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Roasted Prime Rib

Roasted Prime Rib

Get Ready

Servings: Serves 8 to 10

Prep Time: 10 minutes

Cook Time: 240 minutes

Ingredients: Add ingredients to List

Save a step and ask your butcher for a "boned and tied" roast, or to cut the meat off the ribs and tie them back on.
1 (6- to 8-lb.) beef rib roast, boned and tied
2 Tbsp. kosher salt
1 Tbsp. pepper
1 Tbsp. minced fresh rosemary


1. Place a rack in lower-middle of oven and heat to 250 degrees. Pat meat dry with a paper towel and season all over with salt, pepper, and rosemary.
2. Transfer meat, fat-side up, to a rimmed baking sheet fitted with a wire rack. Roast until meat registers 120 degrees for medium-rare, 3 to 4 hours. Remove from oven, tent loosely with foil, and let rest at least 30 minutes and up to 1 hour.
3. To serve, increase oven temperature to 450 degrees. Return meat to oven and cook until a dark-brown crust develops, 10 to 12 minutes. Transfer to a cutting board and remove twine and ribs before carving.
Source: Hannaford fresh Magazine, November - December 2016


Quantity Ingredients  
1 (6- to 8-lb.) beef rib roast, boned and tied  
2 Tbsp. kosher salt  
1 Tbsp. pepper  
1 Tbsp. minced fresh rosemary  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 310 kcal (15%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 10 g (50%)
Cholesterol 70 mg (23%)
Sodium 100 mg (4%)
Total Carbohydrates 0 g (0%)
Dietary Fiber 0 g (0%)
Protein 19 g (31%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a