How to Cook 17lbs Beef Rib Roast Bone in
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01/06/2008
This is the start prime rib that I accept fixed and I likewise was hesitant when I read the recipe; but, it was awesome. The hardest part of the recipe is Non opening the oven door. Information technology tasted equally proficient as it smelled while cooking. The next fourth dimension that I gear up a rib roast I am going to put garlic in the roast and put a tin of beef broth in the bottom of the pan, I had no au jus, merely fatty in the bottom of the pan.
12/31/2009
We bought a 10.five lb standing rib roast at Costco to serve for christmas. We had eight family members coming for dinner and we had already had our quota of ham and turkey. After scouring the internet for prime number rib cooking instructions I decided to go with this one because of the large amount of great reviews. The one thing I gleaned from all the advice was that a meat thermometer is crucial. I bought one that has the probe that stays in the meat while the meter stays outside so information technology tin can be watched. I am so glad I did information technology this fashion. I let the meat sit down out for two hours prior to cooking and information technology was 50 degrees when put in the oven. We similar our meat med rare then I decided to employ 125 as the max oven temp of the meat. I had read 120 for rare 125 for med rare and 135 for med. Beyond that why bother. Afterwards 2 hours and 10 mins the roast was 125. I pulled it out of the oven and permit information technology sit for 45 mins. It rose to 130 degrees. I turned the oven back on thirty mins (300 degrees) before serving. The probe registered 130 when I cut the meat. The outside was beautiful and the inside was perfect. A little med on the ends and med rare in the middle. Everyone loved information technology and sang my praises. Thanks so much for the recipe. My ane slice of advice, utilize a meat thermometer considering all ovens are different and most roasts melt a little different then the concluding 1 you cooked.
01/06/2008
This is by far the BEST recipe I've ever used for rib roast! It doesn't affair what size roast you accept, only follow these cooking instructions. I was very sceptical, but this was soooo tender and delicious. I'll only cook rib roast this way in the future. Thanks!
03/25/2008
Perfect, absolutely perfect. I as well didn't feel comfortable with the style of cooking, but perfect. I used the aforementioned times, did not open the oven for the unabridged iii hours, but did add together some potatoes upon reheating to 375. They were perfectly cooked besides (quartered cerise potatoes with caramelized onion and garlic). Used the table salt and pepper measurements and added some Sint Maarten Guavaberry Blackening. One-half the amount of the salt, a quarter of the pepper. Used a iv.xvi lb. roast. Spectacular, the meat itself is delicious, merely need to cook it correct. THIS IS THE Style.
12/23/2009
I respectfully disagree with MJG1940 who said with this method of preparing a prime rib it doesn't proceed to cook once out of the oven considering it doesn't have a os. Recollect about it: Potatoes, cookies, cake, hardboiled eggs, pasta, casseroles, etc. all keep to cook once they are out of the oven/boiling water, and they don't have a os. Not only does the roast continue to cook because of the internal rut, but equally it absurd a little the juices run slower and give a more than juicy roast when it is carved. I never buy a prime rib with bones, it seems like a waste of money to me. Simply, this recipe needs to be adapted for larger cuts of meat After you have baked it for one 60 minutes, allow information technology set, then turned the oven dorsum on, the recommend times for :. three-5 lbs. thirty-35; 6-7 lbs, 40-45; and 8-ten lbs, 50-60 minutes. Be sure to let it sit for x-15 minutes before carving it. AND make sure you DON'T open the oven door during the entire procedure. If you need an oven, recall, that is why God fabricated Crock Pots, microwaves and electrical fry pans!
12/24/2007
As a outset time prime number rib roaster, I was a little nervous but this recipe was soooo easy and I had great results. All the same, the given training time should reflect the additional hr of pre-roasting remainder. Novice cooks may fail to allow enough full time.
12/24/2009
I was so disappointed nigh I matter- I kept scrolling down reading review hoping someone would mention if rib roast is supposed to be cooked covered or uncovered. I could not notice any inkling, so I began cooking it covered, so went to another assist site and institute out you NEVER roast prime number rib covered!! Arghhh! I had to open up the oven to accept off the cover halfway through the cooking procedure which defeated the whole "secret" to this recipe. Information technology may be common sense to an experienced cook or to those who have done this before, but an ESSENTIAL piece of data to someone who is doing it for the start time always! I don't know know if I ruined information technology...nosotros'll see. I changed my rating to a 5 star, because in spite of the niggling problem I had, the roast turned out SUPERB!! The only other changes I made was to rub information technology with Montreal Steak Seasoning, and information technology was and so juicy and tasty! Keeper recipe!
12/20/2009
This is an astonishing recipe. I fifty-fifty hesitate to telephone call it a recipe since it's more than similar abracadabra or witchcraft on meat. I've never been pleased with my roasts, expecially this blazon. However, this is truly amazing. I had some questions virtually the method, etc, and so I decided to record my experience carefully. Here'due south the astonishing numbers. half-dozen lb. roast; inserted digital themometer at outset. Roasted uncovered on a rack in my roaster. It rested on the counter top for at least an hour before going into a well preheated oven. After 1 hour the internal temo. of the meat was 111 det F. Oven off: at 1hr,38 min temp was 127' 2hr,21min it was 135', at 4 hrs total time temp was 126' Information technology sat for near 30min so the oven back on at 375. I was amazed at how speedily the temp increased inside the meat. At xv min it was back to 132'. At 33 min information technology was 147' and I took information technology out after 37min at 1509 degrees. It then sat for the amend part of an hour. When I cut into it I was diddled away. This is not your average cooking stuff. Somebody has spoken to the cow god. Thanks then much for sharing. Believe it, Do it, and bask certain adulation
12/13/2010
This is a wonderful Recipe. I added quite a bit more Garlic Powder on the top cap and put ii cups of water in the lesser of the roaster to make Ajus. Ii the water I add one Tsp of Kitchen Boquet browning sauce and about five drops of Wright'south liquid fume. This is how we cooked Prime number Rib in our Restaurant for 35 years and always had rave reviews.
12/13/2009
It DOES matter how large or most chiefly how small the roast is when selecting your baking time. I followed recipe EXACTLY and am now staring at a blackness, overcooked, dry rib roast. Terrible.
12/22/2006
I cooked a rib roast concluding year for Christmas only like the instructions say and it was outstanding. Everyone raved.
12/12/2010
I've been usng this method for roasting prime rib for at least 25 years. The recipe came from my mother. For those who don't want to have their overn tied up for 4 or more hours, it isn't necessary to leave the roast in the oven for 3 hours prior mto turning on the oven again. The trick is to roast for 1 hour at 375, turn off the oven,but don't open up the door and turn on the oven at 375 for some other 30 minutes prior to removing from the oven. You exercise not have to wait 3 hours, the waiting time can bew as lilliputian equally 1 60 minutes. The roast will turn out perfectly medium rare every time.
03/23/2007
Made this roast for Christmas and it turned out perfectly medium-rare and succulent. I did stud mine with garlic, which added something nice, I think.
12/29/2008
If I could give this recipe x stars I would. I, similar many other members, was very skeptical near this recipe . . . and cooking this cut of meat in full general. I have never ever made a roast and was pretty worried nigh how to melt it. Afterwards reading all the other rave reviews I decided I was going to give it a shot. I was expecting xvi people for xmas dinner and it was my first yr making it myself (so you can see why I was so worried). I used a 9 pound cutting of meat and followed the directions pretty much to a T except that I rubbed the spices all over the meat & let it sit over nighttime before coooking information technology. I was afraid that I or someone else would open the oven so I taped it shut. At times I thought the roast might be cooking likewise much or non enough and again besides much. Merely, when I opened that oven door information technology revealed the most perfect rib roast I have ever laid eyes on. And when we cut it open everyone oohed & awed! Because the meat was nine pounds I did keep information technology in the over for 45-50 minutes on the last cooking time rather than 30-40 and it came out perfectly. This was the best prime rib I accept ever had - put Cattleman's to shame. I volition definitely be making this again & again. My whole family unit loved it. I will never exist agape to cook that $lxxx cut of meat again - this recipe is truly fool proof. Thank you for sharing!
02/28/2009
i jus read somewhere to never cover it ....u should really put that on there ..thats an important step!!!
12/23/2009
I learned this foolproof method from a cooking instructor approximately xl years ago. Information technology is the heated bones in the roast that continues the cooking when the oven is off. Therefore this method will not work for a boneless rib roast.
11/26/2010
The accented best! Cheers! I used a x pound roast and simply had to add near 20 minutes to the final roasting time. It was THE best prime rib I've e'er had, and the rest of the invitee raved most information technology. It was cooked perfectly, lite medium rare in the inside and medium towards the outer ends. Full perfection! Don't forget to let it rest when you accept it out of the oven. Thank you! 12/16/10 Not really an update, I was merely sitting in traffic for the last hr mean solar day dreaming about this prime number rib! It was THAT skillful. I will never melt it any other way! FYI for those of you cooking a larger roast similar I did, don't be afraid, follow it to a T, just add some fourth dimension to the end. Relish. Here I am over again brushing up on this recipe for tomorrow. I always like reread my ain notes and others reviews. And if I read well-nigh Paula Dean 1 more time I'm afraid I will lose my appetite! Anyway cannot look to make this tomorrow!! 12/three/17 Some other x pounder in the oven! First fourth dimension in new oven so a tad nervous over here. Using the convection roast feature. Already did the hour at 375. Door is closed tightly. Will be turning information technology back on in about an hour. ?? Fingers crossed!
12/25/2011
I keep seeing people attribute this to Paula Deen, but my grandma cooked her roasts like this, and my mom did as well (and since I am in my 50s at present I know its been effectually a while). My grandma died before Paula Deen hit the airwaves, then when I see people who keep proverb give credit where credit is due...should do just that. 2005? Seriously? This recipe has been around for generations!! This rib roast has NEVER failed to deliver. If yours turned out tough, you did something wrong or you got a bad slice of meat! I get upwardly Christmas forenoon, take it out to let it reach room temp and nosotros open presents. Start the oven, rub it downwards with spices (the roast not the oven LOL!), and in information technology goes. It cooks an hour while nosotros play with our "stuff" then I turn it off, and off we go to my parents. When nosotros get back, I pull it out and cook everything else. By and large the potatoes go in the bottom of the pan in the drippings with onions and peppers, they roast and and so I put the roast back in on top to finish it. Rolls? No problem, the roast is supposed to remainder for 10 minutes anyways. Easiest Christmas dinner ever!!
12/21/2009
Tried final night - AWESOME! Left roast in oven 4 hours with oven off so reheated at 300 degrees F. My friend gave me this recipe and she included the following... After roast has been in oven for a few hours with the oven off cook co-ordinate to instructions below. For Rare: 45 min @300 For Medium: 50 min @300 For Well Done: 55 min @ 300 I used an oven thermometer and removed the roast when the temperature reached 146 degrees. Let roast absurd at to the lowest degree 10 minutes before cutting. For second cooking fourth dimension, don't turn oven too loftier because the outside will melt too quickly. I used an Eye of Round cut - splendid!
12/26/2008
I am so glad everyone is enjoying this recipe as much as we do. We had it again for Christmas dinner yesterday and it was beyond PERFECT. As the "submitter" of this recipe, I just wanted to point out this is the way my mother had made rib roast for years and years, since I was immature. A couple people take pointed out that this is Paula Dean's recipe. Totally lovin' Paula, but my mom was making this recipe long before Paula always was known. E-North-J-O-Y.
12/23/2009
I take never had whatsoever trouble with roasting a prime number rib roast. Nonetheless, i will try this one out of curiosity for new years eve. I did note a few complaints about flavor. I am renowned for my prime rib and here is my easy seasoning fox. I first pare out an unabridged Head of garlic (two heads if information technology'southward a large roast) I put the garlic and a scattering of fresh parsley in my cuisinart and pulse adding olive oil to form a paste. I then spread the garlic paste all over the roast and then pack all sides with rock salt. Permit the roast come up to room temp and then roast according to the directions you like. Your firm will smell like heaven, but if you don't like garlic hands, utilize disposable gloves to handle the garlic. I personally love the scent when I make information technology.I normally do a hotter quicker oven, but this is an interesting method that reminds me of how prime number rib restaurants roast their meats. Ooh making me hungry!
04/23/2010
This recipe is crawly. I start tired it for Christmas and have made information technology upward a couple of times since. I concur that if y'all are cooking more than a 5 lb piece of meat that you lot want to cook information technology for 45 minutes for the final heating. We've ever done a boneless rib roast and it'south yummy. There are a couple of things that I do differently that you might like to try. Ane is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray beneath it. In the drip tray combine 1 pkg of Lipton's Onion Soup mix, 1 canteen of beer, 16 oz of water and 1/ii lb of finely diced mushrooms. Place the meat over top on the rack and cook equally directed. When the roast is finished pour this into a saucepan and heat to a boil - makes a lovely au jus. If I have vegetables to cook in the oven (like roast potatoes) I pop them in for the final 45 minutes of cooking and they turn out perfectly.
11/xxx/2008
This recipe and method are out of this globe. The only issues I take had with it are the starting temperature of my roast and the poor rut retentiveness of my oven. Both issues have been solved with the purchase of a Meat Thermometer which has a probe that remains in the roast inside the oven and connects to a remote read out exterior the oven. I have establish that even after an hour sitting on the covered on the counter prior to roasting, my roast tend to be at a starting temperature of around forty degrees (F) still to common cold to outset this process. Leaving the roast on the counter until it reaches 55 degrees (F) gives me better results and more even cooking. Another tip, try cooking the entire roast to around 120 degrees which should rise during the rest menstruum to around 130 degrees giving you a nice medium rare. Carve your Roast to serving sizes in the kitchen and then for those that desire less pink, broil their servings for a couple of minutes to attain medium or medium-well. Be careful and watch the broiling procedure closely this will become fast. Endeavour using some herbs similar rosemary and thyme in your rub to add together aromatics. If you program to carve the roast at the table, brand sure you read up on carving techniques as this is unproblematic merely takes some knowledge. And so bask the meal and savour the praise that comes with this simple dish.
09/23/2010
Excellent...this recipe saved me and I'm glad y'all shared information technology. For others info... my roast was boneless and 3.3 pounds. I cooked it at 375 for one hour then 1 hr 45 minutes longer with the over off. It was peeerfect! Medium with a little pink in the center and medium on the exterior. Simply thought I'd share for those with smaller roasts. There was no need for a 2nd 375 baking time. When I took information technology out of the oven (which was common cold after 1 hour 45 min) the temp ready 130 so it had cooked up to perfecton! Beloved it ... easy... don't be intimidated!
12/24/2010
I was a huge 'doubting Thomas' when I read this. But this recipe really is fantastic! My roast was a bone in. I adjusted mine slightly. My roast was 4 1/4 lbs. I put it in at 375 degrees for 1 hour, turned off the oven and 2 hours and 15 min later plough the oven back on to 375 for 40 minutes. The results were medium on the ii finish cuts and medium rare on inside. The flavor was spot on! I served it with a sour foam horse radish sauce with dill.
12/09/2011
This is a great fashion to melt a prime rib and I have used it for many years. For those who keep proverb it is Paula Deen'due south recipe, I don't call back so! Just because she cooks hers the same style doesn't go far "hers" any more than it is mine. Prime number rib restaurants cook theirs this manner besides. It is a method non a recipe!
12/01/2014
I take been using this recipe for 30 plus years. The only thing I do differently is let the roast sit down out all night then that the entire roast is at room temperature non but the outsides! This is a very crucial stage!! I take never used a meat thermometer simply this simple picayune guide for a medium to large roast cook boosted forty minutes at 375, for a pocket-size roast use same temp but merely for 25 - 30 minutes. I likewise put direct into roasting pan without a rack and it does non matter if it is boneless or os in. By letting your meat sit out overnight too come to room temperature you are curing/aging the beefiness. This is how my grandparents did information technology and lots of other members of the Colorado Cattleman's Association.
11/08/2014
I bought an 8lb rib eye roast from Costco and was so worried I would mess it up. Only after searching through numerous recipies I decided to try this one. Information technology seemed that the nearly common denominator was to roast at as high a temperature as possible at five-6 minutes per pound. Then to turn the oven off and let information technology roast for 2 1/2-three hrs. I roasted mine at 500° for 40 minutes. Here are a few tips for success: ane) Buy a thermometer that has the extendable probe cablevision that will allow y'all to monitor the roast internal temperature without having to gamble opening your oven door. After 2 1/2 hours passed my roast internal temperature went downwards to 122°. I turned my oven back on to 375° and in 10 minutes it hit my desired temperature of 145°. My thermometer has every bit an alarm that goes off when it hits the ready temperature. With this kind of thermoter you tin ensure perfect results every time. 2) Under NO cirmcunstances should y'all ever open up the oven door during the 2 1/2-3 hrs. Once more DON'T Cartel Open THE DOOR! iii) Tie your meat up for a professional presentation then the meat doesn't look unshapely. I can't emphasize the importance of having a thermometer with a probe. I read some comments on here that people roasted an over-cooked roast. The thermometer stuck in the starting time will take away the guess work almost doneness and prevent this. I hope these tips help!
12/17/2011
If you permit the roast get to 145 degrees, it's going to exist bordering on well done later on the rest period (which is a catastrophe for USDA Prime beef in my humble opinion). I recommend 130-135 degree internal temperature and anybody will be happy. Having a good horseradish sauce on hand in conjunction with this never hurts!
02/23/2014
Perfect as e'er!
x/17/2009
My rib roast was compared to one of the best steak houses in the Region and I had no inkling what I was doing!! Trust this recipe, I wish I took a moving picture... it even 'looked' perfect! I asked the butcher a few questions before I plant this recipe... Some actress tips I learned (remember I had no clue!): get a meat thermometer (information technology takes the guessing out of information technology) and don't forget to put it in at the start so yous don't open the oven! Place the os side downward, on a rack and keep the lid off. When carving cut along the bone 1st, then split into individual basic pieces. Enjoy!
03/08/2008
I was worried after reading the on/off affair with the oven but after reading the raving reviews I thought I would endeavor it. The only variation that I fabricated was I put fresh garlic throughout the meat and let the rub sit down on the meat overnight in the frig. Every other instruction I followed exactly. For the first time in my matrimony my husband said "That was bad" It was dry out and information technology had absolutely no flavor. I will not make this one again.
04/23/2010
This recipe is awesome. I outset tired information technology for Christmas and have made it upward a couple of times since. I agree that if you lot are cooking more than a 5 lb piece of meat that you lot want to cook it for 45 minutes for the last heating. We've always done a boneless rib roast and information technology'southward yummy. There are a couple of things that I do differently that you might like to try. One is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray below information technology. In the drip tray combine 1 pkg of Lipton'due south Onion Soup mix, 1 bottle of beer, xvi oz of water and 1/two lb of finely diced mushrooms. Place the meat over top on the rack and cook every bit directed. When the roast is finished cascade this into a bucket and oestrus to a eddy - makes a lovely au jus. If I take vegetables to melt in the oven (like roast potatoes) I pop them in for the final 45 minutes of cooking and they turn out perfectly.
12/01/2008
Nosotros were intially skeptical almost this recipe, given the cooking method. I did some further reading-the reviews and on the internet and the method made perfect sense for this cut of meat. I HATE to charge per unit a recipe when I have made changes to it, information technology's non fair to the affiche...but I did very little to this. I let the roast sit down out for an hr before I rubbed on spices-I added blackening spice hither. I then permit it sit down some other hour before cooking. I was preparing this roast in advance...so after the intitial three hour cooking time, I removed from the oven, let it sit down, covered and refridgerated in it's original pan. The next day, I set the roast out for an hour, and preheated the oven. I too added one can of beef broth to the drippings in pan and baked information technology covered for almost an hour to an hour and a one-half. It was perfect. Given the change in cooking method I had to make, I was beautiful!! I just had to say Thank you! I will use the recipe AGAIN at New Years for certain.
12/19/2011
what works for myself is to preheat oven to 500 degrees, identify roast fat side up on a rack in roasting pan, roast fifteen minutes per RIB, than plough off oven, Go out OVEN DOOR CLOSED TILL OVEN IS COMPLETELY Cool. NO PEEKING! perfect medium rare every time!
01/04/2011
I too was very skeptical about this recipe. I hated to remember that I could ruin such a beautiful and expensive slice of meat! After telling my husband 800 times Not to open the oven, I put my roast in the oven. I followed the directions to a T and my roast was perfectly cooked for our family, medium on the exterior, medium rare closer to the bone and rare in the center. I must stress that bringing the roast to room temp and non peeking is the central to this recipes success. While my roast was resting I added some Merlot and beefiness stock to the pan drippings and simmered them for a nice, rich jus. Just seasoned information technology with a impact of fresh black pepper and sea salt. I will utilise this recipe again! Thanks!!
12/04/2013
I've used this method before, but I accept a 10+ lb. standing rib roast and desire to know if I have to change the times at all.
03/08/2009
I waited a long time to try to make a rib roast - My hubby and I take two completely different ways we like the meat cooked . . . him well done, and i like it med rare. Then, I was a picayune concerned on how to do make this. Information technology turned out smashing. Nosotros fabricated a small roast, two.five pounds. I did the pre-cooking, let it rest in the oven for most two i/2 hours and then did the concluding cooking. I split the roast in half, and put his half back in the oven for about 15 minutes and it was perfect. I roasted some garlic and spread information technology effectually the roast. It added a great flavor for the end.
12/09/2011
If you lot want a skillful rub for this type of meat, of course table salt and pepper but instead of garlic pulverisation, us the existent thing by making a rosemary and garlic puree and spreading it onto the roast. take garlic and fresh rosemary, identify information technology into whatsoever choppy automobile not a drink blinder, so add together veg or olive oil to mix everything until its a puree, then rub all over roast.
01/03/2012
I am a total beginner, & was really apprehensive about the method and times. I didn't want to ruin such an expensive cutting of beef. My roast was but under three pounds. I read another reviewer say the roast did NOT need to sit down for so many hours so I did this: I cooked @ 375 for 45 minutes turned off oestrus & kept oven door shut for 1 60 minutes turned oven on to 375 for some other 35 minutes. This roast was Absolutely PERFECT! Tender, juicy, pink in the middle. I volition definitely make again!
12/09/2010
I have used this lots of times and information technology ever works well, simply last Vacation we had a huge prime number rib and information technology didn't work, information technology was still raw in the center. So it is OK for any boilerplate size roast.
04/29/2011
I don't know what went wrong, we followed the recipe exactly and it never got past 120 degrees. Pretty much ruined our Easter dinner...
12/x/2011
I have done this method for years. It does work perfectly as long as you NEVER COVER prime rib and I do not know where MJG1940 got that this will not work with a boneless only that is wrong info. It works perfectly with os in or boneless and your best bet is to always apply a meat thermometer. I use a digital that stays inserted throughout the process and give thanks goodness for my double ovens. Only I do concord with someone else that yous do not have to wait iii hours but you practice want at least 1 hour. I am making this again this Christmas. My husbands family are ranchers and raise Semitals then Beef is the way to go for us! I do add a couple of full bulbs of garlic with the tops cust off and a little olive oil and sea table salt on top of the cut side to roast forth with and when washed I utilize it to squeeze out into mashed potatoes. (if worried that the garlic will be too done but put them in foil with them slightly open up at meridian.)
12/13/2010
This was a great way to cook a roast without any fuss while companies over. I used a 4.5lb Prime Rib roast. Followed cooking directions exactly up until the final cook. I turned the oven back on to 375 and after 10 min. I took the internal temp...it was 129 so I took it out. After letting it rest for 15 min. I carved and served. The roast was med throughout. In that location was no ring of med-well to well washed....just cooked evely througout! I tend to like mine on the rare side, so next time I will probably cut the original time down to 45min. Thanks for a great way to melt a roast!
12/eighteen/2008
I bet this would accept been a great recipe. I used a two.5 pound roast and took some other rater seriously when they said that all roasts should exist cooked the same amount of time, regardless of size. That sure didn't work out for me. The roast was well-done. It was still pretty tender for well-done, but was not the medium rare I had hoped. Next time I will cutting the cooking time down to 30 minutes for a small-scale roast.
12/30/2011
I have to say that I was very skeptical about this recipe but I have to eat crow. I used a 9 lb. roast and followed the ingredients to rub the roast merely added rosemary and substituted some of the salt with seasoning common salt. I also placed 1 cup of beef broth at the bottom of the pan to use for the gravy. I then placed information technology in the preheated oven at 375 and let it cook for exactly 1 hr. Then I turned off the oven and let it sit down for 3 hours. The central to it is DO Not OPEN THE OVEN!!!! I then reheated the oven with the roast in information technology back to 375 and cooked it for some other 45 minutes. I and so took it out and permit it remainder for 45 minutes. IT WAS PERFECT! Medium on the outer ends of the roast and medium rare in the middle. People told me that it was the best they ever had. Even meliorate than restaurants. This recipe is a keeper and I will do many more than roasts!
08/24/2012
This was ABSOLUTELY the all-time prime rib we have Ever had even in some of the very best of restaurants. My husband is coming home from a long business concern trip tomorrow & I have a very special dinner planned with this Foolproof Rib Roast...he is going to Honey it! Do every bit the recipe says & you lot can't go wrong!!
09/04/2011
Only saturday down from cleaning up after our outstanding banquet! I've fabricated prime number rib before, always struggling to not overcook and ruin such an expensive cutting of meat. This recipe has solved that problem. I followed the cooking instructions to the letter of the alphabet and produced a perfectly cooked, medium rare, tender prime rib. My family & guests raved over it and declared it the best they've e'er had, and that's saying a lot! I do like a little more of a rub on the exterior, so I used near 4 tablespoons or so of Better Than Bouillon Beef base of operations, a couple tablespoons each of granulated garlic and onion pulverization and enough oilve oil to brand a spreadable paste, covering the outside of the prime rib before cooking. I also made an au jus by sautéing a quartered onion in oilive oil till carmelized and adding beef base and water to taste.
xi/27/2011
So disappointed. I'm sorry, but this was the toughest roast I've ever made. Talk about shoe leather. It could have been my cut of meat, but I'chiliad suggesting some type of overnight pre-seasoning or tenderizing method first. Ended up having to make a quick frozen meal to serve, this was so dry out and tough. Wondering if my convection oven had anything to exercise with the issue? Any ideas? Then sorry, I never want to give anyone a poor rating.
12/18/2010
My get-go two rib roasts were disasters (one over-cooked and i under-cooked and I used a meat thermometer on both of them). I decided to give this recipe a shot and it was a home run(with-out a thermometer). Several of my friends now utilise this recipe and swear past it.
12/10/2010
This is the recipe that insures your pricey purchase. I have used this recipe for years. NEVER FAILS! Don't await for a special issue... your family is special every 24-hour interval !
12/09/2011
This is the exact recipe I've used for several years and it's always perfect. The merely affair I would add is that I ever ask the butcher to cut the meat off the bone and then set it back on the bone to cook. So easy, then to serve.
07/29/2011
This does not work for all roasts. Mine was quite pocket-size and hardly any fat on information technology. I halfed the cooking time and the roast was still very dry out and overcooked. I believe you need to have a larger roast with some fat on it, in society for the roast to stay moist. I may attempt once more with a unlike piece of meat, but with the smaller lean piece I used today, it wasn't that great.
12/23/2009
While the recipe is a good ane, I but gave it 3 stars considering this is Paula Deen's recipe for Rib Roast. You shoiuld have posted it every bit Paula Deen's Rib Roast.
03/11/2009
Bought a ten lb. rib roast. Followed the directions, only rubbed it with Montreal Steak seasoning, and decided to cook it a bit longer since I'm more on the medium well side. The 16 people I served for dinner were quite impressed. It turned out perfectly.
01/13/2011
Follow the recipe exactly. Bank check the temperature with an instant read thermometer after xxx minutes, then make up one's mind whether to add extra fourth dimension. A smaller roast (under 3 lbs)will cook faster due to it existence a thinner cutting, but the larger ones are all about the same. They merely get longer, non essentially thicker. Mine was 7 lbs and but perfectly washed for medium rare. Just splurge and buy a bigger roast, the leftovers are crawly!
12/26/2009
This did not work out for me AT ALL. I took a bound of religion and followed the directions to a T, fifty-fifty though I was super nervous. The just thing I did differently was turn the heat to 400 both ends of cooking rather than 375 (again, was nervous!). My roast was so horribly RAW (not even rare) in the centre that in that location was no way I could serve it ... I put it dorsum into the oven for another 40 minutes .... Notwithstanding way too rare (and don't get me wrong, I like a good rare slice of Prime Rib!). Dinner was 2 hours late! :( Plus, even once I did get it cooked enough, it was bland. I was then bummed -- that meat was super expensive and I was not happy that this is what I served to my guests at Christmas! :(
01/14/2011
I was very embarrassed when I presented a very rare roast beef this night. I baked exactly as written except for the toppings with slap-up belief that it would come out perfect and was sadly mistaken. Fool Proof it is not.
12/23/2009
excelent the best I volition certainly brand this again thanks so much!.
12/27/2008
Well earlier I begin I want to say that the roast was practiced, but fashion too stressful. FIRST - everyone says "Do not open up the oven" under no circumstances, But no one says what volition happen if you do. The reviews, the receipes, nobody says what dreadful thing will befall yous should you open up the oven. I have cooked rib roasts before and never had a problem. I saw all the rave reviews, I even checked out Paula Deans site (someone mentioned it was in that location as well and it was) and thought this will be easy. There were hundreds of positive reviews. I accept a three twelvemonth old oven information technology works perfect. I bought a 4.75lb roast and followed all instructions to a tee. My husband and I both worked on this... Prepared, cooked it for a 60 minutes, turned it off after a 60 minutes, nosotros had a meat themometer in place and 1.5 hr into the 3 hour window of "no opening" our meat was at 140 degrees (internal) So at present I am freaking out every bit I take no idea what another 1.v hrs will do let alone heating information technology up and cooking it over again. So we took a chance and opened it to make certain our placement of the themometer was good, nosotros then saw it was, and we make up one's mind to give it another hour and then nosotros took it out of the oven (yes we opened and took it out) and heated the oven up and placed it dorsum in and cooked it another twenty minutes. It was fine, tastes like a rib roast should, it was medium on outside and med rare inside. I can't see me doing this again and stressing out nearly ruining a $40.00 piece of meat. I know the bulk of
12/24/2011
This is exactly the same recipe I received from a Us Navy mess melt as to how they melt beef roasts for the sailors on board ships. It works perfectly no thing what cutting of beef yous have...eye circular, standing rib, etc. I've fifty-fifty tossed in a frozen eye round early in the AM, followed the 375º directions for ane hour and left it in the oven untouched for the whole twenty-four hours and when nosotros're ready for dinner, reheated for 15 minutes and the roast was done to perfection. I would approximate that if your oven temps are awry, a temperature gauge would be helpful...
xi/29/2008
OH MY GOD! I was not sure about trying this but gave in and boy am I glad I did. I rubbed the roast with oil so rubbed on crushed garlic and so the spices along with some rosemary, This is by far the best prime rib I have made and to my delight my husband said it was awsome and was actually better then our favorite place we go out to swallow at. I will no longer use whatsoever other recipe for prime rib. Give thanks you lot so much for the wonderful recipe!
06/xix/2011
I've coddled and worried my way through many, many rib roasts over the past 30 years. Like so many others I was really skeptical most this method. I WAS WRONG! Just finished Father'south Mean solar day dinner and information technology was PERFECT, no thanks to me. Amazing.
12/10/2010
I have been making my rib roast this style for years, but I do flavor it differently. I use dry out craven bullion (yes craven NOT BEEF) and garlic powder mixed together and rub the entire roast with it. I also stud with garlic for added garlic. I used to work as a meat wrapper in a local grocery shop and gave this recipe out to people who wanted something dissimilar. They all came dorsum and raved.
02/02/2009
I couldn't believe it.... what a perfect roast. I made a six 3/4 lb. roast - same instructions and it came out medium rare.
12/26/2011
I am quite experienced in the kitchen, and have roasted many a prime number rib. When this recipe crossed my path, I idea "Fool Proof? WOW! Who couldn't use foolproof?" So, I gave it a whirl. I followed your instructions to a "T," except my rib roast was nearly 7 lbs., then on the reheating, when it reached 128 degrees, I took it out to balance, thinking that most of my family prefers med-rare. This rib roast was over-cooked & stale out. It was by far, the TOUGHEST prime rib I accept Always cooked in my 27 years as a married woman & mother. I would NEVER recommend this method to anyone.
12/09/2011
I've made it this style 3 times at present and information technology has turned out perfect every fourth dimension, except I only melt it until the thermometer reaches 130 degrees. I make twice stuffed potatoes to get with this because I merely accept one oven, I make the potatoes alee of time and refrigerate until the last 40 minutes then put them in the last twoscore minutes with the prime rib.
12/27/2008
Very adept and piece of cake recipe. Ours was cooked a petty also much but I'm pretty sure that was my error. I took the roast out of the oven after the 3 hours (might accept been more than similar 4) and preheated it once more before putting the roast back in. I call up if I had left the roast in the oven and just turned the oven dorsum on and started timing it so, it would have been medium rare. As it was, it turned out juicy and flavorful - simply a picayune past where I'd similar it cooked.
12/24/2009
This is a five star recipe without a doubt! If yous like your beefiness a bit more than rare, reduce the time sitting in the oven to 2 hrs, 30 minutes, then reheat at 375 degrees for 10-15 minutes. Internal temperature should read 125-135 degrees. Serve with au jus.
04/26/2011
This Paula Deen recipe has been around for many years. I've made information technology probably thirty times. Every year our RV social club expects me to make this for twenty+ people. I've successfully made information technology in a tiny RV oven, portable convection oven, an former RV park stove, and of course in my home oven. Always get keen, perfect results. Just don't add together likewise much broth/wine in the pan or information technology will steam not roast.
05/26/2008
Amazing! Had a 6 pound prime rib in the freezer waiting for this recipe. Allow it thaw completely overnight before cooking as directed. Nosotros like our meat rare and so subsequently the 3 hour residue, cooked it at 375 for about 30 minutes till internal temp. was 130 - tented out of oven for fifteen minutes before serving. Garlic mashed, green beans, ummmmm. Thanks for a swell recipe.
12/24/2010
The only way to cook a great rib roast. I practice this every year for Christmas and e'er get rave reviews.
09/30/2010
I fabricated some changes of my own with this recipe. I seasoned it over night with some seasoned salt, pepper, garlic and onion powder, rosemary and sage. So I preheated the oven to 500 degrees F before I put the roast in. I lowered it to 375 later that and followed the directions every bit says here. It came out perfect. My family unit wanted seconds and thirds. Made my solar day. Thanks Salsiepie
02/04/2007
Delicious and very easy. Makes unbelievable sandwiches. This is near exactly the same recipe as Paula Dean's.
12/19/2010
I made this this night for company and everybody loved it! I did have to melt it longer the second time the oven is on because nosotros like our roasts medium, just other than that, followed the recipe exactly.
12/13/2010
I take never prepared prime number rib. Later on reading all the five star ratings, I had the conviction to try information technology out for a Xmas dinner I was hosting. FABULOUS!!! All guests are food snobs then information technology'southward ever a challenge preparing something that will impress. THIS DID IT!! A keeper! Cheers AR.
12/23/2008
I used this recipe last x-mas and my family was absolutely astonished at how well it tatsted. It was and then good I had to track it washed again this twelvemonth, because someone lifted from my cooking box.
05/08/2011
The high-ratings on this recipe are more for the cooking technique than the actual 4 ingredients. You can play with the spice mix however y'all want - I doubled the garlic powder and added Montreal Steak seasoning and rosemary. It came out absolutely perfectly. I made this for my Mom on Mother's Day and like some others, I was apprehensive virtually leaving it in the oven all afternoon, but it worked perfectly. My mom and my husband said information technology was the best prime number rib always. Cheers!
12/23/2009
It is indeed, the best and easiest way to prepare standing rib roast. It works with any size roast...just keep that oven door shut!
03/10/2010
Awesome roast. Really simple, yet tasty. I loike my meat to be well-washed, I can't stand the bloody juice at the center of the meat, so I left in the oven an extra 45 minutes and information technology came out great!
02/25/2008
It was very easy and practiced but if you desire it to be medium well you need to add almost an hour of melt fourth dimension at the end.
12/15/2011
followed exactly and was not pleased... was well on outside and claret rare on inside...and no, I did not open up the door. And I let it come up to room temp for iii hours so I know it wasn't because it was cold inside... Used an electrical oven,, don;t know if that had annihilation to do with information technology.
12/15/2008
It was okay but came out fashion besides overcooked. I recollect my oven is actually too well insulated. If anyone knows of a way of predicting the internal temperature based on roasting times and waiting times that would be helpful.
12/26/2008
I followed this recipe to the "t" and it was terrible. The end outcome was dry and very well washed. I was very disappointed because this was our Christmas dinner.
12/21/2008
I was given this recipe from the family of a butcher. It'southward true! Absolutely the best manner to melt prime number rib roast. For a very minor roast the cooking time does need to exist shortened a bit. Merely for the most office the aforementioned method works for all roasts.
04/03/2012
This turned out, not so great-to say the least! did EXACTLY equally the recipe stated and it didnt melt all the way, or well, lets say that the ends over cooked and the center barely cooked. The ends where information technology over cooked tasted great and the center was RAW. I was expecting a medium rare rib roast but instead my dogs got dinner. I will not be cooking this again, and what a shame too, because I was I looking frontward to it:/
12/x/2010
Perfection! Have done this many times..always perfect.
12/27/2011
Information technology's non fool proof, Over done.
12/11/2010
I will never ever use whatsoever other recipe for prime rip! You can change the seasonings, merely prime rib roast is the king so don't mess with it! If at that place were more stars bachelor, I would have called them besides.
12/31/2009
I have made prime number rib several times and although I have always had slap-up success with it, this recipe intrigued me and I had to give it a effort for Christmas Eve dinner...I was and so glad I did! I followed the cooking instructions to a "T", but I seasoned information technology differently. I spiked the meat with cloves of garlic, coated the roast with a mixture of salt, pepper and garlic pulverization, tucked several stems of fresh rosemary under the twine and then drizzled with olive oil. It was fabled! I added sliced onion and sliced mushrooms (button & baby bella) to the pan during the reheat step and and so when I removed the meat, I added a package of Au Jus mix, port vino and h2o to the pan to make an amazing gravy! We even got two boosted meals of out of the meat...1) sliced the meat and reheated in the onion/mushroom gravy to serve with mashed potatoes and veggies....ii) sliced and reheated in a fresh-made Au Jus and served on buttered and grilled chiabatta rolls with Au Jus and horseradish sauce and served with Trader Joe'south Garlic Chips and fresh veggie. Great recipe...I volition make it this style all the time!
03/08/2009
I bought a prime rib roast and wanted to cook information technology for my husband who loves prime rib in resturaunts. I did it this way and he LOVED it, he couldn't stop raving nearly. And I must say it was delicious. I will definately do this again! I was a skeptic, now i'm a believer!
11/20/2012
Perfect! I used a 3.8 lb roast and cut the initial cooking time downwards to 40 minutes. Waited 2 hours and turned the oven on for some other 20 minutes. The roast was tender, juicy and pink from the surface to the heart.
12/26/2009
Awesome! I used this reciped with a 15lb roast on Christmas day! I was very skeptical every bit was my mother in law only sure plenty this was fantastic! I did rub with olive oil and Montreal Steak Seasoning and a can of beefiness goop in the bottom of the pan. I likewise allow roast sit on counter for about thirty mins covered in foil after taking out of the oven.
05/26/2008
I accept to thank the person for sharing their foolproof recipe and everyone who sends in their reviews. I made this roast following the instructions equally they are and anybody of my guests (18) keep talking about how corking my prime rib roast was then tender. Thanks for making me look good. This method is the all-time.
01/23/2012
Dont know how so picayune can bring then much season merely it does! I wouldn't change a thing and if y'all are going to use this recipe melt EXACTLY like information technology says!
12/26/2006
the roast was very good, altough I would liked it a little more on the rare side. I would definantely brand it again and I would recommend it to anyone.
11/18/2010
I cooked a prime number rib this fashion for my husband's birthday! We adopt our meat more to the medium well side so for first required cooking fourth dimension, I cooked it for 90 minutes, after the 3 60 minutes period with the oven off and the 2d required cooking time I added a package of onion soup mix and 2 cups of sherry and cooked the roast for 90 minutes. It was fabulous!!!
12/31/2011
The fundamental to this recipe is not opening the oven door. Commencement fourth dimension I did a Continuing Rib Roast and it came out simply wonderful........
12/08/2011
I have used this recipe for thirty years, and it is perfect every time. I usually cutting garlic cloves and insert on the fatty side. As well, rub with Worchestershire Sauce. Information technology really is a good idea to have the roast cutting off the bone and tied together for roasting. Makes serving so much easier. This is a keeper. Gloria
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Source: https://www.allrecipes.com/recipe/97621/foolproof-rib-roast/
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