Prime Or Standing Rib Roast Done Right Food

PRIME OR STANDING RIB ROAST DONE RIGHT

Prime or Standing Rib Roast Done Right image

This comes out perfect each time I've made it. The high temp at the start seals in all those wonderful juices and when its time to slice the roast, you won't believe all the juices. Very moist and tasty. Use your own spice blend but this is how I make it.

Provided by Zephs Wife

Categories Roast Beef

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

5 lbs standing rib roast or 5 lbs prime rib roast
3 tablespoons cracked black pepper
3 garlic cloves, quartered
1 tablespoon garlic salt

Steps:

Start with a room temperature roast and a preheated oven @ 500 degrees F. Your oven rack should be set to the second from the bottom.
With the tip of your knife, poke enough holes in the roast to insert your sliced garlic cloves.
Rub the spices all over the roast.
Place your roast on a grate in your roasting pan, uncovered, and place in the 500 degree F. oven following the formula for doneness.
Formula: 6 minutes per pound for medium; 5 minutes per pound for medium rare; 4 minutes per pound for rare.
After the alloted time you choose for doneness, turn the oven off and do not open the door. After 2 hours has passed, take the roast out and tent with foil for 10 to 20 minutes then slice.

Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 1.1, Carbohydrate 2.3, Fiber 0.6, Sugar 0.1, Protein 0.4

FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)

Foolproof Standing Prime Rib Roast (Paula Deen) image

This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning.

Provided by SharleneW

Categories Roast Beef

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 (5 lb) standing rib roast
2 tablespoons kosher salt
1/2 tablespoon fresh ground black pepper
1/2 tablespoon garlic powder

Steps:

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375°F.
Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
Cover with foil and let stand for 15 minutes before cutting.
Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.

Nutrition Facts : Calories 4.1, Sodium 2326.1, Carbohydrate 1, Fiber 0.2, Protein 0.2

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