- 1 whole rib eye roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib About 14 Pounds)
- 4 tablespoons olive oil
- 1/2 cup kosher salt
- 4 tablespoons peppercorns (Tri-color, or Any Peppercorns)
- 3 sprigs rosemary
- 3 sprigs thyme
- 1/2 cup minced garlic
Willow L. 21 days ago
The best prime rib ever.....HANDS DOWN!!
jl gom 29 Sep
Heavenly aroma and great taste! This recipe is a keeper!
Debra Cleary 1 Apr
Delicious! Have made this numerous times alway a hit with the family.
Chuck A. 31 Mar
Excellent perfect recipe been a long time since ive done a roast this size so i decided to follow a recipe and this one did not disappoint loved it. Thank You
T C. 17 Jan
Added honey and white wine
Linda F. 2 Jan
My first time doing Prime Rib, and this recipe was excellent. Will definitely be making again.
Sandusky 26 Dec 2017
Great, everyone loved it, no fault of the recipe, I did have a problem with my meat thermometer malfunctioning but I will definitely be doing this again
Frances L. 25 Nov 2017
Awesome! Easy to make and everyone loved it!
Christi F. 18 May 2017
FAIL PROOF!! TURN OUT AMAZING!!!! REALLY LIKED THE RUB MIXTURE, NOT A BIG FAN OF ROSEMARY BUT IT WAS REALLY GOOD THIS TIME
Patrick D. 31 Aug 2016
Excellent crush. Delicious taste. Cook it low and slow for at least 4 hours. Serve with Bordeaux, asparagus and a twice baked potatoes