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Perfect Prime Rib Roast

If you've never made prime rib before, you can't go wrong with this recipe. It comes from a chef at a favorite local restaurant. —Pauline Waasdorp, Fergus Falls, Minnesota
  • Total Time
    Prep: 5 min. + marinating Bake: 2-1/2 hours + standing
  • Makes
    12 servings


  • 1/2 cup Worcestershire sauce
  • 3 teaspoons garlic salt
  • 3 teaspoons seasoned salt
  • 3 teaspoons coarsely ground pepper
  • 1 bone-in beef rib roast (5 to 6 pounds)


  • In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
Nutrition Facts
3 ounces cooked beef: 228 calories, 12g fat (5g saturated fat), 0 cholesterol, 1048mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 25g protein.

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  • CarrieBerry4Chad
    Aug 22, 2019

    We made our first prime rib using this recipe and were definitely not disappointed! It had a great flavor and was very simple! My husband took it upon himself to babysit the roast and it turned out perfect!

  • Tamara
    Jan 4, 2017

    I made prime rib for the first time for our family Christmas dinner. It turned out very well and was, quite possibly, the best-tasting dish I have ever made. Instructions were very easy to follow, and the ingredients were easy to find at my usual grocery store after a trip to the butcher shop for the prime rib roast itself.

    Sep 15, 2016

    First try at Prime Rib. Used a 5.56 lb. Cut the time back by 30 minutes. Turned down the heat to 325 the last 45 minutes. Watched my meat temperature gauge. PERFECTSeason, PERFECTIt just couldn't have turned out better.

  • shelbydonnel
    Dec 1, 2014

    I've always been to scared to make a prime rib roast, but I was forced to when our freezer stopped working and our roast thawed. I found this recipe and tried it. I had low expectations for my own cooking because I have never made one before. The roast turned out amazingly perfect! Everyone loved it. I followed the recipe exactly and it was way easier than I thought. Thank you so much for getting me over my fear of cooking a prime rib dinner :)

  • maryschinker
    Jun 16, 2013

    I made this recipe for Christmas dinner. I had all oooohs & aaahs. I originally thought maybe it would be too salty, but not. It turned out just like in the fancy resturants. Well here it is Christmas 2015 and my turn to host again. All told me they wanted the Prime Rib dinner. I will follow recipe exactly and have no fears the Prime Rib Roast will turn out beautifully.

  • SassyLacey
    Jan 7, 2013

    I did not want to pay $35.00 for a Prime Rib Roast that my husband and I could never eat all of, so opted for an eye of Round Roast instead. All I can say is awesome. Prime Rib could not have been better. For once my husband was able to enjoy a roast that was done exactly as he wanted as well as he does a Prime Rib. Cooked it exactly as directions and it was delicious. Definitely a keeper. Will make the Rib Roast when my children are home again.

  • kasia634
    Dec 23, 2012

    No comment left

  • lpetro
    Dec 23, 2012

    No comment left

  • redisaid
    Mar 28, 2012 clarify the use of marinades...this calls for reserving half of the original marinade which is poured over the roast prior to cooking. The marinade that the raw meat sat in overnight should be discarded as there is potential bacteria issues with marinades touched by raw meat. This is always the case with marinading.

    Jan 6, 2012

    First time with recipe, I talked my wife into letting me make this for Christmas dinner. BIG, BIG hit with everyone, came out perfect!