Prep Time
10 Mins
Cook Time
1 Hour 35 Mins
Stand Time
50 Mins
Yield
Makes 8 servings

Pressed garlic, salt, pepper, and crushed rosemary make this prime rib roast subtly succulent.  To get all the flavor of the chine bone without the extra work of removing it at home, have the butcher remove the bone and tie it back on for you before leaving the store.

How to Make It

Step 1

Combine first 5 ingredients in a small bowl; rub over roast. Let stand at room temperature 30 minutes.

Step 2

Bake roast at 450° for 45 minutes on lower rack of oven. Reduce temperature to 350°, and bake roast 45 to 50 additional minutes or until a meat thermometer registers 145° (medium-rare) or 160° (medium). Let roast stand 20 minutes.

Step 3

Combine sour cream, lemon juice, and horseradish; serve with roast.

Ratings & Reviews

BGFreak99's Review

kmadge12
December 11, 2011
My wife and I made this together for the first time on the New Year's Eve that I asked her to marry me, and we have made it every New Year's Eve since. We get a smaller roast, so we really have to watch the time. It's not nearly as good when it's overdone. The side sauce is fantastic!

amberkuelz's Review

BGFreak99
February 21, 2010
So easy and delicious, this is a must-make-meal!

carlana's Review

carlana
December 31, 2009
This is a favorite recipe of mine. I have made it so many times! Very impressive yet so easy. I always seem to have to cook it quite a bit longer than the recipe calls for to get it to the right temperature. It's a perfect recipe for new years or christmas.

kmadge12's Review

amberkuelz
February 15, 2009
My whold family loved this, including 2 picky eaters! Delicious, moist and tender.