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| PERFECT PRIME RIB EVERYTIME | |
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prime rib roast with or without bone (any size) bottom round center cut Preheat oven to 550°F degrees. Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up. Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime. Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed! Submitted by: Richard Danz | |
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recipe reviews #191359
Lorraine Switzer (British Columbia) says:
Excellent and perfect every time. My go to page for cooking roast beef of any kind. Never fails to please.
#191345
Laura (United States) says:
Love this recipe- perfect every time! Does this recipe work on rump roast?
#191262
BonJon (North Carolina) says:
I've made this with a roast large enough to feed 8 and it worked perfectly. This year when these roasts went on sale, all the roasts were cut 1 or 2 bones only! Largest I could find, almost 4 lbs, was barely 2 1/2 inches thick. This recipe used on a roast that thin produced Medium Well done roast after only 1 hour of the oven turned off. Oh well. It was perfect last time!
#191191
Keep It Simple (Arizona) says:
I have used this very successful method many times and passed it on to others. My #1 advice: Start with a completely clean oven or your house will smell terrible from the 550°F temp.
#187825
Brenda (Ontario) says:
This is a no-fail way to do your roast!
#186557
Rick M (Romania) says:
This is for everyone...
Check your oven temps with a cheap oven thermometer.
ALL ovens are off, some by huge margins!!!
Mine is off by almost 20 degrees, low.
You need to compensate for the difference in the temps.
I SAW A POST THAT ONE WOMAN SAID THE PRIME RIB WASN'T DONE. I can guarantee that here oven temp was way off.
Check your oven temps with a cheap oven thermometer.
ALL ovens are off, some by huge margins!!!
Mine is off by almost 20 degrees, low.
You need to compensate for the difference in the temps.
I SAW A POST THAT ONE WOMAN SAID THE PRIME RIB WASN'T DONE. I can guarantee that here oven temp was way off.
#185300
Fely Miller (Hawaii) says:
My oven does not go up to 550°F, what changes do I need to make?
#184520
Denise (Pennsylvania) says:
I tried this for my first time making prime rib. It worked and the meat was excellent.
Will use this method for all red meat. May even try it for pork.
Will use this method for all red meat. May even try it for pork.
#184438
Sharon Lockwood (New York) says:
OMG, talk about a PERFECT recipe!!! I was little leery about using this recipe on my 10 1/2 pound Easter dinner prime rib but boy was I wrong. Excellent!!!
#184232
Bad (Nebraska) says:
This sucks, I did it and opened the oven and it was RAW! Not recommended for this cooking thing. Very bad idea!
#183939
Sue M. (California) says:
I've got two smaller roasts totaling 4.5 lbs. Should I calculate based on total weight, or will that overcook the meat? I did a whole PR roast the first time and it was perfect! Now concerned because it's 2 smaller pieces of roast beef.
#183557
Steve (Texas) says:
PR was 5.6 lbs, rounded to 6... cooked for 30 minutes for rare. Came out perfect !!
#183503
Judy (South Carolina) says:
My oven has a cooling fan which turns on as soon as I turn my oven off, so the shutting off won't work for me. Is there another way or perhaps a low temperature I can continue to roast until my desired doneness? I made this on Christmas Eve, but we had to slice and put back under the broiler to finish roasting. Thank you.
#183504
Bill (Georgia) replies:
Judy, the easiest thing to do if your oven has a cooling fan is to shut the breaker off at your electrical box! They are generally marked and your oven will be on its own breakers so nothing else in the house will be bothered. Merry Christmas and enjoy your prime rib!
#183422
Sherry Abrahamson (California) says:
Very true to Charlie Brown's....
#182038
Floyd Gann (Texas) says:
I use this method for prime rib. Could I use this same method on a Brisket in my oven? Thanks for any comments or has anybody tried it?
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