Recipe

Read Reviews
4.5 4 4
Publisher Photo
This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. — Evelyn Gebhardt, Kasilof, Alaska
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES: 6-8 servings


  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 beef ribeye roast (3 to 4 pounds)

Nutritional Facts

5 ounce-weight: 375 calories, 27g fat (11g saturated fat), 101mg cholesterol, 334mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 30g protein.


  1. In a small bowl, combine the seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan.
  2. Bake, uncovered, at 350° for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand for 10 minutes before carving. Yield: 6-8 servings.
Originally published as Seasoned Rib Roast in Quick Cooking March/April 2001, p61

Light-Bodied Red Wine

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

Reviews for Seasoned Rib Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
A13 User ID: 6893613 85098
Reviewed Oct. 31, 2012

"This is so so good. I have made it several times and have been asked several times to make it. Very good, I would recommend this to anyone."

pastagrammie User ID: 5636060 29930
Reviewed Oct. 24, 2012

"Good stew. Next time I will try using a 1/2 can of tomato paste and add onions. I used venison and made the pieces a little bigger than an inch cube."

MrBruce44 User ID: 5098987 29927
Reviewed Oct. 16, 2012

"The extremely well regarded cooking magazine Cook's Illustrated recommends using an instant read thermometer and remove when the center of meat registers about 122 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium. The temperatures recommended in the recipe are those of the USDA. The USDA recommends much higher temperatures because they presume ?iffy? meat quality. The USDA recommends a minimum temperature of 145 degrees? that?s really medium well.

Trust me; the roast shown in the photograph of roast was no more than 120 degrees when it was removed from the oven it should also rest for at least 20 minutes before carving.
120 degrees is the temperature that I routinely use for prime rib? I probably cook eight to ten annually."

jen D User ID: 4493744 78356
Reviewed Dec. 25, 2011

"Oh My gosh, the best flavor and perfect rib roast I have ever made. Tasted gourmet and each time I make it, its perfect..

only thing is if you don't like spicy cut the cayenne pepper to half"

Loading Image