Garlic Studded Prime Rib Premium Oven Roast

I stumbled on a good deal the other day at Save-On-Foods. The Prime Ribs were on special — just $18 for the three pounds of prime ribs. I recall the last time we bought it, it was something like almost $30.

With oven roasts, preparation is really simple and the dinner cooks unattended. Although I made this only for the family this time, premium oven roasts are wonderful for the special occasions and for those times you want to impress.


To add flavour I insert garlic slivers all over the roasts.


When choosing the perfect prime rib, make sure that it is cut from the ribs and then tied back on. The bones will add flavour during cooking and they can be easily removed for carving. Here are the ingredients

  • Prime Rib
  • Garlic
  • Lea and Perrins Worchestershire sauce
  • Dried Thyme
  • Salt and Pepper, to taste



First of all cut three cloves of garlic into slivers. Use a sharp knife to cut slits all over the roast and insert the garlic slivers. Rub the roast with salt and pepper and Worcestershire sauce. Sprinkle with some dried thymes to coat the surface. That’s it, all ready for the roasting.


A food thermometer is the best way to determine the meat doneness. Insert the thermometer into the center of the roast, avoiding fat or bones. I like the roast medium and for this I had to roast until the internal temperature is 155F. That piece of 3 lbs meat took close to 2 hours in 325F oven.

After roasting to the desired doneness, I removed the roast to the cutting board and tent it with foil for 10 to 15 minutes to allow the temperature to rise an additional 5F.

That’s it … you just need to carve across the grain to serve.


This Post Has 0 Comments

  1. Rosa

    Mmmm, good ol’ meat and potatoes! You’ve been cooking up a storm. Looks soooo good!

  2. zandperl

    Wow, that sounds and looks delicious! I’m going to have to try it. 🙂

  3. Ethel

    All this food is making me hungry!

    Thanks so much for visiting my blog!

  4. Jacqueline

    Hey. Nice job on the prime rib. I wrote on Kurobuta in a recent post. You might enjoy it. I write both on the LDG blog and on

  5. marina

    mmmmm .. that looks dreamy!

  6. Suanne

    Hi Rosa: Cooking up a storm? Not really. Ben wants chilli crab, motoyaki, okonomiyaki, and what nots. I hope get down to do all these bright ideas from Ben!

    Hi Zandperl: Let me know how yours turns out. Hope you have pictures of that on your blog.

    Hi Jacqueline: I’ll check out your Kurobuta. Never heard of it.


  7. sally

    Ah yes! Prime Rib…

    But, make mine a bit rarer. I like it at 130! Thanks! 😉

  8. Suanne

    Thanks Cindy. You certainly have a flair for writing. I enjoyed your blog.

  9. karen

    OK, I’m going to stop reading now, bookmark this site and get me some food! Great posts and pictures.

  10. Suanne Taylor

    If the prime ribs are any better than the ones that we get at Kutchie’s Key West Grill, then we all have died and are eating them in heaven. We even heard that Kutchie’s key lime pies are imported from heaven and I believe it. On vacation this year, we are going to go to key west again and enjoy the tastes of heaven. Come join us won’t you, we will all have fun.

    Suanne Taylor

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