This wonderfully easy prime rib will make you think twice about heading out to a restaurant.

Sandy
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

    Advertisement
  • Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.

  • Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts

435.7 calories; 21.4 g protein; 2.8 g carbohydrates; 85.3 mg cholesterol; 402.7 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2016
We started with a 5 bone rib roast about 11 lbs to feed 12 card carrying carnivores. Words just don't fully describe how delicious. I think one of the secrets to a good prime rib is to have your meat at room temperature before putting in the oven. We covered it with paper and set at room temp for 18 hrs. The second is to have a good meat thermometer. Most don't realize how quickly the temp goes up once it starts cooking. I think 130 is the magic number and then let it rest for up to 20 minutes. The delicate taste of the Rosemary in the au jus was incredible. We added 3-4 bullion cubes as a tablespoon of butter and some water to make additional au jus. Cleanup was easy because they licked the platter clean. Read More
(10)

Most helpful critical review

Rating: 3 stars
08/23/2015
my husband loves the spiciness the mustard yielded. will make it again. and with perhaps lower temperature and not so long. it was somewhat a little more well done than intended Read More
(2)
15 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2016
We started with a 5 bone rib roast about 11 lbs to feed 12 card carrying carnivores. Words just don't fully describe how delicious. I think one of the secrets to a good prime rib is to have your meat at room temperature before putting in the oven. We covered it with paper and set at room temp for 18 hrs. The second is to have a good meat thermometer. Most don't realize how quickly the temp goes up once it starts cooking. I think 130 is the magic number and then let it rest for up to 20 minutes. The delicate taste of the Rosemary in the au jus was incredible. We added 3-4 bullion cubes as a tablespoon of butter and some water to make additional au jus. Cleanup was easy because they licked the platter clean. Read More
(10)
Rating: 5 stars
02/16/2016
We started with a 5 bone rib roast about 11 lbs to feed 12 card carrying carnivores. Words just don't fully describe how delicious. I think one of the secrets to a good prime rib is to have your meat at room temperature before putting in the oven. We covered it with paper and set at room temp for 18 hrs. The second is to have a good meat thermometer. Most don't realize how quickly the temp goes up once it starts cooking. I think 130 is the magic number and then let it rest for up to 20 minutes. The delicate taste of the Rosemary in the au jus was incredible. We added 3-4 bullion cubes as a tablespoon of butter and some water to make additional au jus. Cleanup was easy because they licked the platter clean. Read More
(10)
Rating: 5 stars
01/01/2013
I used this recipe for a New York roast. It was easy and my husband really loved it. I definately will use this again. Read More
(6)
Advertisement
Rating: 5 stars
09/25/2016
I have never cooked one of these by myself but picked this recipe because I have a Rosemary bush in my yard. It came out great. My guest like their meat medium rare so I cooked the roast to 125 I could have taken it out at 120 but 125 satisfied my guest that like their steak more towards medium. The garlic salt Dijon and Rosemary combination had all of my guest raving about the flavor of this roast. I did not even needed a horseradish sauce that I had forgotten to prepare. Everyone thought the roast was perfect. Read More
(3)
Rating: 3 stars
08/23/2015
my husband loves the spiciness the mustard yielded. will make it again. and with perhaps lower temperature and not so long. it was somewhat a little more well done than intended Read More
(2)
Rating: 5 stars
12/25/2013
Simple and easy to make. Favors were superb - came out very tender. If not a Rosemary lover - just go a bit lighter: we used only one sprig and flavor was stupendous!!!! Highly recommended!!! Read More
(2)
Advertisement
Rating: 5 stars
12/28/2017
Wow the Prime Rib was awesome. Thank you Read More
(1)
Rating: 5 stars
12/04/2016
Made this for my family. Perfectly roasted medium rare. A keeper. Read More
(1)
Rating: 5 stars
01/01/2020
I left out the garlic and would make this again anytime Read More
Rating: 5 stars
01/29/2019
My prime rib was boned and great! I will make this again without any changes to the recipe. Everyone loved it! I did age the beef in the frig for a few days. Read More