Ingredients

How to make it

  • Allow the roast to sit uncovered in the fridge for 24 hours to dry it out (it will sear better!)
  • An hour before cooking, remove the roast from the fridge and allow to rest at room temperature
  • Preheat oven to 500
  • Rub butter on the ends of the roast, and cover with the rub, working it in by hand. Use the rub generously...it's good stuff
  • Now, you will need to know exactly how much your roast weighs for the next part.
  • Multiply the weight by 5, and this is how long you will be roasting at 500. For instance, if you have a 5 lb roast, 5 x 5 = 25 minutes of roasting time.
  • I had a 6 lb roast, so I roasted at 500 for 30 minutes. At precisely the end of that time, turn off the oven and leave it alone for 2 hours. Do not open the oven at all, or the method won't work. I had a hard time believing in this method, but finally gave it a shot and man, is it worth it. What you'll have is a perfectly cooked, medium rare rib roast. It's ready to serve as soon as the 2 hours is up. Hot, juicy, tender....mmmm
  • Give it a shot...you'll never cook it another way!

Reviews & Comments 4

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    " It was excellent "
    frankieanne ate it and said...
    I tried this with a little .77 pound rib eye steak so it got the oven on at 500F for only four minutes. Still, I let it sit for the whole two hours. I came out a little more done than I would have liked but it was still very good and very tender. I dipped it in some hot au jus. A bit more in Bakerme's thread in IMI. 1/3/16
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    " It was excellent "
    bakerme ate it and said...
    I have been eyeing this "oven off" method of making prime rib for some time, but was worried that my electric oven wouldn't have enough residual heat after the initial 500 degree blast to cook the meat to the medium-rare we like. And prime rib is too expensive to screw up! Since my roast was just a bit over 5 lbs., I used a probe thermometer so I could see when the internal temp was 125-130 degrees, the temperature I usually take it out to rest. I'm glad I did, too, because the smaller roast was done to perfection in 1-1/2 hours. I omitted the celery seed from the rub because we don't care for it, and substituted crushed, dried rosemary. My husband LOVES beef and thought the roast made using this recipe was the best I'd ever made! I think so, too, and will definitely use this method again. The meat couldn't have been more tender or juicy if it had come from a restaurant! In a way, it takes all the guesswork out of wondering whether the meat is done. Stick the probe thermometer in it, blast it for the requisite amount of time, and forget about it until the internal temp registers to your liking. It couldn't be easier or more delicious! Thank you, Patrick, for sharing this foolproof recipe! Added to the I Made It group on January 1, 2016: Easy Prime Rib
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  • duboo 2 years ago
    Patrick, do you think that the math on this would work on a smaller prime rib, say 3 pounds or so?
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  • 22566 2 years ago
    Well,let me see here...
    High Caliber
    Right on Target
    Perfect Center
    Yep!
    I think you're more then qualified for the Range :o)
    You look alittle thinner.I hope your not working yourself to exhaustion.
    Going primal on the prime should be an excellent meal for a man of steel :o)
    It's good to see you again...take care.
    Kind Regards
    Joyce
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  • Good4U 2 years ago
    I have read about this method before and on your recommendation, I will give it a shot. What is the purpose of leaving the roast uncovered in the fridge, to dry it out though?
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