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Roasted Prime Rib of Beef

Greg Antonelli
One of the most popular dishes at Woody's Restaurant!
Print Recipe
Course Main Course

Ingredients
  

  • 1 whole prime rib of beef, de-boned by a butcher (about 12 lbs)
  • 10 to 15 cloves peeled garlic
  • 6 sprigs rosemary, trimmed
  • 1 1/2 tsp cracked black pepper
  • 2 tsp Kosher salt (or 1 1/2 tsp regular table salt)
  • 1/3 cup olive oil

Instructions
 

  • Preheat oven to 500 degrees. Wash and dry meat well. Cut approximately 10 to 15 pockets between skin and muscle. Stuff pockets with garlic cloves and rosemary. Coat prime rib with olive oil. Sprinkle with remaining rosemary, salt and pepper.
  • Place prime rib directly on an oven rack over a shallow roasting pan on the rack below with ½-inch of water in bottom of pan. This helps to control smoke from high temperature. Sear prime rib for ½ hour at 500 degrees.
  • Reduce heat to 350 degrees and slow roast meat to internal temperature of 120 degrees. Remove from oven, cover and allow roast to rest 10 minutes. Do not cut yet, or else roast will dry out! After 10 minutes, slice and serve with Woody's Horseradish Sauce. Makes 12 to 15 servings. Enjoy!