| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (3 1/2-pound) beef rib roast, de-boned* and tied
- 1 jar peeled whole garlic cloves
- 1 packet Italian dressing mix
- About 1 cup cracked black peppercorns
Instructions
- Preheat oven to 375 degrees F.
- Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it’s completely covered. Transfer to a roasting pan lined in aluminum foil.
- Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
- *Cook’s Note: Have butcher remove ribs from roast and tie it.
Reviews
This is simple and flavorful. I am asked to make it every year for the holidays and birthdays. I’ve never had a butcher willing to debone it and it is still marvelous!
Hands down the best, easiest prime rib recipe. Used it every year at Christmas for the past 12 years.
Best recipe ever. Make it every Christmas and always get rave reviews.
We have officially made this recipe a Christmas tradition! This will be year number four (2012 at our house. My husband and I found this recipe very easy and delicious. Thank you!
I have made this half a donzen times with rave reviews. So ease and so yummy!
Cooked this last Christmas, as my mom saw the show right before Christmas and asked me to give it a try. Everyone could not get enough. We have decided to make this part of our family Christmas meal. Very easy to do and tastes wonderful.
I made this for my family at Easter. I’m still asked for the recipe. I don’t eat meat so I needed a recipe that was simple but well explained. I did a test run for my husband and he loved it. We only used a 1/2 cup of peppercorns for a 2-1/2 pound roast. That was more than enough. I also took the advice of some of the reviewers and let the roast sit in the oven for two hours after cook time. Since we needed the oven for other dishes on Easter, we transferred the roast to a roaster oven for the final hour. The roaster was preheated to 375 degrees then turned to simmer. That worked out well and the roast still came out beautifully…or so I was told!
I made this for my family and they LOVED it and are begging me to make it again. I used about half as much peppercorn, but this was very flavorful and the meat was so tender and juicy. I used fresh garlic and i actually roasted the meat in a bag with some potatoes cut in quarters (which had a wonderful flavor). It is very easy to make just start making this early ESPECIALLY if you cook a larger roast because it will take 1.5 – 2 hrs before your meat is medium to medium well. ENJOY! 🙂
I used fresh garlic cloves and used cracked pepper sparingly due to kids also eating this meal. I also let the roast marinate over night in the oven. Super easy…do not be afraid to make this dish, my husband and 10 year old loved this!
I don’t have a jar of whole garlic cloves. How many fresh cloves of garlic could I use instead? Thanks!