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Prime Rib of Beef

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


  • 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


  • 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, 140°; medium-well, 145°). 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.

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  • nancynancy
    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
    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.