Roasted Prime Rib Recipe

By Linda Larsen

Updated 10/02/19

Prime Rib of Beef for Two
Larry Sherer/E+/Getty Images
  • Total: 100 mins
  • Prep: 15 mins
  • Cook: 85 mins
  • Yield: Serves 6-8
Nutritional Guidelines (per serving)
679 Calories
34g Fat
6g Carbs
82g Protein
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Nutrition Facts
Servings: Serves 6-8
Amount per serving
Calories 679
% Daily Value*
Total Fat 34g 44%
Saturated Fat 14g 69%
Cholesterol 256mg 85%
Sodium 600mg 26%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 82g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This elegant prime rib recipe demands the most special occasion. Serve it with a variety of sides such as roasted potatoes or grilled asparagus, and the most decadent pecan pie for dessert.

Ingredients

  • 5 lb. rib roast, trimmed of excess fat
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 cloves garlic, slivered
  • 1 cup beef stock
  • 1 tbsp. butter

Steps to Make It

  1. Preheat oven to 450 degrees F. Let the beef stand at room temperature for one hour before cooking.

  2. Place meat in a large roasting pan.

  3. Sprinkle with salt and pepper.

  4. If you like, cut small slits into the meat and push slivers of garlic into the slits.

  5. Cook the roast for 15 minutes at 450 degrees F.

  6. Turn the heat down to 350 degrees F and roast for 1 hour and 10 minutes, until a meat thermometer registers around 135 - 140 degrees F for medium rare.

  7. Remove the meat from the oven, cover, and let stand for 10-15 minutes before carving. Temperature should rise another 5-10 degrees F.

  8. While the meat is resting, pour off most of the fat from the roasting pan and place over medium high heat.

  9. Add the stock and cook and stir, scraping the pan to loosen the drippings.

  10. Cook the stock until it is thick and syrupy.

  11. Stir in butter and remove from heat.

  12. Carve the meat and serve with the sauce.

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