How Do I Cook Top Rib Beef
01/06/2008
This is the outset prime number rib that I take fixed and I also was hesitant when I read the recipe; but, it was awesome. The hardest office of the recipe is Not opening the oven door. It tasted as skillful every bit it smelled while cooking. The next time that I fix a rib roast I am going to put garlic in the roast and put a can of beefiness broth in the lesser of the pan, I had no au jus, only fat in the bottom of the pan.
12/31/2009
We bought a 10.5 lb continuing rib roast at Costco to serve for christmas. Nosotros had viii family members coming for dinner and nosotros had already had our quota of ham and turkey. Later on scouring the internet for prime rib cooking instructions I decided to go with this one because of the large amount of slap-up reviews. The one thing I gleaned from all the advice was that a meat thermometer is crucial. I bought one that has the probe that stays in the meat while the meter stays outside and then it can exist watched. I am so glad I did information technology this way. I let the meat sit out for two hours prior to cooking and it was 50 degrees when put in the oven. Nosotros similar our meat med rare so I decided to apply 125 as the max oven temp of the meat. I had read 120 for rare 125 for med rare and 135 for med. Beyond that why bother. After 2 hours and 10 mins the roast was 125. I pulled it out of the oven and let it sit for 45 mins. Information technology rose to 130 degrees. I turned the oven back on thirty mins (300 degrees) before serving. The probe registered 130 when I cut the meat. The outside was beautiful and the inside was perfect. A little med on the ends and med rare in the middle. Anybody loved information technology and sang my praises. Thanks then much for the recipe. My one piece of advice, utilise a meat thermometer because all ovens are different and near roasts cook a little different then the concluding ane yous cooked.
01/06/2008
This is by far the Best recipe I've e'er used for rib roast! It doesn't matter what size roast you have, but follow these cooking instructions. I was very sceptical, but this was soooo tender and delicious. I'll just cook rib roast this way in the future. THANKS!
03/25/2008
Perfect, absolutely perfect. I as well didn't feel comfy with the style of cooking, but perfect. I used the aforementioned times, did non open the oven for the entire three hours, but did add some potatoes upon reheating to 375. They were perfectly cooked likewise (quartered red potatoes with caramelized onion and garlic). Used the salt and pepper measurements and added some Sint Maarten Guavaberry Blackening. Half the amount of the salt, a quarter of the pepper. Used a 4.16 lb. roast. Spectacular, the meat itself is delicious, just need to cook information technology right. THIS IS THE Manner.
12/23/2009
I respectfully disagree with MJG1940 who said with this method of preparing a prime rib it doesn't go on to cook once out of the oven because it doesn't have a bone. Retrieve nigh it: Potatoes, cookies, block, hardboiled eggs, pasta, casseroles, etc. all continue to melt once they are out of the oven/humid water, and they don't have a bone. Not only does the roast continue to cook because of the internal heat, but as it cool a lilliputian the juices run slower and give a more juicy roast when information technology is carved. I never buy a prime number rib with bones, information technology seems like a waste matter of money to me. Merely, this recipe needs to exist adjusted for larger cuts of meat After yous have baked information technology for ane hour, let it fix, then turned the oven back on, the recommend times for :. 3-v lbs. 30-35; 6-7 lbs, 40-45; and 8-10 lbs, l-60 minutes. Be sure to let it sit for 10-15 minutes before carving it. AND make sure you DON'T open up the oven door during the unabridged process. If y'all need an oven, remember, that is why God made Crock Pots, microwaves and electric fry pans!
12/24/2007
Every bit a starting time time prime rib roaster, I was a little nervous but this recipe was soooo easy and I had great results. Nevertheless, the given preparation time should reflect the additional 60 minutes of pre-roasting rest. Novice cooks may fail to allow enough full fourth dimension.
12/24/2009
I was so disappointed well-nigh I thing- I kept scrolling downward reading review hoping someone would mention if rib roast is supposed to be cooked covered or uncovered. I could non notice any clue, so I began cooking it covered, and so went to another help site and found out you lot NEVER roast prime rib covered!! Arghhh! I had to open up the oven to accept off the cover halfway through the cooking process which defeated the whole "secret" to this recipe. Information technology may exist common sense to an experienced melt or to those who take done this before, merely an ESSENTIAL piece of information to someone who is doing it for the first time ever! I don't know know if I ruined it...we'll see. I changed my rating to a 5 star, because in spite of the fiddling problem I had, the roast turned out SUPERB!! The simply other changes I made was to rub it with Montreal Steak Seasoning, and it was so juicy and tasty! Keeper recipe!
12/twenty/2009
This is an astonishing recipe. I fifty-fifty hesitate to call it a recipe since it'due south more than like alchemy or witchcraft on meat. I've never been pleased with my roasts, expecially this type. However, this is truly amazing. I had some questions most the method, etc, and then I decided to tape my experience carefully. Here's the astonishing numbers. half-dozen lb. roast; inserted digital themometer at kickoff. Roasted uncovered on a rack in my roaster. It rested on the counter top for at to the lowest degree an hour earlier going into a well preheated oven. After ane hour the internal temo. of the meat was 111 det F. Oven off: at 1hr,38 min temp was 127' 2hr,21min it was 135', at 4 hrs total time temp was 126' It saturday for nigh 30min and then the oven back on at 375. I was amazed at how chop-chop the temp increased inside the meat. At xv min it was back to 132'. At 33 min it was 147' and I took it out after 37min at 1509 degrees. Information technology then sat for the ameliorate part of an hour. When I cut into it I was blown away. This is not your average cooking stuff. Somebody has spoken to the cow god. Cheers so much for sharing. Believe it, Do it, and enjoy sure applause
12/13/2010
This is a wonderful Recipe. I added quite a fleck more Garlic Powder on the height cap and put two cups of water in the bottom of the roaster to make Ajus. Ii the water I add ane Tsp of Kitchen Boquet browning sauce and well-nigh 5 drops of Wright's liquid fume. This is how we cooked Prime number Rib in our Restaurant for 35 years and always had rave reviews.
12/13/2009
It DOES thing how large or near importantly how pocket-size the roast is when selecting your baking fourth dimension. I followed recipe EXACTLY and am now staring at a black, overcooked, dry rib roast. Terrible.
12/22/2006
I cooked a rib roast final year for Christmas just like the instructions say and it was outstanding. Everyone raved.
12/12/2010
I've been usng this method for roasting prime rib for at to the lowest degree 25 years. The recipe came from my mother. For those who don't want to have their overn tied upward for 4 or more hours, it isn't necessary to leave the roast in the oven for 3 hours prior mto turning on the oven again. The trick is to roast for 1 hour at 375, plough off the oven,but don't open up the door and turn on the oven at 375 for another 30 minutes prior to removing from the oven. Yous do not have to look iii hours, the waiting fourth dimension tin can bew as little as ane hour. The roast will turn out perfectly medium rare every fourth dimension.
03/23/2007
Fabricated this roast for Christmas and it turned out perfectly medium-rare and delicious. I did stud mine with garlic, which added something dainty, I recollect.
12/29/2008
If I could requite this recipe 10 stars I would. I, similar many other members, was very skeptical about this recipe . . . and cooking this cut of meat in general. I accept never ever made a roast and was pretty worried most how to cook information technology. After reading all the other rave reviews I decided I was going to give information technology a shot. I was expecting 16 people for xmas dinner and it was my get-go year making it myself (so you can see why I was so worried). I used a ix pound cut of meat and followed the directions pretty much to a T except that I rubbed the spices all over the meat & let information technology sit over dark earlier coooking information technology. I was afraid that I or someone else would open the oven and so I taped information technology shut. At times I idea the roast might exist cooking too much or not enough and once again as well much. Just, when I opened that oven door it revealed the most perfect rib roast I take ever laid eyes on. And when we cut it open anybody oohed & awed! Because the meat was nine pounds I did go on it in the over for 45-50 minutes on the last cooking time rather than thirty-twoscore and it came out perfectly. This was the best prime rib I accept ever had - put Cattleman's to shame. I volition definitely be making this again & again. My whole family loved information technology. I volition never be afraid to cook that $lxxx cut of meat again - this recipe is truly fool proof. Thank you for sharing!
02/28/2009
i jus read somewhere to never encompass it ....u should really put that on there ..thats an of import step!!!
12/23/2009
I learned this foolproof method from a cooking teacher approximately 40 years ago. It is the heated basic in the roast that continues the cooking when the oven is off. Therefore this method will not work for a boneless rib roast.
11/26/2010
The absolute best! Thanks! I used a ten pound roast and only had to add nigh twenty minutes to the final roasting fourth dimension. It was THE best prime rib I've always had, and the residue of the guest raved near it. It was cooked perfectly, lite medium rare in the within and medium towards the outer ends. Total perfection! Don't forget to let it residuum when yous take it out of the oven. Thanks! 12/sixteen/ten Not actually an update, I was just sitting in traffic for the final hour day dreaming about this prime rib! Information technology was THAT skillful. I will never cook it any other manner! FYI for those of you lot cooking a larger roast like I did, don't be afraid, follow information technology to a T, just add some time to the stop. Savour. Here I am again brushing up on this recipe for tomorrow. I always similar reread my ain notes and others reviews. And if I read about Paula Dean one more time I'g afraid I volition lose my ambition! Anyway cannot wait to make this tomorrow!! 12/3/17 Another ten pounder in the oven! First time in new oven and then a tad nervous over hither. Using the convection roast feature. Already did the 60 minutes at 375. Door is airtight tightly. Will be turning it back on in well-nigh an hour. ?? Fingers crossed!
12/25/2011
I go on seeing people attribute this to Paula Deen, but my grandma cooked her roasts similar this, and my mom did besides (and since I am in my 50s at present I know its been around a while). My grandma died before Paula Deen striking the airwaves, so when I see people who keep saying give credit where credit is due...should do just that. 2005? Seriously? This recipe has been around for generations!! This rib roast has NEVER failed to deliver. If yours turned out tough, you lot did something wrong or you got a bad piece of meat! I become upwardly Christmas morning, take it out to let it reach room temp and we open up presents. Start the oven, rub it downwardly with spices (the roast not the oven LOL!), and in it goes. It cooks an 60 minutes while we play with our "stuff" and and then I plow information technology off, and off we become to my parents. When nosotros get back, I pull it out and cook everything else. More often than not the potatoes become in the lesser of the pan in the drippings with onions and peppers, they roast and and then I put the roast dorsum in on superlative to stop it. Rolls? No problem, the roast is supposed to residual for x minutes anyways. Easiest Christmas dinner e'er!!
12/21/2009
Tried last nighttime - Awesome! Left roast in oven 4 hours with oven off and so reheated at 300 degrees F. My friend gave me this recipe and she included the post-obit... After roast has been in oven for a few hours with the oven off cook according to instructions below. For Rare: 45 min @300 For Medium: 50 min @300 For Well Done: 55 min @ 300 I used an oven thermometer and removed the roast when the temperature reached 146 degrees. Allow roast absurd at to the lowest degree ten minutes before cut. For second cooking fourth dimension, don't turn oven also high because the outside will cook too quickly. I used an Centre of Round cut - splendid!
12/26/2008
I am so glad everyone is enjoying this recipe as much as nosotros do. We had it again for Christmas dinner yesterday and it was beyond PERFECT. Equally the "submitter" of this recipe, I just wanted to point out this is the style my female parent had fabricated rib roast for years and years, since I was immature. A couple people have pointed out that this is Paula Dean's recipe. Totally lovin' Paula, but my mom was making this recipe long before Paula ever was known. Due east-Northward-J-O-Y.
12/23/2009
I have never had any trouble with roasting a prime rib roast. Withal, i will try this one out of marvel for new years eve. I did notation a few complaints about flavor. I am renowned for my prime rib and here is my easy seasoning trick. I first peel out an entire Caput of garlic (two heads if information technology's a large roast) I put the garlic and a handful of fresh parsley in my cuisinart and pulse calculation olive oil to grade a paste. I then spread the garlic paste all over the roast and and so pack all sides with stone table salt. Let the roast come up to room temp and then roast according to the directions you like. Your house volition scent like heaven, simply if you don't similar garlic hands, use disposable gloves to handle the garlic. I personally love the odour when I make it.I usually practice a hotter quicker oven, but this is an interesting method that reminds me of how prime rib restaurants roast their meats. Ooh making me hungry!
04/23/2010
This recipe is awesome. I first tired information technology for Christmas and have fabricated it upwards a couple of times since. I agree that if you are cooking more than a v lb slice of meat that you desire to cook it for 45 minutes for the final heating. We've always done a boneless rib roast and it's yummy. There are a couple of things that I do differently that you might similar to try. One is that I rub all sides of the meat with Montreal Steak Spice. I melt this on the roasting pan that comes with my oven which has a baste tray below information technology. In the drip tray combine 1 pkg of Lipton's Onion Soup mix, 1 bottle of beer, 16 oz of water and 1/ii lb of finely diced mushrooms. Identify the meat over top on the rack and melt as directed. When the roast is finished pour this into a bucket and rut to a boil - makes a lovely au jus. If I have vegetables to cook in the oven (similar roast potatoes) I pop them in for the final 45 minutes of cooking and they plough out perfectly.
eleven/30/2008
This recipe and method are out of this world. The merely issues I have had with it are the starting temperature of my roast and the poor rut retention of my oven. Both issues have been solved with the purchase of a Meat Thermometer which has a probe that remains in the roast within the oven and connects to a remote read out outside the oven. I have found that even subsequently an hr sitting on the covered on the counter prior to roasting, my roast tend to be at a starting temperature of around forty degrees (F) still to common cold to start this process. Leaving the roast on the counter until it reaches 55 degrees (F) gives me meliorate results and more fifty-fifty cooking. Some other tip, attempt cooking the unabridged roast to around 120 degrees which should ascension during the rest menstruation to around 130 degrees giving you a nice medium rare. Carve your Roast to serving sizes in the kitchen and so for those that desire less pink, bake their servings for a couple of minutes to achieve medium or medium-well. Be conscientious and picket the broiling process closely this will go fast. Try using some herbs similar rosemary and thyme in your rub to add aromatics. If y'all plan to carve the roast at the table, make sure you lot read upwardly on etching techniques equally this is simple but takes some noesis. So enjoy the meal and enjoy the praise that comes with this simple dish.
09/23/2010
Excellent...this recipe saved me and I'g glad you shared it. For others info... my roast was boneless and three.3 pounds. I cooked information technology at 375 for ane hour and and then 1 hr 45 minutes longer with the over off. Information technology was peeerfect! Medium with a little pink in the centre and medium on the exterior. Just thought I'd share for those with smaller roasts. There was no need for a second 375 baking fourth dimension. When I took it out of the oven (which was cold after 1 hr 45 min) the temp ready 130 so information technology had cooked upward to perfecton! Dearest it ... easy... don't be intimidated!
12/24/2010
I was a huge 'doubting Thomas' when I read this. But this recipe really is fantastic! My roast was a bone in. I adjusted mine slightly. My roast was 4 1/four lbs. I put it in at 375 degrees for i hour, turned off the oven and two hours and 15 min later on plough the oven back on to 375 for 40 minutes. The results were medium on the two terminate cuts and medium rare on inside. The season was spot on! I served it with a sour cream horse radish sauce with dill.
12/09/2011
This is a great way to cook a prime number rib and I take used information technology for many years. For those who keep saying it is Paula Deen's recipe, I don't think so! Just because she cooks hers the aforementioned fashion doesn't make it "hers" any more than it is mine. Prime rib restaurants melt theirs this way likewise. It is a method non a recipe!
12/01/2014
I have been using this recipe for xxx plus years. The but matter I do differently is let the roast sit out all night so that the entire roast is at room temperature not just the outsides! This is a very crucial stage!! I have never used a meat thermometer just this simple little guide for a medium to large roast cook additional xl minutes at 375, for a minor roast use same temp just merely for 25 - thirty minutes. I also put straight into roasting pan without a rack and it does not matter if it is boneless or bone in. By letting your meat sit down out overnight besides come to room temperature you are curing/crumbling the beefiness. This is how my grandparents did information technology and lots of other members of the Colorado Cattleman's Association.
11/08/2014
I bought an 8lb rib eye roast from Costco and was so worried I would mess it upwardly. Merely after searching through numerous recipies I decided to attempt this i. It seemed that the most mutual denominator was to roast at as loftier a temperature every bit possible at five-six minutes per pound. And so to turn the oven off and allow it roast for two 1/two-3 hrs. I roasted mine at 500° for 40 minutes. Here are a few tips for success: i) Purchase a thermometer that has the extendable probe cable that volition allow you to monitor the roast internal temperature without having to risk opening your oven door. After ii ane/ii hours passed my roast internal temperature went down to 122°. I turned my oven back on to 375° and in ten minutes information technology hitting my desired temperature of 145°. My thermometer has as an warning that goes off when it hits the set temperature. With this kind of thermoter you can ensure perfect results every time. 2) Under NO cirmcunstances should you e'er open the oven door during the 2 1/2-3 hrs. Again DON'T DARE Open THE DOOR! three) Tie your meat upwardly for a professional person presentation so the meat doesn't look unshapely. I can't emphasize the importance of having a thermometer with a probe. I read some comments on here that people roasted an over-cooked roast. The thermometer stuck in the beginning will accept abroad the approximate piece of work nigh doneness and foreclose this. I hope these tips help!
12/17/2011
If you allow the roast get to 145 degrees, information technology's going to be bordering on well done later on the balance menstruation (which is a catastrophe for USDA Prime number beef in my humble stance). I recommend 130-135 degree internal temperature and everyone will exist happy. Having a good horseradish sauce on hand in conjunction with this never hurts!
02/23/2014
Perfect as always!
x/17/2009
My rib roast was compared to ane of the best steak houses in the Region and I had no clue what I was doing!! Trust this recipe, I wish I took a picture... it fifty-fifty 'looked' perfect! I asked the butcher a few questions before I found this recipe... Some extra tips I learned (remember I had no inkling!): become a meat thermometer (it takes the guessing out of it) and don't forget to put it in at the beginning and then you lot don't open the oven! Place the os side downwards, on a rack and go along the lid off. When carving cut along the bone 1st, then dissever into individual bones pieces. Enjoy!
03/08/2008
I was worried later reading the on/off matter with the oven but subsequently reading the raving reviews I thought I would try it. The but variation that I made was I put fresh garlic throughout the meat and let the rub sit on the meat overnight in the frig. Every other educational activity I followed exactly. For the first time in my marriage my husband said "That was bad" It was dry and it had admittedly no flavor. I will not make this ane once again.
04/23/2010
This recipe is awesome. I first tired it for Christmas and have made information technology up a couple of times since. I hold that if you are cooking more than a 5 lb piece of meat that you desire to cook it for 45 minutes for the final heating. We've always done a boneless rib roast and it'due south yummy. There are a couple of things that I do differently that you might similar to endeavor. One is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray below it. In the drip tray combine 1 pkg of Lipton'south Onion Soup mix, 1 bottle of beer, 16 oz of water and i/2 lb of finely diced mushrooms. Place the meat over top on the rack and cook every bit directed. When the roast is finished cascade this into a saucepan and oestrus to a boil - makes a lovely au jus. If I have vegetables to melt in the oven (like roast potatoes) I pop them in for the concluding 45 minutes of cooking and they plow out perfectly.
12/01/2008
Nosotros were intially skeptical about this recipe, given the cooking method. I did some further reading-the reviews and on the internet and the method made perfect sense for this cut of meat. I Hate to rate a recipe when I take fabricated changes to it, it'southward not fair to the poster...only I did very little to this. I allow the roast sit out for an hour before I rubbed on spices-I added blackening spice here. I then let information technology sit another hour earlier cooking. I was preparing this roast in advance...then after the intitial 3 hr cooking time, I removed from the oven, permit information technology sit, covered and refridgerated in it's original pan. The next day, I set the roast out for an hour, and preheated the oven. I also added one can of beef broth to the drippings in pan and baked it covered for almost an hr to an hr and a one-half. It was perfect. Given the change in cooking method I had to brand, I was beautiful!! I just had to say Thank You lot! I will use the recipe Once again at New Years for sure.
12/19/2011
what works for myself is to preheat oven to 500 degrees, identify roast fat side upwardly on a rack in roasting pan, roast fifteen minutes per RIB, than turn off oven, LEAVE OVEN DOOR Closed TILL OVEN IS COMPLETELY Cool. NO PEEKING! perfect medium rare every time!
01/04/2011
I too was very skeptical near this recipe. I hated to remember that I could ruin such a beautiful and expensive piece of meat! After telling my husband 800 times Not to open the oven, I put my roast in the oven. I followed the directions to a T and my roast was perfectly cooked for our family, medium on the exterior, medium rare closer to the bone and rare in the middle. I must stress that bringing the roast to room temp and not peeking is the central to this recipes success. While my roast was resting I added some Merlot and beef stock to the pan drippings and simmered them for a overnice, rich jus. Only seasoned it with a touch of fresh black pepper and bounding main salt. I will use this recipe again! Thanks!!
12/04/2013
I've used this method before, but I accept a 10+ lb. standing rib roast and desire to know if I accept to change the times at all.
03/08/2009
I waited a long time to try to make a rib roast - My husband and I accept 2 completely different ways we like the meat cooked . . . him well done, and i like it med rare. And then, I was a footling concerned on how to do make this. It turned out great. We fabricated a small roast, 2.5 pounds. I did the pre-cooking, let it rest in the oven for about 2 ane/two hours and then did the final cooking. I dissever the roast in half, and put his half back in the oven for nigh 15 minutes and it was perfect. I roasted some garlic and spread it effectually the roast. Information technology added a great flavor for the cease.
12/09/2011
If you want a skilful rub for this type of meat, of course salt and pepper but instead of garlic pulverisation, us the real thing past making a rosemary and garlic puree and spreading it onto the roast. take garlic and fresh rosemary, place it into whatever choppy machine not a drinkable blinder, and then add veg or olive oil to mix everything until its a puree, then rub all over roast.
01/03/2012
I am a total beginner, & was really apprehensive nearly the method and times. I didn't desire to ruin such an expensive cut of beef. My roast was merely under 3 pounds. I read another reviewer say the roast did Non need to sit down for so many hours and so I did this: I cooked @ 375 for 45 minutes turned off heat & kept oven door shut for 1 60 minutes turned oven on to 375 for another 35 minutes. This roast was ABSOLUTELY PERFECT! Tender, juicy, pink in the heart. I will definitely make again!
12/09/2010
I have used this lots of times and it always works well, just terminal Vacation nosotros had a huge prime rib and it didn't work, information technology was still raw in the middle. So it is OK for any average size roast.
04/29/2011
I don't know what went wrong, nosotros followed the recipe exactly and it never got past 120 degrees. Pretty much ruined our Easter dinner...
12/10/2011
I have done this method for years. It does work perfectly equally long as you NEVER Encompass prime rib and I do not know where MJG1940 got that this will not work with a boneless but that is wrong info. It works perfectly with bone in or boneless and your best bet is to always use a meat thermometer. I use a digital that stays inserted throughout the procedure and thank goodness for my double ovens. Simply I practise agree with someone else that y'all do not have to wait 3 hours but you do want at least i hour. I am making this once again this Christmas. My husbands family unit are ranchers and enhance Semitals and then Beef is the way to go for u.s.! I exercise add a couple of full bulbs of garlic with the tops cust off and a little olive oil and body of water salt on top of the cut side to roast along with and when done I use it to squeeze out into mashed potatoes. (if worried that the garlic will be too done just put them in foil with them slightly open up at tiptop.)
12/xiii/2010
This was a swell way to melt a roast without any fuss while companies over. I used a iv.5lb Prime number Rib roast. Followed cooking directions exactly up until the final cook. I turned the oven back on to 375 and after x min. I took the internal temp...it was 129 so I took it out. Later letting it rest for 15 min. I carved and served. The roast was med throughout. In that location was no ring of med-well to well done....just cooked evely througout! I tend to like mine on the rare side, and so side by side time I will probably cutting the original time downwardly to 45min. Thanks for a great style to melt a roast!
12/18/2008
I bet this would have been a great recipe. I used a 2.5 pound roast and took another rater seriously when they said that all roasts should exist cooked the same corporeality of time, regardless of size. That sure didn't work out for me. The roast was well-washed. Information technology was still pretty tender for well-done, simply was not the medium rare I had hoped. Side by side time I will cut the cooking time downward to 30 minutes for a small roast.
12/30/2011
I have to say that I was very skeptical about this recipe merely I have to eat crow. I used a ix lb. roast and followed the ingredients to rub the roast simply added rosemary and substituted some of the salt with seasoning salt. I also placed ane cup of beef goop at the lesser of the pan to use for the gravy. I then placed information technology in the preheated oven at 375 and let it cook for exactly i hour. Then I turned off the oven and let information technology sit down for 3 hours. The key to it is Practise NOT Open up THE OVEN!!!! I then reheated the oven with the roast in information technology back to 375 and cooked it for another 45 minutes. I then took it out and allow information technology rest for 45 minutes. IT WAS PERFECT! Medium on the outer ends of the roast and medium rare in the middle. People told me that it was the best they ever had. Even better than restaurants. This recipe is a keeper and I will do many more roasts!
08/24/2012
This was ABSOLUTELY the all-time prime rib nosotros take Always had fifty-fifty in some of the very best of restaurants. My husband is coming home from a long business trip tomorrow & I take a very special dinner planned with this Foolproof Rib Roast...he is going to Honey it! Do as the recipe says & y'all can't get wrong!!
09/04/2011
Just sat down from cleaning up later on our outstanding banquet! I've made prime rib before, always struggling to not overcook and ruin such an expensive cutting of meat. This recipe has solved that problem. I followed the cooking instructions to the letter of the alphabet and produced a perfectly cooked, medium rare, tender prime rib. My family unit & guests raved over information technology and alleged information technology the best they've always had, and that'southward maxim a lot! I practice like a little more of a rub on the outside, so I used about 4 tablespoons or so of Better Than Bouillon Beef base of operations, a couple tablespoons each of granulated garlic and onion powder and enough oilve oil to make a spreadable paste, covering the exterior of the prime rib before cooking. I too fabricated an au jus by sautéing a quartered onion in oilive oil till carmelized and adding beef base of operations and water to taste.
11/27/2011
So disappointed. I'yard distressing, but this was the toughest roast I've ever made. Talk about shoe leather. It could take been my cut of meat, but I'k suggesting some type of overnight pre-seasoning or tenderizing method first. Concluded upwards having to brand a quick frozen meal to serve, this was so dry out and tough. Wondering if my convection oven had anything to do with the event? Whatsoever ideas? And so sad, I never desire to requite anyone a poor rating.
12/18/2010
My first two rib roasts were disasters (1 over-cooked and one under-cooked and I used a meat thermometer on both of them). I decided to give this recipe a shot and it was a domicile run(with-out a thermometer). Several of my friends at present utilise this recipe and swear by it.
12/10/2010
This is the recipe that insures your pricey purchase. I accept used this recipe for years. NEVER FAILS! Don't wait for a special outcome... your family is special every day !
12/09/2011
This is the verbal recipe I've used for several years and information technology'due south ever perfect. The only thing I would add is that I e'er ask the butcher to cut the meat off the bone and then set it back on the bone to cook. So easy, then to serve.
07/29/2011
This does not work for all roasts. Mine was quite small and hardly any fat on information technology. I halfed the cooking time and the roast was nonetheless very dry and overcooked. I believe yous need to have a larger roast with some fat on it, in order for the roast to stay moist. I may endeavor again with a unlike piece of meat, but with the smaller lean piece I used today, it wasn't that great.
12/23/2009
While the recipe is a skillful one, I just gave it three stars because this is Paula Deen's recipe for Rib Roast. You lot shoiuld have posted it as Paula Deen'southward Rib Roast.
03/11/2009
Bought a 10 lb. rib roast. Followed the directions, but rubbed it with Montreal Steak seasoning, and decided to cook it a bit longer since I'm more on the medium well side. The sixteen people I served for dinner were quite impressed. It turned out perfectly.
01/13/2011
Follow the recipe exactly. Cheque the temperature with an instant read thermometer after thirty minutes, then determine whether to add extra time. A smaller roast (under 3 lbs)will cook faster due to it being a thinner cut, but the larger ones are all about the same. They just get longer, not substantially thicker. Mine was 7 lbs and simply perfectly done for medium rare. Just splurge and buy a bigger roast, the leftovers are awesome!
12/26/2009
This did not work out for me AT ALL. I took a leap of religion and followed the directions to a T, even though I was super nervous. The only matter I did differently was plough the heat to 400 both ends of cooking rather than 375 (again, was nervous!). My roast was so horribly RAW (non even rare) in the middle that in that location was no way I could serve it ... I put information technology back into the oven for another 40 minutes .... Still fashion as well rare (and don't get me wrong, I like a good rare piece of Prime Rib!). Dinner was ii hours late! :( Plus, fifty-fifty one time I did get it cooked enough, it was bland. I was and so bummed -- that meat was super expensive and I was not happy that this is what I served to my guests at Christmas! :(
01/xiv/2011
I was very embarrassed when I presented a very rare roast beef tonight. I baked exactly as written except for the toppings with great belief that it would come out perfect and was sadly mistaken. Fool Proof it is not.
12/23/2009
excelent the best I will certainly make this once again thanks so much!.
12/27/2008
Well earlier I begin I want to say that the roast was expert, just style likewise stressful. FIRST - everyone says "Practice not open the oven" under no circumstances, BUT no one says what volition happen if you do. The reviews, the receipes, nobody says what dreadful thing will befall y'all should you open the oven. I have cooked rib roasts before and never had a problem. I saw all the rave reviews, I even checked out Paula Deans site (someone mentioned it was at that place as well and information technology was) and thought this will be like shooting fish in a barrel. There were hundreds of positive reviews. I have a three year old oven information technology works perfect. I bought a four.75lb roast and followed all instructions to a tee. My husband and I both worked on this... Prepared, cooked it for a hour, turned it off after a hour, we had a meat themometer in identify and 1.5 hr into the 3 hour window of "no opening" our meat was at 140 degrees (internal) So now I am freaking out every bit I have no idea what another 1.five hrs will do let alone heating it up and cooking it again. And so we took a gamble and opened information technology to make sure our placement of the themometer was good, we and so saw it was, and we decide to give it another 60 minutes and then nosotros took it out of the oven (yes nosotros opened and took it out) and heated the oven up and placed it dorsum in and cooked it another 20 minutes. It was fine, tastes like a rib roast should, information technology was medium on outside and med rare inside. I can't encounter me doing this over again and stressing out about ruining a $40.00 piece of meat. I know the majority of
12/24/2011
This is exactly the same recipe I received from a U.s. Navy mess cook as to how they melt beef roasts for the sailors on lath ships. Information technology works perfectly no matter what cutting of beefiness you take...center round, continuing rib, etc. I've even tossed in a frozen middle round early on in the AM, followed the 375º directions for ane hour and left it in the oven untouched for the whole day and when nosotros're ready for dinner, reheated for 15 minutes and the roast was done to perfection. I would guess that if your oven temps are amiss, a temperature gauge would exist helpful...
11/29/2008
OH MY GOD! I was not sure nearly trying this but gave in and boy am I glad I did. I rubbed the roast with oil then rubbed on crushed garlic so the spices along with some rosemary, This is past far the all-time prime number rib I have made and to my delight my husband said it was awsome and was actually meliorate then our favorite place we go out to consume at. I will no longer use any other recipe for prime number rib. Thank you then much for the wonderful recipe!
06/19/2011
I've coddled and worried my way through many, many rib roasts over the past 30 years. Similar so many others I was really skeptical almost this method. I WAS WRONG! Just finished Male parent's Solar day dinner and information technology was PERFECT, no cheers to me. Astonishing.
12/x/2010
I accept been making my rib roast this mode for years, but I do season it differently. I use dry chicken bullion (yes chicken NOT BEEF) and garlic powder mixed together and rub the entire roast with it. I also stud with garlic for added garlic. I used to work every bit a meat wrapper in a local grocery store and gave this recipe out to people who wanted something different. They all came dorsum and raved.
02/02/2009
I couldn't believe information technology.... what a perfect roast. I fabricated a 6 3/4 lb. roast - same instructions and information technology came out medium rare.
12/26/2011
I am quite experienced in the kitchen, and take roasted many a prime rib. When this recipe crossed my path, I idea "Fool Proof? WOW! Who couldn't use foolproof?" So, I gave it a whirl. I followed your instructions to a "T," except my rib roast was almost 7 lbs., so on the reheating, when it reached 128 degrees, I took it out to rest, thinking that most of my family unit prefers med-rare. This rib roast was over-cooked & dried out. It was past far, the TOUGHEST prime rib I have E'er cooked in my 27 years every bit a wife & female parent. I would NEVER recommend this method to anyone.
12/09/2011
I've made information technology this mode iii times now and it has turned out perfect every fourth dimension, except I only cook it until the thermometer reaches 130 degrees. I make twice stuffed potatoes to become with this because I only have one oven, I make the potatoes ahead of time and air-condition until the last 40 minutes and then put them in the terminal twoscore minutes with the prime rib.
12/27/2008
Very proficient and like shooting fish in a barrel recipe. Ours was cooked a little likewise much merely I'chiliad pretty sure that was my fault. I took the roast out of the oven afterwards the 3 hours (might have been more like 4) and preheated it once more before putting the roast back in. I remember if I had left the roast in the oven and only turned the oven dorsum on and started timing it then, information technology would accept been medium rare. As it was, it turned out juicy and flavorful - only a picayune past where I'd like it cooked.
12/24/2009
This is a five star recipe without a doubt! If y'all like your beefiness a bit more rare, reduce the time sitting in the oven to 2 hrs, 30 minutes, then reheat at 375 degrees for 10-xv minutes. Internal temperature should read 125-135 degrees. Serve with au jus.
04/26/2011
This Paula Deen recipe has been around for many years. I've made it probably 30 times. Every twelvemonth our RV lodge expects me to make this for xx+ people. I've successfully fabricated it in a tiny RV oven, portable convection oven, an old RV park stove, and of course in my home oven. Always go great, perfect results. Just don't add too much broth/wine in the pan or it will steam not roast.
05/26/2008
Amazing! Had a 6 pound prime number rib in the freezer waiting for this recipe. Let it thaw completely overnight before cooking as directed. We like our meat rare and so later the iii hour rest, cooked information technology at 375 for about xxx minutes till internal temp. was 130 - tented out of oven for 15 minutes before serving. Garlic mashed, dark-green beans, ummmmm. Cheers for a great recipe.
12/24/2010
The only mode to cook a great rib roast. I do this every yr for Christmas and always get rave reviews.
09/30/2010
I fabricated some changes of my own with this recipe. I seasoned it over night with some seasoned salt, pepper, garlic and onion pulverisation, rosemary and sage. Then I preheated the oven to 500 degrees F before I put the roast in. I lowered it to 375 afterwards that and followed the directions as says here. Information technology came out perfect. My family wanted seconds and thirds. Made my day. Cheers Salsiepie
02/04/2007
Delicious and very easy. Makes unbelievable sandwiches. This is almost exactly the same recipe equally Paula Dean's.
12/19/2010
I made this tonight for company and everybody loved it! I did accept to cook it longer the second time the oven is on because we similar our roasts medium, but other than that, followed the recipe exactly.
12/13/2010
I have never prepared prime number rib. Subsequently reading all the 5 star ratings, I had the confidence to attempt it out for a Xmas dinner I was hosting. FABULOUS!!! All guests are food snobs so it's always a challenge preparing something that will impress. THIS DID It!! A keeper! Cheers AR.
12/23/2008
I used this recipe last x-mas and my family unit was absolutely astonished at how well it tatsted. It was so practiced I had to track information technology done again this year, because someone lifted from my cooking box.
05/08/2011
The high-ratings on this recipe are more for the cooking technique than the actual 4 ingredients. You can play with the spice mix however you want - I doubled the garlic powder and added Montreal Steak seasoning and rosemary. It came out absolutely perfectly. I fabricated this for my Mom on Mother's Day and similar some others, I was apprehensive almost leaving it in the oven all afternoon, merely it worked perfectly. My mom and my husband said it was the best prime rib always. Cheers!
12/23/2009
It is indeed, the best and easiest way to prepare standing rib roast. Information technology works with any size roast...but go on that oven door shut!
03/10/2010
Crawly roast. Really simple, yet tasty. I loike my meat to be well-done, I tin't stand the encarmine juice at the center of the meat, so I left in the oven an extra 45 minutes and information technology came out great!
02/25/2008
It was very easy and good but if you want information technology to exist medium well yous need to add virtually an 60 minutes of melt time at the end.
dicyh
12/15/2011
followed exactly and was non pleased... was well on exterior and blood rare on within...and no, I did non open the door. And I let it come to room temp for 3 hours so I know it wasn't considering it was cold inside... Used an electrical oven,, don;t know if that had annihilation to practice with it.
12/xv/2008
It was okay merely came out manner too overcooked. I think my oven is really also well insulated. If anyone knows of a style of predicting the internal temperature based on roasting times and waiting times that would exist helpful.
12/26/2008
I followed this recipe to the "t" and it was terrible. The end result was dry and very well done. I was very disappointed because this was our Christmas dinner.
12/21/2008
I was given this recipe from the family of a butcher. It's true! Absolutely the best manner to cook prime number rib roast. For a very modest roast the cooking time does need to be shortened a scrap. But for the most part the aforementioned method works for all roasts.
04/03/2012
This turned out, not so swell-to say the least! did EXACTLY as the recipe stated and information technology didnt cook all the mode, or well, lets say that the ends over cooked and the center barely cooked. The ends where it over cooked tasted peachy and the middle was RAW. I was expecting a medium rare rib roast but instead my dogs got dinner. I will not be cooking this again, and what a shame too, considering I was I looking forward to it:/
12/x/2010
Perfection! Have done this many times..e'er perfect.
12/27/2011
It's not fool proof, Over done.
12/xi/2010
I will never ever use any other recipe for prime rip! You tin change the seasonings, only prime rib roast is the king and then don't mess with information technology! If there were more stars available, I would have called them too.
12/31/2009
I have fabricated prime rib several times and although I take always had great success with information technology, this recipe intrigued me and I had to give it a try for Christmas Eve dinner...I was so glad I did! I followed the cooking instructions to a "T", but I seasoned it differently. I spiked the meat with cloves of garlic, coated the roast with a mixture of salt, pepper and garlic powder, tucked several stems of fresh rosemary under the twine and and then drizzled with olive oil. It was fabulous! I added sliced onion and sliced mushrooms (push button & baby bella) to the pan during the reheat stride and then when I removed the meat, I added a package of Au Jus mix, port wine and water to the pan to make an amazing gravy! Nosotros even got two additional meals of out of the meat...1) sliced the meat and reheated in the onion/mushroom gravy to serve with mashed potatoes and veggies....2) sliced and reheated in a fresh-made Au Jus and served on buttered and grilled chiabatta rolls with Au Jus and horseradish sauce and served with Trader Joe's Garlic Fries and fresh veggie. Bully recipe...I will make it this fashion all the time!
03/08/2009
I bought a prime number rib roast and wanted to cook it for my husband who loves prime rib in resturaunts. I did it this mode and he LOVED it, he couldn't stop raving most. And I must say it was delicious. I will definately practise this again! I was a skeptic, now i'm a believer!
11/20/2012
Perfect! I used a three.8 lb roast and cutting the initial cooking fourth dimension down to forty minutes. Waited 2 hours and turned the oven on for another 20 minutes. The roast was tender, juicy and pink from the surface to the eye.
12/26/2009
Awesome! I used this reciped with a 15lb roast on Christmas 24-hour interval! I was very skeptical as was my mother-in-law but sure plenty this was fantastic! I did rub with olive oil and Montreal Steak Seasoning and a tin can of beef broth in the lesser of the pan. I too let roast sit on counter for about xxx mins covered in foil after taking out of the oven.
05/26/2008
I have to give thanks the person for sharing their foolproof recipe and everyone who sends in their reviews. I made this roast following the instructions as they are and everyone of my guests (eighteen) go on talking nearly how great my prime rib roast was so tender. Thanks for making me await good. This method is the all-time.
01/23/2012
Dont know how so little can bring so much flavour just information technology does! I wouldn't modify a thing and if you are going to utilise this recipe cook EXACTLY like it says!
12/26/2006
the roast was very good, altough I would liked it a trivial more on the rare side. I would definantely brand it again and I would recommend information technology to anyone.
11/xviii/2010
I cooked a prime rib this way for my husband'southward birthday! We prefer our meat more to the medium well side so for first required cooking time, I cooked it for 90 minutes, later on the 3 hour period with the oven off and the 2nd required cooking time I added a package of onion soup mix and two cups of sherry and cooked the roast for 90 minutes. It was fabulous!!!
12/31/2011
The key to this recipe is non opening the oven door. Commencement fourth dimension I did a Continuing Rib Roast and it came out just wonderful........
12/08/2011
I have used this recipe for thirty years, and it is perfect every time. I usually cut garlic cloves and insert on the fat side. Also, rub with Worchestershire Sauce. It really is a good idea to have the roast cut off the bone and tied together for roasting. Makes serving so much easier. This is a keeper. Gloria
Source: https://keeleyablumersy93.blogspot.com/2022/05/how-to-cook-center-cut-beef-rib-roast.html
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