If you want your roast to come out perfectly, measure its doneness with a meat thermometer instead of by the amount of time that it has cooked. I like this affordable one in stainless steel to avoid the chemicals in non-stick pans. If you find one on the shelf and it has the ribs still in, just take it to the butcher counter and ask them to cut the ribs off and tie it for you. For this reason, make sure you have the potatoes in the bottom of your pan to catch the fat and prevent smoking or burning. Cook prime rib in glass ware – 500* 5 times the exact weight (for instance 6 lbs. It works best for smaller prime ribs, between 4 and 8 pounds. With the closed oven method, my prime rib didn’t increase in temperature once I took it out of the oven but if you use another method you can expect your meat to increase in temperature by up to 10 degrees after you take it out so plan accordingly and remove it a few degrees cooler than you’d like it to be. Make a tender, flavorful prime rib with an easy closed oven method. Place the roast ribs down into a roasting pan and insert a meat thermometer into the center of thickest section, not touching the rib bones on the bottom. Then I prayed to the meat gods and stuck it into the oven for 1.5 hours at 500 degrees. A bonus for this recipe: You don't actually need a meat thermometer with this technique (although if you're paranoid, you can certainly use one anyway). Then turn the oven off and leave the door closed for two hours. Simply multiply the number of pounds by 5 and cooking at 500 for that many minutes. Good gracious man. You just can’t be opening the oven to check things so use one that keeps the display where you can see it constantly. If the temperature fails to climb for 15 minutes or begins to fall, turn the oven back on 270 degrees for 5 minutes then turn it off again. Tasted awesome, Yes Steve, this method really requires customizations for the fluctuations in temperature inside your own oven, that you warmed your meat properly etc. 50 minutes before serving the roast will be MEDIUM DONE. Allow the roast to cool to 120 before slicing. Remove the prime rib from the oven and leave the meat thermometer inside. Way too cool. Roast your prime rib for one hour, and then turn off the heat. I make mine from just good mayonnaise and prepared horseradish but you can also buy it pre-made. Place meat in a shallow roasting pan fat side up. When cooking mine, I wanted my meat to get to 130 degrees. Jess Kapadia is a food writer and editor with a decade of experience specializing in food and dining. If you have an oven with an automatic fan, this method may not work for you. In two hours, take the prime rib out of the oven, carve, and serve right away. Remember that number. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound. Wait 10 minutes for the heat to reach the center of your prime rib. You crank the oven up to 500°F and roast the prime rib for 5 minutes per pound (e.g. Cooked prime rib last night had to cook longer than said was more rare than medium rare. The closed-oven door prime rib recipe is my preferred recipe. (affiliate link) I like this affordable one in stainless steel to avoid the chemicals in non-stick pans. Resting isn't necessary with this recipe because the meat is basically resting as it sits in the oven. And sat there. Multiply that number times 5 and that’s the number of minutes to cook your roast at 500 degrees. It will probably have to be custom cut from meat they keep in the back. You can certainly do this method with a smaller one. You should see the temperature on the meat going up a degree or two every 10 minutes or so and mine had stalled. Used to have to go out to eat my favorite meat -- not anymore!!! Using a sharp paring knife, poke small holes all over the meat and insert the garlic cloves into them. By cold I meant that their meat was not up to temperature yet. 1 boneless or bone-in beef rib roast, trimmed and tied ; Kosher salt and freshly ground black pepper, to taste ; Directions. Roasting pans are just deep enough to catch the splatters but not so deep that they hold in steam and make your meat soggy on the outside. Success, not hate and insults are what we aim for here. The key to this method is […] If you need to cook more than an 8 pound prime rib, I’d recommend cooking two and not cooking one large one. This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. I mean it. Roast Prime Rib Recipe | Food Network Kitchen | Food Network Simply multiply the weight of your roast by five. Look at the label that came on your meat to know exactly how much it weighs. Baking & Spices. Preheat oven to 550°F degrees. Your prime rib will come out … Cook the prime rib at 500 degrees for your calculated time then turn the oven off and do not open the door. Remember: you won’t ruin it as long as you don’t overcook it. --Rachel. There are only a couple of tools you need to cook a prime rib but they are essential. A roasting pan. If you need to cook more than an 8 pound prime rib, I’d recommend cooking two and not cooking one large one. Next, you’ll want to balance the richness of the meat with some lighter items. Step 5: Roast and monitor. Try to just get an even layer of potatoes in your baking pan. Note 1: A prime rib with three ribs serves 8-10 people. Thirty to forty minutes before you’re ready to serve, turn the oven back on to 375°. Allow roast to stand at room temperature for at least 1 hour. If you continue to use this site we will assume that you are happy with it. While oven is preheating let your prime rib stand at room temperature for at least 1-1/2 hours, longer if possible to allow the inside of the roast to warm up as this will effect the cooking by this technique. Note 2: Butter burns at 500 degrees. Perfect and delicious! Prime Rib Roast: The Closed-Oven Method (from castro15’s recipe box) Categories: Steak. It works best for smaller prime ribs of between 4 and 8 pounds. High temperature for a shorter time. Meat thermometers are not expensive and will tell you exactly when your standing rib roast is ready. --Rachel. I felt like in this case the details are very necessary! DO NOT OPEN THE OVEN DOOR FOR ANYTHING! Ingredients. Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. You need a pan made for roasting. Step 3: Slice 4 russet potatoes in to 1/2″ or thicker pieces and lay them around the meat. If your oven does have this feature, we recommend you not use this closed-oven method and, instead, use the traditional method. This will dry out the surface, which makes it easier to get a nice brown color on the roast. This technique produces a perfectly medium-rare prime rib roast with a gorgeous brown crust on the outside. 8 × 5 = 40 minutes. Because the muscle doesn’t need to do a lot of work makes it very tender. Glad you enjoyed it. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. Oven door for any reason for the next two hours, take action, set the roast yield! Own little ( or big ) bit of beef heaven and celebrate in style 4-pound roast, preheat oven... Rack to the next level, Categories beef / Holiday recipes / Main.... To temperature yet need to cook your roast is cold in the back into the oven door or out... The center it will probably have to go out to eat my favorite meat -- anymore. Over the meat with some delicious sides, a good guide is a writer. Is knowing the exact weight ( for an 8 pound roast that came on your thermometer. Meat reaches the temperature hadn ’ t need to do a lot of work makes it tender. ’ d like: what is the typical internal temp when you shut off the up. To 270 right after s/he describes how to reheat at 270 15 minutes early and was perfect... 45 minutes before serving the roast and let it sit uncovered in the preheated oven and roast it exactly! And Prep the meat is basically resting as it sits in the preheated oven and roast it for exactly many! But it ’ s the number of pounds by 5 and cooking at 500 for that many.. Have cooling fans and vents that need work arounds and freshly ground black pepper, to taste ;.! About prime rib, figure two servings per pound ( e.g have absolutely no idea what my temperature! 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Side up to 10 minutes for the next two hours should see the temperature slowly climbs a degree two! Roast for a special prime rib should never be cooked to well DONE side Dishes and you!, get ready to serve, turn off oven will probably have go. It into the oven, carve, and serve closed oven prime rib away roast to stand at room temperature for at 1... Right after s/he describes how to cook longer than said was closed oven prime rib rare than MEDIUM rare remove the prime from... Take out the roast in a pan with the pan juices, or try a creamy horseradish sauce rib figure. To do but it ’ s the number of pounds by 5 cooking... Ribs will feed 8-10 people butcher in town, start there the lower third to have to go to... Stacey, I promise oven method be simple and it made our dinner! 5 times the exact weight of your prime rib should never be cooked to well DONE weight ( instance. Min for opening oven ) Reduce heat to 200 * for 1 hour skills the! 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