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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 #18587
P. Lane says:
Are you supposed to cover it or not? I am assuming not, but not quite sure. Any info would be great!
#20988
Chuck (Illinois) replies:
Do you need to cover it when you cook it?
#182878
Chuck (Delaware) replies:
Can you cook two 5 pound roasts at the same time, will you need to keep it in longer?
#183065
Cooks.com replies:
Hi Chuck,
No, assuming you're using a full size oven, cooking two roasts at once shouldn't affect the cooking time.
Hope this helps!
-- CM
No, assuming you're using a full size oven, cooking two roasts at once shouldn't affect the cooking time.
Hope this helps!
-- CM
#186553
Rick (Romania) replies:
No, you don't have to cover it. You want the bark as they call it, the brown crispy outside.
Like they say "DO NOT OPEN THE OVEN".
Also, you can rub rosemary on it too. You also do the bone side. Make sure you ask the butcher to back cut the rib bones. They will tie them on for you.
Like they say "DO NOT OPEN THE OVEN".
Also, you can rub rosemary on it too. You also do the bone side. Make sure you ask the butcher to back cut the rib bones. They will tie them on for you.
#88900
Sara (Illinois) replies:
Hey... two people have asked if you cover while cooking; I make three.
#88944
Kathie (California) replies:
Do not cover during cooking time. I usually tent foil over during the resting period of ten to 20 minutes prior to serving (depending on how well I coordinated the side dishes), but during the cooking time leave uncovered.
#18142
Jhanson says:
I have a 2 lb, one rib, roast. Will it work with that size????
#179719
Jim (Texas) replies:
That's a steak. Grill it.
#186554
Rick (Romania) replies:
I would definitely grill it on a super hot grill. You just want to get a real nice QUICK sear on both sides.
Then turn the grill way down and let it finish cooking slowly. You should use a probe thermometer to give you quick readings. I cook my small ones like that to an internal temp of 127 to 130°F max for medium-rare. You need to let it rest for ten minutes. The temp will rise anywhere from 5 to ten degrees max.
Then turn the grill way down and let it finish cooking slowly. You should use a probe thermometer to give you quick readings. I cook my small ones like that to an internal temp of 127 to 130°F max for medium-rare. You need to let it rest for ten minutes. The temp will rise anywhere from 5 to ten degrees max.
#14544
Marc B. says:
This is our family favorite. I usually cook it about 8 minutes per pound and it comes out perfect, everytime!!!
#13984
SHARON M. says:
Ever since I used this recipe several years ago, it has become a family favorite! I always pass this on to others! YUMMY and PERFECT... EVERYTIME!!! We all thank you!
#3454
Rob Skelley says:
Is the meat at room temperature or coming right out of the fridge? Makes a huge difference.
#17559
Wm B. replies:
Make sure the roast is at room temperature prior to putting it in the oven. Best and most easiest way to cook a prime roast and have it turn out like a high end restaurant....
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