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This is the absolute best way to make Prime Rib Roast, it turns out perfect every time. I was hesitant the first time I made a Rib Roast this way. It turned out amazing and was so delicious. This is not an original method that I came up with, there are several sites and restaurants that use this cooking method. This cooking method has been featured on Paula Dean, Allrecipes, and on Chopsecrets using a small Rib Roast.
Prime Rib Roast can be very expensive, so this is a total splurge or special occasion dish. It is a yearly indulgence for our Christmas dinner, after trying several different methods, this is the one I’ve used continuously for over 10 years now. The trick and the hardest part is DO NOT OPEN THE OVEN DOOR for any reason. Choose side dishes that can be pre-made or made in the crock pot or microwave, because your oven will be in use most of the day.
Most roasts aren’t clearly labeled as Prime Rib, look for roasts labeled “rib roast,” “choice rib roast,” “eye of rib roast” or “standing rib roast. For a bone-in roast calculate about one serving per pound, so if you have 6 people to feed get at least a 6-pound roast. I usually cook a 10-pound roast so we are sure to have some leftovers.
I don’t recommend using a boneless rib roast with this recipe. You need the ribs for optimal flavor and to conduct heat. The bones will also serve as your roasting rack, so you won’t need a roasting pan with a rack. You can have the butcher cut the ribs off and then tie them back on, or you can do it yourself. The meat can also be cut away from the ribs after it’s cooked.
Bring the roast to room temperature before cooking. Don’t be afraid to let it sit out of your refrigerator for several hours, 1 to 4 depending on how big it is.
We love garlic around here, so I stud the rib roast with garlic. Cut shallow slits all over the roast, and insert garlic slices into the slits. Press them down to get them as far as possible through the fat and into the meat.
Combine the kosher salt, black pepper, and garlic powder in a small cup. You can add a couple of teaspoons of rosemary or thyme to the seasoning mixture if you like. Rub the mixture all over the room-temperature prime rib roast and set it in a roasting pan. Place the roast so that the fatty side is up and the rib side is on the bottom. Don’t add water to the pan and don’t cover the roast.
Place the roast on one of the lowest racks in the preheated oven and bake for 1 Hour. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there with the oven turned off for 3 hours. About an hour before dinner time turn the oven back on to 375°. Your second cooking time will be determined by how big your roast is (chart below the recipe). For a 10-pound roast cook for an additional 45 minutes to 1¼ hours. Use a meat thermometer to insure the roast doesn’t overcook. Remove from the oven and let rest for 10-20 minutes before cutting for serving.
Use a meat thermometer that can stay in the oven, so you don’t have to open the oven door to check the temperature. All ovens are different, so using a meat thermometer is the best way to guarantee the roast turns out exactly the way you want it. With prime rib, it’s easy to satisfy everyone’s taste for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.
**NOTE: If your roast reaches its final temperature before the rest of your meal is ready, place the roast into an empty ice chest and close the lid. Your roast will not continue cooking and it will stay hot. You can then carve the roast when the rest of your meal is ready.
Make an Au Jus with the dripping for serving. Serve with Au Jus and horseradish.
Prime Rib Roast
- 1 10 lb Rib roast, bone in
- 8 cloves garlic, cut into thin slivers or slices
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 3 tsp kosher salt
- Allow roast to stand at room temperature for 1 to 4 hours. Preheat the oven to 375°.
- Cut shallow slits all over the roast. Insert slices of garlic into slits, pressing down to get them as far as possible through the fat.
- Combine the kosher salt, black pepper, and garlic powder in a small cup. Rub the seasoning onto the roast. Place the roast in a roasting pan so that the fatty side is up and the rib side is on the bottom.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there with the oven turned off for 3 hours.
- Turn the oven back on to 375°. Cook for an additional 45 minutes to 1 hour. Use a meat thermometer to insure the roast doesn't overcook. Remove from the oven and let rest for 10-20 minutes before cutting for serving.
The roast’s temperature will rise at least 5 degrees after you remove it from the oven. The following is the suggested total cooking time, this does not include the 3 hours with the oven off. Let the roast stand for 15 to 20 minutes before carving to let the temperature rise and allow the juices to return to the center.
RARE – approximately 11-12 minutes per pound. Take out of the oven at 115°F. Final rested temp = 120-129°F
MEDIUM RARE – approximately 13-14 minutes per pound. Take out of the oven at 120°- 130°F. Final rested temp = 130-134°F
MEDIUM – approximately 15-16 minutes per pound. Take out of the oven at 130°F – 135°F. Final rested temp = 135-144°F
MEDIUM WELL – approximately 17-18 minutes per pound. Take out of the oven at 140°F. Final rested temp = 145-154°F
WELL – approximately 19+ minutes per pound. Take out of the oven at 150°F. Final rested temp = 155-164°F