Prep 10 mins
Cook 1 hr 28 mins
This prime rib is absolutely scrumptious! My mother has made it for years and it is now my family's traditional Christmas dinner. It is so, so easy to prepare and yet tastes like it was cooked by a gourmet chef in a world-class dining establishment. Most people think that prime rib is complicated to make, yet it is much easier to make than a turkey! The secret to this yummy recipe is the searing time - it makes the roast turn out wonderfully tender on the inside, with a perfect crisp on the outside! Rib roast is a bit expensive, but it is truly worth every penny, and perfect for holidays and special occasions! Don't let the process of placing the garlic slices in the slits throughout the roast put you off - it is really quite easy and quick to do, and it adds great flavor to the roast (the garlic is not overpowering at all). I always buy it with the ribs still attached because it is more flavorful that way, but a boneless roast is a bit easier to slice - either way is fine! A good prime rib is always cooked rare or med-rare, but never well-done. Enjoy this mouth-watering special special occasion treat!
- 4 -5 lbs standing rib roast
- fresh garlic
- salt and pepper
- Remove roast from fridge and let stand at room temp for one hour before cooking. Preheat oven to 500°F.
- Slice 16 small slits with sharp knife throughout roast. Slice 16 small slivers of garlic. Carefully insert garlic slivers in slits, squeezing meat together after placing garlic slivers. Combine salt and pepper to taste and rub roast with mixture.
- Place on rack in roasting pan, fat side up. NEVER ADD WATER OR ANY LIQUID. Place in 500°F oven for 20 to 25 minutes, or until meat is well-browned. Reduce heat quickly to moderate (325°F) for reminder of roasting time.
- In reckoning roasting time, include searing period. COOKING TIME: RARE to MED-RARE: 18 minutes per pound (this will turn out rare; leave roast in for a few more minutes for med-rare); MEDIUM: 22 minutes per pound: WELL-DONE: 27 minutes per pound.
- Remove from oven and cover loosely with foil. Allow to stand for a full 15 minutes to allow juices to settle. Carve and serve.
- NOTE: IF YOU COOK THIS ROAST IN A CONFECTION OVEN, BE SURE AND SKIP THE SEARING PROCESS (20-25 MINUTES OF HIGH OVEN TEMP OF 500°F), AS IT WILL OVERCOOK THE MEAT.
I used this recipe for the roasting directions and was so glad that I did. The roast came out perfect and was tender and tasted divine. Thanks for posting!
Searched many of these prime rib recipes and settled on this one. Really wanted to try this method---high temp to sear, followed by low temp and with the timings included. Loved this recipe....simply wonderful. Made it for my husband for our 16th anniversary....We just loved it. Used a 3.5 lb roast. Only change was I used a dry rub (spice by McCormick) rather than the garlic. If you are looking for a perfect prime rib, try this. It will not disappoint!!! Will always make my prime rib with this recipe. Thanks for a great recipe!!!