Prime Rib Roast Beef With Fresh Garlic and Rosemary

"I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Gay Gilmore photo by Gay Gilmore
Ready In:
1hr 34mins




  • 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

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  1. welderua364
    First time making this, and am trying to make my wife something special, so I have a 5.5 lbs bone in Rib eye roast would the cooking time be any different? Thanks
  2. welderua364
    so when it say's, "Remove roast 20 minutes after heating", does that mean 20 minutes after the 30-40 minute reheat? if so do I turn off the over after the 30-40 minutes, then wait another 20 minutes to take it out? Just want to make sure I do this thing right Thanks


  1. radavis3
    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.
  2. DuChick
    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!
  3. Marsha Mazz
    First time a roast every turned out just right! I'll always use this method in the future. I used recipe # 269896 for an accompanying red wine sauce - perfectt combination. Thaks for posting.
  4. Tammy  Scott Saunde
    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!!
  5. franciepad
    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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