Community Pick
Prime Rib Roast Beef With Fresh Garlic and Rosemary
photo by Rita1652
- Ready In:
- 1hr 34mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 (5 lb) boneless beef rib roast (bone optional)
- 1 -3 teaspoon coarse salt (generous amount)
- 1 -3 teaspoon fresh cracked pepper
- 1 tablespoon chopped fresh rosemary
- 10 garlic cloves
directions
- Allow roast to stand at room temperature for at least 1 hour.
- Meanwhile mix salt pepper and rosemary together.
- Preheat the oven to 375 degree F.
- Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
- Place roast on a rack in the pan with the fat side up.
- Roast for 1 hour.
- Turn off oven.
- Leave roast in oven but do not open oven door for 3 hours.
- About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
- Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
- Remove roast 20 minutes after heating.
- Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
Questions & Replies
Reviews
-
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.
-
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!!!
see 18 more reviews
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey