I made this for Thanksgiving. It was amazing. I used butter instead of the oil to make the paste (so bad but so good). I didn't sear it and I didn't make any dipping sauces. It did not need it. SO much flavor! It was loved by everyone and the leftovers did not last past lunch time the day after. Super easy and this was my first time making a prime rib roast. So glad I chose your recipe Laura. My reaction was just like yours when I tasted it after carving. LOVE LOVE LOVE LOVE IT!!
Like this if you should be asleep, but instead you're watching Laura Vitale videos making yourself hungry, and contemplating raiding the fridge right about now...
I hate Laura, I'm trying to be good and be on a diet and here she comes with this recipe which makes your mouth water like a beach whale. Damn you Laura Vitale and your good food!
Laura, I don't know if you'll even see this, but I just wanted to tell you, I made this for our family's Christmas eve dinner. I've never made prime rib before so I was a little nervous. I followed this recipe to a T and it came out PERFECT! My picky Grandma even went in for seconds! And my mom went to her mother-in-law's the next day, had prime rib and she said mine was FAR superior! Thanks so much for this recipe! I plan on using it for years to come.
Just made this and it was amazing! I didnt follow the time since we had an 8.5lb roast. I took it out at 125F and tented it end temp being 140 it was perfect, medium throughout. Cooking temp was 325F. The sour cream sauce was delicious and I altered the au jus.... sauteed garlic and onion and reduced red wine in there with the meat dripping..... it was fantastic!. Great recipe... thank you!
Gotta love this little woman. Sure wish I was there when you made this gurllll. I've always shyed away from doing a prime rib but thanks for giving me courage. Great idea with the bones serving as a rack for the roast. Fantastic!!!
Did this roast for Christmas today. I must say, this is an excellent recipe. Followed exactly your measurements, temperature and ingredients (well not exactly here); It turned out juicy and tasty. I also had a store bought, pre-cooked lamb roast tonight. At the end of the dinner, beef was gone and I still have half the lamb...I substituted Greek yogurt for sour cream and wasabi for horseradish (cant get horseradish here); my guests liked it too. Thanks.
Laura, You are fantastic, I love the food you make but your personality really makes the show. I love Prime Rib and can't wait to try this. Looks absolutely fabulous.!!!!!!!
I just made this for my Christmas dinner. It was Amazing! I just followed your instructions and it turned out perfect! Thank you for sharing such a great recipe.
Laura,this looks so good. I have always wanted a really fool proof prime rib recipe. Your recipes are always spot on. I have never made anything of yours that wasn't absolutely delicious. I love all of your recipes, and I just love you. I hope you and your family have a very Merry Christmas.
Made this as the entree in a New Year's dinner party at the house (with your slow-cooker meatballs as a hot appetizer!). Came out very well, flavorful, etc. The group really liked it, it was a hit. Thank you.
You make everything look so simple and delish! I love watching your cooking videos. You're funny, friendly, warm, and welcoming. I can't wait to try this roast recipe. Thanks for sharing with us!
Prime rib roast is my favorite holiday meal to prepare on Christmas. I would have never thought to insert the garlic that could be a real game changer for me. I really like the herbs and oil combination. I would only change seasoning the roast before searing. Great recipe! Can't wait to try.
Can'r wait to cook again just had my 4th spine surgery last week my 4th surgery since last yr.Prime Rib is my fave i always order it when we go out but,it always comes raw even when i ask for Med well and, whenever i send it back it comes back looking great but,it's like chewing on rubber thanks for teaching me how easy it is for me to make my own love all your videos thanks for sharing your talent,home and, your family with us
Have you tried the method of cooking the roast at 500* for exactly 5 minutes per pound, then turning off the oven for 2 hours??? You can't open the door, and the roast must start at room temperature.. Same rub, same imbedded garlic. At the end of 2 hours, it's ready to eat immediately, Love your videos..
Chef John method :3? or maybe someone else invented not sure. But I don't think it will be too reliable, since ovens varies a lot, and sometimes different brands have a huge difference in head distribution, how it contains the heat inside etc
I will be attempting this!!!!!!! Looks so good and easy! Right up my alley!! Laura I love all your cooking videos, makeup videos and your show! You are the first person to get me to get out of my cooking shell!!!!!! Yay! Thank you :)
***** Incorrect information. It's vegans and crunchy people who throw their beliefs and practices down other people's throats that are the rock in everyone's shoes. Why come to a cooking channel if you're against meat? Makes no sense. And, just for that comment, I'll continue to enjoy delicious beefy burger in your honor ;)
I just recently brought a prime rib of beef (was a bit cheaper here in the UK too this time of year) so will be trying this tomorrow, can't wait!! Thanks Laura :) mwah x
your love for food is so amazing.. i tried to cook an eye of round roast. i went with the 500 degree 5 minutes per pound then turned off the oven left it in the oven for 2 hours. it was over cooked to me. i will try this roast soon.
I'm sure it's flavored deliciously.. But it's over cooked (for my standards), looked dry, & I saw a bit of a struggle while it was being cut. But I'll try those seasonings.
It is the best best best Prime Rib recipe. Thank you Laura. I've been making this for Christmas for the past 2 years and again in a couple weeks. :) Can't wait!!!! yummmmmy
Grating your own Parmesan cheese make a heck of a difference... I was so used to using the powder that I never gave the good stuff a try.. I made some cheese tortellini with a crispy topping and it is good.. Thanks for the tip.. 😋😋😁😁😁
Can't tell you how much I wanted to see those bones that were used as a rack!!! Those bones are mine & my sister's favorite and how they turn out determines success!
You would want to save those bones for a later cook @ 225 DF for at LEAST 3 hours. Better yet, soak those bones in RED WINE for a week in the icebox and then slow roast them!
How does Joe contain himself from not blurting out laughing? You are such a goofball!!!!! My child is sleeping and i'm surprised she isn't waking up, i laugh too loud!!! Been watching you since you've started Laura In The Kitchen, You and the family are amazing!!!
amazing Laura defenetly gonna try this one and by the way guiiirl you got that glow on your face and that smile you make my day guirlfriend love you ❤️
I tried this method, but it took more like 25 minutes per pound for a 5 pound roast after the temperature is reduced. I've had the same result with other similar cooking methods for my roast to get to 130 degrees F. Now, for other types of recipes, my oven seems to work just fine at the recommended cooking temperatures and times. It's not really a big deal, but my guests tend to get hungry waiting for dinner.
I can almost taste it. Thank you Going to try it.my mom and I was just talking about how low the price were in the ads. and thank you for showing what yo do with the bone.
Wow! This definitely looks totally awesome 👏🏽! I’m going to follow your recipe next time, but I like mine medium well, I guess I would have to let it cook a bit longer? I like your energy and good humor 🌹👍🏽
I use a thermometer that I can leave in with a wire that hangs out of the oven into a monitor. It beeps at the pre-specified temperature and I pull it out. Can't imagine life without it! I think they make fancier wireless ones now too.
Salt, pepper, garlic and little onion powder. 450 for 15 min. Then 325. 15 min per pound.. Let rest before cutting. Roast should not be cold when put in oven.
I made this for Thanksgiving. It was amazing. I used butter instead of the oil to make the paste (so bad but so good). I didn't sear it and I didn't make any dipping sauces. It did not need it. SO much flavor! It was loved by everyone and the leftovers did not last past lunch time the day after. Super easy and this was my first time making a prime rib roast. So glad I chose your recipe Laura. My reaction was just like yours when I tasted it after carving. LOVE LOVE LOVE LOVE IT!!
How much butter did you use?
Are you happy now laura??? Thanks to you iam starving now and i was going to sleep i want to cry...but you know what?you're the best!
Prime rib fast
Like this if you should be asleep, but instead you're watching Laura Vitale videos making yourself hungry, and contemplating raiding the fridge right about now...
I know right! ! Haha
lol that's friday at midnight
That is me for every single episode she uploads....
lol, so true. It's past midnight here as well :)
jaja, is 3.30 a.m...and I was thinking go to the fridge:)
Fantastic!!! Laura, you teach even the biggest beginner to cook anything! Thanks for sharing all the details, they make a huge difference!
I hate Laura, I'm trying to be good and be on a diet and here she comes with this recipe which makes your mouth water like a beach whale. Damn you Laura Vitale and your good food!
At first I was like come on who could hate Laura lol
Ditto!
Lol!!!
Same here XD
It's not meat that makes you fat.
It's SUGAR!
I’m 3 videos into my binge and I had to subscribe. She’s funny and this food looks delish!
Laura, I don't know if you'll even see this, but I just wanted to tell you, I made this for our family's Christmas eve dinner. I've never made prime rib before so I was a little nervous. I followed this recipe to a T and it came out PERFECT! My picky Grandma even went in for seconds! And my mom went to her mother-in-law's the next day, had prime rib and she said mine was FAR superior! Thanks so much for this recipe! I plan on using it for years to come.
I can tell you really put your heart into your cooking.
The fact that you literally could not stop eating the roast makes me feel like I absolutely have to make it! Thanks for sharing this recipe!
Just made this and it was amazing! I didnt follow the time since we had an 8.5lb roast. I took it out at 125F and tented it end temp being 140 it was perfect, medium throughout. Cooking temp was 325F.
The sour cream sauce was delicious and I altered the au jus.... sauteed garlic and onion and reduced red wine in there with the meat dripping..... it was fantastic!. Great recipe... thank you!
Gotta love this little woman. Sure wish I was there when you made this gurllll. I've always shyed away from doing a prime rib but thanks for giving me courage. Great idea with the bones serving as a rack for the roast. Fantastic!!!
Your right
,Way past midnight, One of laura's best.
Did this roast for Christmas today. I must say, this is an excellent recipe. Followed exactly your measurements, temperature and ingredients (well not exactly here); It turned out juicy and tasty. I also had a store bought, pre-cooked lamb roast tonight. At the end of the dinner, beef was gone and I still have half the lamb...I substituted Greek yogurt for sour cream and wasabi for horseradish (cant get horseradish here); my guests liked it too.
Thanks.
Laura, You are fantastic, I love the food you make but your personality really makes the show. I love Prime Rib and can't wait to try this. Looks absolutely fabulous.!!!!!!!
Laura, I made this last Christmas and I will make it this Christmas! It is as good as you said. Love Love Love it!
Why did i had to watch this at 1 am..??? This is making my mouth water like crazy
I just made this for my Christmas dinner. It was Amazing! I just followed your instructions and it turned out perfect! Thank you for sharing such a great recipe.
I made this today. It came out so delicious. My family love it.
Love this episode! The humor and personality - oh and of course the great recipe!
That looks incredible. I'm on the west coast and am going to use this the next time I do prime rib. Thank you!
WHAT A HAPPY COOK TO LEARN BY LOVE THIS GIRL.
Laura,this looks so good. I have always wanted a really fool proof prime rib recipe. Your recipes are always spot on. I have never made anything of yours that wasn't absolutely delicious. I love all of your recipes, and I just love you. I hope you and your family have a very Merry Christmas.
Wonderful presentation Laura, you are the best!
Made this as the entree in a New Year's dinner party at the house (with your slow-cooker meatballs as a hot appetizer!). Came out very well, flavorful, etc. The group really liked it, it was a hit. Thank you.
Made this for Christmas dinner and it turned out amazing!! so tender and tasty but at the same time with that mouth watering crust. Thank you Laura!!
I should have never watched this. Is there anything more epic than a good prime rib? I have to make this now.
You make everything look so simple and delish! I love watching your cooking videos. You're funny, friendly, warm, and welcoming. I can't wait to try this roast recipe. Thanks for sharing with us!
Thank you Laura! I like the medium roast instead of rare and was searching for an alternative to the 500 at 5 minutes per pound...
You go girl!!! So much fun watching you and your recipes are great!! Thanks so much!!
Drooling now. Ugh, I wish I was going to have enough people over this holiday to make it!
This video was really fun to watch and learn! The best!
I made it again second Christmas. perfect recipe. has become a favorite in the family. thanks for the recipe.
Prime rib roast is my favorite holiday meal to prepare on Christmas. I would have never thought to insert the garlic that could be a real game changer for me. I really like the herbs and oil combination. I would only change seasoning the roast before searing. Great recipe! Can't wait to try.
Bunny091984 Your seasoning will burn if you do that
@@lisaescoto4898 Salt doesn't burn.
I can't get enough of your videos. I do wish I could catch your show on the cooking channel. I just love your personality :DDDD
Can'r wait to cook again just had my 4th spine surgery last week my 4th surgery since last yr.Prime Rib is my fave i always order it when we go out but,it always comes raw even when i ask for Med well and, whenever i send it back it comes back looking great but,it's like chewing on rubber thanks for teaching me how easy it is for me to make my own love all your videos thanks for sharing your talent,home and, your family with us
I made this for my Christmas Dinner, Laura it was fantastic. Perfect as promised. I served it along with your recipe for scallop potatoes.
Have you tried the method of cooking the roast at 500* for exactly 5 minutes per pound, then turning off the oven for 2 hours???
You can't open the door, and the roast must start at room temperature.. Same rub, same imbedded garlic.
At the end of 2 hours, it's ready to eat immediately,
Love your videos..
Chef John method :3? or maybe someone else invented not sure. But I don't think it will be too reliable, since ovens varies a lot, and sometimes different brands have a huge difference in head distribution, how it contains the heat inside etc
Thanks for mentioning this, I will be using the method you posted !
Excellent, thanks for the tip!
Best way to do it!
Guys just spend like 5 dollars on a thermometer and you don't need to worry about timings.
I love the way you cook! You are the best!
This was our Christmas dinner, Thanks Laura
I will be attempting this!!!!!!! Looks so good and easy! Right up my alley!! Laura I love all your cooking videos, makeup videos and your show! You are the first person to get me to get out of my cooking shell!!!!!! Yay! Thank you :)
I'm a HUUUGE meat fan. This made me want to forget that there are sweets in the world and eat this roast for breakfast, lunch, dinner AND dessert.
Matthew Foster
People like you ruin good things in the world.
***** Incorrect information. It's vegans and crunchy people who throw their beliefs and practices down other people's throats that are the rock in everyone's shoes. Why come to a cooking channel if you're against meat? Makes no sense. And, just for that comment, I'll continue to enjoy delicious beefy burger in your honor ;)
Matthew Foster
I choke on small things. Sorry.
Margie Posada lucky you my meat not small
aly tejidor With that title it was always going to happen I'm afraid!
Am I the only one who started salivating when she began slicing the roast?
I made your recipe for Christmas dinner! Seriously, so good! Everyone loved it!
Such a legend Laura, so glad I stumbled across your channel 🤗xx
This is going to be my New Year's dinner. Yep. Gonna happen. Mashed potatoes, some kind of veggie and this. A goooooood way to bring in the New Year.
I had never been fan of prime rib but yours looks delicious!!!!
I did this dish for Christmas it was delicious!!!! Thanks for the recepie...
Laura is the cutest most adorable to watch!
I've been waiting for this because this is my first time making prime rib and in doing it for Xmas!!! Thanks so much !
I just recently brought a prime rib of beef (was a bit cheaper here in the UK too this time of year) so will be trying this tomorrow, can't wait!! Thanks Laura :) mwah x
Fantastic recipe! Good job!!
Oh my gosh!! I love prime rib! I've gotta make this my mouth is watering!! Thank you Laura, you're an Angel. Love your make up to. 😄
your love for food is so amazing.. i tried to cook an eye of round roast. i went with the 500 degree 5 minutes per pound then turned off the oven left it in the oven for 2 hours. it was over cooked to me. i will try this roast soon.
I made this for Christmas dinner for my family and let me tell you, it was fantastic!
my first ever roast!
This is just... I mean, I can't even. I'm drooling over here woman!
ive done this for christmas with some truffled mashed potatoes and veggies and it was deeeliiicousss thx laura :)
I'm sure it's flavored deliciously.. But it's over cooked (for my standards), looked dry, & I saw a bit of a struggle while it was being cut. But I'll try those seasonings.
She is a great cook. I live her recipe.
It is the best best best Prime Rib recipe. Thank you Laura. I've been making this for Christmas for the past 2 years and again in a couple weeks. :) Can't wait!!!! yummmmmy
Grating your own Parmesan cheese make a heck of a difference... I was so used to using the powder that I never gave the good stuff a try.. I made some cheese tortellini with a crispy topping and it is good.. Thanks for the tip.. 😋😋😁😁😁
Thank you Laura, this looks fantastic...you have solved my New Year's dinner decision!
Can't tell you how much I wanted to see those bones that were used as a rack!!! Those bones are mine & my sister's favorite and how they turn out determines success!
You would want to save those bones for a later cook @ 225 DF for at LEAST 3 hours.
Better yet, soak those bones in RED WINE for a week in the icebox and then slow roast them!
i love your videos always gives me ideas to cook for the holidays.
Guuuurl, this recipe is EVERYTHING ! Will certainly be on my Christmas dinner table next week. Thanks for sharing :)
I just made a rib roast for the first time and it was fantastic! I didn't make au jus but it was very flavorful on its own.
Thank you 😊❤️ Laura love watching your videos love this recipe for Christmas
Omg, I have to make this ASAP! Thank you for sharing. 🙂 I’m hungry. You’re awesome Laura! 😙
A gorgeous woman who can COOK. Life is GOOD!
Awesome recipe, doing it now, Happy New Year!
My heart jumps a little every time you upload. It's so exciting to see all this deliciousness in the world haha x
This looks wonderful! I'm going to try it for Thanksgiving. Thank you for posting.
Waaah I should stop watching your video before bed, they make me so hungry *Tearing*... It looks so good, will give it a go :) Thank you xoxo
The way you snapped your fingers after that bite! :) haha such a foodie! Love it!!!
Perfect timing Laura! My husband wanted prime rib Christmas! Btw, I make your apple cider turkey on Thanksgiving! Definitely a hit!
Making it this Christmas!!! Thanks doll!
Definitely going to try this !!
How does Joe contain himself from not blurting out laughing? You are such a goofball!!!!! My child is sleeping and i'm surprised she isn't waking up, i laugh too loud!!! Been watching you since you've started Laura In The Kitchen, You and the family are amazing!!!
YAAAAAAASSSSS this is a beautiful roast. And if you don't cry when it's that beautiful then you're just lying to yourself.
Great recipe Laura, thanks for sharing.
Laura your just amazing!! I love your personality and ur soo funny! 😂😂😂
looks yummy...I've never had prime rib in my life but watching this makes me wanna :)
amazing Laura defenetly gonna try this one and by the way guiiirl you got that glow on your face and that smile you make my day guirlfriend love you ❤️
Laura - do I need to let the prime rib go to room temp or can I do this straight from the fridge? Love your videos so helpful! Thanks in advance.
Why not use the pan drippings from the roasting pan in the au jus?
I was wondering the same thing.
Caz she’s crazy
Most definitely, drink the wine🍷🔥💯
Because that's below her & besides, who said she could cook.
Laura you are so beautiful, funny, you just brighten anyone's day that looks soo good.
I tried this method, but it took more like 25 minutes per pound for a 5 pound roast after the temperature is reduced. I've had the same result with other similar cooking methods for my roast to get to 130 degrees F. Now, for other types of recipes, my oven seems to work just fine at the recommended cooking temperatures and times. It's not really a big deal, but my guests tend to get hungry waiting for dinner.
I have never had prime rib before it looks so good that I might have to make this
Girl, this looks so awesome!!! I am going to try it!!! My question is how can you be so thin and eat this kinda food?????
God how I love Laura! xxx
Laura is fantastic!
I can almost taste it. Thank you
Going to try it.my mom and I was just talking about how low the price were in the ads. and thank you for showing what yo do with the bone.
I love all your recipies
You are amazing!! Your food looks so delicious
Looks so good Laura.😋
Looks unbelievable!
Wow! This definitely looks totally awesome 👏🏽! I’m going to follow your recipe next time, but I like mine medium well, I guess I would have to let it cook a bit longer? I like your energy and good humor 🌹👍🏽
Prime rib shouldn't be cooked past medium rare.
this looks delicious
I use a thermometer that I can leave in with a wire that hangs out of the oven into a monitor. It beeps at the pre-specified temperature and I pull it out. Can't imagine life without it! I think they make fancier wireless ones now too.
Salt, pepper, garlic and little onion powder.
450 for 15 min. Then 325.
15 min per pound..
Let rest before cutting.
Roast should not be cold when put in oven.
Yassss- agree with the previous comments. Baklava recipe please!!