Prepare to elevate your dining experience with our Foolproof Rib Roast, a culinary masterpiece that promises both simplicity and sophistication. This recipe is designed for success, ensuring a perfectly cooked rib roast that’s juicy, flavorful, and effortlessly impressive. Whether you’re a seasoned chef or a kitchen novice, our easy-to-follow guide guarantees exceptional results every time. Stay tuned for the full recipe and unlock the secrets to creating a foolproof rib roast that will take center stage at your table. Elevate your culinary skills and savor the perfection of this timeless and exquisite dish!
Foolproof Rib Roast Recipe | S2Recipes
Details Foolproof Rib Roast Recipes
Prep Time: 5 mins
Cook Time: 1 hr 30 mins
Additional Time: 3 hrs 10 mins
Total Time: 4 hrs 45 mins
Servings: 6
Ingredients For Foolproof Rib Roast Recipes
1 (5-pound) beef standing rib roast, at room-temperature (let sit out for 1 hour before starting recipe)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Instructions: Foolproof Rib Roast Recipes
Step 1: Gather all ingredients.
Step 2: Preheat the oven to 375 degrees F (190 degrees C). Place a rack in a roasting pan.
Step 3: Combine salt, pepper, and garlic powder in a small cup.
Step 4: Place room-temperature roast on the rack in the roasting pan with the fatty side up and the rib side on the bottom. Rub the seasoning onto the roast.
Step 5: Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside for 3 hours, without opening the door.
Step 6: Turn the oven back on to 375 degrees F (190 degrees C) and reheat the roast for 30 to 40 minutes. The internal temperature should be at least 145 degrees F (62 degrees C).
Step 7: Remove from the oven and let rest for 10 minutes before carving.
This was the first time that we ever had Prime Rib at home! My husband made this for me and it was sooooo good! It was FOOLPROOF and simple too!
It was so easy!!! Meat came out perfect. But would be nice to change the roast size to be something other than 5 lbs.
I cooked the roast for the 1.5 hours at 375 degrees. when I checked the internal temperature after the 4 hour wait time - - it was only 120 degrees. I'm sure it will be delicious but only after more time roasting.
Very familiar with this recipe, but note lots of failure discussions. It's important to understand your oven- not just the "Hunt" range for temperature, but many modern ovens evacuate the hot air when you turn them off- they actively cool the oven. The cook for an our, leave oven off for three hours method, requires an oven that does not cool the insides down when turned off. The heat needs to drop slowly. Like I said, a nice method, but will not work in all modern ovens. Second issue, a 10 lb 3 rib or larger is not going to come to room temperature in one hour out of the refrigerator. It will be in the 42-45f range. The idea of coming close to room temperature is you don't have to work the heat that hard to get an homogenous appearance & medium rare finish (135F). Good recipe, but watch for these two problems.
Absolutely delicious. I added 1.5 tsp of rosemary to the rub and let it dry-age in the fridge for a couple days, it comes out fantastic every time.
Turning the oven off after 1 hour and leave the roast in for three hours , did not work well for me ; so I sliced it and stuck it back in the oven for an hour or so NOT ON THE RACK
My roast weighed 5.13 LBS. I followed the recipe exactly,except I didn't use garlic. I only used kosher salt (white not clear) and cracked pepper. I made it with sauted mushrooms and made au jus out of pan drippings by deglazzing the roasting pan. this was the 1st time I have made rib roast I am impressed with this recipe , follow 5 lb guideline and the recipe you won't be disappointed. The best roast ever. Thank you, SALSIEPIE for sharing.
I've made this 3 or 4 times now and it's turned out pretty much perfect each time. I was very scared to try it the first time, didn't want to ruin $60 worth of rib roast but the recipe worked great. I use the same 'rub' that I use on steak, this is how I do it, first rub the meat with a mixture of avocado oil and Kitchen Bouquet, then dust with garlic and onion powder and celery salt, and finally pat on Montreal Steak mixture. Makes an awesome crust, yum!
Like many others, my husband and I were a little hesitant to try this recipe; but it did turn out quite nicely! The simple rub is a big plus - nothing to detract from the fine taste of an expensive cut of beef. As others have mentioned, the size of the roast makes a BIG difference! If your roast is not around 5 pounds you will need to make adjustments in timing. It would be really helpful if this recipe addressed that issue.
