Foolproof Standing Rib Roast

Total Time:
1 hr 41 min
Prep:
10 min
Inactive:
1 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (5-pound) standing rib roast
  • 1 tablespoon House Seasoning, recipe follows
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions
  • Allow roast to stand at room temperature for at least 1 hour.

  • Preheat the oven to 375 degree 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 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees 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.

House Seasoning:
  • Mix ingredients together and store in an airtight container for up to 6 months.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.8 874
This is really really good so it's 5 stars.  But I wanted to comment on the Food Network total time -- it's wrong!  If you start this an hour and 41 minutes ahead of when you want to eat, you'll be about 3 hours too late.<div>1 hour resting at room temperature</div><div>10 minutes prep</div><div>30 minutes at 375</div><div>3 hours resting inside turned off oven</div><div>30 - 40 more minutes at 375</div><div><br /></div><div>This adds up to 5 hours + 10 minutes of prep (and possibly 10 or more extra minutes of cooking time depending on how well done you like your meat).  For me the timining was perfect as it left some nice rare pieces inside but more medium on outside for various people.  So make sure you start with plenty of time in advance.</div> item not reviewed by moderator and published
Will this recipe work on a 8 lb boneless roast? item not reviewed by moderator and published
Did NOT work. Roast was raw and I had to cook it for an additional hour.  item not reviewed by moderator and published
Follow the recipe exactly! Don't open the oven. Don't do it. It is seriously that simple. If you have a question about doing it differently...the answer will be NO! It comes out perfectly medium and crispy on the outside. Sometimes I use 2-3 garlic cloves minced finely instead of the garlic powder. I don't make a huge tub of the house seasoning. I just mix it up in smaller measurements. Like a tablespoon of salt, a 1/4 tablespoon of pepper instead of a cup and 1/4 cup. I use the bones and any left overs to make a stew the next day with barley and veggies. It's really good! item not reviewed by moderator and published
I have a 5.5 pound roast. Will this recipe give me a crispy outer crust with this recipe ? item not reviewed by moderator and published
Perfect method that couldn't be more simple.  It says foolproof but I see from some reviews that some fools can't be outdone!  I have made this roast many times, and my advice is as follows:  Follow the recipe EXCATLY.  Do NOT open the oven door at all. Do NOT use a convection oven.   Do not try to use a thermometer or tent it with foil   If you need your oven for something else, or cannot use a neighbors', then don't make this recipe.  Do NOT put the entire recipe for the seasoning on this one roast.  With that said - I repeat - just follow the recipe!  It is absolutely fantastic and better than any prime rib I've ever eaten in a restaurant.  Thanks Paula:) item not reviewed by moderator and published
We make this every year and it is absolutely foolproof if you follow the instructions precisely.<div><br /></div> item not reviewed by moderator and published
New tradition. Made a paste of olive oil,steak seasoning,garlic powder,lipton onion soup mix. Didn't return it to the oven. Came out rare and perfect. Used a 6lb. Roast. item not reviewed by moderator and published
Already posted a bad review.  Recipe said several times NOT to open the oven door.  I usually use a thermometer to check the temp of a roast.  If the directions say do not open the oven door it was doomed for disaster.  I should have known better. item not reviewed by moderator and published
I just purchased a convection oven. Does anyone know what the temperature and cooking time should be? I was told I'd have to adjust because it cooks faster and higher.  item not reviewed by moderator and published
This is the best prime Rib I have ever eaten.  It does not matter if you have a 5 lb or a 12 lb.  Follow the recipe exactly!!! It will turn out medium on outside and medium rare on inside.  No modifications needed.  Most prime Rib I have cooked turned out blah and tasteless.  This bad boy tastes like a Steak.  I have made this for several years and like the recipe says, it is full proof!!! Thanks Paula Deen!! item not reviewed by moderator and published
Do I tent with foil while in the oven? Will it dry out if I don't?  item not reviewed by moderator and published
Super ez to do. Made a batch of house seasoning last year use it all year long item not reviewed by moderator and published
I have a 7 lb roast.  what are you suggestions on the cook time, stay in the oven time and reheat time. item not reviewed by moderator and published
Just made it, followed the recipe faithfully, and it was the best beef I've ever cooked.   item not reviewed by moderator and published
Can someone please tell me if the Roast came out medium rare with Paula's method? I have a 4 1/2 lbs roast and I want to try Paula's method, but not sure if my meat is too small. Thank you item not reviewed by moderator and published
I have used this recipe for about years. Perfect every time.   item not reviewed by moderator and published
I cook this every year for Christmas Eve dinner.  It has become a family tradition.  item not reviewed by moderator and published
Having been using this method every year for about 10 years. Very flavorful!<br /> item not reviewed by moderator and published
My oven uses a fan to control the temp.  When you turn off the oven, the fan vents the heat to cool it down.  I think using this method to cook the roast in my oven will not work because the fan will vent too much heat, even with the door closed.  Is my thinking correct? item not reviewed by moderator and published
I made this before and it was delicious but I have a question, as I've forgotten how I did this last time. Do you let the roast rest 3 hours and THEN turn the heat up for an ADDITIONAL 30-40 mins OR do you let it rest 2.5 hours then reheat for a TOTAL of 3 hours.  item not reviewed by moderator and published
Amazing recipe!  We cook this every year for Christmas and it never disappoints!! item not reviewed by moderator and published
Is there an alternative to leaving it in the oven for the time in between the cooking cycles... such as taking it out and covering it with foil?  I don't have a double oven and need to cook other thing at the same time. item not reviewed by moderator and published
Are the times different when using a convection oven?  They are suppose to cook faster than a conventional oven. item not reviewed by moderator and published
This is the real deal. I used this method for Thanksgiving and are using it again today. We cook it to 135 degrees for a perfectly rare roast. And we use the house seasoning for all of our other meats as well. SO DELISH, item not reviewed by moderator and published
When spending this kind of $ for a special meal, invest in a digital remote thermometer.  That way you always cook by temp and not by time.  I have never had a over/under cooked meal since buying mine. I used mine in the oven, crock-pot, grill and smoker.   I have a Maverick but Weber has a good one also.  You can find at Home Depot or Lowes.  Try Ted's Montana Grill Seasoning Mix instead of the House Mix.  Easy to find the ingredients on the internet.  This recipe of PD really works!!!!! item not reviewed by moderator and published
I am cooking a 18lb 7 rib is the cooking time the same? item not reviewed by moderator and published
Have used the recipe before and it was great but can someone please tell me if this will work in an electric roaster the same way? would like to free up the oven. item not reviewed by moderator and published
I have been using this method for the past 5 years and it never fails me.  item not reviewed by moderator and published
works great for the roast but if you have side dishes that need the oven then tough luck. item not reviewed by moderator and published
I have used this recipe 6 times now.  I love it and it is absolutely the best recipe for a standing rib roast.  I can't wait for the roasts to go on sale so I can cook one!!!! It is the best recipe ever! item not reviewed by moderator and published
This is definitely full proof if done exactly as instructed. Wonderful simple recipe and excellent concept. I am unfamiliar with using a thermometer and our standing rib roast came out SOOOO SOOOO SOOOO delicious and perfectly cooked. Thank you AGAIN Paula Deen for another FANTABULOUS recipe. I have learned so much from you.  item not reviewed by moderator and published
Does the roast have to stay in the turned off oven for three hours or can I only do it for two hours and extend the cooking time when I go to reheat it? I am hoping as I am running out of time. item not reviewed by moderator and published
The roast was fantastic. I was concerned when the meat thermometer was only 50+ degrees at the end of the hour. Since the reviews were so great I followed the recipe. It was fabulous, my guests had rave reviews. item not reviewed by moderator and published
Hello! I've noticed several people asking how long to cook a roast that isn't 5 lbs. The cook time of this recipe is 12 minutes per pound. To figure the amount of time for your roast, multiply the weight by 12. Today I am cooking a roast that weights 3.66 lbs. 3.66 x 12 = 43.92, so I will bake it at 375 for 44 minutes, then turn the oven off and allow it to sit for three hours. I suggest checking the doneness of the roast at the end of the three hours, prior to re-heating. The roast I made last year was perfect at the end of the three hours. The outside was a nice medium well, which is what my son likes. Further in it was medium rare, perfect for me. And the center was warm, but rare, which is how my hubby likes his. The roast was absolutely delicious, and is now our traditional holiday meal! item not reviewed by moderator and published
It was very easy and came out very tasty. I'm giving it 4 stars only because the directions were ambiguous and it came out nearly blue in the middle, even after sitting 30 mins., it way too rare for me to eat. I cooked w/gas (non convection mode) and thought I followed to the letter, the oven door was never opened. Two issues, the expected 'doneness' wasn't mentioned or alternative timings in the recipe itself so I could anticipate adjustments up front. Also, the second heat I was unclear about. Do you leave the roast in the oven during the re-heating process? If so, this may be where I went wrong. Or... do you take out, raise to 375 and put back in? If I'd done the former, I would have gotten a bit more cook time. Overall though a very nice roast! item not reviewed by moderator and published
this recipe was awesome!! So easy, I followed the exact directions even though my husband didn't think it would work! I was looking for a no fuss recipe since I had wrapping &amp; other jobs to do xmas eve. I couldn't have been happier with the result! It was cooked to perfection!! Can't wait to make it again! item not reviewed by moderator and published
I made this yesterday and it was wonderful. I was concerned about the cooking style that it would not be done, so on the second heating the direction said 30 to 45 minutes before serving, I did the 45 minutes and it was a little over done for some of my guests. Next time I will cook for 30 minutes. Definitely making again next year because it is delicious and so easy! item not reviewed by moderator and published
This Christmas made the second time I used this recipe. Last year, I used a 5 lb. roast and it was overcooked. I followed the recipe exactly. This year, I bought a 5 lb. roast but ended up with a larger crowd coming for dinner than expected so I ran out and bought another 6 lb. roast. I was in panic mode as I wanted to try this recipe again using two roasts at the same time as well as preventing them from overcooking. I decided to follow the recipe exactly but omitting the reheat step. Both roasts were different in thickness but both turned out perfect. I honestly think all ovens cook differently. My double oven is 20 years old. I cooked them both for the initial hour and left them in the oven for three hours. Pulled them out and stuck a thermometer in them and both were at 128 degrees. I knew the problem last year was the reheating step. I think it's wise to check the temp before the reheat. I was prepared this year to do just that and timed dinner accordingly. Excellent! item not reviewed by moderator and published
As foolproof easy as you can get. I'm a vegetarian but my family is filled with meat eaters. I tried this one year and ever since it is THAT dish for Christmas day that my fam talks about all year! Last year left overs were consumed the day after. Less than 24 hours later it was all gone! There were only 3 meat eaters and yes 24 hours and 5.3lbs were GONE! item not reviewed by moderator and published
Tried this recipe with a 2 1/4 lb roast and it worked wonderfully! Mediam to rare and very tender and succulent. Used the same recipe on a 12 lb roast and ended up with a very very rare center. Should I have changed temp. or timing on the larger roast.? It was delicious but the center was very bloody. We had to grill a few of the stakes. Now, we all mostly like our steaks medium rare to rare but it was raw in and through the middle. Wonderful texture and taste. We will do it again trying maybe another 30 min. or so the first cooking and then the 30 to 40 on the end. We will surely do this one again!!!!!  item not reviewed by moderator and published
My oven fan continues to run (to cool the oven) after I turn off the oven. Does that matter? item not reviewed by moderator and published
if i double the recipe, would i double the cooking times for a 10lb roast. Seems logical but don't want to screw this 75.00 roast up.. Thanks for any tips..... item not reviewed by moderator and published
OMG Best recipe. I love Paula Dean. I miss her on the food network. She has the best recipes. item not reviewed by moderator and published
I must admit I was pretty uneasy about trying this recipe and ruining a great piece of meat, but after all the 5 stars I decided to give it a try. Wow! Hands down the best standing rib I have ever made! I followed the directions exactly and what amazed me is that the meat was perfectly consistent slice after slice from one end to the other. My guests were awed and so was I. A keeper for sure. item not reviewed by moderator and published
Okay, I'm planning on trying this Christmas Eve and I have a question. Is the roast covered or uncovered in the oven? item not reviewed by moderator and published
Foolproof says it all. Most delicious mouth watering roast ever!!! Now a Christmas Eve tradition which is a gift to the cook because it's so easy! item not reviewed by moderator and published
Has anyone tried this recipe for a boneless roast? Many thanks! item not reviewed by moderator and published
Would this work for a pork rib roast or is it just beef? item not reviewed by moderator and published
We have been using this recipe for years and it is wonderful. Perfect every time. UNTIL I start putting bakers in there. Then it comes out "rarer" okay with me !!! but not so much with others. I tried adding 10 minutes onto each time line for 4 bakers and it still came out a little "rarer". Can you give me an idea as to how much time to add? This year I'm cooking a 8-9 pound rib roast with 8-9 bakers. I do not have a double oven......yet. By the way the bakers come out really moist and hot. Thank you. item not reviewed by moderator and published
I love this recipe and have made it for a few years--perfect every time. I'm making it tomorrow, and the roast is 13 lbs. Do I need to adjust the cooking time? Guests' tastes will range from rare to well done. item not reviewed by moderator and published
I think it's kind of disturbing that she keeps referring to the rib roast as "Him". item not reviewed by moderator and published
As reported below, I made this today in an electric oven. A not very good electric oven, and still it came out absolutely, overwhelmingly delicious and right on the money with doneness. I don't want to say that I heard yummy sounds. It went beyond that. They were moaning. I'm just sayin'. item not reviewed by moderator and published
Cooked my first rib roast today using this recipe. It was absolutely delicious. Just need to figure out how to carve it next time. item not reviewed by moderator and published
I cooked a 7 pound roast and followed the directions to a T, and it was perfect! I did not adjust the seasoning ingredients even though I was making a bigger roast then called for. There were 8 of us, some who like it medium rare, others who like it medium well, 1 who likes it well done. To adjust for everyone, AFTER it did it's thing in the oven, I took it out to rest, then cut each person's piece. I brought the juices left in the roasting pan to a slow boil on the stove top, added a large container of beef broth and then cooked each slice of meat in the broth (for those who wanted it cooked above medium rare). For medium I cooked it in the broth for 2 minutes each side, medium-well was 3 minutes each side, and well done was 5 minutes each side. Do not have it at a full boil, just a small rolling boil. My expertise: I can screw up a tuna fish sandwich! All of my guests STILL rant and rave about this rib, and I made it for Thanskgiving! Try this recipe, it's amazing item not reviewed by moderator and published
I have to say I was a little hesitant to try this but it came just like hers in the video, it was the best and easiest rib roast I've ever done item not reviewed by moderator and published
I used this method with a rib (boned) roast and it was superb. However, now I want to use a boneless rib (we call it rib fillet or scotch fillet in Australia). Is the cooking method and time the same for boneless fillet? I want to make this on Tuesday (3 days away) so will be very very grateful for a reply. Thanks in advance. item not reviewed by moderator and published
I was amazed that this actually worked made it for New Yrs day excellent item not reviewed by moderator and published
Question: Do I follow these exact cooking instructions if I have an electric oven ? Am Cooking an 8 lb. roast and am nervous leaving it for 3 hours! item not reviewed by moderator and published
This was the most DELICIOUS ROAST I have ever had in my life! I made it for my 2 year wedding anniversary, and my husband loved it! Do everything she said word for word! I even asked to use my neighbors gas oven! GAS OVEN very important! And we didn't open that oven door no matter how tempting it was! Thank you Paula! item not reviewed by moderator and published
TERRIBLE! Maybe a 20 yr old oven doesn't hold heat that long but we couldn't even get one outside slice that was edible. Still mooing. item not reviewed by moderator and published
So simple and delicious. The same cooking time works for a roast of 9 pounds too. The rub is a bit too salty for my taste though. item not reviewed by moderator and published
I made this roast for NYE for the first time an it was AWESOME!! So easy and everyone that came in the house loved the smell and had nothing but complements on the taste. My brother said to be sure and tell Paula what a great roast that was. I am sold on this. I made one last year and the butcher was telling me what to do,I did follow his instructions can't even compare to this. That one last year had no flavor what so ever. This was so tender and yummy. Thanks for the AWESOME recipe. item not reviewed by moderator and published
THE BOMB!!!! Fool proof indeed. I let it sit out to long. Still good. I added an herb butter. Better. I left it in the oven for almost 5 hours. Great. To reheat, I started it at 500 degrees. Perfection. I did not follow the instructions well, but the technique was perfect. Perfect medium rare! And for those of you that think Paula meant for you to use A CUP of salt on this expensive piece of meat. Don't quit your day job.... item not reviewed by moderator and published
Perfect rib roast every time. Have followed this method for roasts ranging from 4lb to 8lb and has come out perfect every time. item not reviewed by moderator and published
I made this with a boneless prime rib roast and it came out perfectly!! Will be making this again for New Years!! item not reviewed by moderator and published
This was the best prime rib recipe. So easy and so delicious. We will be making it many times in the future. Wonderful. I cooked a 10 1/2 lb prime rib just the way it states it. Perfect!!! item not reviewed by moderator and published
Amazing!!! This was such an easy recipe and it was fool proof. To ease your mind, invest in a meat probe that displays the roast's temp outside the oven. I had a 5.15 lb. roast, I let it come to temp for 2 hours and it was 42 degrees. After putting it in the oven for the hour and turning off the oven, it rose to 125 degrees after 2 hours. At the 3rd hour, the temp decreased to 109. When I turned on the oven, the internal temp never rose back above 115. The roast was perfectly med rare all the way through, though.in the future, I'd let it rest for only 2 hours, not 3. I gave it 5 stars because my hubby loved it, and he doesn't like red meat. item not reviewed by moderator and published
I followed this recipe to the "T" except I used Montreal Steak seasoning and garlic powder over the whole roast. The whole house had this amazing smell and everyone made great comments walking in the door. We roasted red, yellow and orange peppers, baby portobellos, sliced onions and asparagus spears sprinkled with olive oil and Montreal steak seasoning. Also cooked orzo in chicken broth infused with white Chablis, rosemary, oregano and thyme. This will now be a traditional meal for the Christmas holidays. The crustiness on the roast was awesome but second to how great the roast tasted. It got rave reviews by everyone! It was the easiest way to make a memorable, delicious meal. There wasn't enough bits in the pan to make au jus so I used beef broth, 1 beef bouillon, merlot, and dash of worchestire. DELISH! You will write a review I'm sure after eating this roast. This is my first written review but had to say what a great recipe! Thank you, Paula! item not reviewed by moderator and published
I have a 5 pound boneless rib roast ready to cook and was wondering if I would use same temp and cook time as this recipe since mine is boneless? Any suggestions? item not reviewed by moderator and published
OMG! OMG! O…M…G!!! Made this for Christmas dinner 2013. Fab-u-lous!!! Followed the directions to a "T". Even used the house seasoning blend (but not the huge quantity listed). I made enough seasoning for my roast only. I let my roast sit overnight with the seasoning on it (for incredible flavor), in the fridge. I put it on the counter Christmas morning for about an hour before roasting. Once in the oven, I DID NOT OPEN THE OVEN (per the directions, and the overwhelming consensus of previous reviewers)! It turned out absolutely perfect. I loved it! My family loved it! I served it with "The Neely's" Chorizo &amp; Collard Greens Dressing (also totally delicious), and "Sunny Anderson's" Parsnip Puree (mixed reviews here). Will now make this this roast every year for Christmas, and at every other opportunity throughout the year. You must add this recipe to your repertoire! So easy! And absolutely delicious. It will not disappoint. item not reviewed by moderator and published
Made this for Christmas dinner. I followed the recipe exactly and it was just perfect! My rib roast was almost 8 lbs. Everyone loved it. item not reviewed by moderator and published
Excellent. As others recommend, trust the timing, and don't let you thermometer misguide you.timing was exactly perfect for my 7.8 pound roast. I did find that the rub was twice as much as needed. item not reviewed by moderator and published
I used a tiny rib roast (3lbs) and was worried it would be overdone. I cooked it for less time but left it in the oven for the full 3 hours. I was pleasantly surprised when I sliced into that bad boy and the meat was pink and tender! Perfect medium/rare. Yum!!! I used less salt and more pepper and garlic powder for flavor. The salt adds a nice crunch to the outside, but I think used less since my roast was tiny. This recipe is crazy easy and truly delicious! It made for a very happy holiday feast. item not reviewed by moderator and published
Just used this technique on a 19lb standing rib roast for a holiday dinner. It worked perfect. I wanted less work on meeting the various taste preferences of 16 guests, so I brought the temperature up to 145 during the 2nd "heating" (which took 1h30min in my electric oven). The meat rested a good 1/2h while I finished off the side dishes. The slices all the way through were a beautiful, succulent,medium that pleased the crowd. I must admit I was nervous about that 3hr. "off" oven section of the recipe, but HOPED that all these hundreds of 5* reviews couldn't be wrong! I was a 5* chef this holiday! item not reviewed by moderator and published
Not only was it ridiculously easy, it was also ridiculously delicious. Perfectly medium to medium-rare throughout using a 6.6 lb. roast. I did not season it using Paula's recipe, instead, I made my own with (much less) salt, pepper garlic and fresh chopped rosemary. item not reviewed by moderator and published
Excellent! I agree that it was a little salty but my family loved it. I'm not a big salt person. It cooked perfectly though. item not reviewed by moderator and published
Only complaint would be that it was too salty!! Use regular salt as stated but I guess I should have used kosher salt!!! Other than that the roast was really good and fortunately the salty taste was only on the crusty part. Anyone else have this problem? item not reviewed by moderator and published
I had a 7 pound rib roast. I baked it for the initial hour at 375. Let it rest in the oven 2 hours. Cooked it for 30 minutes. Rest for 30 minutes. Then finished it off with baking another hour at 375. Mine turned out perfect. Medium to medium rare. Wonderful for our Christmas dinner! First one I have ever made! item not reviewed by moderator and published
I have a 4 lb roast, any cooking time differences? I just put it in! item not reviewed by moderator and published
I liked a few of my husband's posts - he is an expert at this recipe having made it for four to thirty people. item not reviewed by moderator and published
Do you start the reheat after the 3 hours? Or start the reheat before the 3 hrs is up to end at 3 hrs? item not reviewed by moderator and published
What would happen if the roast sat in the off oven for four hours? item not reviewed by moderator and published
What if the roast is still semi- frozen even after sitting out for 2 hours? item not reviewed by moderator and published
If we prefer a medium to medium well roast what would the timings be? item not reviewed by moderator and published
Most excellent recipe! If you can do without your stove this is the best way I have found to fix a standing rib roast! Will be rare! item not reviewed by moderator and published
Does tis method work with electric ovens that have a fan inside that clicks on when oven is turned off??? Plz someone reply asap!! Thanks!! item not reviewed by moderator and published
I was hesitant to try this method of cooking, as I felt it couldn't possibly be as "foolproof" as it is described... shutting the oven off/turning it back on... Well, this was the greatest roast I have ever made!!! My husband has deemed me the official "roast cooker" from now on. This came out perfectly medium rare throughout. I followed the instructions to the letter and started with a 5.8 lb roast. It was absolutely perfect! THANK YOU PAULA! item not reviewed by moderator and published
It is my first year doing a rib roast, what I was wondering is can I cook it this way in an electric countertop roaster, with the same results? item not reviewed by moderator and published
I am making two 6lb rib roast can i cook them both forl the 11/2 hours? item not reviewed by moderator and published
I have been a retail butcher for 45 consecutive years. If you want a great standing rib roast, you do not want the first rib. I don't know when this started, but the first rib on a rib roast, sits next to the loin and imho, is lean and has some gristle at the top of the eye. So, why is this considered so great? I have no idea. I bring home a whole rib for Christmas, minus the first rib. It's a home run every year. For those who are willing to try something "new" in rib roast cooking, cook it with the bone side on top, instead of on the bottom. Use a rack. The marrow in the bones is good fat. Let that trickle thru the roast while cooking. item not reviewed by moderator and published
Though skeptical at first, I've used this method for several years, and it results in seriously perfectly cooked roast beef. item not reviewed by moderator and published
I use this method all the time. For ANY size roast the instructions are the same. Should not be too small though or it will be overdone. item not reviewed by moderator and published
So easy and got rave reviews from my meat eaters - it's now a regular for our holiday meals. item not reviewed by moderator and published
Awesome! Been using this recipe for a few years...and it does not disappoint. item not reviewed by moderator and published
Perfect! Making for Christmas this year. How long do I cook a 10 lb rib roast using this method - R/MR item not reviewed by moderator and published
This time I have a 2.5lb roast. Will the temperature and time be the same? I need the answer asap. I'm making the roast for my husband and me on his birthday this Saturday. item not reviewed by moderator and published
Absolutely Fool Proof. Simply follow directions for perfectly cooked medium to med-rare roast (depending on your oven, of course). Deliciously seasoned as in the recipe or simply adjust seasoning to your taste. A mouthwatering treat for Christmas or New Year's, or anytime you want an extra special treat. item not reviewed by moderator and published
I need to cook this at my home and transport it to anoher home. Can I do the first steps at home (cooking and resting) and do the reheat steps there? Has anyone tried it? item not reviewed by moderator and published
Kosher salt or regular table salt? item not reviewed by moderator and published
Oops add another 30 minutes!  It's 1 hour at 375 at first followed by 3 hours resting. item not reviewed by moderator and published
Do you add water to the bottom of the pan? item not reviewed by moderator and published
I have a convection oven that has a convect convert button, buth with convection oven it should be set 25 degrees less, so 350 rather than 375, cooking time should be the same, good luck! item not reviewed by moderator and published
What do I do if I my family wants their meat MEDIUM, and we have a convection oven?<div><br /></div> item not reviewed by moderator and published
Do not tint with foil.....follow recipe exactly!!! Perfect every time!!! item not reviewed by moderator and published
No and no it will not dry out. Follow the directions as written and you'll be very peaked with the outcome. item not reviewed by moderator and published
12 min per pound<div>3 hour rest time.</div><div>According to many successful meals below</div> item not reviewed by moderator and published
12 minutes per pound is too long.  We did that on a 12 pound roast and it was way over done.  No pink at all in the roast.  Very disappointed and mad.  Way to expensive cut of meat for that. item not reviewed by moderator and published
 Prime rib should always finish at medium-rare for best results. If someone wants their portion cooked a bit more, take some of the drippings from the roast and place it in a skillet, let it simmer a bit then take the portion and place it in the sauce and turn it over a few times until the desired taste. This way you don't cook the whole roast to medium or even well done.  item not reviewed by moderator and published
Yes it comes out medium rare.  I've made a 4.5 lb roast with this same recipe and have had great results. I didn't make any changes item not reviewed by moderator and published
Let it rest for 3 hours then turn the oven back on.  item not reviewed by moderator and published
No way, no how...the time in the oven is critical to this recipe.  item not reviewed by moderator and published
We have cooked a roast that size before and had no problems.  For larger roasts we usually cook at 400 for the first hour and add about 15 minutes to the end cooking time because we like the ends cooked a little more. item not reviewed by moderator and published
how large of roast did you cook at 400 for an hour?  We like ours med rare and have a 13#.  too expensive to not cook it right.  item not reviewed by moderator and published
I used my electric roaster last year. It cooks hotter then my oven does and the roast ended up a little more towards well done. If using my roaster again, I would turn the temp down to 325 or 350.<br /> item not reviewed by moderator and published
Is the outside going to be crispy? I like the crispy outer edges . item not reviewed by moderator and published
Is the outside going to be crispy?  item not reviewed by moderator and published
Is the outside of the roast going to be very crispy with the recipe provided?  item not reviewed by moderator and published
Use the recipe as written. All steps are essential to its success.  item not reviewed by moderator and published
What if the roast is much bigger?  12.5 #.  Would you cook it longer at the start? item not reviewed by moderator and published
Did you adjust the seasoning for a larger roast. I am making a 8 lb. for Easter and was wondering? Thank you! item not reviewed by moderator and published
Thanks for the info. Exactly what I was looking for item not reviewed by moderator and published
I m going to try this recipe for Christmas this year. Have to figure out how to keep side dishes warm. item not reviewed by moderator and published
Make your side dishes ahead of time if possible and reheat them in the microwave. item not reviewed by moderator and published
nefrugalgardener...to figure the cooking time for your roast, multiply the weight by 12. This will give you the number of minutes to bake at 375, then allow it to sit in the unopened over for 3 hours. Also, you leave the roast in the oven when you turn it back on to 375 for the reheat, although I suggest checking the doneness prior to reheating, especially if you like your meat medium rare to rare, to prevent overcooking. Hope this helps! item not reviewed by moderator and published
<div>The recipe states:</div><span>Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.</span><br /> item not reviewed by moderator and published
Change the cook time on the roast. Multiply the weight of your roast by 12. This will give you the number of minutes to cook the roast at 375. item not reviewed by moderator and published
Yes, that will make a difference, because the residual heat in the oven is what finishes cooking the roast during the three hours it sits in the unopened oven. item not reviewed by moderator and published
Just read some previous posts. They say to keep the cooking time the same. I am doing a 10 pounder too. I am keeping my fingers crossed! item not reviewed by moderator and published
If you followed the cook time on the recipe and used a 10 lb. roast, I imagine it turned out very rare. To figure the bake time, multiply the weight of your roast by 12. For a 10 lb. roast you would bake it at 120 minutes (2 hours) at 375, so jclear01, you would be correct in your assumption! item not reviewed by moderator and published
I'm trying this for the first time today - Christmas... My question: My electric oven has a fan that runs automatically when the oven is turned off. Will this affect the recipe? item not reviewed by moderator and published
No -- most ovens have that fan. Mine does too. It will be fine. item not reviewed by moderator and published
Yes, the fan running to cool down the oven will affect the recipe, because the residual heat in the oven is what finishes cooking the roast during the three hours it sits in the unopened oven. That is why the recipe specifically states not to open the oven. It is s you won't loose the heat an cause the oven to cool down. item not reviewed by moderator and published
uncovered! I made this a couple years ago and it was so good!! :) item not reviewed by moderator and published
uncovered! I made this a couple years ago and it was so good!! :) item not reviewed by moderator and published
Yes we love this a lot. item not reviewed by moderator and published
I tried it with the bones cut off but then tied back together by the butcher. It was magnificent!!! item not reviewed by moderator and published
No matter the size, the cooking time stays the same for a perfect roast. If the guest likes prime rib well done, I would serve them roast beef instead :) item not reviewed by moderator and published
I am doing a 13lb tonight. Did following the original recipe work well? item not reviewed by moderator and published
WOW!!! What a disturbing review of the recipe! <div><br /></div> item not reviewed by moderator and published
I made this today in an electric oven. It was superb, luscious, succulent, divine. My family said that it was the best they'd ever had - so go for it, redcardinal! (Ohio?) item not reviewed by moderator and published
Thats wild, Did you follow the exact steps? ours turned out just like the video, and our oven is about 30 years old. Check to see if your oven is calibrated maybe it's off. Good Luck next time. item not reviewed by moderator and published
Doesn't matter oven age or type. Last year, cooked it with our 30+ year oven. This year, with our new oven. Both were perfect. item not reviewed by moderator and published
Yes you would! item not reviewed by moderator and published
Yes. We just ate our rib roast and it was ridiculously salty. I re-watched her video and I know I didn't season mine as much as hers, and it was still way too salty. I used sea salt. item not reviewed by moderator and published
Same cooking time. I've done it with 4,5, 6 pound roasts and they all owrked out great with the same timing. item not reviewed by moderator and published
Start the roast back after it's sat for at least three hours and one hour before you want to eat to allow for resting, carving and other last minute chaos. :-) item not reviewed by moderator and published
Honestly, I'd make it tomorrow. item not reviewed by moderator and published
well , being that the stores were closed , I went ahead and followed the directions , lets it sit for 31/2 hours and reheated it for 40 minutes and it still turned out perfect, It was a 9lbs roast. item not reviewed by moderator and published
Just as every restaurant does, cook it as stated in the recipe (rare) and after carving place the servings in your pot of Au Jus until cooked to individual preferences. Good luck - you'll love this one. item not reviewed by moderator and published
If I were you... I'd unplug the oven. This recipe is worth it. item not reviewed by moderator and published
I wouldn't mess with it much if at all. I used the exact same timing and temperature for a roast almost twice the size of the recipe and it came out just perfect. item not reviewed by moderator and published
Do you use regular salt or kosher? Thanks! item not reviewed by moderator and published
My only conflict is that I need to use the oven for my sides,etc...! I'll have to plan it:) item not reviewed by moderator and published
The cooking time is the same for a 10 lb roast. Watch it closely if the roast is small than 3 lbs. item not reviewed by moderator and published
was wondering if you found your answer I also have a 2.5lb roast and was wondering the same thing item not reviewed by moderator and published
cut cooking time in half but close time in the oven is 2 hrs not 3 item not reviewed by moderator and published
Did the recipe work for you? Did you make any changes? item not reviewed by moderator and published
I'm making it again today. I did everything, except I halved the time for roasting. I did the 3 hours resting and it came out great. item not reviewed by moderator and published
We actually did that. After the 3 hours in oven, we transported the rib roast in a thermal bag so it won't get too cold. Then reheated for 40 mins as we arrived at my parents' place. It turned out just as perfect. item not reviewed by moderator and published
Well I tried this recipe on a 7 pound roast and it came out perfectly. I timed it just right to allow for use of my oven for other recipes. I transported the roast to my daughter's home and put it in the oven one hour before serving and it came out perfectly. I'm sharing this recipe with others, and will certainly do it the same exact way next year. Thanx Paula! item not reviewed by moderator and published
I Never use table salt for cooking item not reviewed by moderator and published

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