Recipe by USA WEEKEND columnist Pam Anderson
"Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven."
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1 (5 pound)
boneless rib-eye roast, left at room temperature for 2 hours before cooking
ground black pepper (you can grind whole peppercorns in a blender)
garlic cloves, minced
minced fresh rosemary
minced fresh rosemary for the sauce
2 (8 ounce) packages
baby bella or domestic white mushrooms, sliced
cornstarch dissolved in
Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme. Incredible taste. The sauce was average and probably wouldn't fool with it again but the beef was delicious and so tender.
Followed recipe to the letter. Family complained that the meat was to cold even though i roasted it for the 21/2 hours. The flavor though was great!!! The sauce I didnt care for but everyone else really liked! I will make this again but I will cook it at a higher temp then the 250*.
Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut slits into my roast, put a sliver of garlic and a few leaves of rosemary into the slit instead of simply rubbing the outside of the roast. The flavor is much stronger than simply rubbing the top. I didn't mess with the mushroom sauce at all until the very end.
I really wanted to impress my husband with a wonderful romantic dinner in our new home and this recipe did the trick. Two hints that really helped me, let the meat come up to room temp before you roast it just like the recipe says, and invest in thermometer, also let it rest for 15-30 minutes after you take it out of the oven, it will continue to cook...you really can't go wrong then. The ajus was out of this world!
I have made this the last two years for Christmas dinner. All the generations rave about it. Easy to make but you feel like you are eating the most elegant meal. Will make it evey year for years to come.
Oh my, am I happy. I had an approx. 2 lb single bone rib roast. Still made the entire sauce amount without scaling since I wanted sauce for not only the meat but mashed potatoes and Yorkshire Pudding. Oh MAN was this good. I did not understand the point of making the sauce after browning and then saving it for later, I just made the sauce after the meat was done and resting. Worked great and saves steps and items to cleanup. Also added some fresh thyme in addition to the rosemary. This is the way I want to cook this cut from now on, the entire roast was very uniformly cooked. PLUS that sauce is freaking delicious. Oh I used beef stock instead of chicken and cabernet sauvignon for the wine. Sensational thank you.
We made this for Christmas, and it was a hit! I was nervous as it was my first time making a prime rib, but it turned out great. Thanks!
This is excellent! Just made it again and one of my guests commented they would never order Prime Rib from a restaurant again.
* Percent Daily Values are based on a 2,000 calorie diet.
Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 160
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