Comida Kraft
Recipe Box

Garlic & Herb-Crusted Prime Rib

(16) 14 Reviews
Prep Time
Total Time

15 servings

It's not just juicy prime rib on the bone—it's juicy prime rib on the bone encrusted with herbs and Caesar dressing. Seriously show-stopping, with just 10 minutes of prep.

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What You Need

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Make It

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  • Pour 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate.
  • Heat oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic.
  • Brush meat with dressing mixture. Bake 20 to 30 min. or until meat is medium-rare doneness (145ºF). Remove from oven. Cover with foil; let stand 15 min. before slicing.

Serving Suggestion

Serve with smart sides, such as your favorite steamed vegetable and hot baked potatoes.


No fresh herbs available? Prepare using 1 tsp. each dried rosemary and thyme leaves.

Make Ahead

Meat can be marinated up to 24 hours before cooking as directed.


  • 15 servings

Nutritional Information

Serving Size 15 servings
Calories 410
% Daily Value
Total fat 36g
Saturated fat 14g
Cholesterol 85mg
Sodium 160mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 0g
Protein 21g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Rills |

  • lisamrettig |

    We have not tried a Kraft recipe yet we did not like, and this was no exception. Great flavor, melt in your mouth, it was just delicious. Definately would make it again.

  • krayurban |

    This recipe needs to be seriously reviewed by Kraft including the number of servings and the cooking time. I mostly ruined a very expensive piece of meat because it was over-cooked. Fortunately most of my family likes well-done meat as it was not at all like the photo where it is nice and pink in the middle. The herbs and dressing made a really nice flavor but I was soooo disappointed in the too-long cooking time. If you use the recipe, be sure to use a meat thermometer. My chef father-in-law said it should only be cooked something like 80-90 minutes. (I didn't ask him beforehand because I wanted to surprise the family with an extra special treat for our Christmas dinner. Truly it was a hard and expensive leasson.) I might try the recipe again but on a less expensive roast because the flavoring was that good.