Recipe

Prime Rib- Insanely Easy Recipe

	Pat2me / All my dishes 5 months, 2 weeks ago Roast size is irrelevant. The timing is what's important. This will come out perfect everytime if you make sure you know the exact weight of your roast and use a calculator. You cannot mess this up! Prep:5m Cook:120m Servings:6	Pat2me
	easy easy easy

Does this look good? Yeah! / Nope

Fans

pleclare

henrie

sparow64

rml

Ingredients

Prime or choice rib roast, with bone or boneless, any size

Pre heat oven to 550

Garlic clove, peeled and thinly sliced

Olive oil

Mix together ( 1st Option) amounts of spices will depend on the size of the roast

Onion salt

Garlic powder

Paprika

Freshly ground pepper, preferably white

Thyme leaves

( Second Option)

Freshly minced garlic

Thyme leaves

Cut rosemary

Parsley

Coriander

Lemon juice (mix until spreadable)

It is also great with just the garlic and then rubbing with oil and a grind of salt and pepper

Directions

Make cuts in roast and fill with thin slices of garlic to your taste. (Omit if using option 2)

Rub roast with olive oil and then with mixed spices or your own blend of spices or just sprinkle with salt and pepper

Roast beef, fat side up at 550 degrees

Rare: 5 minutes per pound

Medium: 6 minutes per pound

Well: 7 minutes per pound

Turn the oven off and set the timer for 2 hours

Do NOT open the oven door for those 2 hours

When the timer goes off, the roast will be perfect everytime.

Works with any beef roast.

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Comments

greekgirrrl 5 months, 2 weeks ago said:
Wow..that seems bizarre, but if you say so..I just happen to have a prime rib roast in my freezer right now..I will make this next week sometime and let you know how it turns out..thanks, Pat!

pleclare 5 months, 2 weeks ago said:
Good stuff! You finely got that one posted,Yeah!!

henrie 5 months, 2 weeks ago said:
My sister use to do something like this, just haven't tried it yet myself. She said it works great. Good Post Pat, thanks, I might do that for Easter.

rml 5 months, 2 weeks ago said:
My hubby loves Prime Rib. I'm going to the meat market today. Looking forward to trying. Thanks!

asheats 5 months, 2 weeks ago said:
I've heard that letting things sit in the oven tenderizes the meat, something I've never done, maybe I'll have to try it with your recipe:)

sparow64 5 months, 2 weeks ago said:
Sooo glad you posted this! We love prime rib, and I have never tried to fix one. Will have this next weekend!

rml 5 months, 1 week ago said:
Pat, I bought a 5lb. Prime Rib roast and cooked it yesterday, using this technique. The only problem I had was that my oven temp only goes to 500. so I just tacked on a few extra minutes per lb. It came out Perfect! My son happened to have some friends over...they were gaming, anyway, by the time I got around to serving myself, the Whole 5lb roast was Gone. I had one bite. That one bite was Really good.

pat2me 5 months, 1 week ago said:

conner909 3 months, 3 weeks ago said:
I'm going to bookmark this...I just have to trust based on your experience, that this really will come out the way I want it to! :)
Timing is everything for this dish, isn't it! I'll have to check and see how high my oven temp goes!

momo_55grandma 3 months, 3 weeks ago said:
Grat recipe love all rosat recipes thanks.

toleliz 3 months ago said:
I have made a version of this for many years but your recipe seems more straightforward. Mine said that you need a roast of at least 4 pounds; leave at room temp for 1 hour. Roast at 375 for 1 hour; turn off the oven don't open the door and leave till cold about 6 hours-at that point you can refridgerate if you want to just be sure to bring back to room temp before proceeding. An hour before you want to eat turn the oven to 375 and roast for exactly 45 minutes. The roast is brown outside; the end cuts are medium and the inside is medium rare. It really is good too but I think that I'm going to give your method a try I think that I would get more consistent results.

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