1 Video | Photo: Foolproof Standing Rib Roast Recipe
Ingredients
- 1 (5-pound) standing rib roast
- 1 tablespoon House Seasoning, recipe follows
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:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By nurseratchett07
on April 29, 2013
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AMAZING!! Best prime rib I've ever had. First time I ever made au jus, I did put my own spin on it by adding cup of red wine, tsp of worcestershire sauce, a little beef stock into the roasting pan and reduced it. I strained it after it was reduced. It went perfect with the prime rib.
By Chef #1235892
Garden Grove, CA
on April 24, 2013
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Perfect! Every time. Elegant. My husband always worries about letting it rest at room temperature for 1 hour before cooking and then in the oven for 3 hours with the oven off after cooking. Never complains about how wonderful it tastes afterwards, tho. Amazingly simple, delicious recipe!
By ddbing
on April 21, 2013
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PERFECT! I had never cooked one before and was apprehensive cooking it for a family gathering. I had an 11 lb roast and I didn't want to mess this up!
I followed the directions exactly and thought I would offer this for any first timers. I did use a meat thermometer which I had set @ 135. After the first hour, as I was turning off the oven, the temp had reached 110.. I was a little concerned as I knew it had 3+ hours to go. DONT PANIC!! Temp will gradually increase and then level off... and DON'T open the oven.. it got to be a joke after awhile because it smelled SO good and I just knew one of my boys would try to peek.
I served this with creamed spinach, roasted garlic potatoes and a greek salad. The Au jus I made using 3 cans of beef stock with S&P, sherry, simmered and reduced. After meat was finished cooking I added those juices to the stock.. It was yummy.
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