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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 #24325
Nicole (Pennsylvania) says:
I used this recipe for a boneless bottom round roast that I had and it came out PERFECT! I actually had two small roasts each weighing around 2.3 lbs. My oven only goes to 500°F so I cooked the meat for 15 minutes and it was the best roast I've ever made! Beautifully pink on the inside and when I had to reheat it for the meal, it was still just as good. I will use this recipe all the time now and have shared it with friends! Made my own variation of a rub using kitchen bouquet, garlic powder and a Grill Mates seasoning mix - my guests raved about the flavor!
#23431
Steve (Canada) says:
Used your cooking time and method for our New Year's Day Prime Rib. WOW! It really was the best roast we have ever had - it was well done on the outside and the inside was extremely tender (medium). You could cut the meat with your fork.
Thanks for the awesome recipe - it's a keeper!
Thanks for the awesome recipe - it's a keeper!
#23015
JUDY (Illinois) says:
Tried recipe on new years day. Cooked 4 lb. roast for 30 min. Added slits on top. Seasoned night b4. Cooked covered. Turned out perfect. Thanks
#22882
Charles Olsen (California) says:
Awesome! Awesome! Awesome! made me look like a chef!
#22184
Pepi (New Jersey) says:
Tried recipe for New Years Eve. It was perfect. I rubbed prime rib w/worcestershire 1st then added the rub as recommended above. I did add sliced mushrooms and onions...it was absolutely to die for.
#22171
Bill (United States) says:
Been cooking our Prime rib, large or small, bone in or out with Gas and Electric this way for years ! Never Fails UNLESS you bought a new stove which has a cooling fan in it (convection related ?).
When you turn off your oven, the fan automatically turns on to remove heat from the stove. Luckily, we caught this right away. This is probably why some of the above posters meal came out undercooked. Because ours is a Gas Stove I simply turn off the power to the stove and I am still able to manually light the top burners if necessary.
When you turn off your oven, the fan automatically turns on to remove heat from the stove. Luckily, we caught this right away. This is probably why some of the above posters meal came out undercooked. Because ours is a Gas Stove I simply turn off the power to the stove and I am still able to manually light the top burners if necessary.
#22153
BECKY (Ohio) says:
Excellent recipe. I made 13 lb. prime rib roast today and it turned out beautifully.
#21701
Valerie (Texas) says:
I've used this type of recipe before. What if I want to make roasted new potatoes? When should I put them in?
#179978
BARBARA WELCH (South Carolina) replies:
DO NOT open the oven during cooking time for this method...you will cool down the oven considerably and it will not turn out right. Any veggies need to be cooked separately (onions, carrots, potatoes, etc.) Do not fiddle with this recipe if you want it to turn out perfect. It is what it is and you will have the best prime rib ever if you follow the cooking times.
#21186
Susan Johnston (Texas) says:
Tried this yesterday, it was great. Did 5-1/2 minutes per pound. I did rub with olive oil before the course ground pepper, garlic, and course sea salt. Better than a restaurant and cooked a perfect medium rare.
#21148
John (California) says:
Earlier in the thread someone asked about room temperature roast or straight from the refrigerator. How does this modify the process? I would think a room temperature roast will cook far faster then one from the fridge. Any ideas?
#179602
Joan (Arizona) replies:
Bringing the roast to room temp before putting in the oven was not mentioned in the recipe but I had done some research on this and it should be out of the fridge for between 2-4 hrs depending on the size of the roast.
#21007
Leslie (California) says:
Please everyone, be smarter than I was and make sure you have a dish that can handle 550°F. I didn't even think about it and the dish cracked in 4 places. After the first 15 min it cracked and was leaking grease. It started a small oven fire but we were able to salvage the meat. Thank God I have double oven. It was still delicious and I will try this one again but with the right pan.
#21897
Rob (British Columbia) replies:
Leslie, the common variety of enameled roasting tray works best. You can also use a dutch oven, however the meat may be too well done, so leave the lid off.
#20987
Karen (California) says:
By far the best I've eaten. I was a little nervous. It was a 13lb roast and I followed the recipe to the letter and it was a Perfect Prime Rib.
#20937
Heidi (Illinois) says:
Totally awesome! First time ever to make a prime rib and was so happy with the outcome! For those wanting to know about an electric oven. I have one and had absolutely no problems with using this recipe.
#20893
Jenny (Connecticut) says:
We love rare rib roast but this came out a little to raw for us. Next time I will try for 5.5 minutes per pound and see what happens. I ended up microwaving the pieces for about 1.5 to 2 minutes more.
#20825
Melanie (Arizona) says:
I use a brown mustard herb rub (rosemary, garlic, sea salt, etc) and make a paste for the fat side, which is the upside when cooking. This helps keep it from smoking as much. This is one of my top 3 favorite recipes ever. I think I will try GENERIC magnets from the hardware store (no cutie ones with plastic on them) and "foil" the sides of the oven with the magnets to hold the foil... may save some clean up.. what do you think??? Enjoy.. this is a terrific recipe... MERRY CHRISTMAS!!!
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