Prime Rib Roast Beef With Fresh Garlic and Rosemary

I'll add to the 5 star ratings here. Did this for Christmas day Rib Eye Roast - 10lbs. Everyone raved about it. Even my parents who don't eat a lot of red meat went back for seconds. Finished it off by deglazing the pan and making a Cabernet reduction. This was a real winner and I will come back to it again to be sure. Thanks for sharing this one Rita.

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Perfection! I was really nervous about preparing a prime rib roast, but full my full faith into this recipe, knowing that Paula Deen never screws anything up. This was our Christmas dinner entree and everyone ooohed over it. Thanks Rita!

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First time a roast every turned out just right! I'll always use this method in the future. I used Herb-Crusted Prime Rib With Red Wine Sauce for an accompanying red wine sauce - perfectt combination. Thaks for posting.

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Mmmmmm....OUTSTANDING!! My boneless roast was 4 lbs so I cut the "resting time" down to 2.5hrs and the slices came out perfectly MEDIUM. We used dried rosemary in our rub and that was tasty as well. Thanks for the recipe!!

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This recipe was excellent! I had my doubts, but it was really wonderful. My son wanted prime rib for his birthday and he was very impressed. Only thing I did different was to start the roast at 450 for 15 minutes - then followed the instructions. When the roast was finished reheating, I removed it from the oven and let it rest for 20 minutes before serving. The recipe implies that you should let it rest IN the oven for 20 minutes, but I didn't think so. Perfectly cooked - just enough "pink" and juicy and tender. DEEEELISH!!!

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That was fantastic! I chose the bone-in roast, about 6 lbs, and it could have cooked a little longer in the beginning. The seasoning was fantastic and the roast was cooked very evenly. I'm using the bones to create a stock and the smell is making me hungry for last night!

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I am rating the seasoning for the exterior, but I opted to cook it as my butcher suggested instead. The oven off method is how I normally cook my prime rib and I wish I would have done so this year, but my roast was 10 pounds so I was afraid it would'nt be done. Never again will I use any other method other than the one described here. The seasoning was very flavorful!

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Awesome recipe, mine sat for about 3 hours. I love this more than some of the other "rest in the oven" recipes because the coating is edible and the garlic flavor puts it right over the top. Served mine with baked taters and brussels sprouts. Thanks for a keeper!

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Heavenly is the world that comes to mind after eating this roast, and I don't even like prime rib! In-laws were coming to visit and we made this roast for dinner and served it with the Horseradish Sauce (Prime Rib Roast), asparagus and mashed potatoes. Everyone LOVED this roast, definitely a keeper and will be made often. Thanks!

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Was so good, our guests were able to cut it with a butter knife. I loved that 8 mos pg we could have such an easy main course hosting Christmas. I think will be our new Christmas tradition. We did wait about 20-30 longer to turn back on the oven for a little over 5 lbs and it was perfectly medium throughout most of it.

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I used a bone-in roast and followed the recipe as written as a treat for my family for Valentine's Day. The meat was perfectly cooked and the seasoning was enough to add that "certain something" without eclipsing the flavor of a beautiful cut of beef. All 4 of us agree that this is superb -- I would serve this to guests, which earns my 5 star rating.

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This was delicious. I have been using a similar recipe for cooking prime rib on Christmas Eve, but I really enjoyed this one. The fresh garlic gives it an extra special flavor and I wouldn't make it without. The rosemary is also perfect for the prime rib. The cooking method is so easy and the perfect way to time your dinner. I cooked my roast the second time for 50 minutes because I like some of it to be a little more done on the ends. My family thought this was the best prime rib yet.

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LOVED THIS. Absolutely perfect. Gorgeous -- as you can see from my pictures ;) Will make again and again.

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Wow, what an easy way to get the cow cooked! I was intimidated until I read the directions and saw how easy it is. This was great and came out just the way I like.

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Ok I'll say up front I didn't use the garlic or the fresh rosemary. I used kosher salt and some fresh ground mixed peppercorns. The taste was fabulous and the cooking method was easy. I had a smaller roast as I was only cooking for two the outer ends of the roast were medium-well and the middle came out medium rare. I made this with garlic mashed potatoes and made pan gravy from the drippings. It was delish. Next time I will include the rosemary and garlic. Thanks for posting

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This worked beautifuly. The rosemary and garlic made it taste so good, and the smell in my kitchen was *H E A V E N L Y* ...And it was so easy!! I relaxed at my daughter's soccer game while the turned off oven did the trick. It really worked and there was just the right amount of each type of meat from rare to medium well. Rita, it was awesome! THANKS!

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Every food-safety neuron in my brain was saying 'don't do this!' but I did and it was good. I cooked it a little too long - 50 minutes at the end was probably the problem, but the roast was nearly 6 pounds so I thought it should be longer. It was medium to medium-well and I like mine still mooing. Next time, I'll get the garlic cloves and insert them ahead of time. I used jarred minced garlic with the salt, pepper, and dried rosemary rub and it was a little bland.

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