Roasted Prime Rib

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Linda Larsen
Updated 01/16/20
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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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 pound rib roast (trimmed of excess fat)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic (slivered)
  • 1 cup beef stock
  • 1 tablespoon butter

Steps to Make It

  1. Gather the ingredients.

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

  3. Place meat in a large roasting pan.

  4. Sprinkle with salt and pepper.

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

  6. Cook the roast for 15 minutes at 450 F.

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

  8. Remove the meat from the oven, cover, and let stand for 10 to 15 minutes before carving. The temperature should rise another 5 to 10 F.

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

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

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

  12. Stir in butter and remove from heat.

  13. Carve the meat and serve with the sauce. Enjoy!

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