Roast Prime Rib Recipe

4 2 2
Publisher Photo

Roast Prime Rib Recipe

Read Reviews
4 2 2
Publisher Photo
When I first prepared this roast for a family reunion, "scrumptious" was the word used most to describe it. This roast is an easy yet elegant entree that turns out moist and tender every time.—Wendell Obermeier, Charles City, Iowa
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours + standing

Ingredients

  • 1 tablespoon ground mustard
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 beef ribeye roast (4 to 5 pounds), rolled and tied
  • 1 small onion, cut into thin slivers
  • 2 garlic cloves, cut into slivers
  • Fresh parsley sprigs

Directions

In a small bowl, combine the mustard, salt, paprika, allspice and pepper. Using a sharp knife, cut long deep slits in the top of the roast, approximately 1 in. apart. Stuff each slit with onion, garlic, parsley and a small amount of spice mixture. Rub remaining spice mixture on the outside of the roast.
Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.
Originally published as Roast Prime Rib in Taste of Home February/March 1994, p47

Nutritional Facts

  • 1 tablespoon ground mustard
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 beef ribeye roast (4 to 5 pounds), rolled and tied
  • 1 small onion, cut into thin slivers
  • 2 garlic cloves, cut into slivers
  • Fresh parsley sprigs
  1. In a small bowl, combine the mustard, salt, paprika, allspice and pepper. Using a sharp knife, cut long deep slits in the top of the roast, approximately 1 in. apart. Stuff each slit with onion, garlic, parsley and a small amount of spice mixture. Rub remaining spice mixture on the outside of the roast.
  2. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.
Originally published as Roast Prime Rib in Taste of Home February/March 1994, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoast Prime Rib

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
EAW9414 User ID: 3055522 4797
Reviewed Dec. 5, 2010

"I MADE THIS RECEPIE FOR ME AND MY HUSBAND FOR Christmas DAY WE BOTH

ENJOYED IT ELIZABETH RUSSELL OH"

MY REVIEW
zoeymookie User ID: 3026795 7925
Reviewed Dec. 25, 2009

"im sure this is great but what is the pound per hour"

Loading Image