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Prime Rib Roast

Serves 8

Pair with Cabernet Sauvignon


• 1 - standing rib roast with 4 ribs (about 7 pounds)*
• 1 Tbsp salt
• 1 Tbsp black pepper
• 4 cloves garlic, minced
• 2 large onions, sliced


Rub garlic all over the roast. Season with salt and pepper. Allow roast to sit out at room temperature for 1 hour before cooking. Preheat oven to 450 F.

Layer the bottom of roasting pan with onions. Put roast on top of the onions with fatty side up.

Cook for 20 minutes at 450 F. Reduce oven heat to 275 F and continue to cook for another 2 hours or until internal temperature reaches 145F.

Allow roast to rest for 20 – 30 minutes before slicing.

Reserve drippings.

Cut away ribs before slicing.

Serve immediately with au jus.

*Ask butcher to remove ribs and re-tie them to roast so it is easier to slice and retains flavor.

Click here for recipe PDF


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