Prime Rib Roast

[crabby]

Joe, a friend of mine says this is a fool proof way of cooking a roast. Have you ever heard of it?


1 prime rib roast with or without bone (any size)
Garlic powder
Salt
Pepper
Directions
Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.
Works the same with Roast beef. Try it you won’t be disappointed.

 

[Roccus7]

Tough timing knife edge there between Rare and Joan of Arc, Well. Heard of this technique, but yet to try. I'd suggest using a meat thermometer installed for the whole process.

I have used the Long and Slow low roasting technique with good success. However, it produces a roast of uniformed cooking, i.e. All Rare, which is great when everyone agrees how they like their roast done.

For holiday gatherings where you need the full range of doneness, I stick to the old 350 roasting.

 

[JoeBfishing]

Hey guys Merry Merry Christmas, Joe...I've never tried that method. I will give it a shot and I'm sure it will be perfect. My thing is that I'm always asked how to cook the item purchased from me or us. We sold many whole 7 bones "Real Prime" rib roasts which weigh on average of 14-17 pounds and costs...omg.
I wouldn't feel comfortable telling the buyer to pre-heat your oven to 550* and roast it for a hour and 20 minutes. Turn the oven off and leave it for 2 hours without opening the oven. I can hear now... Dang Joe!! I forgot to tell Alexa to set the timer for 80 minutes. By the time I remembered I figured it was in for 30 so I adjusted. Anyways by the time I took it out and carved my husband carved into it! It looked like pot roast!
I'll go with checking a cook book and Roccus7 for recommendations. Me, I'm going to try that some time.

 

[crabby]

Tough timing knife edge there between Rare and Joan of Arc, Well. Heard of this technique, but yet to try. I'd suggest using a meat thermometer installed for the whole process.

I have used the Long and Slow low roasting technique with good success. However, it produces a roast of uniformed cooking, i.e. All Rare, which is great when everyone agrees how they like their roast done.

For holiday gatherings where you need the full range of doneness, I stick to the old 350 roasting.

I'm going with 500° for 15 minutes, then 325° for 13 minutes per pound. 15 lbs + 3hrs 15 minutes. I'll check after 2.5 hrs.

 

[crabby]

Hey guys Merry Merry Christmas, Joe...I've never tried that method. I will give it a shot and I'm sure it will be perfect. My thing is that I'm always asked how to cook the item purchased from me or us. We sold many whole 7 bones "Real Prime" rib roasts which weigh on average of 14-17 pounds and costs...omg.
I wouldn't feel comfortable telling the buyer to pre-heat your oven to 550* and roast it for a hour and 20 minutes. Turn the oven off and leave it for 2 hours without opening the oven. I can hear now... Dang Joe!! I forgot to tell Alexa to set the timer for 80 minutes. By the time I remembered I figured it was in for 30 so I adjusted. Anyways by the time I took it out and carved my husband carved into it! It looked like pot roast!
I'll go with checking a cook book and Roccus7 for recommendations. Me, I'm going to try that some time.

I'll buy a roast next month and try the closed door method. I'm not risking Christmas dinner on an untried method.

 

[Roccus7]

DIL tried the high heat technique Joe posted first, it was SPECTACULAR!! I'm a convert!!

 

[Chinacat]

My wife did ours last nite @ 450 for 20 minutes then back down to 325 with a digital thermometer in it wired to the read out on the counter. Took it out soon as it hit 120 degrees then let it sit covered with foil for 20 minutes or so until carving it up. It was close to 12lbs and took about 2-1/2 hrs. Came out perfect. Medium rare dead center and close to
Medium towards medium well on extremities so everybody was
happy with a piece the way they like it best

Seems way better with this method going for perfect temperature rather than shooting for a specific time to cook it for

 

[JoeBfishing]

Hi all, I went to a great Boxing Day party last night. A lot of people and at least 2 ladies came up to tell me how they prepared their rib roast. Yup, both had done it the Hi temp. turn it down or off method and it came out spectacular. So it works. Cooking techniques change all the time. Got to go with what you find works best.
I prepared a prime boneless rib roast that I had removed virtually all the visible fat. I even seammed out the cap and removed the underlying fat as well. I tied it back together and it weighed about 8 pounds. My gf seasoned it with sea salt flakes and fresh ground black pepper. She cooked it by pre-heating the oven 500* and roasted uncovered for 30 minutes. Then turned down the oven to 375*, checked the temp. 50 minutes and it was @ 120*. Took it out (like Chincat did) but didn't cover. Let stand for 20 minutes to let the juices reabsorb and carved. Perfect and it was good!!

 

[reelfisher]

I love cooking rib roasts!! We had one as part of our axheitmas dinner. I start by cutting xlves of garlic into things strips and then poke holes through the fat and into the meat about every inch and a half lengthwise and sidewise and place a rhin piece of garlic in each one and also in between the bones (I prefer bone in roast for the extra flavor). I season with salt and pepper and then rub some gravy master on the whole roast, add a cup or so of water and place in pan with onriibs and carrots. I preheat oven to 550 and cook about 20 minutes. Then lower to 325 basting a couple of times and cook with old fashioned themometer in roast until it hits 135. Then I take it out and let it sit 15 minutes before carving.

 

[JoeBfishing]

You cooking a rib roast or freaking Leg-O- Lamb!!! Get the ---- outta here!!! Where's the moderator for this thread!! Slivers of garlic inserted in a Prime rib for Christ sakes!!















Just bustin em Johnny!!

 

[crabby]

You cooking a rib roast or freaking Leg-O- Lamb!!! Get the ---- outta here!!! Where's the moderator for this thread!! Slivers of garlic inserted in a Prime rib for Christ sakes!!

I've seen recipes where they say to insert slices of garlic. I've had it that way, I just don't like it. Salt is all I need.

 

[reelfisher]

You cooking a rib roast or freaking Leg-O- Lamb!!! Get the ---- outta here!!! Where's the moderator for this thread!! Slivers of garlic inserted in a Prime rib for Christ sakes!!















Just bustin em Johnny!!

Well I did say Rib Roast ... not Prime Rib lol..A good choice piece of meat is good enough for me but regardless, I love garlic so it's all good plus it adds additional flavor to the gravy. If it was a leg of lamb Id also add tyme and rosemary

 

[cany]

Well I did say Rib Roast ... not Prime Rib lol..A good choice piece of meat is good enough for me but regardless, I love garlic so it's all good plus it adds additional flavor to the gravy. If it was a leg of lamb Id also add tyme and rosemary

I love Garlic too pay no mind too the butcher

 

[JoeBfishing]

Well I did say Rib Roast ... not Prime Rib lol..A good choice piece of meat is good enough for me but regardless, I love garlic so it's all good plus it adds additional flavor to the gravy. If it was a leg of lamb Id also add tyme and rosemary

Now you're talking! :cool: Happy New Year my friend and we'll be cooking up that Sheppards Pie with the leftover Leg-O- Lamb before you know it!!

Oh yeah Johnny...Did you hear something before?

 

[Roccus7]

One thing about garlic and lamb, you can never have enough!!

 

[crabby]

One thing about garlic and lamb, you can never have enough!!

On the lamb, not in the lamb. I like to make a marinade of olive oil, garlic, rosemary, thyme, oregano, salt, pepper, lemon zest and lemon juice.

 

[Chinacat]

I say why ruin a perfectly good discussion about Prime Rib Roast by mentioning lamb? In my opinion, Lamb is not deserving of being included... but that's just me

 

[crabby]

I love prime rib of lamb.

 

[cany]

I say why ruin a perfectly good discussion about Prime Rib Roast by mentioning lamb? In my opinion, Lamb is not deserving of being included... but that's just me

Thank the butcher

 

[wader]

Now you're talking! :cool: Happy New Year my friend and we'll be cooking up that Sheppards Pie with the leftover Leg-O- Lamb before you know it!!

Oh yeah Johnny...Did you hear something before?

try using ground venison next time you make that Shepards Pie.........................

Excellent