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Nutrition Facts
Serving Size 1 (288g) Recipe makes 8 servings
Calories 460
Calories from Fat 213		(46%)
Amount Per Serving		%DV
	Total Fat 23.7g	36%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 167mg		55%
Sodium 475mg		19%
Potassium 1020mg		29%
Total Carbohydrate 1.5g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.0g
Protein 56.5g		112%
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Prime Rib Roast With Fresh Garlic and Rosemary

Recipe #109006 | 1¾ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 21, 2005

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.

SERVES 8 -10 (change servings and units)

Ingredients

1 (5 lb) boneless beef rib roast (bone optional)
1-3 teaspoon coarse salt (generous amount)
1-3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Directions

1
Allow roast to stand at room temperature for at least 1 hour.
2
Meanwhile mix salt pepper and rosemary together.
3
Preheat the oven to 375 degree F.
4
Score roast in 10 random spots to place garlic inches Rub roast with seasoning mix.
5
Place cloves into slices.
6
Place roast on a rack in the pan with the fat side up.
7
Roast for 1 hour.
8
Turn off oven.
9
Leave roast in oven but do not open oven door for 3 hours.
10
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
11
Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
12
Remove roast 20 minutes after heating.
13
Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

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Featured Reviews for This Recipe

From: Dawnab

On Oct 22, 2009

Awesome recipe, mine sat for about 3 hours. I love this more than some of the other "rest in the oven" recipes because the coating is edible and the garlic flavor puts it right over the top. Served mine with baked taters and brussels sprouts. Thanks for a keeper!

1 person found this review helpful

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From: Chef #670089

On Nov 8, 2008

Heavenly is the world that comes to mind after eating this roast, and I don't even like prime rib! In-laws were coming to visit and we made this roast for dinner and served it with the Horseradish Sauce (Prime Rib Roast), asparagus and mashed potatoes. Everyone LOVED this roast, definitely a keeper and will be made often. Thanks!

0 people found this review helpful

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From: justcallmejulie

On Feb 1, 2005

This worked beautifuly. The rosemary and garlic made it taste so good, and the smell in my kitchen was H E A V E N L Y ...And it was so easy!! I relaxed at my daughter's soccer game while the turned off oven did the trick. It really worked and there was just the right amount of each type of meat from rare to medium well. Rita, it was awesome! THANKS!

8 people found this review helpful

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