Foolproof Standing Rib Roast

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So easy...so delicious

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FOR ANYONE WHO PREFERS A MEDIUM ROAST.
Here is what I did with mine, and it came out perfect. I had a solid 8 lb store bought rib roast, cut and tied. I let the roast sit on the counter for 1 hour. Then I started seasoning it according to Paula's recipe. I cooked the roast at 375 for an hour and 38 minutes, on the second to lowest rack, in my conventional oven. I turned the oven off letting the roast sit in the oven for 2.5 hours. I did not open the door. I turned the oven on to 375 for 25 minutes, then took the temp. It registered to 145. I turned the oven off, pulled out the roast and let it sit for 15 minutes. It was cooked medium all the way through with very little blood.

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Have used this recipe at least ten times with flawless results- all without a thermometer!!!! Firemen dig Paula!!!

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This recipe is in fact foolproof - I have made it several times with slight adjustments due to the size of the roast - and it comes out perfectly every time. To whittyone: I have an electric range and it works just fine - good luck!

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Plan on trying this for Thanksgiving instead of Turkey. Does this method work in gas and electric ovens? I have always cooked with gas but renting home right now and the range is electric. Haven't been very successful learning to cook in it.

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dear dziemer,
you say you followed the directions exactly, but I wonder how much of the house seasoning you used? with a 2 1/2 pound roast, that would have been 1 1/2 TSP dear. and you needed to
cook at least half of the time required. Next time use a meat thermometer when using a small piece of meat. Good luck.

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Followed directions EXACTLY with a 2 1/2 pound roast. Terrible, way, way too salty, too peppery, and way, way too done. Ruined a very nice piece of meat. I have prepared meat this way, (other cuts and it has worked well but not with a piece this small, need to adjust the time for the poundage of the roast.

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I had a 20 lb. prime rib roast - the real deal... PRIME, not the typical Choice grade that most butchers and grocery stores carry. I was so nervous about overcooking an over $200 piece of meat and disappointing 20+ people. I searched all over and only found one person who tried the method with an 18 pounder but cut it up into two pieces.

BUT, OMG, my 20 pounder turned out absolutely PERFECT! I kept the roast whole, I did not cut it up into two pieces. I put it on a rack on a sheet pan since the roast didn't fit in my roasting pan.

I didn't use Paula's method exactly, but a variation of it that I got from a friend. It is very similar, though. Here's the method I used ... I aged the meat in the fridge (for 2 days, preheated the oven to 375 degrees, put the roast in for 1.5 hours, turn off oven for at least 3 hours (without ever opening the oven door, and then an hour before serving, turn oven back on to 325 for 45 minutes, remove and let stand for 15-20 minutes out of the oven. Most of my guests prefer rare so it was perfect for them but there were enough medium rare and medium pieces as well. It was soooo tender. I started the roast at 1pm, turned off the oven at 2:30pm, turned it back on at 6pm, took it out of the oven at 6:45pm and served it at about 7:15pm.

This method really is FOULPROOF, works for ANY size roast, and absolute PERFECTION!

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For two reasons: I have been attempting to get a fabulous blend of seasonings and had forgotten that somethimes, a more simpler approach is best. Salt, Pepper, and Garlic was far tastier than the "magic blend" of 12 seasonings that I was trying to come up with. Also the cooking method of oven on, oven off, through me through a loop. BUT, it works and was very delicious! Cooked to perfection.

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When you spend $75+ for a hunk of beef you want to make sure that it is done just right and not ruin it. When I first read this recipe, after having done several rib roasts, and not being as succesful as I would have liked, I was suspicous of it's simplicity, but I thought I'd give it a try.

HOLY COW...what a revelation. If you want your roast to be perfectly medium rare all the way through with no anxiety, you have to try this recipe. I will never ever do it any other way again.

THANK YOU PAULA...LOVE YOU.
Pam Pallak, Cheyenne, Wyoming