A few years ago, I started sharing on my social media ‘stories’, videos of the roast that my parents make for holiday dinners… the requests for a recipe for it, have never stopped!

This past holiday season, I finally was able to jot down how they prepare it, and of course you can swap out some ingredients used and make it your own — but below you will find exactly how they create the absolute most delicious, flavorful and tender rib roast, ever!


When ordering your piece of meat, my dad said to ask for it as a “bone-in ribeye prime rib roast with a (top) slice cut”. This is so that after cooking, when carving, you can slice pieces easily and the rib rack will come right off (ask for/keep the butcher’s twine on to keep ribs from falling while it roasts). You want the bones for sure when possible, because it adds even more flavor and juices to keep it tender!

Per usual, I have to remind you that my personal favorite small, regenerative + family-owned farm that I like to order meat from (ships to your door), is 1915 farm and you can use discount code “HEATHER5” on orders above $100 : linked here


*Start the process ideally 2 days prior to when you want to serve/eat it.

  • First, poke with fork all over entire raw roast. 
  • Place raw roast in to a glass roasting pan. 
  • Squeeze a whole lemon’s juice all over entire roast, my dad says that this helps to break down the fiber— to make it more tender. 
  • Sprinkle white pepper, black pepper, Italian mix seasoning (oregano, basil, marjoram, sage, garlic), basil, garlic powder all over roast.
  • Then drizzle balsamic glaze/reduction over entire top of roast.
  • “Push” all in to meat. 
  • Place roast in to a turkey bag.
  • Add chopped chives on to roast in the turkey bag, then the green onions, cup of chopped mushrooms. (we also leave some of the green onions not chopped and lay them on top of roast as a yummy garnish to roast as well)
  • Then pour in 1/2 of the Italian dressing bottle, then 1/4 of the stir-fry sauce bottle. 
  • Sprinkle flake garlic sea salt on top.
  • Then last is to top 1 1/2 bags of the dry Lipton’s onion seasoning soup/dip mix all over entire roast.
  • Top with some big slices of onion and mushrooms. Can also add leftovers in the bag to marinate in the extra liquid drippings.
  • Store, closed in bag, in the refrigerator and turn in bag twice a day for 2 days before cooking. 

*the day of :

  • Take roast in the bag out of the refrigerator and let it stand (to come to about room temperature) before you start to cook (20 mins-ish).
  • Top with some of the big slices of onion, mushrooms, green onions. Can also add leftover marinade mix in the bag, to the dish, to cook as extra liquid drippings.
  • Preheat the oven temperature to 425.
  • Place the roast (and all juices from the turkey bag) in the glass baking pan uncovered and in to the preheated oven for 20 minutes to seer it and lock in juices.
  • Take it out of the oven, place an oven-safe meat thermometer in to the roast.
  • Lower the oven temperature down to 325.
  • Cover the roast with parchment paper (lay over it, this will keep the steam in.)
  • Cook 22 minutes per pound, inside temp 135 is medium-rare (checking via meat thermometer) ((this is cooking by itself in oven, it will need higher temp and/or longer time if you have other stuff in oven.))
  • When you take it out to check temp, baste it with juices in the pan. (7 lb. roast was about 2 hours to medium-rare). Depends on your oven also, just watch it & check temp on thermometer.
  • Once done, take out and let rest for about 20-30 mins (keeping in mind it will still keep cooking from internal heat! So take out few mins prior to ideal temp). 
  • Place on big cutting board (use turkey lifters for control), slide/slice off bones first. Then cut in to slices. 
  • ENJOY!! (I love to use the extra drippings/juices over potatoes/side dishes as well.)

x. Heather