Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Roasted Prime Rib of Beef





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6 pounds boneless beef prime rib cut from small end of loin and well-trimmed


2 tablespoons olive oil

4 large cloves garlic minced

2 teaspoons dried thyme

1 teaspoon kosher salt

1 1/2 teaspoons cracked black pepper


1/4 cup red wine

1/4 cup beef broth


Preheat: Convection Roast oven to 325 degrees F. Coat a roasting rack with cooking spray. Place beef fat side up on the rack in pan.

1. In a small bowl, combine thyme, onion powder, garlic powder, salt, and pepper; mix well. Rub mixture evenly over entire beef.

2. Rub the roast with the combined olive oil, garlic, thyme, salt and pepper. Insert probe so that the tip is centered in the thickest part, not resting on fat.

3. Place the roasting pan with rack in the lower third of the oven. Roast until probe reaches 130 degrees. ( 1 1/2 to 2 hours )

4. Remove the roast to a carving board and allow it to rest for 15 minutes before carving.

Meanwhile, on the stove top over medium heat, add wine and beef broth to pan and whisk until pan is deglazed, 2 to 3 minutes. Drizzle au jus over prime rib and serve immediately.


Oven rack lower third

Add a side of our Double Stuffed Potatoes for the perfect go-along!




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