Coleman Prime Rib Roast

Submitted by winkki

"Coleman is a well-known organic ranch in Colorado. I admit to being rather intimidated by Prime Rib before I tried this simple but wonderful recipe from their website. Actually, the marinade works well on a variety of cuts."

 

• Ready In: 2hrs 40mins
• Ingredients: 6
• Yields: 8-12 six oz servings

ingredients

• 4 -5 lbs prime rib roast
• 1⁄3 cup olive oil
• 2 tablespoons lemon juice
• 3 tablespoons rosemary
• 4 cloves garlic, minced
• 1 teaspoon black pepper

directions

1. Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
2. Preheat oven to 450F.
3. Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
4. Rub meat with marinade.
5. Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
6. Reduce oven temp to 350F.
7. For boneless roast cook 15-18 minutes more per pound.
8. For bone-in roast cook 26-32 minutes more per pound.
9. Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
10. Remove from oven and let rest 10 minutes before carving.

Reviews

[Chef 28806]

i use this recipe every time I cook prime rib and it always turns out perfect. I don't cook it as long

 

[dwomanonfire1]

it was delicious. my family just couldn't get enough of it.

 

[Chill]

It was good. I liked the rosemary, but couldn't really taste the other spices. The oil did keep the roast moist though!

 

[karen in tbay]

I found ours overcooked and dry which hurt DH feelings since he followed the instructions. But I noticed the roast wasn't marbled hardly which may have been a contributing factor and altho it smelt wonderful cooking I felt it was lacking in flavour and we used fresh rosemary. Is there a difference between standing prime rib roast and ours which was caled prime rib roast chef style?? We have cooked prime rib before very successfully.

 

[Tinkerbell]

We made this recipe for Christmas dinner. We flew back home to Seattle & stayed with my MIL. We had to go out visiting while the roast cooked, so we didn't have time to wait around for the marinating. Mom didn't have any rosemary so i cut slits in the top of the roast, stuffed in garlic cloves and just deleted the rosemary altogether. Poured the marinade over the roast & started cooking. The high temp searing at the beginning was an excellent method of keeping the meat moist during roasting. My brother-in-law, who basically only eats McDonald's burgers and my dinner rolls actually ate it and liked it. I drained the fat and deglazed the roasting pan on the stove with some red wine (Merlot), added some flour & a can of beef broth and made a delicious gravy to go along side. Everyone enjoyed this easy & very tasty recipe. It's a keeper. Thank you!