Prime Rib


Prime rib is a favorite in our house but because of it’s expense, we can only eat it once in awhile. I make a delicious mixture of Snider’s Prime Rib and Roast Seasoning, olive oil and lots of minced garlic. I rub the paste over the entire prime rib then roast it at a high heat for a short time before turning it to a lower heat to finish roasting. The garlic coating is so unbelievable! We all devoured our little 3 lb prime rib. My husband and I couldn’t believe how great it tasted and loved the fact that we could cut it with a fork. Our kids gobbled it up and asked for seconds. I served the prime rib with mashed potatoes with gravy and a steamed artichoke. It was a wonderful dinner.

  • 3 lb prime rib (ours was boneless)
  • 2-3 tbsp of Snider’s Prime Rib and Roast Seasoning (or your favorite steak seasoning)
  • 1 tbsp olive oil
  • 5 cloves of garlic, minced

Note: I always let my meat sit at room temperature for 20-30 minutes before cooking.

Preheat the oven to 500 degrees. In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire prime rib then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm (I highly recommend getting one – it makes life so much easier) which is inserted in the center of the prime rib.

Bake the 3lb roast for 17 minutes in the preheated oven, then reduce heat (without opening the oven door) to 325 degrees and continue roasting for about 35 minutes or until the thermometer reads 130 degrees (for medium rare). Remove from oven and let rest for at least 7-10 minutes before slicing. Enjoy!


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