Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!

Recipe Summary

cook:
1 hr 15 mins
additional:
3 hrs 20 mins
total:
4 hrs 50 mins
prep:
15 mins
Servings:
8
Yield:
1 roast
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.

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  • Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.

  • Preheat an oven to 500 degrees F (260 degrees C).

  • Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Cook's Note:

I marinate the roast in one of the plastic bags used for vegetables from the grocery store.

Nutrition Facts

340 calories; protein 31g; carbohydrates 2.9g; fat 21.8g; cholesterol 90.4mg; sodium 636.6mg. Full Nutrition
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