Restaurant-Style Prime Rib Recipe

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

Read Reviews
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Publisher Photo
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.

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  • 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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Reviews forRestaurant-Style Prime Rib

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MY REVIEW
Jim User ID: 9397130 281753
Reviewed Jan. 8, 2018

"As Roger stated definitely not Restaurant style and worse not how you cook a 60 dollar piece of meat.

Day before, rub the roast with kosher salt, fresh cracked pepper and your favorite aromatic spice; I use thyme, in a 2-1-1 ratio. Wrap tightly in plastic wrap and sit in the fridge. Next day remove from fridge 3 hours before you plan to cook. Preheat to 500 degree, insert a good thermometer and blast that baby for 30 mins. Reduce to 350 (do not open door) and cook till you hit 130F. Remove, wrap in foil, plate and let rest for 20 mins before carving. Perfect every time."

MY REVIEW
Roger User ID: 9386158 280405
Reviewed Jan. 2, 2018

"This is NOT restaurant style results. By FAR here is the guaranteed gold method: Pre-heat oven to 450; Prime-Rib at room temp; put your favorite rub on it; for every 1 lb roast, put in the 450 oven for 5 minutes (8lb=40min, etc); turn oven off DO NOT OPEN OVEN FOR ANY REASON for 2 hours; This yields a perfect texture, med-rare, ready to cut & serve "real" restaurant style prime rib! Try the rest of all recipes, then realize this is THE BEST BY FAR."

MY REVIEW
Rodatthebeach User ID: 6653900 277223
Reviewed Nov. 3, 2017

"The whole baking process is too high, Look at the spinal's, it is well done, and the inside in med rare"

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