Roast Prime Rib of Beef

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This succulent roast is traditionally served with horseradish cream. Horseradish cream is made by mixing 1 cup of sour cream with 1/4 cup prepared grated horseradish. Leftovers from this classic holiday roast can be chilled and then thinly sliced for hot roast beef sandwiches.

Difficulty: Medium

Hands-on: 25 minutesTotal: 3 hours 25 minutes

Serves: 36

Ingredients

  • 18 lb. boneless beef rib roast
  • 2 Tbsp. chopped fresh rosemary
  • ¼ cup kosher salt
  • 2 Tbsp. cracked black pepper

Directions

  • Preheat oven to 450°F.
  • Rub the outside of the roast with the rosemary, salt, and pepper, leaving a crust.
  • Put the roast in a roasting pan and put it in the oven. Roast for 15 minutes.
  • Reduce the oven temperature to 325°F and continue to roast for 1½ hours. Check internal temperature with a meat thermometer; when it reaches 115°F, remove the roast from the oven. Let the roast stand for at least 15 minutes before carving to let the temperature rise and allow the juices to settle back into the meat,
  • Roast internal temperature will rise 10°F during the resting period after it is removed from the oven. Finished temperatures are 125°F for rare, 130°F for medium rare, and 135–145°F for medium.

Recipe Information

Serves: 36

Ingredients

  • 18 lb. boneless beef rib roast
  • 2 Tbsp. chopped fresh rosemary
  • ¼ cup kosher salt
  • 2 Tbsp. cracked black pepper

Directions

  • Preheat oven to 450°F.
  • Rub the outside of the roast with the rosemary, salt, and pepper, leaving a crust.
  • Put the roast in a roasting pan and put it in the oven. Roast for 15 minutes.
  • Reduce the oven temperature to 325°F and continue to roast for 1½ hours. Check internal temperature with a meat thermometer; when it reaches 115°F, remove the roast from the oven. Let the roast stand for at least 15 minutes before carving to let the temperature rise and allow the juices to settle back into the meat,
  • Roast internal temperature will rise 10°F during the resting period after it is removed from the oven. Finished temperatures are 125°F for rare, 130°F for medium rare, and 135–145°F for medium.

Nutrition Information

Nutrition Information
Amount per serving
Calories480
Total Fat39g
Saturated Fat16g
Cholesterol115mg
Sodium750mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein32g