Entrée

Garlic & Herb-Crusted Prime Rib

you may also enjoy

average rating

rate/review

prep time

10 min

total time

3 hr 55 min

makes

15 servings, 1/15 recipe (115 g) each

Print Recipe

Add to My Recipe Box

Add to Shopping List

Send/Share

add your photo

video by: kraft

recipe by: kraft

What You Need

3/4 cup Kraft Creamy Caesar Dressing, divided

1 beef prime rib roast (5 lb./2.2 kg), 2 to 3 ribs

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh thyme

2 cloves garlic, minced

Make It

POUR 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate.

HEAT oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic.

BRUSH meat with dressing mixture. Bake 30 to 40 min. or until 150ºF. Remove from oven. Cover with foil; let stand 15 to 20 min. or until 160ºF for medium doneness before slicing.

kraft kitchens tips

Substitute

No fresh herbs available? Prepare using 1 tsp. each dried rosemary and thyme.

Make Ahead

Meat can be marinated up to 24 hours before cooking as directed.

Creative Leftovers

For a hearty sandwich, spread a crusty baguette with Kraft Classic Aioli Spread and Dip; fill with leftover sliced meat and lettuce.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

I also made this for the first time and for Christmas dinner, I was really nervous but it turned out amazing!! I made it exactly how the recipe said and it was perfect...full of flavor and tender. The prime rib was even tender the next day!
posted by a cook | on 1/11/2013

rating

I made this for Christmas dinner the other night when guests were over. It was the very first time that I've decided to make prime rib, and I was incredibly nervous...But the entire prime rib turned out AMAZING! The meat was cooked perfectly, and it tasted great and wasn't even dry. Wonderful recipe (and incredibly easy) for someone who is trying out how to make prime rib for the first time. I will definitely make again! It was very easy and delicious!
posted by clearsnowflakes | on 12/28/2012

rating

Made this recipe last night for 10 guests. I have never cooked Prime Rib before and it turned out wonderful. Full of flavor!! Plus it was so easy. The carving tip in the video was great and the use of a meat thermometer is a must.
posted by a cook | on 12/2/2012

rating

I never attempt roasts because they come out tough but after reading the reviews for this roast, I decided to try it. I was surprised at how tender and juicy it was. Even the leftovers were tender after reheating them in the microwave. We loved it so much I will be making it again soon.
posted by cretan64 | on 12/28/2011

rating

THIS WAS AMAZING!!!! It was so easy to make and it was so yummmmy!! not kidding have not had a rost likt this before.. it was all gone in a blink of an eye!!! thanks for the idea!!!
posted by a cook | on 12/21/2011

rating

I used a smaller roast and it came out perfect. Everyone loved it.
posted by jay_tee4 | on 2/4/2011

rating

I made this recipe for New Year's dinner and it was delicious! Everybody loved it... I left it a bit longer in the oven so it was a bit well done, but it worked for our taste buds. I would definitely be making this again!
posted by a cook | on 1/5/2011

rating

We made this today and would agree that the cook times are off a bit. That said once we sat down to eat it was fantastic!
posted by a cook | on 1/3/2011

rating

I too made this for our Christmas dinner, and have been asked to share the recipe! Also a little on the rare side, but just popped in back in the oven for a few minutes. I will most definitely be making this again! Did other leave it uncovered to cook, because I covered with foil and thought maybe that is why it was a bit rare.
posted by a cook | on 12/31/2010

rating

We made this for our Christmas dinner and everyone loved it! I marinated it for nearly 24 hours, and the flavour was delicious. I agree that the recommended cooking time leaves the roast a little too rare for our liking. We had a smaller roast (1.8kg) and the recipe's cooking time worked well for that size. We also made a packaged 'roast' gravy to serve alongside it. Yummy!
posted by a cook | on 12/30/2010