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Savory Prime Rib

(3 Votes)
Savory Prime Rib
SERVES
12
COOK TIME
1 Hr 25 Min

Sure, this site is full of great recipes, but one of our favorites is right here. It's a classic prime rib, and it is a crowd pleaser. Our easy prime rib recipe is sure to be as delicious as it looks! Juicy and filled with flavor, your holiday's are going to be something memorable and family friendly every year thanks to this easy prime rib recipe from Mr.Food! 

What You'll Need

  • 1 beef rib eye roast (about 4 pounds)
  • 5 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoon ground dried tarragon
  • 1 (10- to 12-ounce) jar brown gravy
  • 1/4 cup dry red wine

What to Do

  1. Preheat oven to 350 degrees F. Coat a large roasting pan with cooking spray. Place roast fat side up in pan.
     
  2. In a small bowl, combine garlic, salt, pepper, thyme, and tarragon; mix well, then reserve 2 teaspoons of the mixture. Rub all but the reserved spice mixture evenly over the roast.
     
  3. Roast 1-1/4 to 1-1/2 hours for medium-rare (150 degrees F. on a meat thermometer), or until desired doneness. Remove from oven and allow to stand 10 minutes before cutting.
     
  4. In a medium saucepan, heat brown gravy, red wine, reserved spice mixture, and pan drippings over medium low heat 8 to 10 minutes, or until heated through, mixing well.
     
  5. Slice the rib eye across the grain and serve with the sauce.
     

Notes

  • Nothing goes better with prime rib than baked potatoes, and since the oven is already on to make the roast, making the potatoes is easy as 1-2-3.
     
  • If you're looking for a different kind of "rib", we've got you covered! Try our Rockin' Rib Recipes for Perfect Ribs Every Time! It's a collection that will get your mouth watering, gaurenteed. 
     

Fun Fact: The prime rib is from the "primal rib", the area behind the shoulder, but above the lower back of the cow!  It is one of the eight primal cuts of beef, and includes some of the most tender muscles on the entire animal. As you can see, this cut of meat is perfect for your holiday dinner party! 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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When you cook and rest the roast, is it covered or not?

omg... a jar of brown gravy? on an expensive cut like this?? Oh NO ! Make or use a deep rich beef broth and red wine and I prefer a herb (Herbs' de Provence) and fresh (from moist bread) breadcrumb coating-pressed on the roast after coating in crushed garlic and olive oil emulsion (some prefer a mustard base with this) Bake in a 350 degree oven-20-25 minutes per pound of meat- for medium-rare center. The beef must rest for at least 20 minutes before cutting it. The piece au resistance is to make a fresh grated horseradish root (about 1/4 cup-mixed with heavy creme-one half pint-whipped to a 'thick whipped' cream-then add the grated horseradish to it - to make a fresh accompanament to the medium rare beef. The au-jus is also an accompanament- dont forget to make some Yorkshire Pudding- or 'pop overs'- Now that's the way to serve Prime Rib !

Cooking the roast until 150 degrees is way too long and 10 minutes rest is way too short. The end result will be a dried out overdone roast. Best would be 450 degrees for 15-18 minutes, turn down to 325 degrees. Cook until thermometer registers 125 degrees, take out and let it rest for 20 minutes. The temperature will rise about 10 degrees while it is sitting and the juices will redistribute in the meat. This will produce a medium rare roast and medium rare end cuts. If you would like it some slices done a little more, zap them in the microwave for 20-30 seconds. This will prevent them from drying out. I guarantee a moist roast that your guests wil rave about.

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