Prime Rib of Beef Recipe

4.5 2 5
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Prime Rib of Beef Recipe

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4.5 2 5
MAKES:
8-10 servings
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

Ingredients

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

Directions

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, 135°; 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

  • 1/3 cup each chopped onion, carrot and celery
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 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, 135°; 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

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nancynancy User ID: 6811164 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."

MY REVIEW
rsfrain User ID: 259316 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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