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I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.


Recipe Summary test

5 mins
2 hrs 45 mins
1 hr 30 mins
4 hrs 20 mins
1 9-pound prime rib


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Place prime rib on a baking rack set inside a large baking dish.

  • Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.

Cook's Notes:

30 minutes per pound = medium internal temp should be 130 to 140 degrees F (54 to 50 degrees C).

Make sure to add water to the bottom of the baking dish so that the drippings do not burn during cook time. Feel free to use the drippings to make a sauce/gravy.

Editor's Note:

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

Nutrition Facts

225 calories; protein 21g; carbohydrates 1.3g; fat 14.5g; cholesterol 60.3mg; sodium 143.7mg. Full Nutrition