Recipe By TheGoddessGiGi
Rating
Published Jun 8th
Prep 15m Cook 1h 15m Additional 3h 20m Ready In 4h 50m
Servings 1 roast Calories 339.9

I’m new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I’ve ever had. I thought I would share it with you. Hope you enjoy!

Recipe Ingredients

  • 4 cloves garlic, finely chopped, or more to taste
  • ¼ teaspoon dried rosemary, or more to taste
  • 1 pinch crushed dried sage
  • 1 pinch finely ground dried thyme
  • salt and ground black pepper to taste
  • 1 (4.5 pound) bone-in prime rib roast
  • ¼ cup Worcestershire sauce, or more to taste
  • ¼ cup soy sauce, or more to taste

Cooking Directions

  1. 1 Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
  2. 2 Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
  3. 3 Preheat an oven to 500 degrees F (260 degrees C).
  4. 4 Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

Nutrition Facts

  • Calories 339.9
  • Carbohydrate 2.9 g
  • Cholesterol 90.4 mg
  • Fat 21.8 g
  • Fiber 0.2 g
  • Protein 31 g
  • Saturated Fat 9.3 g
  • Sodium 636.6 mg
  • Sugar 1 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary; I marinate the roast in one of the plastic bags used for vegetables from the grocery store.

Reviews

  1. First time cooking a prime rib. I wanted the easiest recipe to follow and this was it. The prime rib came out so amazing I am ready to make it for a second time around. I recommend anyone to use this recipe if it’s your first time or you just want to keep it simple. - Read more ...
  2. Perfection. An absolutely must try rib roast. The rub makes the marinade delicious. My roast was 4.8 ounces and the timing worked out on the button. Thank you!
  3. I went with a half cup of soya sauce on my 5lbs blade roast marinade overnight drained out the marinade 3hours later it turned out very well.
  4. The prime rib was over cooked which was a terrible thing to do with such an expensive cut of meat. But I did use the leftovers in beef and noodles they were awesome! I gave it a 4 star rating because the flavor was really good but not the jaw dropping flavor that I was - Read more ...
  5. I changed it up a bit. I did not use a cooking bag. I rubbed the roast with sea salt and ground black pepper, put it on a roasting pan. I preheated the oven to 500° and cooked the roast for 15 minutes. After lowering the oven temperature to 350°, cooked for 1 hour and - Read more ...
  6. This was a bit new to me so I followed the directions. It wound up in the marinade a bit longer than 2 hours yet all was fine. Our guests also enjoyed it. I'll do it again.
  7. Awesome! There were only 4 of us and I cooked a 2 1/2 pound roast. I cooked the roast for 15 minutes at 500 degrees and then reduced the oven to 325 degrees and cooked the roast for 30 minutes. The roast rested for 20 minutes and it was a delicious medium rare roast.
  8. Hands down m, AMAZING!! This was my very first attempt at prime rib. I love Prime rib and decided to try it for Easter. Like many of the other reviewers, I was nervous to be experimenting on such an expensive piece of meat. The more reviews I read, the more nervous I got. I read - Read more ...
  9. Turned out amazing! Had great flavor. Only thing I didn't use was rosemary. Took it out of the oven when the middle reached 125-130 degrees and let sit for 15.
RedCipes