Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme. Incredible taste. The sauce was average and probably wouldn't fool with it again but the beef was delicious and so tender. Read More
Followed recipe to the letter. Family complained that the meat was to cold even though i roasted it for the 21/2 hours. The flavor though was great!!! The sauce I didnt care for but everyone else really liked! I will make this again but I will cook it at a higher temp then the 250. Read More
Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme. Incredible taste. The sauce was average and probably wouldn't fool with it again but the beef was delicious and so tender. Read More
Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut slits into my roast put a sliver of garlic and a few leaves of rosemary into the slit instead of simply rubbing the outside of the roast. The flavor is much stronger than simply rubbing the top. I didn't mess with the mushroom sauce at all until the very end. Read More
I really wanted to impress my husband with a wonderful romantic dinner in our new home and this recipe did the trick. Two hints that really helped me, let the meat come up to room temp before you roast it just like the recipe says, and invest in thermometer, also let it rest for 15-30 minutes after you take it out of the oven, it will continue to cook...you really can't go wrong then. The ajus was out of this world! Read More
I have made this the last two years for Christmas dinner. All the generations rave about it. Easy to make but you feel like you are eating the most elegant meal. Will make it evey year for years to come. Read More
Oh my am I happy. I had an approx. 2 lb single bone rib roast. Still made the entire sauce amount without scaling since I wanted sauce for not only the meat but mashed potatoes and Yorkshire Pudding. Oh MAN was this good. I did not understand the point of making the sauce after browning and then saving it for later I just made the sauce after the meat was done and resting. Worked great and saves steps and items to cleanup. Also added some fresh thyme in addition to the rosemary. This is the way I want to cook this cut from now on the entire roast was very uniformly cooked. PLUS that sauce is freaking delicious. Oh I used beef stock instead of chicken and cabernet sauvignon for the wine. Sensational thank you. Read More
Followed recipe to the letter. Family complained that the meat was to cold even though i roasted it for the 21/2 hours. The flavor though was great!!! The sauce I didnt care for but everyone else really liked! I will make this again but I will cook it at a higher temp then the 250. Read More
I have made this roast twice. Once to practice for Christmas dinner and once for the real thing and now am in the process of making for the third time. The first time I made it I use the garlic and rosemary and the roast turned out delicious. For Christmas we forgot the fresh rosemary when we went to the grocery store so I just used salt pepper and olive oil. I think the real winning tip here is to remember to leave the meat out to get to room temperature and also to brown it before roasting. I have only been "on meat" for about a year since I am a former vegetarian of 15 years and not super experienced in cooking meat yet. Both of my brother in laws said that the roast was cooked perfectly (which apparently is hard to do?). I also thought the roast was very tender and tasty. A couple more things. I thought the perfect doneness was achieved around 145 degrees and I added more corn starch to my mushroom sauce because I prefer my sauces a little thicker. If you want something to make for a special occasion or maybe you picked some prime rib up because it was on sale this recipe is a real treat! Read More
Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Servings Per Recipe: 8 Calories: 354.6
% Daily Value *
protein:
36.4g
73 %
carbohydrates:
6g
2 %
dietary fiber:
1.8g
7 %
sugars:
0.3g
fat:
17.8g
27 %
saturated fat:
6.1g
31 %
cholesterol:
98.6mg
33 %
vitamin a iu:
19.1IU
niacin equivalents:
11mg
85 %
vitamin b6:
0.4mg
27 %
vitamin c:
2mg
3 %
folate:
11mcg
3 %
calcium:
34.7mg
4 %
iron:
4.8mg
26 %
magnesium:
38.4mg
14 %
potassium:
564.9mg
16 %
sodium:
1151.2mg
46 %
thiamin:
0.1mg
10 %
calories from fat:
160.1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme. Incredible taste. The sauce was average and probably wouldn't fool with it again but the beef was delicious and so tender.
Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut slits into my roast put a sliver of garlic and a few leaves of rosemary into the slit instead of simply rubbing the outside of the roast. The flavor is much stronger than simply rubbing the top. I didn't mess with the mushroom sauce at all until the very end.
I really wanted to impress my husband with a wonderful romantic dinner in our new home and this recipe did the trick. Two hints that really helped me, let the meat come up to room temp before you roast it just like the recipe says, and invest in thermometer, also let it rest for 15-30 minutes after you take it out of the oven, it will continue to cook...you really can't go wrong then. The ajus was out of this world!
I have made this the last two years for Christmas dinner. All the generations rave about it. Easy to make but you feel like you are eating the most elegant meal. Will make it evey year for years to come.
Oh my am I happy. I had an approx. 2 lb single bone rib roast. Still made the entire sauce amount without scaling since I wanted sauce for not only the meat but mashed potatoes and Yorkshire Pudding. Oh MAN was this good. I did not understand the point of making the sauce after browning and then saving it for later I just made the sauce after the meat was done and resting. Worked great and saves steps and items to cleanup. Also added some fresh thyme in addition to the rosemary. This is the way I want to cook this cut from now on the entire roast was very uniformly cooked. PLUS that sauce is freaking delicious. Oh I used beef stock instead of chicken and cabernet sauvignon for the wine. Sensational thank you.
Followed recipe to the letter. Family complained that the meat was to cold even though i roasted it for the 21/2 hours. The flavor though was great!!! The sauce I didnt care for but everyone else really liked! I will make this again but I will cook it at a higher temp then the 250.
I have made this roast twice. Once to practice for Christmas dinner and once for the real thing and now am in the process of making for the third time. The first time I made it I use the garlic and rosemary and the roast turned out delicious. For Christmas we forgot the fresh rosemary when we went to the grocery store so I just used salt pepper and olive oil. I think the real winning tip here is to remember to leave the meat out to get to room temperature and also to brown it before roasting. I have only been "on meat" for about a year since I am a former vegetarian of 15 years and not super experienced in cooking meat yet. Both of my brother in laws said that the roast was cooked perfectly (which apparently is hard to do?). I also thought the roast was very tender and tasty. A couple more things. I thought the perfect doneness was achieved around 145 degrees and I added more corn starch to my mushroom sauce because I prefer my sauces a little thicker. If you want something to make for a special occasion or maybe you picked some prime rib up because it was on sale this recipe is a real treat!
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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
