Photo: Foolproof Standing Rib Roast Recipe
Ingredients
- 1 (5-pound) standing beef rib roast
- 1 tablespoon House Seasoning, recipe follows
Directions
Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast.
Cook's Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
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By Melodie1
on January 23, 2012
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I finally had time to make Christmas cookies with the grandchildren. Thank you, Thank you! Your roast is a favorite with my husband's family, and now it is mine.
Now, if you have any secrets on how to get the whole family to the table when it is ready, I will definitely appreciate it.
You are wonderful!
Thank you
Melodie Madsen
By DLE 13
Annapolis MD
on January 01, 2012
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I bet MJWood is right. After seeing the wide variety of results, decided to use my meat thermometer when I made this today. I'm VERY glad I did, otherwise I would have ruined this (5.8 lb roast. Rubbed with Montreal Steak Seasoning I had on hand instead of PD’s House Seasoning. Cooked at 375 for one hour, then cut off the oven and re-set the timer for a 3 hour countdown. Long story short, the oven had been off for less than half that time when the thermometer showed the roast was only 20 degrees from done! I turned the oven back on to 350 to re-heat it for about 20 minutes and pulled it when the thermometer showed 135. Rested it under a foil tent for about 15 mins and when I cut it it was R-MR throughout. Bottom line, this cooking *method* was easy and effective, but the times clearly vary wildly depending on your oven. If you've never made this recipe before, you can easily eliminate the ambiguity if you use a meat thermometer!
By MJWood
on January 01, 2012
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I had a 6.3 pound roast and followed the directions exactly. When I sliced it it was WELL DONE all the way through. NOT what I was expecting with a prime rib. I'm very disappointed. The only thing I can assume is that my oven is more energy efficient and retains heat longer than the one used for testing this recipe. It was a very Expensive lesson.
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