Kim's Prime Rib Recipe -
Kim's Prime Rib Recipe

Kim's Prime Rib

Recipe by  

"I use a 5 to 6 pound roast for the following recipe. You can double or half the recipe depending on how many you are cooking for."

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Ingredients Edit and Save

Original recipe makes 5 plus servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a medium bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce and water. Place roast in a roasting pan ribs side down and poke deep holes in the roast with a knife. Pour the marinade over the roast. Using a baster, squirt marinade into the holes you created with the knife and over the entire roast a few times.
  3. Bake at 450 degrees F (230 degrees C) for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
  4. Remove roast from oven and reduce temperature in the oven to 200 degrees F (95 degrees C).
  5. When oven has reached 200 degrees F (95 degrees C), return roast to oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 21, 2005

This recipe is great. The prime rib tasted like it was from a restaurant. I made this for my husband's boos and his wife and it came out perfect. It also was not difficult to clean up. I have made this 3 times and it was great each time.

Most Helpful Critical Review
May 15, 2003

I tried this with out the browning was good but would like to add does anyone know what the browing sauce is?


70 Ratings

Jan 25, 2004

The concept sounded good, but once again I found that any marinade in the bottom of a roasting pan subjected to 450 degrees or above, turned into one big smoky cleanup mess. The prime rib tasted fine and I have no quarrels with the cooking times. Just not worth the cleanup. Regarding browning sauce, a good one is called: “Gravy Master – Seasoning and Browning Sauce”.

Jan 29, 2003

My family really enjoyed this prime rib. I lowered the oven temp after the first 20 minutes and baked it slower. It was tender and delicious, a recipe to definately keep on hand for special Sunday dinners.

Dec 25, 2005

My husband made this for Christmas Eve dinner and it turned out perfect!! The adjustments he made were adding a tablespoon of brown sugar instead of browning sauce and we added a little black pepper. We also reduced the water to a cup and it was wonderful!! Will definitely use this recipe again and again!! Thanks Kim.

May 07, 2004

I tried this because Hubby wanted me to, I knew better. This is one way to ruin a great cut of beef and make a huge mess.

Oct 21, 2003

I have made this recipe several times and it has turned out excellent each time. I have actually had the prime rib cut into steaks, placed in a baking dish covered w/ marinade (marinating the night before) and baked for 15-20 minutes (depending on the number of steaks). It turns out amazing and is a wonderful way of preparing a quick and easy main dish for entertaining.

Mar 30, 2005

This recipe is loved by my whole family! The marinade has a wonderful flavor and I also use it for prime rib steaks. I do skip the baking at 450 for 1 hour and simply cook 18 min. per pound in a low to moderate oven.


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  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 42.3 g
  • 65%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 50.8 g
  • 102%
  • Sodium
  • 982 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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