Easy Carve Pepper and Herb Prime Rib recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Easy Carve Pepper and Herb Prime Rib

Serves 6 - 10


  • 1 (7-8-pound) Certified Angus Beef ® bone-in ribeye roast
  • 2 tablespoons coarse cracked black pepper
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon granulated garlic
  • 1 teaspoon dry rosemary
  • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme leaves


  1. With a boning knife, carefully cut rack of ribs as one slab away from roast and tie back on with butcher’s twine between each bone. (If possible, have your butcher do it.)
  2. Combine pepper, salt, garlic and dried herbs. Rub the entire roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
  3. Preheat oven to 325°F. Remove plastic from roast and place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
  4. Flip roast so that fat side is now up. Continue roasting approximately 1 hour or until internal temperature reaches 125°F for a deep pink interior.
  5. Transfer roast to a cutting board and let rest 20 minutes; remove twine and bones for easy carving.

No Nutritional Information Available


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