Can't go wrong with this easy roast! It's perfect for holiday dinners with family.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Roast:
Dipping Sauce:

Directions

Instructions Checklist
  • Let beef stand at room temperature 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.

  • Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).

  • Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.

  • Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.

  • Make Dipping Sauce

  • Stir together sour cream, horseradish, and chives in a bowl.

Nutrition Facts

425 calories; protein 27.8g 56% DV; carbohydrates 18.8g 6% DV; fat 26.1g 40% DV; cholesterol 91.3mg 30% DV; sodium 575.8mg 23% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2018
Juli, your recipe IS foolproof and utterly delicious. The only change I made was rubbing the entire roast in garlic butter. Talk about "melt in your mouth"! Read More
(3)

Most helpful critical review

Rating: 3 stars
12/02/2017
Just wanted to post a comment about this recipe. I've raised cattle made my share of rib roasts and am an experienced cook. My only fault with this recipe is if you roast this to 135 degrees coupled with letting it rest after removal from the oven which is a must your roast will not be medium rare. Carry over cooking time can add an additional 8-12 degrees to the roast. so what you will end up with is a medium to medium well done piece of meat. Nothing wrong with that if that's the way you like it. We like our beef rare so I set my probe thermometer at 119 degrees and with carry over cooking it rises to 129-132 degrees just the way we like it. Hope this helps Read More
(48)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/02/2017
Just wanted to post a comment about this recipe. I've raised cattle made my share of rib roasts and am an experienced cook. My only fault with this recipe is if you roast this to 135 degrees coupled with letting it rest after removal from the oven which is a must your roast will not be medium rare. Carry over cooking time can add an additional 8-12 degrees to the roast. so what you will end up with is a medium to medium well done piece of meat. Nothing wrong with that if that's the way you like it. We like our beef rare so I set my probe thermometer at 119 degrees and with carry over cooking it rises to 129-132 degrees just the way we like it. Hope this helps Read More
(48)
Rating: 5 stars
01/04/2018
Juli, your recipe IS foolproof and utterly delicious. The only change I made was rubbing the entire roast in garlic butter. Talk about "melt in your mouth"! Read More
(3)
Rating: 5 stars
01/02/2018
Best piece of meat I've ever had. Read More
(2)
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Rating: 5 stars
01/01/2018
It turned out perfect! Read More
(1)
Rating: 5 stars
12/23/2019
The only way to achieve a perfect medium rare prime rib! I do take the roast out of the frig the night before roasting so that the roast really is at room temperature! Read More