About this recipe
Tested and perfected: THE recipe for a perfect prime rib. Your family's favorite features a robust garlic and herb rub, accurate doneness, great presentation and over-the-top flavor. Note: Shop the Brand Store for our chef-crafted Five Peppercorn Mélange, or grind your own. See our YouTube video (link below) for easy instructions on carving the back ribs off as one piece or ask your butcher to do it for you.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Bake.
Keywords
recipe, how to cook, roast, best, cooking, rub, bone in, in oven, prime rib
Serves 8 to 12
1/ 6
Remove back ribs from rib roast with a boning knife. Combine fresh garlic, salt and pepper to create a paste. Season roast, working rub into entire surface.
2/ 6
String tie the roast with back ribs reattached . Cover with plastic wrap; refrigerate overnight.
3/ 6
Preheat oven to 325° F (162° C). Cut potatoes in half. Cut down herbs as needed to 1-inch (2.54 cm) sprigs. Combine potatoes and herbs in the bottom of a roasting pan. Top with roasting rack. Place roast bone side up in roasting pan; bake until internal temperature is 75° F to 80° F (23.8° C to 26.6° C), approximately 110 to 120 minutes.
4/ 6
Remove pan from oven, lift rack and roast out temporarily. Toss the potatoes and redistribute in pan for even cooking. Place rack back on top and invert roast so fat cap is on top. Roast another 50 to 70 minutes until internal temperature is 115° F to 120° F (46.1° C to 48.8° C) F.
5/ 6
Pull pan from oven, transfer roast to carving board, tent with foil and rest 20 minutes before serving. Final internal temperature target is 125° F to 130° F (51.6° C to 54.4° C) for medium rare.
6/ 6
Toss herbed potatoes, taste, and add salt and pepper if needed. Remove butcher's twine from prime rib, slice and serve with potatoes.
