Bone in Beef Rib Roast Recipes
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01/06/2008
This is the first prime rib that I accept fixed and I too was hesitant when I read the recipe; but, it was awesome. The hardest role of the recipe is Non opening the oven door. Information technology tasted as expert every bit it smelled while cooking. The next time that I set a rib roast I am going to put garlic in the roast and put a can of beefiness broth in the bottom of the pan, I had no au jus, just fat in the bottom of the pan.
12/31/2009
We bought a x.5 lb standing rib roast at Costco to serve for christmas. Nosotros had 8 family members coming for dinner and we had already had our quota of ham and turkey. Later on scouring the internet for prime rib cooking instructions I decided to go with this i because of the large amount of great reviews. The ane affair I gleaned from all the advice was that a meat thermometer is crucial. I bought one that has the probe that stays in the meat while the meter stays outside and so it can be watched. I am and then glad I did it this way. I let the meat sit out for 2 hours prior to cooking and it was 50 degrees when put in the oven. Nosotros like our meat med rare and then I decided to utilise 125 as the max oven temp of the meat. I had read 120 for rare 125 for med rare and 135 for med. Beyond that why bother. Subsequently 2 hours and 10 mins the roast was 125. I pulled it out of the oven and let it sit for 45 mins. It rose to 130 degrees. I turned the oven back on 30 mins (300 degrees) before serving. The probe registered 130 when I cutting the meat. The outside was beautiful and the inside was perfect. A petty med on the ends and med rare in the middle. Everyone loved it and sang my praises. Thank you so much for the recipe. My i piece of communication, employ a meat thermometer because all ovens are different and almost roasts melt a little dissimilar then the terminal one y'all cooked.
01/06/2008
This is past far the BEST recipe I've ever used for rib roast! It doesn't affair what size roast y'all accept, just follow these cooking instructions. I was very sceptical, but this was soooo tender and delicious. I'll simply cook rib roast this fashion in the future. THANKS!
03/25/2008
Perfect, absolutely perfect. I besides didn't experience comfortable with the style of cooking, but perfect. I used the same times, did non open the oven for the entire 3 hours, simply did add some potatoes upon reheating to 375. They were perfectly cooked likewise (quartered scarlet potatoes with caramelized onion and garlic). Used the table salt and pepper measurements and added some Sint Maarten Guavaberry Blackening. Half the corporeality of the salt, a quarter of the pepper. Used a 4.16 lb. roast. Spectacular, the meat itself is succulent, just need to cook information technology right. THIS IS THE WAY.
12/23/2009
I respectfully disagree with MJG1940 who said with this method of preparing a prime rib it doesn't continue to cook once out of the oven because it doesn't accept a bone. Think about it: Potatoes, cookies, block, hardboiled eggs, pasta, casseroles, etc. all continue to cook in one case they are out of the oven/boiling water, and they don't have a bone. Non only does the roast keep to cook considering of the internal heat, merely as it cool a lilliputian the juices run slower and give a more juicy roast when it is carved. I never buy a prime rib with bones, it seems like a waste of money to me. Merely, this recipe needs to be adjusted for larger cuts of meat After you have baked it for one hour, let it set, then turned the oven back on, the recommend times for :. iii-5 lbs. thirty-35; 6-7 lbs, 40-45; and 8-10 lbs, fifty-60 minutes. Exist certain to let it sit for 10-xv minutes before carving information technology. AND brand certain yous DON'T open the oven door during the entire process. If you need an oven, remember, that is why God made Crock Pots, microwaves and electric fry pans!
12/24/2007
As a first fourth dimension prime rib roaster, I was a little nervous but this recipe was soooo like shooting fish in a barrel and I had cracking results. However, the given preparation time should reflect the additional 60 minutes of pre-roasting residual. Novice cooks may fail to permit plenty full time.
12/24/2009
I was so disappointed about Ane affair- I kept scrolling down reading review hoping someone would mention if rib roast is supposed to be cooked covered or uncovered. I could not detect any clue, and then I began cooking it covered, and so went to another assistance site and found out you NEVER roast prime rib covered!! Arghhh! I had to open the oven to take off the cover halfway through the cooking process which defeated the whole "clandestine" to this recipe. It may be common sense to an experienced cook or to those who have done this before, simply an ESSENTIAL slice of data to someone who is doing information technology for the first time ever! I don't know know if I ruined it...we'll run across. I changed my rating to a five star, because in spite of the little trouble I had, the roast turned out SUPERB!! The merely other changes I made was to rub it with Montreal Steak Seasoning, and it was and then juicy and tasty! Keeper recipe!
12/twenty/2009
This is an amazing recipe. I even hesitate to call information technology a recipe since it'due south more similar abracadabra or witchcraft on meat. I've never been pleased with my roasts, expecially this type. However, this is truly amazing. I had some questions virtually the method, etc, so I decided to tape my experience advisedly. Here's the amazing numbers. half dozen lb. roast; inserted digital themometer at commencement. Roasted uncovered on a rack in my roaster. It rested on the counter top for at least an hour before going into a well preheated oven. Later 1 60 minutes the internal temo. of the meat was 111 det F. Oven off: at 1hr,38 min temp was 127' 2hr,21min it was 135', at 4 hrs total fourth dimension temp was 126' It sabbatum for nigh 30min and then the oven back on at 375. I was amazed at how quickly the temp increased within the meat. At 15 min it was back to 132'. At 33 min information technology was 147' and I took it out after 37min at 1509 degrees. It then sat for the improve role of an hr. When I cutting into information technology I was diddled abroad. This is not your average cooking stuff. Somebody has spoken to the cow god. Thanks so much for sharing. Believe it, Do it, and bask certain applause
12/13/2010
This is a wonderful Recipe. I added quite a bit more Garlic Powder on the superlative cap and put two cups of water in the lesser of the roaster to brand Ajus. Two the water I add 1 Tsp of Kitchen Boquet browning sauce and about five drops of Wright'south liquid smoke. This is how we cooked Prime Rib in our Restaurant for 35 years and always had rave reviews.
12/13/2009
It DOES matter how large or virtually importantly how small the roast is when selecting your baking time. I followed recipe EXACTLY and am at present staring at a black, overcooked, dry rib roast. Terrible.
12/22/2006
I cooked a rib roast last year for Christmas but like the instructions say and it was outstanding. Everyone raved.
12/12/2010
I've been usng this method for roasting prime rib for at to the lowest degree 25 years. The recipe came from my mother. For those who don't desire to have their overn tied up for 4 or more hours, information technology isn't necessary to leave the roast in the oven for iii hours prior mto turning on the oven once again. The trick is to roast for 1 60 minutes at 375, turn off the oven,only don't open the door and plough on the oven at 375 for some other xxx minutes prior to removing from the oven. You do not have to look iii hours, the waiting fourth dimension can bew as picayune every bit 1 hour. The roast volition turn out perfectly medium rare every time.
03/23/2007
Made this roast for Christmas and it turned out perfectly medium-rare and delicious. I did stud mine with garlic, which added something nice, I think.
12/29/2008
If I could give this recipe 10 stars I would. I, like many other members, was very skeptical about this recipe . . . and cooking this cut of meat in general. I accept never ever fabricated a roast and was pretty worried nearly how to cook it. Afterward reading all the other rave reviews I decided I was going to requite it a shot. I was expecting 16 people for xmas dinner and information technology was my commencement year making it myself (then you can see why I was and then worried). I used a nine pound cut of meat and followed the directions pretty much to a T except that I rubbed the spices all over the meat & let it sit over dark before coooking it. I was agape that I or someone else would open the oven so I taped it shut. At times I thought the roast might be cooking likewise much or not enough and again likewise much. But, when I opened that oven door it revealed the almost perfect rib roast I have ever laid eyes on. And when we cut information technology open everyone oohed & awed! Because the meat was 9 pounds I did proceed it in the over for 45-50 minutes on the last cooking time rather than xxx-xl and it came out perfectly. This was the best prime rib I have always had - put Cattleman's to shame. I will definitely be making this once again & over again. My whole family unit loved it. I volition never be afraid to melt that $80 cut of meat over again - this recipe is truly fool proof. Thanks for sharing!
02/28/2009
i jus read somewhere to never cover it ....u should actually put that on there ..thats an important stride!!!
12/23/2009
I learned this foolproof method from a cooking instructor approximately 40 years ago. It is the heated bones in the roast that continues the cooking when the oven is off. Therefore this method volition not work for a boneless rib roast.
11/26/2010
The absolute best! Thank you! I used a 10 pound roast and only had to add together about 20 minutes to the final roasting time. It was THE best prime rib I've always had, and the rest of the guest raved near information technology. It was cooked perfectly, light medium rare in the inside and medium towards the outer ends. Total perfection! Don't forget to permit information technology rest when yous take it out of the oven. Thanks! 12/16/10 Not really an update, I was just sitting in traffic for the last hour mean solar day dreaming most this prime rib! It was THAT skillful. I will never melt it whatever other style! FYI for those of you cooking a larger roast similar I did, don't be afraid, follow it to a T, just add some time to the end. Relish. Here I am again brushing upwards on this recipe for tomorrow. I always like reread my own notes and others reviews. And if I read most Paula Dean one more time I'g afraid I will lose my appetite! Anyway cannot wait to make this tomorrow!! 12/3/17 Another ten pounder in the oven! First time in new oven so a tad nervous over hither. Using the convection roast characteristic. Already did the hour at 375. Door is airtight tightly. Will be turning it dorsum on in nigh an hour. ?? Fingers crossed!
12/25/2011
I go along seeing people attribute this to Paula Deen, only my grandma cooked her roasts like this, and my mom did also (and since I am in my 50s now I know its been around a while). My grandma died earlier Paula Deen hit the airwaves, so when I see people who keep saying give credit where credit is due...should do only that. 2005? Seriously? This recipe has been around for generations!! This rib roast has NEVER failed to deliver. If yours turned out tough, you did something wrong or you lot got a bad piece of meat! I get upwardly Christmas morning time, take it out to let it reach room temp and we open up presents. Beginning the oven, rub it down with spices (the roast not the oven LOL!), and in it goes. It cooks an hour while we play with our "stuff" and then I turn it off, and off nosotros go to my parents. When we go back, I pull it out and melt everything else. Generally the potatoes go in the bottom of the pan in the drippings with onions and peppers, they roast and so I put the roast back in on superlative to finish it. Rolls? No trouble, the roast is supposed to rest for 10 minutes anyways. Easiest Christmas dinner always!!
12/21/2009
Tried last night - AWESOME! Left roast in oven four hours with oven off and so reheated at 300 degrees F. My friend gave me this recipe and she included the post-obit... After roast has been in oven for a few hours with the oven off cook co-ordinate to instructions below. For Rare: 45 min @300 For Medium: 50 min @300 For Well Done: 55 min @ 300 I used an oven thermometer and removed the roast when the temperature reached 146 degrees. Let roast cool at to the lowest degree ten minutes earlier cutting. For second cooking time, don't turn oven too high because the outside will cook as well quickly. I used an Eye of Circular cut - splendid!
12/26/2008
I am so glad anybody is enjoying this recipe as much as nosotros do. We had it once more for Christmas dinner yesterday and it was beyond PERFECT. As the "submitter" of this recipe, I merely wanted to signal out this is the fashion my mother had fabricated rib roast for years and years, since I was immature. A couple people accept pointed out that this is Paula Dean'due south recipe. Totally lovin' Paula, but my mom was making this recipe long before Paula ever was known. E-N-J-O-Y.
12/23/2009
I have never had whatever trouble with roasting a prime rib roast. Notwithstanding, i will attempt this one out of curiosity for new years eve. I did notation a few complaints about flavor. I am renowned for my prime number rib and hither is my easy seasoning trick. I starting time pare out an entire HEAD of garlic (2 heads if it'south a big roast) I put the garlic and a handful of fresh parsley in my cuisinart and pulse calculation olive oil to form a paste. I then spread the garlic paste all over the roast and so pack all sides with rock salt. Let the roast come to room temp and and then roast according to the directions y'all like. Your house will odour like heaven, only if you don't like garlic hands, use disposable gloves to handle the garlic. I personally love the smell when I arrive.I unremarkably do a hotter quicker oven, simply this is an interesting method that reminds me of how prime number rib restaurants roast their meats. Ooh making me hungry!
04/23/2010
This recipe is crawly. I first tired it for Christmas and have made it up a couple of times since. I agree that if y'all are cooking more than a 5 lb piece of meat that you lot want to cook it for 45 minutes for the final heating. We've ever done a boneless rib roast and information technology's yummy. There are a couple of things that I exercise differently that you might like to endeavor. One is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray below it. In the drip tray combine i pkg of Lipton's Onion Soup mix, 1 canteen of beer, sixteen oz of h2o and ane/2 lb of finely diced mushrooms. Identify the meat over superlative on the rack and melt every bit directed. When the roast is finished cascade this into a saucepan and heat to a boil - makes a lovely au jus. If I have vegetables to cook in the oven (like roast potatoes) I popular them in for the last 45 minutes of cooking and they turn out perfectly.
11/30/2008
This recipe and method are out of this world. The only bug I have had with it are the starting temperature of my roast and the poor oestrus retention of my oven. Both issues have been solved with the purchase of a Meat Thermometer which has a probe that remains in the roast within the oven and connects to a remote read out outside the oven. I accept found that fifty-fifty later an hour sitting on the covered on the counter prior to roasting, my roast tend to be at a starting temperature of around 40 degrees (F) still to cold to start this process. Leaving the roast on the counter until information technology reaches 55 degrees (F) gives me improve results and more even cooking. Another tip, endeavour cooking the entire roast to effectually 120 degrees which should rise during the rest period to around 130 degrees giving you a squeamish medium rare. Carve your Roast to serving sizes in the kitchen and and so for those that desire less pink, bake their servings for a couple of minutes to reach medium or medium-well. Exist careful and spotter the broiling procedure closely this will go fast. Try using some herbs like rosemary and thyme in your rub to add aromatics. If you program to carve the roast at the table, make certain yous read up on etching techniques as this is simple just takes some noesis. Then enjoy the meal and enjoy the praise that comes with this elementary dish.
09/23/2010
Excellent...this recipe saved me and I'thousand glad yous shared it. For others info... my roast was boneless and 3.3 pounds. I cooked information technology at 375 for one 60 minutes and then one hour 45 minutes longer with the over off. It was peeerfect! Medium with a little pink in the center and medium on the outside. Just thought I'd share for those with smaller roasts. At that place was no demand for a 2d 375 baking time. When I took it out of the oven (which was cold after 1 hr 45 min) the temp set 130 so it had cooked upward to perfecton! Love it ... easy... don't exist intimidated!
12/24/2010
I was a huge 'doubting Thomas' when I read this. Merely this recipe really is fantastic! My roast was a bone in. I adjusted mine slightly. My roast was 4 ane/iv lbs. I put it in at 375 degrees for 1 60 minutes, turned off the oven and 2 hours and xv min subsequently turn the oven back on to 375 for twoscore minutes. The results were medium on the two terminate cuts and medium rare on inside. The flavor was spot on! I served it with a sour foam equus caballus radish sauce with dill.
12/09/2011
This is a bang-up manner to cook a prime rib and I accept used it for many years. For those who keep saying it is Paula Deen's recipe, I don't think then! Just because she cooks hers the same way doesn't get in "hers" whatsoever more than information technology is mine. Prime rib restaurants cook theirs this way as well. It is a method not a recipe!
12/01/2014
I have been using this recipe for xxx plus years. The just thing I practise differently is allow the roast sit out all night so that the entire roast is at room temperature non merely the outsides! This is a very crucial stage!! I have never used a meat thermometer just this simple little guide for a medium to large roast cook boosted 40 minutes at 375, for a modest roast use same temp but only for 25 - 30 minutes. I also put direct into roasting pan without a rack and it does not thing if information technology is boneless or bone in. By letting your meat sit down out overnight too come to room temperature y'all are curing/crumbling the beef. This is how my grandparents did it and lots of other members of the Colorado Cattleman's Association.
11/08/2014
I bought an 8lb rib eye roast from Costco and was and so worried I would mess it up. Merely after searching through numerous recipies I decided to try this one. It seemed that the most common denominator was to roast at as high a temperature every bit possible at 5-half-dozen minutes per pound. Then to turn the oven off and permit it roast for 2 ane/two-3 hrs. I roasted mine at 500° for twoscore minutes. Here are a few tips for success: 1) Purchase a thermometer that has the extendable probe cablevision that will allow you to monitor the roast internal temperature without having to risk opening your oven door. Afterward ii 1/2 hours passed my roast internal temperature went down to 122°. I turned my oven back on to 375° and in ten minutes information technology hit my desired temperature of 145°. My thermometer has every bit an alarm that goes off when it hits the set temperature. With this kind of thermoter you can ensure perfect results every time. 2) Under NO cirmcunstances should you always open up the oven door during the 2 1/2-3 hrs. Again DON'T Cartel OPEN THE DOOR! 3) Necktie your meat up for a professional person presentation so the meat doesn't look unshapely. I can't emphasize the importance of having a thermometer with a probe. I read some comments on here that people roasted an over-cooked roast. The thermometer stuck in the beginning volition take away the guess work about doneness and prevent this. I promise these tips help!
12/17/2011
If you let the roast become to 145 degrees, it's going to be bordering on well washed subsequently the rest catamenia (which is a catastrophe for USDA Prime number beef in my apprehensive stance). I recommend 130-135 caste internal temperature and everyone will be happy. Having a expert horseradish sauce on hand in conjunction with this never hurts!
02/23/2014
Perfect as e'er!
10/17/2009
My rib roast was compared to 1 of the all-time steak houses in the Region and I had no clue what I was doing!! Trust this recipe, I wish I took a movie... it even 'looked' perfect! I asked the butcher a few questions before I found this recipe... Some extra tips I learned (call back I had no clue!): get a meat thermometer (it takes the guessing out of information technology) and don't forget to put it in at the start and so you don't open up the oven! Place the os side down, on a rack and proceed the lid off. When carving cut along the bone 1st, and so separate into individual bones pieces. Enjoy!
03/08/2008
I was worried after reading the on/off matter with the oven just after reading the raving reviews I idea I would endeavour it. The only variation that I made was I put fresh garlic throughout the meat and let the rub sit on the meat overnight in the frig. Every other instruction I followed exactly. For the offset fourth dimension in my matrimony my husband said "That was bad" Information technology was dry and information technology had absolutely no flavor. I will not make this one over again.
04/23/2010
This recipe is awesome. I first tired it for Christmas and have made it upwardly a couple of times since. I agree that if you are cooking more than a 5 lb slice of meat that yous desire to cook it for 45 minutes for the concluding heating. Nosotros've always done a boneless rib roast and it'due south yummy. There are a couple of things that I do differently that you might like to endeavour. One is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray below it. In the baste tray combine one pkg of Lipton's Onion Soup mix, 1 bottle of beer, 16 oz of water and 1/2 lb of finely diced mushrooms. Identify the meat over meridian on the rack and melt every bit directed. When the roast is finished pour this into a saucepan and oestrus to a eddy - makes a lovely au jus. If I have vegetables to cook in the oven (like roast potatoes) I pop them in for the terminal 45 minutes of cooking and they turn out perfectly.
12/01/2008
We were intially skeptical virtually this recipe, given the cooking method. I did some further reading-the reviews and on the internet and the method made perfect sense for this cut of meat. I Hate to rate a recipe when I take made changes to it, it's not fair to the poster...simply I did very petty to this. I let the roast sit out for an hr before I rubbed on spices-I added blackening spice here. I then let information technology sit another hr before cooking. I was preparing this roast in advance...so later on the intitial 3 hour cooking time, I removed from the oven, let it sit, covered and refridgerated in it's original pan. The next day, I prepare the roast out for an hour, and preheated the oven. I as well added one can of beef broth to the drippings in pan and baked it covered for about an hour to an hour and a one-half. Information technology was perfect. Given the change in cooking method I had to make, I was beautiful!! I just had to say Thanks! I will use the recipe Once more at New Years for sure.
12/xix/2011
what works for myself is to preheat oven to 500 degrees, identify roast fatty side up on a rack in roasting pan, roast fifteen minutes per RIB, than turn off oven, Exit OVEN DOOR CLOSED TILL OVEN IS COMPLETELY Absurd. NO PEEKING! perfect medium rare every time!
01/04/2011
I too was very skeptical almost this recipe. I hated to think that I could ruin such a beautiful and expensive piece of meat! After telling my hubby 800 times Not to open the oven, I put my roast in the oven. I followed the directions to a T and my roast was perfectly cooked for our family, medium on the outside, medium rare closer to the bone and rare in the eye. I must stress that bringing the roast to room temp and not peeking is the key to this recipes success. While my roast was resting I added some Merlot and beef stock to the pan drippings and simmered them for a nice, rich jus. Only seasoned it with a bear upon of fresh black pepper and sea salt. I will use this recipe again! Thanks!!
12/04/2013
I've used this method before, but I accept a 10+ lb. standing rib roast and want to know if I have to change the times at all.
03/08/2009
I waited a long time to attempt to make a rib roast - My husband and I take two completely different ways nosotros like the meat cooked . . . him well done, and i like it med rare. So, I was a picayune concerned on how to do make this. It turned out great. We made a pocket-size roast, 2.5 pounds. I did the pre-cooking, let it remainder in the oven for near ii 1/2 hours and then did the terminal cooking. I split the roast in half, and put his half back in the oven for about fifteen minutes and it was perfect. I roasted some garlic and spread it around the roast. It added a great flavor for the stop.
12/09/2011
If you want a good rub for this blazon of meat, of form salt and pepper but instead of garlic powder, us the existent thing by making a rosemary and garlic puree and spreading it onto the roast. accept garlic and fresh rosemary, place it into any choppy machine not a drink blinder, so add veg or olive oil to mix everything until its a puree, then rub all over roast.
01/03/2012
I am a full beginner, & was really apprehensive nigh the method and times. I didn't desire to ruin such an expensive cut of beefiness. My roast was just under 3 pounds. I read another reviewer say the roast did Not need to sit for so many hours so I did this: I cooked @ 375 for 45 minutes turned off heat & kept oven door shut for one hour turned oven on to 375 for another 35 minutes. This roast was Admittedly PERFECT! Tender, juicy, pink in the middle. I will definitely brand once more!
12/09/2010
I have used this lots of times and information technology always works well, but last Holiday we had a huge prime rib and it didn't work, it was still raw in the middle. So it is OK for whatever average size roast.
04/29/2011
I don't know what went wrong, we followed the recipe exactly and it never got by 120 degrees. Pretty much ruined our Easter dinner...
12/10/2011
I have washed this method for years. It does work perfectly as long as you NEVER COVER prime number rib and I practice not know where MJG1940 got that this will not work with a boneless but that is incorrect info. It works perfectly with bone in or boneless and your all-time bet is to always use a meat thermometer. I use a digital that stays inserted throughout the process and thank goodness for my double ovens. BUT I do concur with someone else that you do not have to wait iii hours but you do want at to the lowest degree ane 60 minutes. I am making this again this Christmas. My husbands family are ranchers and enhance Semitals so Beef is the way to go for us! I do add a couple of full bulbs of garlic with the tops cust off and a little olive oil and sea salt on top of the cut side to roast forth with and when done I utilise it to squeeze out into mashed potatoes. (if worried that the garlic will be too done just put them in foil with them slightly open at top.)
12/thirteen/2010
This was a great style to cook a roast without whatever fuss while companies over. I used a 4.5lb Prime Rib roast. Followed cooking directions exactly up until the terminal cook. I turned the oven back on to 375 and after ten min. I took the internal temp...it was 129 and so I took it out. Afterward letting information technology rest for xv min. I carved and served. The roast was med throughout. There was no band of med-well to well washed....only cooked evely througout! I tend to similar mine on the rare side, so adjacent time I volition probably cut the original time downwards to 45min. Thanks for a great way to cook a roast!
12/xviii/2008
I bet this would accept been a great recipe. I used a two.5 pound roast and took another rater seriously when they said that all roasts should be cooked the same corporeality of time, regardless of size. That certain didn't piece of work out for me. The roast was well-done. It was still pretty tender for well-washed, but was non the medium rare I had hoped. Next time I will cut the cooking time downwards to 30 minutes for a modest roast.
12/30/2011
I take to say that I was very skeptical nearly this recipe but I have to swallow crow. I used a 9 lb. roast and followed the ingredients to rub the roast but added rosemary and substituted some of the common salt with seasoning table salt. I as well placed ane loving cup of beefiness goop at the bottom of the pan to use for the gravy. I so placed it in the preheated oven at 375 and let it melt for exactly 1 hour. Then I turned off the oven and let it sit for 3 hours. The primal to information technology is Exercise Not OPEN THE OVEN!!!! I and then reheated the oven with the roast in information technology back to 375 and cooked it for another 45 minutes. I then took information technology out and let it rest for 45 minutes. IT WAS PERFECT! Medium on the outer ends of the roast and medium rare in the middle. People told me that it was the all-time they always had. Fifty-fifty ameliorate than restaurants. This recipe is a keeper and I volition practice many more roasts!
08/24/2012
This was Admittedly the best prime number rib nosotros have EVER had even in some of the very all-time of restaurants. My husband is coming home from a long business trip tomorrow & I have a very special dinner planned with this Foolproof Rib Roast...he is going to Dear it! Practice every bit the recipe says & yous tin can't go wrong!!
09/04/2011
Just sat downwards from cleaning upwards afterward our outstanding banquet! I've made prime number rib before, ever struggling to not overcook and ruin such an expensive cutting of meat. This recipe has solved that problem. I followed the cooking instructions to the letter and produced a perfectly cooked, medium rare, tender prime rib. My family & guests raved over it and declared it the best they've ever had, and that's saying a lot! I practise like a lilliputian more of a rub on the outside, and so I used about 4 tablespoons or so of Better Than Bouillon Beef base, a couple tablespoons each of granulated garlic and onion powder and enough oilve oil to make a spreadable paste, covering the outside of the prime rib before cooking. I also fabricated an au jus by sautéing a quartered onion in oilive oil till carmelized and calculation beef base and water to taste.
11/27/2011
And then disappointed. I'thou sorry, but this was the toughest roast I've always made. Talk well-nigh shoe leather. It could have been my cut of meat, simply I'm suggesting some type of overnight pre-seasoning or tenderizing method beginning. Ended up having to make a quick frozen meal to serve, this was so dry and tough. Wondering if my convection oven had anything to exercise with the outcome? Whatsoever ideas? And then sorry, I never want to give anyone a poor rating.
12/18/2010
My offset two rib roasts were disasters (i over-cooked and one nether-cooked and I used a meat thermometer on both of them). I decided to give this recipe a shot and it was a home run(with-out a thermometer). Several of my friends now apply this recipe and swear by it.
12/x/2010
This is the recipe that insures your pricey purchase. I have used this recipe for years. NEVER FAILS! Don't expect for a special event... your family unit is special every day !
12/09/2011
This is the exact recipe I've used for several years and it's ever perfect. The only thing I would add together is that I e'er ask the butcher to cut the meat off the os and then fix it back on the os to cook. Then like shooting fish in a barrel, then to serve.
07/29/2011
This does non work for all roasts. Mine was quite small and inappreciably any fat on it. I halfed the cooking time and the roast was still very dry and overcooked. I believe yous need to take a larger roast with some fatty on it, in guild for the roast to stay moist. I may try again with a dissimilar piece of meat, but with the smaller lean piece I used today, it wasn't that great.
12/23/2009
While the recipe is a good one, I but gave information technology 3 stars because this is Paula Deen's recipe for Rib Roast. You shoiuld have posted it as Paula Deen's Rib Roast.
03/xi/2009
Bought a 10 lb. rib roast. Followed the directions, but rubbed information technology with Montreal Steak seasoning, and decided to melt it a flake longer since I'1000 more on the medium well side. The 16 people I served for dinner were quite impressed. It turned out perfectly.
01/13/2011
Follow the recipe exactly. Cheque the temperature with an instant read thermometer after 30 minutes, and so make up one's mind whether to add extra time. A smaller roast (under three lbs)will cook faster due to it being a thinner cut, simply the larger ones are all nearly the same. They simply get longer, not substantially thicker. Mine was 7 lbs and but perfectly done for medium rare. Just splurge and buy a bigger roast, the leftovers are awesome!
12/26/2009
This did non piece of work out for me AT ALL. I took a leap of faith and followed the directions to a T, even though I was super nervous. The merely thing I did differently was plow the rut to 400 both ends of cooking rather than 375 (again, was nervous!). My roast was and so horribly RAW (not even rare) in the centre that there was no fashion I could serve information technology ... I put information technology back into the oven for some other twoscore minutes .... Nonetheless mode too rare (and don't get me wrong, I similar a adept rare slice of Prime Rib!). Dinner was 2 hours late! :( Plus, even one time I did get information technology cooked enough, it was bland. I was so bummed -- that meat was super expensive and I was not happy that this is what I served to my guests at Christmas! :(
01/xiv/2011
I was very embarrassed when I presented a very rare roast beef this evening. I baked exactly as written except for the toppings with great belief that information technology would come out perfect and was sadly mistaken. Fool Proof it is non.
12/23/2009
excelent the best I will certainly make this again thanks and so much!.
12/27/2008
Well before I begin I desire to say that the roast was good, simply way likewise stressful. FIRST - everyone says "Do not open the oven" under no circumstances, Merely no i says what will happen if you practice. The reviews, the receipes, nobody says what dreadful thing will befall you should you lot open the oven. I have cooked rib roasts before and never had a problem. I saw all the rave reviews, I even checked out Paula Deans site (someone mentioned it was in that location likewise and it was) and idea this volition be easy. There were hundreds of positive reviews. I have a 3 twelvemonth one-time oven it works perfect. I bought a iv.75lb roast and followed all instructions to a tee. My hubby and I both worked on this... Prepared, cooked it for a hour, turned it off afterwards a hr, we had a meat themometer in place and ane.5 hour into the 3 60 minutes window of "no opening" our meat was at 140 degrees (internal) And then now I am freaking out every bit I accept no thought what some other 1.5 hrs will practise allow solitary heating it up and cooking it again. And then we took a adventure and opened it to brand sure our placement of the themometer was skillful, we then saw it was, and nosotros determine to give it another hr and so nosotros took it out of the oven (yes nosotros opened and took information technology out) and heated the oven upwards and placed it back in and cooked it another 20 minutes. It was fine, tastes like a rib roast should, it was medium on outside and med rare inside. I tin't run across me doing this over again and stressing out near ruining a $40.00 piece of meat. I know the majority of
12/24/2011
This is exactly the aforementioned recipe I received from a United states of america Navy mess melt equally to how they cook beef roasts for the sailors on board ships. It works perfectly no matter what cut of beef you have...centre round, standing rib, etc. I've even tossed in a frozen eye circular early in the AM, followed the 375º directions for 1 hour and left information technology in the oven untouched for the whole twenty-four hour period and when nosotros're prepare for dinner, reheated for 15 minutes and the roast was done to perfection. I would judge that if your oven temps are awry, a temperature approximate would be helpful...
11/29/2008
OH MY GOD! I was not sure well-nigh trying this but gave in and boy am I glad I did. I rubbed the roast with oil then rubbed on crushed garlic then the spices along with some rosemary, This is by far the all-time prime number rib I have made and to my delight my husband said it was awsome and was really amend then our favorite place we get out to consume at. I will no longer use any other recipe for prime rib. Thank you and so much for the wonderful recipe!
06/19/2011
I've coddled and worried my mode through many, many rib roasts over the past 30 years. Like then many others I was actually skeptical about this method. I WAS Wrong! But finished Father'due south 24-hour interval dinner and it was PERFECT, no thanks to me. Amazing.
12/x/2010
I take been making my rib roast this way for years, only I do season it differently. I utilize dry chicken bullion (yes chicken Not BEEF) and garlic powder mixed together and rub the unabridged roast with it. I also stud with garlic for added garlic. I used to work equally a meat wrapper in a local grocery store and gave this recipe out to people who wanted something different. They all came dorsum and raved.
02/02/2009
I couldn't believe it.... what a perfect roast. I made a 6 three/4 lb. roast - same instructions and it came out medium rare.
12/26/2011
I am quite experienced in the kitchen, and have roasted many a prime rib. When this recipe crossed my path, I thought "Fool Proof? WOW! Who couldn't use foolproof?" So, I gave it a whirl. I followed your instructions to a "T," except my rib roast was almost 7 lbs., so on the reheating, when it reached 128 degrees, I took information technology out to rest, thinking that nigh of my family prefers med-rare. This rib roast was over-cooked & dried out. It was past far, the TOUGHEST prime rib I have EVER cooked in my 27 years as a wife & mother. I would NEVER recommend this method to anyone.
12/09/2011
I've made it this manner 3 times now and information technology has turned out perfect every time, except I just cook it until the thermometer reaches 130 degrees. I brand twice stuffed potatoes to get with this because I simply have ane oven, I make the potatoes ahead of time and refrigerate until the last twoscore minutes then put them in the last 40 minutes with the prime rib.
12/27/2008
Very good and piece of cake recipe. Ours was cooked a footling too much just I'grand pretty certain that was my fault. I took the roast out of the oven later on the 3 hours (might have been more like iv) and preheated it again before putting the roast back in. I remember if I had left the roast in the oven and simply turned the oven dorsum on and started timing it then, it would accept been medium rare. As it was, information technology turned out juicy and flavorful - just a little past where I'd like it cooked.
12/24/2009
This is a five star recipe without a dubiety! If you like your beef a bit more than rare, reduce the fourth dimension sitting in the oven to two hrs, xxx minutes, then reheat at 375 degrees for 10-15 minutes. Internal temperature should read 125-135 degrees. Serve with au jus.
04/26/2011
This Paula Deen recipe has been around for many years. I've made it probably thirty times. Every year our RV club expects me to make this for 20+ people. I've successfully made it in a tiny RV oven, portable convection oven, an one-time RV park stove, and of course in my habitation oven. E'er get keen, perfect results. Just don't add together too much broth/wine in the pan or it will steam not roast.
05/26/2008
Astonishing! Had a 6 pound prime rib in the freezer waiting for this recipe. Let it thaw completely overnight earlier cooking as directed. We like our meat rare so later the 3 hour rest, cooked it at 375 for about 30 minutes till internal temp. was 130 - tented out of oven for fifteen minutes before serving. Garlic mashed, light-green beans, ummmmm. Cheers for a great recipe.
12/24/2010
The just way to cook a not bad rib roast. I practice this every yr for Christmas and always get rave reviews.
09/30/2010
I made some changes of my own with this recipe. I seasoned information technology over night with some seasoned salt, pepper, garlic and onion powder, rosemary and sage. Then I preheated the oven to 500 degrees F earlier I put the roast in. I lowered it to 375 after that and followed the directions as says here. It came out perfect. My family wanted seconds and thirds. Made my twenty-four hours. Thank you Salsiepie
02/04/2007
Succulent and very piece of cake. Makes unbelievable sandwiches. This is near exactly the same recipe equally Paula Dean's.
12/nineteen/2010
I made this tonight for visitor and everybody loved it! I did accept to cook it longer the 2d time the oven is on considering we similar our roasts medium, but other than that, followed the recipe exactly.
12/13/2010
I take never prepared prime rib. Subsequently reading all the v star ratings, I had the confidence to effort information technology out for a Xmas dinner I was hosting. FABULOUS!!! All guests are food snobs then information technology's always a claiming preparing something that will impress. THIS DID Information technology!! A keeper! Cheers AR.
12/23/2008
I used this recipe last x-mas and my family was admittedly astonished at how well it tatsted. It was so good I had to track information technology washed over again this twelvemonth, because someone lifted from my cooking box.
05/08/2011
The high-ratings on this recipe are more for the cooking technique than the actual 4 ingredients. You can play with the spice mix however you desire - I doubled the garlic powder and added Montreal Steak seasoning and rosemary. It came out absolutely perfectly. I made this for my Mom on Mother'south 24-hour interval and similar some others, I was apprehensive about leaving it in the oven all afternoon, but it worked perfectly. My mom and my husband said it was the best prime number rib ever. Thanks!
12/23/2009
It is indeed, the all-time and easiest way to gear up standing rib roast. Information technology works with any size roast...just keep that oven door shut!
03/10/2010
Awesome roast. Really unproblematic, all the same tasty. I loike my meat to exist well-done, I can't stand up the bloody juice at the heart of the meat, so I left in the oven an extra 45 minutes and it came out great!
02/25/2008
It was very easy and good but if y'all want it to be medium well you need to add most an hour of melt time at the terminate.
12/xv/2011
followed exactly and was non pleased... was well on outside and blood rare on inside...and no, I did not open the door. And I permit information technology come to room temp for 3 hours so I know it wasn't considering it was cold inside... Used an electric oven,, don;t know if that had anything to practice with it.
12/15/2008
It was okay but came out way too overcooked. I think my oven is actually likewise well insulated. If anyone knows of a way of predicting the internal temperature based on roasting times and waiting times that would be helpful.
12/26/2008
I followed this recipe to the "t" and information technology was terrible. The end result was dry out and very well done. I was very disappointed because this was our Christmas dinner.
12/21/2008
I was given this recipe from the family unit of a butcher. Information technology'due south true! Admittedly the all-time manner to melt prime rib roast. For a very small-scale roast the cooking time does need to be shortened a flake. But for the most part the aforementioned method works for all roasts.
04/03/2012
This turned out, not and then great-to say the least! did EXACTLY as the recipe stated and it didnt cook all the way, or well, lets say that the ends over cooked and the center barely cooked. The ends where it over cooked tasted smashing and the center was RAW. I was expecting a medium rare rib roast simply instead my dogs got dinner. I volition not exist cooking this once again, and what a shame besides, considering I was I looking forward to information technology:/
12/x/2010
Perfection! Have done this many times..always perfect.
12/27/2011
It'southward not fool proof, Over done.
12/11/2010
I will never ever utilise any other recipe for prime rip! You tin can change the seasonings, but prime rib roast is the king so don't mess with it! If at that place were more stars available, I would take chosen them also.
12/31/2009
I take made prime number rib several times and although I have always had great success with it, this recipe intrigued me and I had to give information technology a try for Christmas Eve dinner...I was so glad I did! I followed the cooking instructions to a "T", but I seasoned it differently. I spiked the meat with cloves of garlic, coated the roast with a mixture of salt, pepper and garlic powder, tucked several stems of fresh rosemary nether the twine and then drizzled with olive oil. It was fabulous! I added sliced onion and sliced mushrooms (push button & babe bella) to the pan during the reheat footstep and so when I removed the meat, I added a package of Au Jus mix, port wine and water to the pan to make an astonishing gravy! We fifty-fifty got two boosted meals of out of the meat...1) sliced the meat and reheated in the onion/mushroom gravy to serve with mashed potatoes and veggies....2) sliced and reheated in a fresh-made Au Jus and served on buttered and grilled chiabatta rolls with Au Jus and horseradish sauce and served with Trader Joe's Garlic Fries and fresh veggie. Swell recipe...I will make information technology this manner all the time!
03/08/2009
I bought a prime rib roast and wanted to cook it for my husband who loves prime number rib in resturaunts. I did it this way and he LOVED it, he couldn't end raving near. And I must say it was delicious. I volition definately exercise this once more! I was a skeptic, now i'm a believer!
xi/20/2012
Perfect! I used a 3.8 lb roast and cut the initial cooking time down to forty minutes. Waited 2 hours and turned the oven on for another 20 minutes. The roast was tender, juicy and pink from the surface to the center.
12/26/2009
Crawly! I used this reciped with a 15lb roast on Christmas day! I was very skeptical every bit was my mother-in-law but certain enough this was fantastic! I did rub with olive oil and Montreal Steak Seasoning and a can of beef goop in the bottom of the pan. I likewise let roast sit down on counter for about 30 mins covered in foil subsequently taking out of the oven.
05/26/2008
I take to give thanks the person for sharing their foolproof recipe and everyone who sends in their reviews. I made this roast post-obit the instructions as they are and everyone of my guests (18) keep talking about how cracking my prime rib roast was so tender. Cheers for making me wait good. This method is the best.
01/23/2012
Dont know how so petty can bring and then much flavor simply information technology does! I wouldn't alter a matter and if you lot are going to utilize this recipe cook EXACTLY like it says!
12/26/2006
the roast was very good, altough I would liked it a little more on the rare side. I would definantely make information technology again and I would recommend information technology to anyone.
eleven/18/2010
I cooked a prime rib this way for my husband's birthday! We prefer our meat more to the medium well side and so for commencement required cooking time, I cooked it for ninety minutes, after the 3 hr menstruum with the oven off and the second required cooking fourth dimension I added a packet of onion soup mix and 2 cups of sherry and cooked the roast for 90 minutes. It was fabulous!!!
12/31/2011
The key to this recipe is not opening the oven door. First fourth dimension I did a Standing Rib Roast and it came out just wonderful........
12/08/2011
I have used this recipe for 30 years, and it is perfect every time. I normally cut garlic cloves and insert on the fatty side. Also, rub with Worchestershire Sauce. It really is a proficient idea to have the roast cut off the bone and tied together for roasting. Makes serving so much easier. This is a keeper. Gloria
Source: https://www.allrecipes.com/recipe/97621/foolproof-rib-roast/
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