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Garlic & Pepper Prime Rib


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Rate this recipe 4.6/5 (16 Votes)


  • 1 beef ribeye roast (4 pounds)
  • Coarsely ground pepper
  • 1 large onion, chopped
  • 4 to 5 garlic cloves, minced
  • 1-1/2 cups beef broth
  • 1/3 cup ketchup


Servings 6
Preparation time 15mins
Cooking time 120mins
Adapted from


Step 1

1. Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.

2. Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

3. Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed.

4. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.

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