Ingredients
- 1 (3 1/2-pound) beef rib roast, de-boned* and tied
- 1 jar peeled whole garlic cloves
- 1 packet Italian dressing mix
- About 1 cup cracked black peppercorns
Directions
Preheat oven to 375 degrees F.
Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
*Cook's Note: Have butcher remove ribs from roast and tie it.
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By januaryamber
on December 30, 2011
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I have made this half a donzen times with rave reviews. So ease and so yummy!
By ttfnlisa
Katy, Texas
on December 03, 2010
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Cooked this last Christmas, as my mom saw the show right before Christmas and asked me to give it a try. Everyone could not get enough. We have decided to make this part of our family Christmas meal. Very easy to do and tastes wonderful.
By sczarnecki
on October 23, 2010
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I made this for my family at Easter. I’m still asked for the recipe. I don’t eat meat so I needed a recipe that was simple but well explained. I did a test run for my husband and he loved it. We only used a 1/2 cup of peppercorns for a 2-1/2 pound roast. That was more than enough. I also took the advice of some of the reviewers and let the roast sit in the oven for two hours after cook time. Since we needed the oven for other dishes on Easter, we transferred the roast to a roaster oven for the final hour. The roaster was preheated to 375 degrees then turned to simmer. That worked out well and the roast still came out beautifully…or so I was told!
Read all 34 reviews