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Ultimate Succulent Prime Rib Roast Recipe by Sue

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Ingredients

Adjust Servings:
4 lbs rib roast
3 garlic cloves, crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon herbs, leaves (tarragon, rosemary, thyme, etc.)
1/4 cup onion, finely chopped
1 cup beef broth

Nutritional information

1663.3
Calories
1343 g
Calories From Fat
149.3 g
Total Fat
62.2 g
Saturated Fat
331.3 mg
Cholesterol
965.9 mg
Sodium
2.1 g
Carbs
0.3 g
Dietary Fiber
0.5 g
Sugars
72.9 g
Protein
49g
Serving Size

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Ultimate Succulent Prime Rib Roast Recipe by Sue

Features:
    Cuisine:

    This roast just melts in your mouth and was a totally perfect addition to our anniversary dinner over the weekend. used rosemary in mine and it couldn't have been better! The aromas while cooking were wonderful and we couldn't wait to eat!
    Amazing!

    • 102 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Sue’s Perfect Prime Rib, This makes a delicious, tender prime rib roast Great for the holidays! Rubs are used to flavor the meat, and are optional , This roast just melts in your mouth and was a totally perfect addition to our anniversary dinner over the weekend used rosemary in mine and it couldn’t have been better! The aromas while cooking were wonderful and we couldn’t wait to eat! Amazing!, The name fits the roast It was perfect! My family and I had it for Easter, and it came out really delicious with a lot of flavor from the cloves of garlic and herbs used rosemary and thyme as they are my favorite herbs Who says ham is the only thing to have at Easter 🙂 This was a perfect choice and one I am glad I tried! We will have this again! Many thanks for sharing Linda This made our Easter extra special this year! Ida


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    Steps

    1
    Done

    Combine Garlic and Herbs, Then Rub the Mixture Evenly Over the Surface of the Meat.

    2
    Done

    Roasting:

    3
    Done

    Because Rib Cuts Are More Tender, Dry Heat Roasting (no Cover and No Added Liquid) Is Preferred. Moist Heat Is Used to Tenderize Tougher Cuts of Meat, but May Also Result in Greater Shrinkage and Drier Meat.

    4
    Done

    Place Meat on a Cooking Rack, Fat Side Up, in a Shallow Roasting Pan. Do not Place Meat in a Cooking Bag, nor Place a Cover of Any Kind Over the Meat.

    5
    Done

    Roast at 350, For 18-24 Minutes Per Pound. Medium-Rare (145 Degrees Final Internal Temperature), Medium (155 Degrees Internal Temperature), and Well-Done (165 Degrees Internal Temperature).

    6
    Done

    Note:.

    7
    Done

    Over Cooking Meat Will Dry It Out, and Toughen It.

    8
    Done

    Internal Temperature of Meat Will Continue to Raise 5 More Degrees During Standing Time.

    9
    Done

    Carving:.

    10
    Done

    Allow Roast to Stand 15-20 Minutes Before Carving.

    11
    Done

    Proper Carving Will Make Meat More Tender.

    12
    Done

    Slice Across the Grain of Meat.

    13
    Done

    Serve With Horseradish and Au Jus, as Desired.

    14
    Done

    Au Jus:.

    15
    Done

    Remove Meat from Pan, and Drain Off Excess Fat.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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