Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce Recipe

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Most Helpful Positive Review

Jan 08, 2006

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.

—JDVMD

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Most Helpful Critical Review

Nov 11, 2006

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*.

—Debbie

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83 Ratings

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Nov 16, 2006

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.

—VORCHA

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Sep 17, 2008

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!

—Mrs. Chef Esh

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Mar 29, 2007

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.

—beargriff

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Jan 04, 2010

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.

—cjucoder

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Jan 18, 2007

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!

—ELFINDANCER

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Nov 11, 2007

This is excellent! Just made it again and one of my guests commented they would never order Prime Rib from a restaurant again.

—DML0322

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Nutrition

Calories
353 kcal
18%

Carbohydrates
5.9 g
2%

Cholesterol
98 mg
33%

Fat
17.7 g
27%

Fiber
1.8 g
7%

Protein
36.3 g
73%

Sodium
1031 mg
41%

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

Nutritional Information

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: 353
** Calories from Fat: 160

% Daily Value *
** Total Fat 17.7g 27 %
** Saturated Fat 6.1g 31 %
** Cholesterol 98mg 33 %
** Sodium 1031mg 41 %
** Potassium 565mg 16 %
** Total Carbohydrates 5.9g 2 %
** Dietary Fiber 1.8g 7 %
** Protein 36.3g 73 %
** Sugars 0.2g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium 4 %
** Iron 48 %
** Thiamin 10 %
** Niacin 85 %
** Vitamin B6 27 %
** Magnesium 14 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.