Best Recipe for Roast Rib of Beef
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01/06/2008
This is the first prime number rib that I have fixed and I also was hesitant when I read the recipe; merely, it was awesome. The hardest role of the recipe is NOT opening the oven door. It tasted equally expert as information technology 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 goop in the bottom of the pan, I had no au jus, only fat in the bottom of the pan.
12/31/2009
Nosotros bought a 10.5 lb standing rib roast at Costco to serve for christmas. Nosotros had viii family members coming for dinner and we had already had our quota of ham and turkey. After scouring the internet for prime rib cooking instructions I decided to go with this one because of the big amount of neat reviews. The one thing I gleaned from all the communication 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 information technology can be watched. I am so glad I did it this style. I permit the meat sit out for 2 hours prior to cooking and it was 50 degrees when put in the oven. We similar our meat med rare so I decided to utilize 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 ii hours and 10 mins the roast was 125. I pulled it out of the oven and permit information technology sit down for 45 mins. It rose to 130 degrees. I turned the oven back on 30 mins (300 degrees) before serving. The probe registered 130 when I cut the meat. The outside was beautiful and the within was perfect. A piddling med on the ends and med rare in the center. Everyone loved it and sang my praises. Thanks so much for the recipe. My one piece of communication, utilise a meat thermometer because all ovens are different and most roasts cook a little dissimilar then the last one you cooked.
01/06/2008
This is by far the All-time recipe I've always used for rib roast! It doesn't matter what size roast you have, just follow these cooking instructions. I was very sceptical, but this was soooo tender and delicious. I'll merely melt rib roast this way in the future. Thank you!
03/25/2008
Perfect, absolutely perfect. I besides didn't feel comfortable with the fashion of cooking, but perfect. I used the aforementioned times, did non open up the oven for the entire 3 hours, but did add some potatoes upon reheating to 375. They were perfectly cooked as well (quartered red potatoes with caramelized onion and garlic). Used the salt and pepper measurements and added some Sint Maarten Guavaberry Blackening. One-half the amount of the common salt, a quarter of the pepper. Used a 4.16 lb. roast. Spectacular, the meat itself is succulent, merely need to cook it right. THIS IS THE Mode.
12/23/2009
I respectfully disagree with MJG1940 who said with this method of preparing a prime rib information technology doesn't continue to cook once out of the oven because it doesn't accept a bone. Retrieve about information technology: Potatoes, cookies, cake, hardboiled eggs, pasta, casseroles, etc. all continue to cook once they are out of the oven/boiling h2o, and they don't have a bone. Not but does the roast go on to cook considering of the internal oestrus, merely as it cool a little the juices run slower and give a more than juicy roast when it is carved. I never buy a prime number rib with bones, information technology seems like a waste material of money to me. BUT, this recipe needs to be adjusted for larger cuts of meat After you have baked it for ane hr, let information technology fix, so turned the oven back on, the recommend times for :. 3-5 lbs. 30-35; 6-7 lbs, 40-45; and 8-10 lbs, 50-60 minutes. Be certain to let information technology sit for 10-15 minutes before carving it. AND make sure you DON'T open the oven door during the entire process. If y'all demand an oven, think, that is why God made Crock Pots, microwaves and electric fry pans!
12/24/2007
As a showtime time prime rib roaster, I was a niggling nervous merely this recipe was soooo easy and I had great results. However, the given preparation time should reflect the additional 60 minutes of pre-roasting residue. Novice cooks may neglect to let enough total fourth dimension.
12/24/2009
I was and so disappointed most ONE thing- I kept scrolling down reading review hoping someone would mention if rib roast is supposed to exist cooked covered or uncovered. I could not find any clue, so I began cooking information technology covered, and then went to another help site and institute out you NEVER roast prime rib covered!! Arghhh! I had to open the oven to take off the embrace halfway through the cooking process which defeated the whole "secret" to this recipe. It may be common sense to an experienced cook or to those who have done this before, but an ESSENTIAL piece of information to someone who is doing it for the outset time ever! I don't know know if I ruined it...nosotros'll see. I changed my rating to a v star, because in spite of the petty trouble I had, the roast turned out SUPERB!! The only other changes I made was to rub information technology with Montreal Steak Seasoning, and it was so juicy and tasty! Keeper recipe!
12/20/2009
This is an amazing recipe. I even hesitate to call it a recipe since information technology's more 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 well-nigh the method, etc, and so I decided to record my experience carefully. Here's the astonishing numbers. half dozen lb. roast; inserted digital themometer at outset. Roasted uncovered on a rack in my roaster. It rested on the counter peak for at least an hour earlier going into a well preheated oven. After 1 hr 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 fourth dimension temp was 126' It sat for about 30min and then the oven back on at 375. I was amazed at how speedily the temp increased within the meat. At 15 min it was back to 132'. At 33 min it was 147' and I took it out after 37min at 1509 degrees. It then sat for the better office of an hour. When I cut into it I was blown away. This is not your boilerplate cooking stuff. Somebody has spoken to the moo-cow god. Thank you so much for sharing. Believe it, Do it, and relish sure applause
12/thirteen/2010
This is a wonderful Recipe. I added quite a bit more Garlic Pulverization on the top cap and put two cups of water in the bottom of the roaster to make Ajus. 2 the h2o I add together 1 Tsp of Kitchen Boquet browning sauce and nigh 5 drops of Wright'southward liquid fume. This is how we cooked Prime Rib in our Restaurant for 35 years and ever had rave reviews.
12/13/2009
It DOES matter how large or most importantly how minor the roast is when selecting your blistering time. I followed recipe EXACTLY and am at present staring at a black, overcooked, dry rib roast. Terrible.
12/22/2006
I cooked a rib roast last twelvemonth for Christmas only like the instructions say and it was outstanding. Anybody raved.
12/12/2010
I've been usng this method for roasting prime rib for at least 25 years. The recipe came from my mother. For those who don't desire to have their overn tied up for 4 or more hours, information technology isn't necessary to leave the roast in the oven for 3 hours prior mto turning on the oven once again. The trick is to roast for i 60 minutes at 375, turn off the oven,simply don't open the door and turn on the oven at 375 for another 30 minutes prior to removing from the oven. You practice not have to await 3 hours, the waiting time can bew every bit little equally one hour. The roast will turn out perfectly medium rare every time.
03/23/2007
Fabricated this roast for Christmas and it turned out perfectly medium-rare and succulent. I did stud mine with garlic, which added something nice, I think.
12/29/2008
If I could give this recipe 10 stars I would. I, like many other members, was very skeptical about this recipe . . . and cooking this cutting of meat in general. I take never e'er fabricated a roast and was pretty worried nigh how to cook it. After reading all the other rave reviews I decided I was going to give it a shot. I was expecting sixteen people for xmas dinner and it was my first year making it myself (and then you tin see why I was and so worried). I used a 9 pound cut of meat and followed the directions pretty much to a T except that I rubbed the spices all over the meat & let it sit over nighttime before coooking it. I was agape that I or someone else would open up the oven so I taped it close. At times I thought the roast might be cooking too much or not enough and again too much. Just, when I opened that oven door it revealed the most perfect rib roast I have ever laid eyes on. And when we cut it open everyone oohed & awed! Because the meat was 9 pounds I did keep information technology in the over for 45-50 minutes on the last cooking fourth dimension rather than thirty-forty and it came out perfectly. This was the best prime rib I have always had - put Cattleman's to shame. I volition definitely be making this again & again. My whole family loved it. I will never be agape to cook that $80 cut of meat over again - this recipe is truly fool proof. Thank yous for sharing!
02/28/2009
i jus read somewhere to never comprehend information technology ....u should really put that on there ..thats an important step!!!
12/23/2009
I learned this foolproof method from a cooking instructor 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! Cheers! I used a x pound roast and only had to add about xx minutes to the final roasting time. It was THE all-time prime rib I've ever had, and the balance of the invitee raved about it. It was cooked perfectly, light medium rare in the inside and medium towards the outer ends. Full perfection! Don't forget to let it rest when you accept information technology out of the oven. Thank you! 12/xvi/10 Not really an update, I was merely sitting in traffic for the last hour day dreaming well-nigh this prime number rib! It was THAT adept. I volition never cook information technology whatsoever other way! FYI for those of you lot cooking a larger roast like I did, don't be agape, follow it to a T, only add some fourth dimension to the end. ENJOY. Here I am once again brushing upward on this recipe for tomorrow. I always similar reread my ain notes and others reviews. And if I read nigh Paula Dean one more time I'one thousand afraid I will lose my appetite! Anyway cannot look to brand this tomorrow!! 12/3/17 Another ten pounder in the oven! Start time in new oven so a tad nervous over here. Using the convection roast feature. Already did the hour at 375. Door is closed tightly. Will exist turning it dorsum on in nigh an 60 minutes. ?? Fingers crossed!
12/25/2011
I keep seeing people attribute this to Paula Deen, but my grandma cooked her roasts like this, and my mom did too (and since I am in my 50s now I know its been around a while). My grandma died earlier Paula Deen hit the airwaves, so when I see people who go along 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 did something wrong or you got a bad piece of meat! I get upwardly Christmas morning, accept it out to permit it reach room temp and we open presents. Commencement the oven, rub information technology down with spices (the roast non the oven LOL!), and in it goes. Information technology cooks an hour while we play with our "stuff" and then I plow it off, and off we become to my parents. When nosotros get back, I pull information technology out and cook everything else. Generally the potatoes go in the bottom of the pan in the drippings with onions and peppers, they roast and then I put the roast dorsum in on top to end it. Rolls? No problem, the roast is supposed to residue for 10 minutes anyways. Easiest Christmas dinner e'er!!
12/21/2009
Tried last dark - Crawly! Left roast in oven four hours with oven off so reheated at 300 degrees F. My friend gave me this recipe and she included the following... After roast has been in oven for a few hours with the oven off cook according to instructions beneath. For Rare: 45 min @300 For Medium: fifty min @300 For Well Done: 55 min @ 300 I used an oven thermometer and removed the roast when the temperature reached 146 degrees. Let roast absurd at least 10 minutes before cutting. For 2d cooking time, don't plough oven too high considering the outside will cook too quickly. I used an Eye of Circular cutting - excellent!
12/26/2008
I am then glad everyone is enjoying this recipe as much as nosotros exercise. We had information technology 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 way my mother had made rib roast for years and years, since I was young. A couple people accept pointed out that this is Paula Dean's recipe. Totally lovin' Paula, but my mom was making this recipe long before Paula always was known. E-N-J-O-Y.
12/23/2009
I have never had any problem with roasting a prime rib roast. However, i will try this one out of curiosity for new years eve. I did note a few complaints about flavor. I am renowned for my prime rib and here is my easy seasoning trick. I first peel out an unabridged Caput of garlic (two heads if it's a large roast) I put the garlic and a handful of fresh parsley in my cuisinart and pulse calculation olive oil to form a paste. I so spread the garlic paste all over the roast so pack all sides with stone salt. Let the roast come to room temp and then roast according to the directions you like. Your house will scent like heaven, but if you don't like garlic hands, use dispensable gloves to handle the garlic. I personally dear the smell when I make information technology.I commonly exercise 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 crawly. I showtime tired it for Christmas and accept made it up a couple of times since. I agree that if you are cooking more than a v lb slice of meat that you want to melt information technology for 45 minutes for the last 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 like to try. 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 beneath information technology. In the drip tray combine ane pkg of Lipton's Onion Soup mix, 1 bottle of beer, xvi oz of water and 1/two lb of finely diced mushrooms. Place the meat over height on the rack and cook as directed. When the roast is finished pour this into a saucepan and heat to a eddy - makes a lovely au jus. If I have vegetables to cook in the oven (like roast potatoes) I pop them in for the final 45 minutes of cooking and they turn out perfectly.
11/30/2008
This recipe and method are out of this earth. The just issues I take had with information technology are the starting temperature of my roast and the poor estrus 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 inside the oven and connects to a remote read out outside the oven. I have found that even later on an hour sitting on the covered on the counter prior to roasting, my roast tend to be at a starting temperature of effectually 40 degrees (F) still to cold to offset this process. Leaving the roast on the counter until information technology reaches 55 degrees (F) gives me better results and more even cooking. Another tip, try cooking the entire roast to around 120 degrees which should rise during the rest flow to around 130 degrees giving you lot a nice medium rare. Carve your Roast to serving sizes in the kitchen and and then for those that desire less pink, bake their servings for a couple of minutes to attain medium or medium-well. Be conscientious and lookout the broiling process closely this volition go fast. Try using some herbs similar rosemary and thyme in your rub to add aromatics. If you plan to cleave the roast at the table, make certain y'all read up on carving techniques as this is uncomplicated but takes some noesis. Then enjoy the meal and enjoy the praise that comes with this simple dish.
09/23/2010
Splendid...this recipe saved me and I'k glad y'all shared it. For others info... my roast was boneless and 3.3 pounds. I cooked information technology at 375 for i hour and then 1 hr 45 minutes longer with the over off. It was peeerfect! Medium with a little pink in the middle and medium on the outside. Just thought I'd share for those with smaller roasts. There was no demand for a 2d 375 blistering fourth dimension. When I took it out of the oven (which was cold after 1 hr 45 min) the temp fix 130 and then it had cooked upward to perfecton! Love it ... like shooting fish in a barrel... 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 os in. I adapted mine slightly. My roast was 4 1/4 lbs. I put it in at 375 degrees for ane hour, turned off the oven and two hours and 15 min later turn the oven back on to 375 for xl minutes. The results were medium on the 2 end cuts and medium rare on inside. The flavor was spot on! I served it with a sour cream horse radish sauce with dill.
12/09/2011
This is a groovy way to cook a prime rib and I have used information technology for many years. For those who keep proverb information technology is Paula Deen'due south recipe, I don't call back so! Simply because she cooks hers the same way doesn't brand information technology "hers" any more than it is mine. Prime rib restaurants cook theirs this style too. It is a method not a recipe!
12/01/2014
I accept been using this recipe for 30 plus years. The only thing I do differently is let the roast sit out all night and so that the entire roast is at room temperature non only the outsides! This is a very crucial phase!! I have never used a meat thermometer merely this simple little guide for a medium to large roast melt boosted 40 minutes at 375, for a small roast utilize same temp but simply for 25 - 30 minutes. I besides put direct into roasting pan without a rack and it does non thing if information technology is boneless or bone in. Past letting your meat sit out overnight too come to room temperature you are curing/aging the beefiness. This is how my grandparents did it 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 and then worried I would mess information technology upwardly. But after searching through numerous recipies I decided to try this one. Information technology seemed that the almost common denominator was to roast at every bit high a temperature as possible at 5-6 minutes per pound. Then to plow the oven off and let it roast for 2 1/2-3 hrs. I roasted mine at 500° for 40 minutes. Here are a few tips for success: 1) Purchase a thermometer that has the extendable probe cable that will allow y'all to monitor the roast internal temperature without having to risk opening your oven door. Later on 2 1/2 hours passed my roast internal temperature went down to 122°. I turned my oven back on to 375° and in ten minutes it hit my desired temperature of 145°. My thermometer has equally an alarm that goes off when it hits the set temperature. With this kind of thermoter y'all can ensure perfect results every fourth dimension. 2) Under NO cirmcunstances should you ever open up the oven door during the 2 ane/two-3 hrs. Again DON'T DARE Open THE DOOR! 3) Necktie your meat up for a professional presentation and then the meat doesn't wait 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 showtime will have away the guess work about doneness and prevent this. I hope these tips help!
12/17/2011
If you allow the roast get to 145 degrees, information technology's going to exist bordering on well washed afterwards the rest period (which is a catastrophe for USDA Prime beef in my humble opinion). I recommend 130-135 degree internal temperature and everyone volition be happy. Having a good horseradish sauce on mitt in conjunction with this never hurts!
02/23/2014
Perfect as always!
10/17/2009
My rib roast was compared to one 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 flick... information technology even 'looked' perfect! I asked the butcher a few questions before I found this recipe... Some extra tips I learned (remember I had no clue!): get a meat thermometer (information technology takes the guessing out of it) and don't forget to put information technology in at the start and so you don't open the oven! Place the bone side down, on a rack and keep the lid off. When carving cut along the bone 1st, then separate into individual bones pieces. Relish!
03/08/2008
I was worried later on reading the on/off thing with the oven just after reading the raving reviews I thought I would endeavour it. The simply variation that I made was I put fresh garlic throughout the meat and let the rub sit down on the meat overnight in the frig. Every other instruction I followed exactly. For the first time in my wedlock my hubby said "That was bad" It was dry and information technology had admittedly no flavor. I will not make this i over again.
04/23/2010
This recipe is awesome. I beginning tired it for Christmas and accept made it up a couple of times since. I concord that if you are cooking more than a 5 lb piece of meat that you want 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 practise differently that yous might similar to try. 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'due south Onion Soup mix, 1 bottle of beer, 16 oz of water and i/two lb of finely diced mushrooms. Place the meat over top on the rack and cook as directed. When the roast is finished pour this into a bucket and rut to a eddy - makes a lovely au jus. If I take vegetables to cook in the oven (like roast potatoes) I pop them in for the final 45 minutes of cooking and they turn 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 cutting of meat. I HATE to rate a recipe when I accept made changes to it, it's non fair to the poster...but I did very little to this. I permit the roast sit out for an hr before I rubbed on spices-I added blackening spice here. I then let it sit another hour before cooking. I was preparing this roast in accelerate...and then after the intitial 3 hour cooking fourth dimension, I removed from the oven, permit it sit down, covered and refridgerated in information technology's original pan. The side by side day, I set the roast out for an hour, and preheated the oven. I besides added one can of beef broth to the drippings in pan and broiled information technology covered for nearly an hour to an hr and a half. It was perfect. Given the change in cooking method I had to make, I was beautiful!! I simply had to say Thank You! I volition employ the recipe AGAIN at New Years for certain.
12/19/2011
what works for myself is to preheat oven to 500 degrees, place roast fat side up on a rack in roasting pan, roast xv minutes per RIB, than plough off oven, LEAVE OVEN DOOR Airtight TILL OVEN IS COMPLETELY Cool. NO PEEKING! perfect medium rare every time!
01/04/2011
I also was very skeptical nearly this recipe. I hated to think that I could ruin such a beautiful and expensive piece of meat! Subsequently 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 outside, medium rare closer to the bone and rare in the center. I must stress that bringing the roast to room temp and non peeking is the cardinal 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. Merely seasoned it with a affect of fresh black pepper and sea table salt. I volition 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 have 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 have two completely different ways we like the meat cooked . . . him well done, and i like information technology med rare. So, I was a little concerned on how to practise make this. Information technology turned out great. We fabricated a small roast, 2.v pounds. I did the pre-cooking, let it rest in the oven for about 2 1/2 hours and so did the final cooking. I split the roast in half, and put his half dorsum in the oven for nigh 15 minutes and information technology was perfect. I roasted some garlic and spread it around the roast. It added a great flavour for the end.
12/09/2011
If you desire a good rub for this type of meat, of course salt and pepper but instead of garlic powder, us the real affair by making a rosemary and garlic puree and spreading it onto the roast. accept garlic and fresh rosemary, place it into whatever choppy motorcar non a drinkable blinder, and then add veg or olive oil to mix everything until its a puree, so rub all over roast.
01/03/2012
I am a full beginner, & was actually humble about the method and times. I didn't desire to ruin such an expensive cut of beef. My roast was only under three pounds. I read another reviewer say the roast did Non need to sit for and then many hours then I did this: I cooked @ 375 for 45 minutes turned off heat & kept oven door close for 1 hour turned oven on to 375 for another 35 minutes. This roast was Absolutely PERFECT! Tender, juicy, pink in the heart. I will definitely make once again!
12/09/2010
I take used this lots of times and information technology always works well, but last Holiday nosotros had a huge prime rib and it didn't piece of work, it was still raw in the eye. So information technology is OK for any average size roast.
04/29/2011
I don't know what went wrong, we followed the recipe exactly and it never got past 120 degrees. Pretty much ruined our Easter dinner...
12/10/2011
I accept done this method for years. Information technology does work perfectly as long as you lot NEVER Encompass prime rib and I practice not know where MJG1940 got that this will non work with a boneless but that is wrong info. It works perfectly with bone in or boneless and your best bet is to ever use a meat thermometer. I utilise a digital that stays inserted throughout the process and thank goodness for my double ovens. BUT I do concur with someone else that y'all do not have to wait 3 hours merely you lot do want at least i hour. I am making this again this Christmas. My husbands family are ranchers and raise Semitals so Beefiness is the way to go for us! I do add a couple of full bulbs of garlic with the tops cust off and a piddling 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 volition be also done just put them in foil with them slightly open at acme.)
12/thirteen/2010
This was a bang-up way to melt a roast without any fuss while companies over. I used a 4.5lb Prime Rib roast. Followed cooking directions exactly up until the concluding melt. I turned the oven back on to 375 and afterward x min. I took the internal temp...information technology was 129 so I took it out. After letting it balance for 15 min. I carved and served. The roast was med throughout. At that place was no band of med-well to well washed....merely cooked evely througout! I tend to like mine on the rare side, and then next time I will probably cutting the original time downwardly to 45min. Cheers for a great fashion to melt a roast!
12/xviii/2008
I bet this would take been a keen recipe. I used a two.5 pound roast and took some other rater seriously when they said that all roasts should be cooked the same amount of fourth dimension, regardless of size. That sure didn't work out for me. The roast was well-done. It was still pretty tender for well-washed, only was not the medium rare I had hoped. Next time I volition cut the cooking time down to 30 minutes for a modest roast.
12/thirty/2011
I have to say that I was very skeptical about this recipe but I accept to eat crow. I used a 9 lb. roast and followed the ingredients to rub the roast but added rosemary and substituted some of the table salt with seasoning salt. I as well placed 1 cup of beef broth at the lesser of the pan to use for the gravy. I and then placed it in the preheated oven at 375 and let it cook for exactly one hour. Then I turned off the oven and let it sit for 3 hours. The key to information technology is Do Non OPEN THE OVEN!!!! I then reheated the oven with the roast in it back to 375 and cooked it for another 45 minutes. I and so took it out and let it rest for 45 minutes. Information technology 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 improve than restaurants. This recipe is a keeper and I will practice many more roasts!
08/24/2012
This was ABSOLUTELY the best prime number rib nosotros accept Ever had even in some of the very best of restaurants. My husband is coming domicile from a long business organisation trip tomorrow & I have a very special dinner planned with this Foolproof Rib Roast...he is going to LOVE it! Practise as the recipe says & you can't get wrong!!
09/04/2011
Just sabbatum down from cleaning upwards after our outstanding banquet! I've made prime rib before, ever struggling to non overcook and ruin such an expensive cut of meat. This recipe has solved that problem. I followed the cooking instructions to the letter and produced a perfectly cooked, medium rare, tender prime number rib. My family & guests raved over it and alleged information technology the best they've ever had, and that'due south saying a lot! I do like a lilliputian more than of a rub on the outside, so I used near 4 tablespoons or then of Better Than Bouillon Beef base, a couple tablespoons each of granulated garlic and onion pulverization and enough oilve oil to brand a spreadable paste, covering the outside of the prime rib before cooking. I too made an au jus past sautéing a quartered onion in oilive oil till carmelized and adding beef base and water to taste.
11/27/2011
And so disappointed. I'grand sorry, but this was the toughest roast I've ever made. Talk about shoe leather. It could have been my cut of meat, but I'm suggesting some type of overnight pre-seasoning or tenderizing method first. Ended up having to make a quick frozen meal to serve, this was then dry and tough. Wondering if my convection oven had anything to exercise with the upshot? Any ideas? So sad, I never desire to requite anyone a poor rating.
12/xviii/2010
My commencement two rib roasts were disasters (1 over-cooked and i under-cooked and I used a meat thermometer on both of them). I decided to give this recipe a shot and it was a home run(with-out a thermometer). Several of my friends at present employ this recipe and swear by it.
12/10/2010
This is the recipe that insures your pricey purchase. I have used this recipe for years. NEVER FAILS! Don't look for a special consequence... your family unit is special every mean solar day !
12/09/2011
This is the exact recipe I've used for several years and information technology's always perfect. The simply thing I would add is that I always enquire the butcher to cut the meat off the os and then set it back on the bone to cook. And so piece of cake, then to serve.
07/29/2011
This does not piece of work for all roasts. Mine was quite modest and inappreciably any fatty on it. I halfed the cooking time and the roast was still very dry out and overcooked. I believe you need to have a larger roast with some fat on it, in social club for the roast to stay moist. I may try again with a different 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 good ane, I only gave information technology 3 stars because this is Paula Deen's recipe for Rib Roast. You lot shoiuld have posted it as Paula Deen'south Rib Roast.
03/11/2009
Bought a x lb. rib roast. Followed the directions, only rubbed it with Montreal Steak seasoning, and decided to cook information technology 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 three lbs)volition cook faster due to information technology being a thinner cutting, but the larger ones are all about the same. They merely get longer, not substantially thicker. Mine was vii lbs and just perfectly done for medium rare. Just splurge and buy a bigger roast, the leftovers are crawly!
12/26/2009
This did not work out for me AT ALL. I took a leap of faith and followed the directions to a T, even though I was super nervous. The only thing I did differently was plough the heat to 400 both ends of cooking rather than 375 (once again, was nervous!). My roast was and so horribly RAW (non even rare) in the center that in that location was no way I could serve information technology ... I put it dorsum into the oven for another 40 minutes .... STILL way too rare (and don't get me incorrect, I like a adept rare piece of Prime Rib!). Dinner was 2 hours late! :( Plus, even once I did go it cooked enough, it was bland. I was then bummed -- that meat was super expensive and I was not happy that this is what I served to my guests at Christmas! :(
01/14/2011
I was very embarrassed when I presented a very rare roast beef this evening. I baked exactly as written except for the toppings with great conventionalities that it would come out perfect and was sadly mistaken. Fool Proof it is not.
12/23/2009
excelent the best I volition certainly brand this once more thanks so much!.
12/27/2008
Well before I begin I want to say that the roast was proficient, merely way too stressful. FIRST - everyone says "Do not open the oven" under no circumstances, BUT no 1 says what volition happen if you do. The reviews, the receipes, nobody says what dreadful affair volition 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 fifty-fifty checked out Paula Deans site (someone mentioned it was there as well and it was) and thought this will be easy. There were hundreds of positive reviews. I have a three year one-time oven information technology works perfect. I bought a 4.75lb 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 subsequently a hour, we had a meat themometer in place and 1.5 hr into the three hour window of "no opening" our meat was at 140 degrees (internal) So at present I am freaking out as I take no idea what another 1.5 hrs will do let lonely heating it up and cooking information technology once more. So we took a chance and opened it to brand certain our placement of the themometer was skillful, nosotros then saw it was, and we decide to give information technology another 60 minutes and then we took information technology out of the oven (yes we opened and took it out) and heated the oven upward and placed it back in and cooked it another 20 minutes. It was fine, tastes like a rib roast should, it was medium on exterior and med rare inside. I tin't see me doing this again and stressing out about ruining a $twoscore.00 piece of meat. I know the majority of
12/24/2011
This is exactly the same recipe I received from a The states Navy mess cook as to how they cook beefiness roasts for the sailors on board ships. It works perfectly no matter what cut of beefiness you have...eye circular, standing rib, etc. I've fifty-fifty tossed in a frozen heart circular early in the AM, followed the 375º directions for 1 hour and left it in the oven untouched for the whole day and when we're ready for dinner, reheated for fifteen minutes and the roast was done to perfection. I would guess that if your oven temps are awry, a temperature estimate would exist helpful...
11/29/2008
OH MY GOD! I was non sure about trying this but gave in and boy am I glad I did. I rubbed the roast with oil and then rubbed on crushed garlic then the spices along with some rosemary, This is by far the best prime rib I have made and to my delight my husband said it was awsome and was actually better then our favorite place nosotros leave to eat at. I will no longer use any other recipe for prime rib. Cheers so much for the wonderful recipe!
06/19/2011
I've coddled and worried my manner through many, many rib roasts over the past 30 years. Like so many others I was really skeptical about this method. I WAS Incorrect! Just finished Male parent's Day dinner and information technology was PERFECT, no thanks to me. Amazing.
12/ten/2010
I have been making my rib roast this way for years, but I practice season information technology differently. I use dry craven bullion (yes chicken NOT Beefiness) and garlic pulverization mixed together and rub the entire roast with it. I also stud with garlic for added garlic. I used to work equally 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 made a half-dozen 3/4 lb. roast - same instructions and it came out medium rare.
12/26/2011
I am quite experienced in the kitchen, and have 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 information technology reached 128 degrees, I took it out to residual, thinking that most of my family prefers med-rare. This rib roast was over-cooked & stale out. It was by far, the TOUGHEST prime rib I have EVER 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 way three times now and it has turned out perfect every time, except I only cook it until the thermometer reaches 130 degrees. I make twice stuffed potatoes to go with this because I just have one oven, I make the potatoes alee of time and refrigerate until the last forty minutes then put them in the concluding 40 minutes with the prime rib.
12/27/2008
Very good and easy recipe. Ours was cooked a picayune too much simply I'1000 pretty sure that was my error. I took the roast out of the oven afterward the 3 hours (might have been more than similar iv) and preheated it once again earlier putting the roast dorsum in. I recollect if I had left the roast in the oven and only turned the oven back on and started timing it then, it would have been medium rare. As information technology was, it turned out juicy and flavorful - just a picayune past where I'd like information technology cooked.
12/24/2009
This is a five star recipe without a doubt! If you like your beef a bit more than 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 effectually for many years. I've fabricated it probably 30 times. Every year our RV social club expects me to make this for twenty+ people. I've successfully made it in a tiny RV oven, portable convection oven, an old RV park stove, and of course in my habitation oven. Always go great, perfect results. Only don't add together as well much broth/wine in the pan or it will steam non roast.
05/26/2008
Amazing! Had a 6 pound prime rib in the freezer waiting for this recipe. Permit information technology thaw completely overnight before cooking every bit directed. We like our meat rare so after the 3 hour rest, cooked it at 375 for about 30 minutes till internal temp. was 130 - tented out of oven for fifteen minutes earlier serving. Garlic mashed, green beans, ummmmm. Thanks for a great recipe.
12/24/2010
The only way to melt a smashing rib roast. I exercise this every year for Christmas and e'er get rave reviews.
09/30/2010
I made some changes of my own with this recipe. I seasoned it over nighttime with some seasoned salt, pepper, garlic and onion powder, rosemary and sage. And so I preheated the oven to 500 degrees F before I put the roast in. I lowered information technology to 375 after that and followed the directions as says here. It came out perfect. My family wanted seconds and thirds. Made my day. Thanks Salsiepie
02/04/2007
Succulent and very like shooting fish in a barrel. Makes unbelievable sandwiches. This is virtually exactly the aforementioned recipe as Paula Dean's.
12/xix/2010
I made this this night for company and everybody loved information technology! I did have to melt it longer the 2nd time the oven is on because we similar our roasts medium, just other than that, followed the recipe exactly.
12/13/2010
I have never prepared prime rib. Afterwards reading all the v star ratings, I had the conviction to endeavour it out for a Xmas dinner I was hosting. FABULOUS!!! All guests are food snobs so it's always a claiming preparing something that will print. THIS DID Information technology!! A keeper! Thanks AR.
12/23/2008
I used this recipe last x-mas and my family was absolutely astonished at how well it tatsted. Information technology was so adept I had to runway information technology washed once more this year, because someone lifted from my cooking box.
05/08/2011
The high-ratings on this recipe are more than for the cooking technique than the bodily four ingredients. You tin can play with the spice mix all the same you desire - I doubled the garlic powder and added Montreal Steak seasoning and rosemary. It came out absolutely perfectly. I made this for my Mom on Female parent'southward Mean solar day and like some others, I was humble nearly leaving it in the oven all afternoon, merely it worked perfectly. My mom and my husband said it was the best prime rib ever. Thanks!
12/23/2009
Information technology is indeed, the all-time and easiest way to prepare standing rib roast. Information technology works with any size roast...just keep that oven door shut!
03/x/2010
Crawly roast. Really simple, nonetheless tasty. I loike my meat to be well-done, I tin can't stand the encarmine juice at the eye of the meat, and then I left in the oven an extra 45 minutes and it came out great!
02/25/2008
It was very like shooting fish in a barrel and good just if you desire information technology to be medium well y'all need to add almost an hr of cook fourth dimension at the end.
12/15/2011
followed exactly and was not pleased... was well on outside and claret rare on inside...and no, I did not open the door. And I permit it come up to room temp for 3 hours so I know information technology wasn't because information technology was common cold inside... Used an electrical oven,, don;t know if that had anything to practice with information technology.
12/fifteen/2008
It was okay but came out fashion also overcooked. I think my oven is actually besides well insulated. If anyone knows of a way of predicting the internal temperature based on roasting times and waiting times that would be helpful.
12/26/2008
I followed this recipe to the "t" and it was terrible. The terminate upshot was dry and very well done. I was very disappointed considering this was our Christmas dinner.
12/21/2008
I was given this recipe from the family of a butcher. It'south true! Admittedly the best way to melt prime rib roast. For a very small roast the cooking fourth dimension does need to be shortened a bit. But for the most part the same method works for all roasts.
04/03/2012
This turned out, not and then bully-to say the to the lowest degree! did EXACTLY equally the recipe stated and information technology didnt cook all the mode, or well, lets say that the ends over cooked and the eye barely cooked. The ends where it over cooked tasted great and the center was RAW. I was expecting a medium rare rib roast but instead my dogs got dinner. I volition not be cooking this once again, and what a shame too, because I was I looking forrad to information technology:/
12/ten/2010
Perfection! Accept done this many times..ever perfect.
12/27/2011
It'southward not fool proof, Over done.
12/11/2010
I will never ever use any other recipe for prime rip! You can change the seasonings, only prime number rib roast is the king so don't mess with it! If there were more stars bachelor, I would accept chosen them every bit well.
12/31/2009
I have made prime rib several times and although I take always had smashing success with information technology, this recipe intrigued me and I had to give information technology a effort 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 common salt, pepper and garlic powder, tucked several stems of fresh rosemary nether the twine then drizzled with olive oil. It was fabulous! I added sliced onion and sliced mushrooms (button & babe bella) to the pan during the reheat step 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! We fifty-fifty got 2 additional meals of out of the meat...i) 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 Chips and fresh veggie. Swell recipe...I volition make it this mode all the fourth dimension!
03/08/2009
I bought a prime rib roast and wanted to cook it for my hubby who loves prime rib in resturaunts. I did information technology this way and he LOVED it, he couldn't cease raving near. And I must say it was delicious. I will definately practise this again! I was a skeptic, now i'g a believer!
xi/20/2012
Perfect! I used a 3.8 lb roast and cut the initial cooking time down to 40 minutes. Waited 2 hours and turned the oven on for another 20 minutes. The roast was tender, juicy and pinkish from the surface to the center.
12/26/2009
Awesome! I used this reciped with a 15lb roast on Christmas mean solar day! I was very skeptical as was my mother-in-police force but sure enough this was fantastic! I did rub with olive oil and Montreal Steak Seasoning and a can of beef broth in the bottom of the pan. I likewise let roast sit down on counter for nigh 30 mins covered in foil later on taking out of the oven.
05/26/2008
I have to thank 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) continue talking almost how dandy 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 tin bring so much flavor but it does! I wouldn't change a affair and if you are going to use this recipe cook EXACTLY like it says!
12/26/2006
the roast was very proficient, altough I would liked it a little more on the rare side. I would definantely make it over again and I would recommend it to anyone.
eleven/18/2010
I cooked a prime rib this manner for my husband's birthday! We prefer our meat more to the medium well side and so for first required cooking time, I cooked information technology for 90 minutes, after the 3 hr period with the oven off and the 2nd required cooking time I added a package of onion soup mix and ii cups of sherry and cooked the roast for ninety minutes. It was fabulous!!!
12/31/2011
The key to this recipe is not opening the oven door. First time I did a Standing Rib Roast and information technology came out just wonderful........
12/08/2011
I have used this recipe for xxx years, and information technology is perfect every time. I usually cut garlic cloves and insert on the fatty side. Also, rub with Worchestershire Sauce. It really is a skillful thought 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://www.allrecipes.com/recipe/97621/foolproof-rib-roast/
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