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Prime Rib


Made this for the Carpenter Christmas dinner, 2009. Perfection.

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Serves 6 to 8

Serves 6 to 8
Serves 6 to 8


  • 1 (6 pound) boneless prime rib
  • 1 tablespoon olive oil
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
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  • 1

    Line a large roasting pan with foil; set aside.

  • 2

    Rub prime rib with olive oil.

  • 3

    In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub on all sides of prime rib. Place prime rib on a roasting rack in prepared pan. Cover, and refrigerate for 4 hours to overnight. Remove from fridge, and let come to room temp.

  • 4

    Preheat oven to 325°.

  • 5

    Cook for 2 hours, or until a meat thermometer inserted into the center reaches an internal temp of 145° (or desired degree of doneness). Remove from oven, and let stand for 10 minutes before carving. Serve with au jus or horseradish.

Recipe Notes

Edit note

I served with Madeira Mushrooms, Scalloped Red Potatoes with Leeks and Fennel, and Green Bean Casserole, which my nephews always look for.

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