Prime Rib Roast

By Ceylone Boothe Grooms

The one thing that you can count on during the holidays is that I will serve an absolutely mouth-watering prime rib roast. This tradition started over 20 years ago, and I have been perfecting the recipe ever since. Here is my foolproof recipe for a prime rib (also known as a standing rib roast) that will surely become a family favorite in your house too.

Prep time: 1 hour
Cook time: 4.5 hours
Serves: 4-6


• Roasting pan with rack
• 4-1/2 lb prime rib roast
• 6 cloves fresh garlic
• 1 small onion (cut into quarters)
• 10 (or more if you like) new potatoes
• 4 sprigs fresh rosemary
• 1-1/2 sticks butter
• 2 tbsp minced garlic
• 4 tbsp kosher salt
• 4 tbsp whole ground black pepper
• 4 tbsp extra virgin olive oil

Tip: Before cooking, let your rib stand at room temperature for at least 1-1/2 hours. This will ensure that your meat cooks evenly


• Preheat oven to 475°
• Rub roast with 2 tbsp olive oil
• Rub in 2 tbsp salt
• Rub in 2 tbsp black pepper
• In a small bowl combine butter, minced garlic, 2 sprigs rosemary (separate the leaves from the stem), and remainder of salt and pepper; mix to make a garlic butter
• Toss onion, garlic cloves, and potatoes into bottom of pan under the roasting rack
• Pour remaining 2 tbsp olive oil over veggies
• Smear garlic butter mixture evenly on prime rib roast
• Place roast bone-side down if you choose a boneless roast, or fat side up on top of rack in roasting pan
• Place in oven on 475° for 20 minutes to sear, then turn oven down to 375° and cook for 1 hour
• After an hour, turn off oven and let roast sit (door closed) for 3 hours, then re-heat oven at 375° and cook for 30 minutes

I use the extra rosemary as presentation garnish. Let your roast sit at least 10-15 minutes before carving. The garlic, onions, and potatoes are a perfect complement to your delicious prime rib.


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