How to make it

  • Preheat oven or roaster to 200 degrees. Mix all ingredients together. Using a paring knife, make 12 slits in the fat side of your roast. Fill each of these slits about half way with the mixture above and stuff a slice of fresh garlic into the slit. Use any remaining mixture to rub all over the fat side of the roast. Place a rack in an iron skillet and place prepared roast on the rack. Roast at 200 for 50 min. per pound. Start checking internal temp about 4/5's of the way through the cooking time. When an instant read thermometer reads 110 degrees, remove from oven or roaster and let sit at least 30 min. before slicing.
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Reviews & Comments 7

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  • rrobby 16 years ago
    Prime Rib should be sliced about 1/2 inch or even more. Choice cut will be marbled with a large bit of fat at the outside. Slice leftovers very thin for French Dip Sands. (Just had them tonight, yum)
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  • redkitchen 16 years ago
    Don't you slice this fairly thin? My hubby is a fan of prime rib...I think I just have never had one done right, so, I gonna give this a try. Should the cut be lean or marbled?
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  • lunasea 16 years ago
    Fantastic - I can't wait to try this with your Yorkshire Pudding recipe. Thanks so much!
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  • rosemaryblue 16 years ago
    Great recipe! Thanks very much.
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  • vickyfrisby 16 years ago
    are you really a cook! look im only 11 haha i got on the web site the computer is so not clever haha
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  • sheba 16 years ago
    I've bookmarked this recipe for New Years. Thanks
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  • pleclare 16 years ago
    This loks great. I do a tenderloin of beef this way. I sear it first and then cook for 1 hour at 200(3-4lb roast). Turns out great every time
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