Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Prime Rib


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

Rate this

Serves 6 to 8

Save this recipe 1
Save this recipe 1
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
Save a shopping List


  • 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.

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.