Photo: Foolproof Standing Rib Roast with Pan Sauce Recipe
Ingredients
Roast:
- One 5-pound standing rib roast
- 1 tablespoon Paula Deen's House Seasoning, recipe follows
Pan Sauce:
- 2 cups beef stock or canned broth
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons steak sauce, such as Paula Deen Merlot Wine Steak Sauce
- 2 tablespoons butter
- Salt and pepper
Directions
For the roast: Preheat the oven to 375 degrees F. Allow the roast to stand at room temperature for at least 1 hour.
Rub roast all over with the House Seasoning. Place the roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off the oven. Leave the roast in the oven but do not open the oven door for another 3 hours.
Thirty to forty-five minutes before serving time, turn the oven to 375 degrees F to reheat the roast. Do not remove the roast or re-open the oven door from the time the roast is put in until ready to serve.
For the pan sauce: While the roast is resting, prepare the pan sauce. Skim off the fat from the pan drippings. Place the roasting pan over medium heat and add the stock and thyme. Bring to a boil and simmer for 5 minutes. Whisk in the steak sauce and butter. Add salt and pepper to taste. Serve warm alongside the rib roast.
Paula Deen's House Seasoning:
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper
Mix the salt, garlic powder and black pepper together. Store in an airtight container for up to 6 months.
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By linsyl
podunk, fl
on March 10, 2013
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I admit I was skeptical about this recipe when I first read it! I am not a big fan of cooking red meat; cautious about cooking it too much. this recipe was absolutely fantastic!! Have made it for holidays (be sure you have all your other dishes precooked prior, since the oven needs to be kept closed and family gatherings. You may need to adjust the time depending on the size of the roast. Used my own mix of spices but it was just perfect. Definitely worth trying.
By Pampered Chef Kathy
STRATFORD, CT
on February 08, 2013
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I had two issues with this recipe:
a. I was not sure whether or not I was supposed to heat the oven to 375 after the 3 hours of cooling was up, or if that should have been done prior to the 3 hours was finished.
b. I made the dry rub as required, and wasted so much! Perhaps using half the amount for a 5-pound roast would have been adequate.
With that said, I will say that the roast did have wonderful flavor. I found that it was over-cooked, even though I cheated, and cut into it prior to completing the 3-hours in the cool oven.
I did turn the oven back on, and heated it for about 10 minutes at 375F, but was afraid that it would cook further, and I really do like my prime rib at medium rare.
I gave this recipe 3 stars because the instructions were not clear, and when I followed them, I was disappointed. I will, however, try this again, and will modify as needed.
By dilleybroker
on January 13, 2013
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We made this Christmas day! Wonderful. My husband always wants to put his own spin on recipes and this time he was restrained! lol Gladly, we followed it to a tee and it was great!
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