Garlic Prime Rib
A tasty marinade for prime rib made with olive oil, garlic, and thyme. I was trusted with this recipe but I can't keep it to myself!
A tasty marinade for prime rib made with olive oil, garlic, and thyme. I was trusted with this recipe but I can't keep it to myself!
Wonderful! Even though I cooked a 4.5 lb roast, I made the amount of garlic mixture called for in the recipe, which covered the fat very generously and produced a delicious crust. One reviewer mentioned their garlic was bitter. I imagine that the high initial temperature of 500 degrees scorched the garlic. I seared my roast at 460 for 12 minutes, and then since the fat seemed like it was on the verge of smoking, I turned the oven down to 400 for the last 8 minutes. I then roasted at 350 degrees rather than the 325 in the recipe, until my meat thermometer read 130 degrees. It was juicy with beautiful pink color in the center. Thanks Chen!Read More
Fairly standard roasting directions. Marinade nothing special. I'm curious as to what makes other reviewers believe this average "recipe" is 5-star caliber.Read More
Wonderful! Even though I cooked a 4.5 lb roast, I made the amount of garlic mixture called for in the recipe, which covered the fat very generously and produced a delicious crust. One reviewer mentioned their garlic was bitter. I imagine that the high initial temperature of 500 degrees scorched the garlic. I seared my roast at 460 for 12 minutes, and then since the fat seemed like it was on the verge of smoking, I turned the oven down to 400 for the last 8 minutes. I then roasted at 350 degrees rather than the 325 in the recipe, until my meat thermometer read 130 degrees. It was juicy with beautiful pink color in the center. Thanks Chen!
who knew making prime rib could be so simple! I have to say that this is the best piece of beef I have ever prepared. The au jus was eloquent! Just the right proportion of ingredients. The combination of the thyme and garlic gives a lovely flavor to the meat. Had a 4# piece, so halved the recipe for the marinade and it was spot on. Used kosher salt and ground the paste with my mortar and pestal. Scored the fat and placed the marinade on top pressing down on the marinade to soak into the cuts. Marinated this morning and placed in fridge, took out 1 hour before making. Thanks for the recommendations of turning down oven; did at 450 for the 20minutes then proceeded. I did add some beef broth to the bits at the bottom of the pan and it made a lovely thick, rich, dark au jus. I would love to use this on other cuts of beef using the same method. thanks so much!
My first prime rib, but not my last, I can't believe how easy this was, and so good. I made this for 8 adults and it got rave reviews, my husband said it was the best he ever had. I was so nervous, I've been known to overcook many a roast, but not this one, it melted in your mouth. The only changes I made were like some of the other reviewers stated and I browned it at 460 for 12 min. and then another 8 at 400, reduced it to 325 and cooked for 20 min per pound. I took it out when the temp registered 125 (was getting nervous), and let it sit out for 20 min. It was definatly a perfect rare in the center and med-rare on the ends. Terrific! The only change for me would be maybe take it out when temp reached 130, because I like more med-rare to med. But trust me no one complained, it was high 5's all around.
Very good!! I personally think that an instant read digital thermometer is key to making a perfect prime rib. I cooked a 5 pound prime rib and used the same amount of mixture ingredients as a 10 pound roast calls for. I followed other reviews and cooked at 460 for 12 minutes, 400 for 8 minutes & 325 for the remainder. I cooked it for 20-25 minutes a pound and took out of the oven when the internal temperature hit 125. I covered it in aluminum foil and let sit for about 10-20 minutes, until the internal temperature was about 135. It was a perfect medium rare.
I tried this recipe and it is awesome! I used a smaller cut of meat and adjusted the seasonings. Use an instant read thermometer and you cannot go wrong. I'm planning on using it again for our Christmas dinner. Thanks!
Oh, my! This is absolutely fabulous, I can't believe that I made it. I used a 5.44 lb roast and followed the suggestions listed below. Thanks, Chen!!
Excellent flavor and easy to do. (Though I'm always a wee bit nerveous when making Prime Rib.) I followed the other Reviewers suggestions and dropped the searing temp. to 460 degrees and increased the roasting time & temp: 15 minutes & 350, respectivly. **I cut the thyme to 1 teaspoon and added 1 teaspoon of dried rosemary. Use a meat thermometer and you really can't go wrong. Came out fabulous! I'd do this again in a minute!
This was the absolute best Father's Day meal I have ever fixed my husband of 15 years. After the smoke cleared out of the house (I gotta clean that oven!), it smelled like heaven in here! The crust was perfection! I was afraid the garlic and salt would make the drippings too strong to make a good gravy, but I was so, so, so wrong! After using some of the goodies from the pan to make the Yorkshire pudding, I only had about 1/3 cup left. I poured some cold canned beef broth into it, which was great because the change in temp made some of the fat coagulate so I could skim it off the top). I then thickened it with some cornstarch and served the BEST beef gravy I have ever made. Next time, I'll take the beef out at 130 so it is truly medium rare after the carryover cooking stops. I'll also get a bigger roast as my first-grader declared it his favorite meat and has been gazing longingly at the leftovers that will be tonight's dinner. Then again...maybe we'll have the beef for lunch and make Dad stop for a pizza on the way home. Hmmm! Thanks for a wonderful recipe.
I had a 5 lb. rib roast and made half of the rub. I put the roast in at 450 for 20 minutes then reduced to 325 for the remainder. (I thought 500 degrees might burn the garlic like some other reviewers mentioned and didn't want to take the chance.) I took the meat out at 135 degrees, it rested for exactly 15 minutes, and it was a perfect light shade of pink. While the roast rested I made the following au jus: I removed the fat from the pan and added 1 cup of beef stock and a 1/2 cup of cabernet sauvignon to the drippings, and gave a light sprinkle of dried thyme, dried rosemary, salt and pepper and reduced until it thickened up a bit. Then I added 1 T of unsalted butter off the heat. The roast was tender, juicy and just perfect. Thanks, Chen!
Fairly standard roasting directions. Marinade nothing special. I'm curious as to what makes other reviewers believe this average "recipe" is 5-star caliber.
I've done this with both a boneless and bone-in prime rib but both needed more cooking time than stated making dinner a little late but definitely worth waiting for. I made the full amount of marinade mixture for my 5.25 lb. roast. I cooked at 450 for 15 minutes to sear the outside, then lowered the temp to 325 for about 2 hrs. and 20 min. till it reached an internal temp of 140. I removed from the oven, covered it in foil and let sit for about 10 minutes. The slices on the outer edges were slightly pink and the slices towards the center were slightly more rare. Other reviewers mentioned taking the roast out at 125 or 130 which I think is too early. Cook time probably has to do with how cold the piece of meat is when it goes in the oven. I had mine on the counter for 1 hour but it was still quite chilly. I vow to get this in the oven earlier next time! I made a very simple au jus to serve with the meat by pouring off all but about 1-2 Tbsp. of fat from the roasting pan and placing over heat. I whisked in 3 cups beef broth and 1/4 cup red wine. You may need to strain through a colander to remove the blackened pieces of garlic. I also make a creamy horseradish by mixing sour cream with horseradish. We made prime rib french dip sandwiches with the leftovers. Spread the horseradish on the buns and serve with au jus. So good!
These are fairly standard seasonings for a rib roast, unfortunately though, roasting this piece of meat at such a high temperature (500 degrees) will make the garlic bitter and ruin a very expensive cut. Practice tells one to reduce the heat to 450 - 460 before putting the roast in. Pull the roast at 125 degrees and tent with foil for 10 + minutes which will allow the roast to continue to cook and the juices to absorb. It should settle at 135 degrees for a perfect medium rare!!! Good with changes....
AMAZING!!! AMAZING!! Prime rib has always been my favorite cut of meat and my grandmother would make it for me on special occasions. And although I couldn't contact my grandmother for her recipe and cooking tips, I decided to rely on this recipe and hope for the best. The results were OMG! I followed everyone's advice of 12 mins at 460 and 8 mins at 400 and then 15 mins per pound at 325 and then took it out and covered for 15 minutes. Each piece of roast was the perfect shade of pink on the inside and a bit less pink on the outsides. Even the end pieces were juicy and perfect. The roast melted in our mouths. It was a 4.5lb roast for 2 people (I wanted leftovers!) and we ate about 1lb per person cuz it was too good!! This is definitely a 5 star recipe!!! THANK YOU Chef Mike!
This was very good, but I did use different tempatures than recommended. I cross-referenced this recipe with the one in the America's Test Kitchen (ATK) cookbook. I mixed everything for the garlic topping as shown here, and it was delicious. Change nothing about it. I also then salted and peppered the rest of the prime rib. For the the temps, I did sear it in the oven at the beginning at 475 degrees, but then I turned it way down to 250 degrees. ATK recommended this to keep it juicy, and boy was it ever juicy. It will take longer to cook this way, but the slow cooking resulted in the juiciest beef. It took me about 1.5 hours to cook a 3.5 lb. roast to rare. Also the final temp of the beef I think is a little high here. ATK recommended taking it out at 125 degrees for rare, and that temp was perfect. The most important step is to take it out of the oven at the end, and tent foil over the top. Let it stand for 20-30 minutes before carving to retain all of the juices. All of your hard work will be for nothing if you don't do this most important step! Finally, I served it with a basic horseradish sauce - 1 c. sour cream, 4 tsp. prepared horseradish, 1/8 tsp. salt, 1/8 tsp. pepper. Perfect for our Christmas dinner!
This prime rib was wonderful. I made it for Christmas dinner and it was the most tender prime rib I've ever had. I followed the directions exactly and couldn't have been happier with the taste. My prime rib was 8.5 pounds and unfortunately did take a little over an hour longer to cook than the stated cook time of 1:30 for medium rare. I took the roast out when the meat thermometer read 145° and that was at 2 hours and 40 minutes. I am only mentioning this for the future makers of this recipe so they can have a meat thermometer handy so they can judge when they should start to prepare their side dishes so everything will be done at once. All in all, an amazing recipe and the taste and tenderness more than made up for the late dinner :o) I highly recommend this recipe! Thank you for posting it!
This is the best roast recipe ever, look no further!!! I use a 2.5 - 3 lb. prime rib roast and half the ingredients. It has been suggested to use half thyme and half rosemary, but I always use both in equal amounts. I usually let the roast sit out for the full hour with the mixture on, I find the flavour to be more full that way. I also find the cooking time to be off (good idea to use a meat thermometer), for a 2.5 lb med-rare roast I bake at 500 for 20 mins, turn oven down to 325 and roast for an additional 50 mins, then tent the roast for 15. Enjoy!
there was a lot of smoke coming out of my oven at 500F which scared my dog like i never seen before but i stuck to it and it came out beautifully. i've used this marinade on rib-eye steaks too. works great!
When you pay that much for a good cut of meat these days ($6.99/lb) its hard to risk trying a new recipe, but after reading all of the reviews on this one, I felt I couldn't go wrong. Boy, was I right! I had a roast of just over 4.5 lbs but as others recommended, I used the same amount of ingredients and rubbed it over the entire roast. I let the roast sit at room temp for about 45 mins. and then seared it in the oven for about 18 minutes at 425 degrees. I turned the oven down to 325 and it took another 2 hours or so to reach a temp of 140 on the meat thermometer. I took it out of the oven and let it sit, and it reached 145 on its own. Part of the roast was on the medium side while the rest was a perfect medium rare. Will definitely do this again. Update: Tried this with a 4lb New York Roast, (hubby bought it on sale saying it was half the price of a rib eye and just as good... yeah right)... The flavor was just as great (due to the marinade, of course) and the meat was very tender, but the general quality of the meat just does not compare to rib eye. Sorry honey! Don't skimp on the cut. It is well worth the price.
This was my first attempt at prime rib, and it turned out wonderfully! I had a 4 pound roast, so I lowered the initial cooking temp to 450, for fifteen minutes. I lowered the temp again to 325 for about 1 hr and ten minutes and used a foil tent. I agree with other reviewers in that the key is watching the thermometer! The roast was taken out at 130 degrees, and in fifteen minutes it was juicy, pink, and delicious. Can't go wrong with this recipe! Thanks!
Delicious! I used a 5lb prime rib. Cooked in a 460 degree oven for 12 minutes, turned down to 400 for 8 minutes after that I then turned the oven down once more to 350 and cooked it 20 minutes per pound and then an additional 15 minutes because we like OUR prime rib cooked to medium... light pink in color! It was perfect and I made an AU JUS for dipping...I added 1 cup of beef broth to the pan and and put it over heat till all the brown bitscame loose from the pan. I then strained it. PEFECT! =)
First prime rib was a major success. To die for! Chose the 460 for 12, 400 for 8, 325 for 20 mins per pound. Sat 35 mins. Perfect med rare. Garlic did burn in spots but the crust was soooo delicious just the same.
I used the recipe substituting tenderloin for prime rib due to my personal preferance, It was absolutley perfect. What a great recipe
Everyone kept saying it was the best prime rib they ever had! And I agree! I made two 5 pound roasts and timed the cooking as a 5 lb cut. I used fresh thyme. As others suggested, I did 12 min at 460, 8 at 400, and 1 hr and 40 min at 325. Came out perfect at 125 degrees. I can't get over how good this was!
I consider myself an expert when it comes to EATING prime rib. It's one of my favorites. So I figured it was high time for me to learn how to make this for myself. I went to the grocery store and ask the butcher for a really good cut of prime rib roast. He suggested a five pounder that was $12.00 a pound!! Now I know why it's so expensive at the resturants! So I take my little treasure home and mix up the stuff to season it with exactly per the recipe. Then I covered the entire roast with the mixture instead of just the fat part. After reading about smoking up the house at 500 degrees, I put the roast on the BBQ. I checked the temperature after two hours and it was 150 degrees. I had dinner ready for my wife when she got home complete with mixed veggies, squished taters, champagne and flowers on the table! We both thought it was one of the best tasting and juiciest prime ribs ever. The next day I made sandwiches on french bread and that too was excellent. Our BBQ has three burners and I set the front and back one to medium heat and the center one off and put the roast in the center of the BBQ and didn't open the door for two hours and it was medium with a little pink in the center. I think one and one half hours would be right for it to be rare. Absolutely, positively delecious!!!!
I have never cooked prime rib until I tried this recipe. I cooked it for my husband's office Christmas party. Everyone loved it! I cooked a 12 lb. roast and just adjusted the cooking time. I will definitely use this recipe again. I have no fear of cooking a rib roast now!
oh yeah! this was the first time i've used the "high heat" first method. i have to tell you that it was the best prime rib to ever grace my oven. the garlic and thyme were spot on! i did use a probe/thermometer which helped with the timing. it was pink and oh so juicy and flavourful and the gravy made with the pan juices were dynomite!!!! thanks so much Chef Mike!
Simple and absolutely delicious! Made this recipe for the 4th time this Christmas.
I am the greatest cook ever! I can't say what hasn't already been said. this was really easy and knocked the socks off my husband and in-laws. I bought a 3.75lb standing rib roast ($37-yikes) and stuffed it with three whole garlic cloves. used 6 minced cloves with the same amount of salt, pepper, thyme and olive oil. I spread it on the fatty layer and on either side. Cooked at 500 for 20 minutes and then 325 for 1 hour. came out a beautiful medium-rare. I am just so impressed with my self. GREAT GREAT recipe!
Fantastic! And so easy. Recipe is wonderful for company because you can cook and forget it until it's time to take it out. The cooking time is really off on the recipe. It calls for a 10 pound roast with a cooking time of 90 minutes total. That's 9 minutes per pound. We just did a 11.5 pound roast for a Christmas party and it cooked for more like 20 minutes a pound. We overcooked it for my taste. We took it out as other reviewers have suggested at 125 and tenting it. It's unbelievable how much after cooking takes place. It came out medium well. We like it medium rare.
This is my absolute favorite recipe on this site! I can't give it enough stars. I make this for Christmas and my husband's birthday and he tells everyone how delicious it is. Of course the cut of meat is very expensive, so this meal is for special occasions in our house. I've also used a standing rib roast with great success. I altered the temp and timing a little: 450 for 12 minutes, 400 for 8 minutes, and 325 for 23 minutes per pound. EXCELLENT! Don't be intimidated by the cost of the meat - if you follow the instructions you will be rewarded! Thank you for sharing this wonderful recipe! Did I mention that it's my favorite?! :-)
WOW!! Very good and I even messed up and used ground thyme and more then it called for and was still great. The cooking time was a little off for me and I even made only 6 pounder but I kept a close eye on it and it turned out just fine and medium rare and so very tender!! I did use the advice of a couple people and took out at about 135 and wrapped in tinfoil and let set for about 10 minutes or so, i dont know if that is what made it so tender, but I will always make my prime rib this way and we also did use the juices with some beef broth for aujus (spelling is probably wrong) and it was great. used for french dips on steak buns the next day too. Thank you for great recipe!!!
Yeah, baby. This one is a keeper. We cooked a six pound prime rib and though our oven usually cooks quicker than that called for by most recipes, with this one, it took significantly longer--fifteen to twenty minutes more with less meat. Strange. Anyway, without a meat thermometer, it would have been a disaster, but in the end, things worked out fine. The rub which turns into a beautiful crust is the best I've ever had. 500 degrees at twenty minutes seems like a lot of temperature, especially when the rib starts smoking, but we kept the faith and it turned out great. Merry Christmas! ADDENDUM: We have twice used this rub for roast pork with the most amazing results. Try it. This best poet could not find words to describe how good it is.
Wonderful! I have never made prime rib before, and it turned out great. I used the recipe- amount of seasoning, with a 5.5 lb. rib roast. Cooked at 450 for 20 minutes, then 325 for about 1.5 hours. Perfect, perfect, perfect.
I hosted a large dinner party this past weekend and used two 10lb boneless roasts for this. Took maybe 30 minutes longer than mentioned in recipe to cook both in the same oven...and I neglected to make sure I had two roasting pans big enough. I cut off about 3" from each chunk and froze it. Then I kept close surveillance with my instant-read thermometer...took one out at 130degrees, and the 2nd one out at 140ish degrees. Following a 15-20 minute rest, this gave me a medium rare and a well/medium well. There were 25 people and everyone had plenty of what they wanted.
This is an awsome recipe for Prime Rib, the marinade was effortless. I used a 6.46 lbs Prime Rib. I let it sear for the full 20 minutes and reduced the actual cooking time by 30 minutes. This was resteraunt quality, and will be added to my catering menu. Easy even for beginners. Easy even for weekday dinner!!!
I used this recipe for our Thanksgiving prime rib and boy was it tasty! To boost the flavor, I marinated the rib roast in the garlic, olive oil, salt, pepper, and thyme over night. I followed the instructions and the roast came out perfect, not to mention leaving the house smelling delicious! We like our meat on the medium side so we left the roast in for another 5 minutes until the internal temperature read 157 degrees. This recipe is definitely a KEEPER!
OMG, best recipe I've ever tried. I cut shallow slices in the fat and meat before I put the rub on. I kept in the fridge all morning until an hr prior to cooking. I cooked at 450 as well for the full 30 min. I also put a small amount of beef stock in the bottom of the pan. The roast had taken a extra 30 min to cook, I would differently recommend using a meat theom. I cooked it to 135 degrees and let rest for the last 15 min, the temp. raised to 145. I added more beef stock to the juices and tiny bit of red wine. I did thicken it a little bit and served it with yorkshire puddings on the prime rib. It was perfect, I will be making this recipe again. The flavor of the garlic went completely through the roast. Yum
Made this for Christmas dinner and it turned out delicious.....can't go wrong with this one. Served with garlic mashed taters and steamed green beans....my parents went nuts thanks Chen! ;)
I had a 6.5lb roast and used the same instructions as if using a 10lb roast. I thought my meat thermometer was broken because it did not even register anything. Nope, it wasn't! After cooking it for the reccommended time it was still VERY, VERY Rare inside; so my dinner was delayed for another hour while we put in back in the oven. It then registered 145 degrees. I only give this a 3* because of the 500 degrees for 20 minutes make the outside really crispy and tasty. But definetly use a thermometer and add an hour for a 6.5lb roast using the 325 degrees.
This was the best prime rib we've ever had! I made it the lazy way by spraying the roast with extra virgin olive oil cooking spray, then sprinkled on the salt, pepper, thyme and rubbed in ready minced garlic. Even though it was only a 3 pound roast, the cooking time was the same, although I decreased the 500 degree cooking to 12-15 minutes. It came out perfect.
Great, easy recipe. The only reason this didn't get 5 stars is I found the marinade too salty. Other than that -fantastic! I had a 3lb prime rib and it came to 135F after 20min at 500F and 25min at 325F. Glad I checked it early as I was expecting it to be in there for almost an hour.
This was the first time I ever made Prime Rib and it was wonderful. Very easy! My boyfriend is a Prime Rib fanatic and he just loved it! It was definetely a Valentines Day hit! I just used a digital probe thermometer and took the roast out at 150 degrees and it was just the way we like it. right between med rare and med!
Easy, quick, and very flavorful... I used a 4 lb roast. My bf and I loved it.
The flavor of the marinade was good, but be aware that 500 degrees is very hot and could cause the garlic to burn and create a dense cloud of smoke in your home (as happened to a friend I sent this recipe to). For myself, since I was forewarned, as soon as it seemed to be getting pretty smokey I dropped the temp to 400 for the initial high temp browning. We also both found that the cooking times were low, even for rarer meat.
I have made this recipe a few times now and it has always been delicious. I usually follow the recipe exactly and it turns out perfectly, but last night for a dinner party, I changed it a bit with really good results. I used 1/4 cup of olive oil and added fresh oregano, thyme and rosemary, along with the garlic, salt and pepper. I also added a tablespoon of vinegar. I threw these into my food processor and processed them to make a pesto-like marinade. I then marinaded the prime rib for about 4 hours before cooking. I used a 6 lb prime rib and cooked it exactly as directed to get to the perfect doneness. It was delicious!
Made this for our Christmas Dinner...(12/23/11 a couple of days early...long story...nothing to do with the roast, lol) It was, in a word, wonderful. I cooked it exactly as recipe indicated, with the one exception that with the thyme I used a small amount of this amazing spice from Trader Joes called 21 Seasoning Salute. (It's amazing...and only $1.99 for regular size spice bottle..it has the perfect blend of, you guessed it, 21 spices) and I used Sea Salt and Fresh Ground Pepper. We like our meat a bit more well done so I had to cook it a bit longer. Bottom line the perfect blend of the heart smart olive oil and garlic was so nice...and easier than you would think. With the pricey piece of meat (8lbs, $46) it's all in the cooking once you bring it home...and this was worth it!
Made this last Christmas and it was awesome! I've never made prime rib before but it turned out perfect. The only change I made is that I cooked at 460 degrees for the 12 minutes, then 400 degrees for 8 minutes. Then baked at 325 for an hour and a half (took these suggestions based on another review and worked great).
Thank you for this recipe. My husband and I just forced ourselves away from the table, blissfully full. The rib was sooo flavorful. He complimented that the prime rib was better than any he's ever paid an arm and a leg for at a restaurant. I had a 5 pound boneless prime rib and used the marinade recipe in full and it was just fine. I did not have dried thyme, but another savory spice blend that included thyme but also rosemary and some others and it was great. I scored the top of the roast before coating with the marinade as suggested by others. I did find that the cook time was longer than the recipe stated, even for my 5 lb. roast. It's possible my roast wasnt' completely thawed. Just rely on your meat thermometer, and you'll be fine. 145-155 degrees a perfect medium rare.
Like most of the other reviews this was my first time to attempt prime rib. I don't have a great track record with meat, but this recipe was so easy. I even impressed myself. My husband said it was the best prime rib he has ever had and he always gets prime rib at restaurants. It's just the two of us, so we used a 3 pound roast, but we didn't change the seasoning amounts. We love garlic and thyme! This will be our holiday dish from now until forever! No more boring ham for our family!
Awesome recipe & rub - simple and delicious. Just fed 17 lb. roast to 28 people at BBQ I hosted, only had about 2 ounces left over!
Very good recipe. I cooked a 6.5 lb boneless prime rib in a roasting pan (on rack). I didn't have an issue with smoke so seared it for 20 mins at 475 then dropped it to 325 for an additional hour & forty minutes. When I took it out it read 135 deg and after resting for 30 mins went up to about 142 - next time I will take it out around 130 but there was a nice variation in med rare to more well done towards the ends. Also, I used the full marinade for my smaller roast & it was wonderful. In order to reach 'room temp' my roast sat out about 2 hours before I put it in the oven. Great recipe - thanks!
I have to say that this recipe is awesome. I used a 4-5 lb. roast and kept the spices the same as advised by many other ratings. if you like garlic, this recipe is perfect. The thyme made me nervous but it ended up adding an excellent flavor to the roast. Everyone raved over it. still love the recipe, even used it for tri tip roast and bbqed it up, very very very good!!!!!!!!!!
Yummy! This was my first prime rib, and it was a great success. I used a 5 pound roast, but used the full marinade ingredients - plus doubled the salt (I was using kosher salt). Cooked to 120 degrees and then pulled it out and let it sit, perfect! Husband and daughters (11 & 7) loved it.
I made this for a holiday progressive dinner the other night, and it was wonderful! Everyone gave it excellent reviews!! It was so easy to make. I think next time I will make a bit more of the rub since it could have been a little bit thicker on the fatty side of the meat.( I did have a 10 1/2 lb. piece of meat) I did take it out at 125 and then it did come up to 134 after about 30 mins. A meat thermometer is a very good thing to have on hand. Thanks again for a fantastic recipe!!
My husband has an annual gathering of friends for which I create a home-cooked, five-course meal. This year, he requested Prime Rib. I knew immediately to run to AllRecipes.com, since I'd never attempted this dish before, and I was really afraid it would turn out awful (my husband has often bemoaned the overcooked state of "prime" rib at restaurants, so I knew he wanted it just right!). When I saw all the five-star reviews and read how simple this recipe was, I figured I'd found my match! Sure enough, this was a crowd-pleaser and a roaring success! I got so many compliments on the flavor and texture of the meat (that delicious outer crust really makes a difference). Now I'm using this recipe again for Christmas dinner with the family!
I have tried this many times and it is great!! There are two changes that I have made: 1. I do not cook at 500 degrees, only at 325. 2. I add a little spicy mustard to the mixture. It turns out perfect every time.
Absolutely the bomb!! I've used this recipe before however I never used as much garlic and what a difference. I did add some fresh minced onions on top and I also used a 1/2 cup of olive oil instead of only 2 tbsp. pouring it over the top and sides. We love our olive oil. My family kept raving at dinner. Thanks for such a simple recipe.
I have used this recipe the last 5 Christmas's and it is always a hit. It's scary to cook something so expensive for so many but this is fool proof.
I used this for short ribs started them in the oven until brown then popped then into my slow cooker on low for 6 hours omg were they good , if this can make short ribs melt in your mouth the prime rib will be out of this world
This was my first attempt at Prime Rib, and it turned out to be the best I've ever tasted. I did put the roast in at 500 for 20 minutes, however my oven smoked and it resulted in my smoke alarms going off (fortunately this happened before my guests arrived). I followed the recipe exactly - any suggestions on how to avoid this in the future?
This was the absolute best recipe. I did make a change, though, and it was because I had spoken with a chef prior to baking. He advised to cook at a super super low temp for a longer time, then searing afterward. So, I baked it for 6 hours at 200 degrees. I was using bison meat as well, so I did not want to overcook it. I could have baked it for five hours, since it was not so pink inside, BUT the flavor was FABULOUS! I did sear it after baking and let it set for a bit. My picky husband said it was excellent! I will use this recipe again
Made for Christmas Eve - was a bit hit! We needed it more medium-well since I'm pregnant, so cooked it as follows: 460 for 12 minutes, 400 for 8 minutes, 325 for 20 minutes/lb. We took it out of the oven when the temp reached 135-140 and served it after about 20 minutes when it hit 150. Also added 1.5c beef broth and .5c. red wine to make a lovely au jus.
I don't even have to make this Prime Rib to know it is the best I have ever tasted! I worked at a little mom and pap restaurant and this is exactly how we cooked our PR (except the olive oil). It is literally the best way to eat it. i have ate PR else where and while my friends say it is great I tell them they don't know what great is until you have Keiffer's PRIME RIB! Delicious flavor. The salty garlic taste compliments the rosemary so well. You don't even need to make A jus as the drippings from the pan and maybe a little butter do the trick! ABSOLUTELY DEVINE! I'VE NEVER TASTED ANY OTHER PRIME RIB AS GOOD AS THIS!
This was a great recipe!! 5 stars in my book!!! I made this for my hubby on Father's Day. The roast was a big hit!!!! Thank you, Chef Mike, for sharing it with everyone. I had a 5lb roast, so made half of the rub, adding some fresh rosemary to it. Smelled wonderful! The two things I changed in the recipe was to heat up the oven to only 450 degrees F instead of the 500 degrees F, and took roast out of oven at an internal temp of 133 degrees F. By the time we ate, it was up to about 136 degrees F and was very tasty and tender. I think the next time we have a special roast like this, I will insert some garlic into the actual meat part. Thanks to Chef Mike and all those who gave reviews. I so appreciate the honest reviews of the actual recipe, instead of changing it to where what was made is really not the recipe on Allrecipes. Hope that made sense. I just love Allrecipes!!!!
Wonderful recipe. I ususally use more fresh garlic and a little more of the herbs, simply because I like to see them and it makes my kitchen smell wonderful! I use whatever fresh herbs I have on hand (basil thyme, orgeno). Yum!
I actually had a 14lb prime rib and had set the timer to check it at 75 minutes(after the temp reduced), and had told someone else to shut the timer off, but not the stove. They shut the whole thing off, but left it in and an hour later I came back, and it was a perfect med on edges and med-rare in center. Tasted unbelievable! And it was my first time cooking a prime rib. I had lots of compliments. I told my friend it was because of her it was so good! It may have overcooked otherwise!
Excellent followed exactly. (I don't know why people can rate a recipe and change the whole thing. Thanks to Dani's review, I was confident; and thanks to Chef Mike for sharing!)
You really can't go wrong with this recipe! I thought for sure I was going to ruin this beautiful piece of meat when the fire alarm went off due to the 500 degree oven burning the oil. I had to take out the meat and cool the oven. So I cut down the beginning roasting time by about half and just finished the slow cooking like the recipes says. Still turned out perfect despite the debacle. I was a little embarrassed trying to impress my boyfriend but he still absolutely loved it!
Perfect every time. I have my butcher separate the bones from meat & tie them on (French it) , which serves as a rack. There is enough fat on the meat that the string is no problem. The key to your success is a meat thermometer.
Not sure what happened but I followed the directions to a T -- my dinner planned for 6:30 did not happen until 8:30 due to the amount of time it took to cook this -- then it was overdone -- and I used a thermometer -- $75 lost on this piece of meat -- will never make again.
This was the first time I ever made any kind of meat dish. I've always been intimidated. But I gotta say this was simple and tasty. Better than most prime rib entrees I've had at restaurants. I followed the recipe pretty much to the T except for using a smaller cut (2.25 lbs) and splitting the rub in half. Next time I would just use the same amount and rub it all over. It's just tastier and the crispy garlic was so yummy on top. I'd prefer it all over next time. I even took some reviewers advice for the au jus sauce. 20 min into it, i poured 1 can of low sodium beef broth (get regular - needs salt), 1/4 cup of red wine and added some pepper and salt. let that bake w/ the meat. it wont harm it. the sauce came out nice. In the end, i learned a big lesson. the meat will continue to cook even after you take it out so when you read the temperature on the thermometer, it'll actually go up about 5 degrees. I'd take it out and let it cool down when it reaches 135-140 degrees fairly quickly AND make sure the meat is room temp. Do NOT cook it frozen b/c the meat will not be tender. Even tho my meat came out about medium, it was still juicy and tender. I used prime rib meat w/ the bone. It wasn't cheap but still cheaper than a restaurant. =)
I used this recipe for the first time last Christmas. I had never attempted Prime Rib. Sounded expensive and scary. Saw this recipe and thought, I can do that. It was easy and turned out perfect! It has become a new Christmas dinner tradition. We had a lovely, stress free dinner that was something to remember. Prime rib is expensive, but by the time you buy the ingredients for a turkey or ham dinner with all the trimmings, the Prime Rib may come out cheaper. It was no more expensive for sure. I wish Norman Rockwell was still around. It would make a lovely traditional family portrait starring the Prime Rib. It was a beautiful thing! Thank You Chef Mike!
Amazing recipe and SO darn smple! The only thing I would say is to count on at least double the time if you're cooking an extremely large amount - we served 20 pounds for 30 people at Christmas and it took well over 4 hours to get it to medium rare.
This was superb! I would have liked more of the crust however so next time I will double the recipe.It was finger licken' good, literally. I also think that 145 is a little overkill for medium rare. I like mine with a wee bit of red (not bloody) just a hint of red. 145 is definitely pink but not red. Next time I'll pull it out at 115 or 120. It was fantastic nonetheless. Also don't go by the time. Use a thermometer. My 4 1/2 lb roast took 2 hours (total) with a final temp of 142. This is a half hour longer than the 10 lb piece of meat called for in the recipe. Try the recipe though, it's fantastic. Thanks for the contribution!
this is the best prime rib I have ever cooked....I did put garlic cloves inside the meat before cooking....everybody raved about it...I made ajus with drippings,beef soup base & onion soup mix, equal amounts of each depending on the size of the beef...sooo yummy :) :)
Very good. I seared the meat on the grill first and then I cooked it in the oven at 375. Everbody said it was the best ever.
You'll never need another recipe. This is it!
I am giving this 5 stars because I can already taste it and I haven't even made it yet. I know it will be good, but I just have one question before I do. With the very high heat at the beginning of roasting, does it cause a lot of smoking in the kitchen. I have a very sensitive alarm system! I do hope this doesn't sound too silly!!! Thank you for any comments. Meggy
Used fresh ground black pepper and freshly groung sea salt. Made a great rub. Only problem, was the cooking time - total time was around 2 1/2 to 2 3/4 hours - not the 1 1/2 hours mentioned in the recipe - mine times the prime rib came out perfectly medium rare. Received a large number of compliments from our guests, and everyone wanted to take some home with them. There was a line for the ribs from the prime rib.
This was the most amazing prime rib roast I ever made! My roasts have always been good according to my family BUT this one was outstanding. My husband and I had a friend of his over for dinner and he could not stop commenting on how good the roast was. To me, it tasted like the prime rib that I have ordeed in some pretty fancy restaurants. This will be my recipe from now on! Thanks sooooo much!
Sooooo delicious, juicy and spicy!!!!!!!!!!! My boyfriend loved it.
I first made this for my 10 lb prime rib Christmas dinner. It was fabulous!! I now use it scaled down for all my beef roasts. I do rub it all over the meat and cook the first 20 minutes at 460 instead of 500 degrees. Thanks so much for this recipe!
I make a good prime rib, and my husband was scared of change, I'm so happy for change. Awesome rub, thank you. thank u to all the input everybody did. I always read the reviews before i try a recipe. Turning down the heat in the beginning was a must. Thank u Chef Mike. Will do again!
Cooking time was way off for me, but since we were using a meat thermometer to monitor by temp not time we still had a perfect med-rare result. Just much later than planned. Even with that this recipe is fabulous. Amazing flavor. Beautiful pink color. Amazingly easy to make prime rib.
Very yummy. I obtained a Prime cut, boneless, 15lb roast.I researched this because, like most others I was nervous about ruining it. This is my advice when using this recipe. #1 Stick with the garlic marinade (I did mine overnight). Searing it at 500 degrees for 20 minutes really gives a great flavor. #2 Use a good digital therometer. #3 if you have a convection oven use it, it helps to cook evenly. Do not worry if you don't, I didn't have one and it still came out great.#4 Do not over cook. Every "expert" I have talked with says that you should remove your roast around 120 degrees for Medium Rare!!! I doubted this advice, took out at 130, it cooked up to 135 and it was positively a medium. So I am not understanding everyone elses recomendations on temps. I lowered my second phase cooking temp to 250 degrees because it was such a large piece of meat. From beginning to end it took 4 hours. Google "how to cook prime rib" and you will come across good advice.
I tried to cook a 7lb prime rib and the internal temp after all this time was not even above room temp. I did not open the oven door the entire time. I do NOT recommend this recipe. Did not cook and all my sides were then cold by the time another hour went by too cook the roast.
Thanks for the awesome prime rib recipe!! Like others have mentioned, I too was a little scared cooking my very first prime rib, being such an expensive cut of meat. I worried myself too much the night before, for no reason! I followed the directions as written, and it came out perfect! I was so very proud of my very first impressive prime rib! I actually used this marinade recipe for cooking other cuts of meat, such as a regular pot roast, and it turned out tasty. Excellent recipe Chen! KUDOS to you!
I've made this recipe exactly as written, three times. Best prime rib ever. A good meat thermometer is key!
Awesome !! This is the perfect Prime Rib. As good as you'll find in any restaurant. I would advise not changing a thing, especially the first time. If you want to make adjustments after that, it's totally up to you. But I sure wouldn't. This is perfect as is. Thank you.
First time making prime rib. This recipe exceeds my many restaurant experiences with prime rib. Very simple, excellent results. I used a 5 pound roast and followed the 10 pound recipe for extra flavor
I used this recipe the first time I made Prime Rib at home and it was perfect. The meat cooks quite a bit once you pull it out o the oven so don't overvook it!
DELICIOUS!!!! And so easy!
I made this prime rib for Christmas dinner with family & friends. It was the most delicious prime rib I've ever had. Everyone raved about it.
I cooked mine for 5 minutes per lb at 500 degrees to sear then shut the oven off and left it for 2 hrs (from the perfect prime rib video). Turned out...perfect!
I'm glad so many other people liked this recipe, but my husband and I found it bland and tasteless. The meat was overdone and tough.
First time ever cooking prime rib. Followed recipe to a tee and turned out perfect.
I made this for my FIL's birthday yesterday and it was amazing!! Such great flavor! I used a boneless rib roast. I was scared of scorching the garlic so I put it at 450 for about 20 mins and then down to 325 for the rest. I also let the garlic/oil/thyme mixture marinate for about 5 hours. Delicious!
This is such delicious roast beef! It's delicious when you eat it straight out of the oven; it's delicious on a sandwich the next day; it's just plain delicious! So simple but so flavorful. Thanks for sharing this great recipe!
I served this recipe for our guests at Christmas. It was the most flavorful Prime Ribs we've had, everyone loved it. It was even great when we reheated the leftovers a few days later. I cooked it a little longer than the recipe calls for because we like it a little less pink. I gave the recipe to my Boss who's an excellent cook and his family loved it too.