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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 #154047
Stephen Belcoski (Ontario) says:
You are correct. It's easy, perfect every time and saves energy. I never would have thought of anything that simple but sooo good. Thank you
#153654
Laurie (South Carolina) says:
I have used this recipe numerous times and it always comes out great. Tonight I am using a new oven. Hope it will be the same. This is my go to Prime Rib recipe. Thanks so much!!
#151710
Colleen (Massachusetts) says:
Cooked thirty four pounds of prime rib tonight recipe was absolutely perfect. Although tempted to open oven door I did not and result was thirty happy men.
#151295
Henry (Iowa) says:
I use a different rub on my rib roast. For a 4 lb roast, I combine a 1/4 cup of unsalted butter, softened, 1 tablespoon of freshly ground black pepper and 1 teaspoon of Herb de Provence. I spread the butter mixture evenly over the roast. I then season the roast generously with kosher salt on all sides. Don't be afraid to use too much salt. The roast will come out of the oven with a nice crust. All of the other rubs are great but I wanted to share my rub. Bon appetite!
#151237
Jan (California) says:
I had a 13 pound roast, which I cut in half because we like the seasoned ends (yum). It came out absolutely perfect - all-over medium rare slices. We enjoyed it, but would have liked it to be just a bit warmer, Next time I may turn the oven back on to 400°F or so for the last 10 minutes or so, just to warm the meat up a bit more before serving.
#151058
Nancy Smart (Massachusetts) says:
Tried this recipe for the first time for Christmas dinner. We had an 8lb. boneless prime rib. I went strictly by the directions and the roast was perfect. One of my guests owns a small restaurant and said it was the best he had ever had. Thank you!!!
#151036
Julie J. says:
I LOVE this recipe. I have made MANY prime rib eye roasts and this is by far, hands down THE BEST WAY to prepare. Make sure that if your oven is not well insulated that you insulate it yourself (I use a VERY HEAVY blanket and lay it on top of the oven and hands down to cover the door as well). You can not ruin this roast using this method. Juicy meat every time.
#150894
James R (Indiana) says:
Flavor was good, but very disappointed based on all the other comments. I cooked a 6.5 lb prime rib for 33 minutes, and it was just short of Well Done. What a waste of a premium cut of meat. Not sure I'll try this one again.
#150832
Shawn (Oregon) says:
This is the PERFECT way to make a rib roast. Be sure to make the aujous with the bones and the Yorkshire pudding! My family fights for what's left over! And of course don't forget the horseradish/sour cream sauce!
#150547
Rhea (United States) says:
This was my first prime rib. Made for xmas dinner, followed to a T. So sad to say cooked it time wise to be med rare, came out very well done!! Flavor was good but disappointed. Next time gonna go 500°F. Wish me luck
#150535
Ed Heideman (Wisconsin) says:
Simple and great!
#150523
Nancy (California) says:
Have done prime ribs many different ways but this was hands down the best! We set time for 5.5 minutes per pound then turned the oven off and left it for exactly two hours. Husband was skeptical with a $75 roast but wow! Only thing is the vegi's were too overdone so next time we might quickly add them in halfway through, though don't like the idea of letting any of the heat out. Roast was perfection!
#150499
Gayleen Kira (United States) says:
Came out perfect. Just as good as a fine restaurant.
#150453
Seph (Pennsylvania) says:
Just to clarify. Recipe by Chef John.
Submitted by Richard Danz.
Submitted by Richard Danz.
#150448
Ben (Puerto Rico) says:
I've followed this method so many times, and it never fails. Perfect prime rib every time, big or small amount of beef. Thanks for giving us a fool proof and super simple recipe!
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