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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 #20674
Janelle (Alaska) says:
Will this work for a 15lb. prime rib? Should it be covered with anything?
#179556
Richard Melby (Texas) replies:
Do I change anything for a 16 lb. roast?
#20778
Harvey (Pennsylvania) says:
This recipe really nails it. The prime rib was perfect. Made slight modifications.
1) Rubbed the prime rib with Worchester sauce prior to applying pepper/garlic powder rub (sans salt).
2) Since it was a small prime rib (~3 pounds), I used wet wooden skewers to keep it upright through the cooking process.
3) Forget about going out to restaurants for prime rib once you've made this recipe.
1) Rubbed the prime rib with Worchester sauce prior to applying pepper/garlic powder rub (sans salt).
2) Since it was a small prime rib (~3 pounds), I used wet wooden skewers to keep it upright through the cooking process.
3) Forget about going out to restaurants for prime rib once you've made this recipe.
#20800
Chris (Michigan) says:
Going to make a 6.6 lb prime rib today.. Was reading other recipes and some say to cut slits in the top..and to cover afterwards..what do you all recommend?? Thanks.. this will be the first time i try it this way.
#179977
BARBARA WELCH (South Carolina) replies:
No need to cut slits... cook exactly as directed for the doneness you like. I promise you will have the best prime rib you ever tasted. This also works with eye of round roast and since eye of round is a very lean piece of meat, it's next to impossible to get it juicy and tender using any other method.
#20816
Mike (Illinois) says:
Perfect Prime Rib - great recipe. I had to modify slightly because we needed the oven for other things. I did the high temp for 5 min per pound, let it sit in the oven for one hour. Pulled it out, wrapped in foil for 3 hours then back in the oven at 375°F while other things were cooking. Came out perfect. Would have liked to follow the recepe more closly but you gotta do what you gotta do. Wish I had read the part about water in the bottom of the pan, smoke detectors did go off.
#20818
Mugs 15 (Illinois) says:
I am making this right now with a 11lb Rib Roast. I can't wait. I like the Worchester modification, but I will try on the next one. I love Christmas Morning....house smells wonderful....Peace to all....
#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!!!
#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.
#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.
#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.
#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.
#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.
#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.
#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.
#22153
BECKY (Ohio) says:
Excellent recipe. I made 13 lb. prime rib roast today and it turned out beautifully.
#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.
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