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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 #174418
Joanna (Michigan) says:
Thanks for this recipe Richard. I woke up this morning and needed a reminder on how long per pound. You saved our Thanksgiving dinner!
#174835
Kathy HIll (Minnesota) says:
My oven has a fan that runs once the oven is shut off to help cool down the oven. There isn't a switch to shut it off. Any suggestions on how this recipe might work in that situation?
#174940
BBSteve (Massachusetts) says:
just shut oven off - house reeked of garlic and now smells like something is about to burn - door handle duct taped to keep out nosey house members - they never have opened the oven before, but where it says to not open will always invite a murphy law opening...
#175021
Sharon (South Carolina) says:
BRAVO!! We've been making prime rib for 35 years. This was the best!! Though it could have been a TAD warmer, we had a very small 2.7 one rib. We choose this baking time because it was the first one we came across going by the pound, not the 5-7 pound average. No matter what the weight, we'll use this in the future. Thanks so much for posting it !!
#175082
Anna Stefiuk-Wood (Ontario) says:
Fantastic! Now I would like to know if I have two roasts in the same roadting pan in the oven and want them to be medium, do I just add up the combined weight and put. In oven for that total time!!!
#175188
Sharon Shirley (Alabama) says:
Used this on a 15.66 lb roast and wanted it rare and it came out medium. Had used before on smaller cuts and came out fine so I don't think works on larger cuts.
#175780
Travis (Wisconsin) says:
This literally is perfect every time. I've shared it and I'm sure at least 20 prime rib roasts between my buddies and I have come out exactly as desired.
#175884
Mary (New York) says:
Recipe was spot on!!!! Can't wait to share it with my family and friends. Thank you sooooo much!
#176573
Becky (Ontario) says:
The problem with this "recipe" is that unless you have two ovens, you can't bake anything else for your meal like potatoes, rolls, etc.
#177024
Dave (Washington) says:
I have used this basic formula thanks to my sister and this post: 5-6 min. per pound @ 500°F in oven then turn it off, don't open the oven under the "penalty of death" for a couple hours with bone-in Prime rib of different sizes.
Don't cover it, and after an hour or two, turn oven back on to 300-350°F and make sure internal meat temperature is ~10 degrees less than how we want it done. 125°F for us. Let it rest, cover, and enjoy!
Don't cover it, and after an hour or two, turn oven back on to 300-350°F and make sure internal meat temperature is ~10 degrees less than how we want it done. 125°F for us. Let it rest, cover, and enjoy!
#177260
Dennis (United States) says:
Easy way of roasting Prime Rib! I do suggest to those who have issues with final product to invest in a meat thermometer... FAIL PROOF! I did upgrade the rub and it was fantastic!
#179287
Bob (New Hampshire) says:
What temp should it read after the 5 minute at 550 portion. Prior to the two hours of heat off? I'll have a thermometer in it so I'm trying to gauge if I need to shut it off sooner or let run a few minutes more
#179687
Jenn (Washington) says:
Convection ovens, would it be the same timing and temperature? Been using the fool-proof recipe for several years, but now I am looking at getting a new oven. Thank you for your time!
#179800
Troy Glenn (United States) says:
I've used this recipe many times and never had a problem. Everyone was happy with the outcome.
#179899
Pamela Franks (North Carolina) says:
I love this recipe. Use it all the time, but we have moved and the new oven only goes to 525°F. How do I adjust this recipe?
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