Perfect Prime Rib Everytime! - Reviews (Page 16) - Recipe

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PERFECT PRIME RIB EVERYTIME!
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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Perfect Prime Rib Everytime!

· Jan 8 · #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.

· Jan 10 · #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!

· Jan 21 · #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.

· Mar 14 · #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!!

· Mar 27 · #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

· Apr 1 · #154240

Doug H. (Maine) says:

I have to admit I had my doubts about this recipe. Boy was I wrong and am so glad that I was. Mine just came out of the oven and I am enjoying as I type. So tender, so juicy, so damn good. Thanks for this great recipe. I would absolutely recommend this to the Queen of England, lmao!AAAAAAAAAA Back to my meat! Enjoy!

· Apr 27 · #155039

Davlyn (California) says:

I have been using this recipe for years now. Had to make a little adjustment since my oven now does not heat to 550°F. it always is amazing. just a little note, when you think you have salted enough, salt more, pepper more and garlic more. Trust me.

· Jul 26 · #157278

Wanda (Florida) says:

Best Prime Rib Ever

· Aug 19 · #157931

Jody (New Hampshire) says:

My prime rib roast came out perfect! I was really nervous as it was my first time cooking one and it was very expensive. The only thing I did different was cut off some of the time in the first step to ensure it would be rare. Thanks so much.

· Sep 4 · #158324

Rick P. (Vermont) says:

WOW, A friend of mine gave me this recipe about two month's ago. I bought a 5 lb. prime rib,(boneless), tried it and it was perfect. I'm going to buy another one today and do it again.

· Dec 19 · #161734

Kevin (Washington) says:

Perfect every time, and there is well done for those who like it, and medium rare, and medium, all on the same roast...

· Dec 24 · #162083

Joe (Kansas) says:

I have spent years preparing prime rib roasts, and have used this method every time. It is perfection.

· Dec 24 · #162120

Cindy (South Carolina) says:

Have made this way for years only addition is to spread with Dijon mustard before kosher salt and fresh ground perfect every time!!!

· Dec 26 · #162186

Nick (Maryland) says:

This recipe is fantastic, used it yesterday to cook rib roast. One tip, you need to have plenty of fluid in the roasting pan to keep the meat from burning / smoking. I filled the roasting pan with 1/2-inch of beef broth and it came out perfectly.

· Dec 26 · #162197

Shirley Teague (Hawaii) says:

I have done this twice. It comes out absolutely delicious.

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