Allow the oven to preheat to 270 and leave it on at that temperature for 5 minutes, then turn the oven off again. If you have a 4 pound roast, that’s 20 minutes at 500 then 2 hours with the door closed. Don’t be stingy with the salt. If your oven does have this feature, we recommend you not use this closed-oven method and, instead, use the traditional method. In this case that was 130 degrees. Make a rub of salt, pepper and garlic powder and apply to meat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature. Prime Rib Roast: The Closed-Oven Method 1 Prime Rib Roast Bone in 1/4 cup Kosher Salt 1/8 cup Black pepper Freshly ground The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. Read below for steps to take if your oven cools off to quickly. Way too cool. Place roast on a rack in a pan with the rib side down and the fatty side up. Allow roast to stand at room temperature for at least 1 hour. During that time, watch your thermometer–you are aiming for a roast that’s about 130 degrees before you take it out of the oven. I was nervous about ruining an expensive piece of meat. Roast Prime Rib Recipe | Food Network Kitchen | Food Network Rub the roast all over with butter (a note on this to come) and a blend of Herbs de Provence. You need one that has a cable on it that keeps one end on your counter and one end in the meat or a fancy one that connects to your phone would also work. I used a couple of tablespoons on an 8 pound roast. --Rachel. By cold I meant that their meat was not up to temperature yet. I plainly discussed bringing it to room temp up in the information. NO PEEKING! If you need to cook more than an 8 pound prime rib, I’d recommend cooking two and not cooking one large one. This is essential! Note 2: Butter burns at 500 degrees. Success, not hate and insults are what we aim for here. 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. Lay the roast (rib side down) into a rimmed roasting pan and insert a meat thermometer into the thickest portion, not touching any bone. Now it's time to do your calculation. I like this affordable one in stainless steel to avoid the chemicals in non-stick pans. Note 2: Butter burns at 500 degrees. The closed-oven door prime rib recipe is my preferred recipe. Prime rib should never be cooked to well done. When you roast a piece of meat in a very hot oven, the juices from the outer regions flee toward the center of the roast. That’s enough to feed a crowd (and worth a lot of money too). You just can’t be opening the oven to check things so use one that keeps the display where you can see it constantly. Do not open the oven door for any reason for the next two hours. Rub roast all over with the House Seasoning. Some people should not post online as it simply shows their stupidity. Try to just get an even layer of potatoes in your baking pan. (affiliate link) This one is affordable, easy to use and does the job. I use cookies to ensure that we give you the best experience on our website. It will probably have to be custom cut from meat they keep in the back. When cooking mine, I wanted my meat to get to 130 degrees. Then I prayed to the meat gods and stuck it into the oven for 1.5 hours at 500 degrees. Simply multiply the weight of your roast by five. I make mine from just good mayonnaise and prepared horseradish but you can also buy it pre-made. Cooked prime rib last night had to cook longer than said was more rare than medium rare. Next, you’ll want to balance the richness of the meat with some lighter items. Continue to monitor your meat and make sure the temperature slowly climbs a degree or two every 5 to 10 minutes. However I will let you know that I am a SHE--not a he--and that my primary goal with this blog is to help my readers be successful in their own home kitchens. After roasting the rib eye roast (prime rib), then letting it continue to rest for exactly two hours, inside that closed oven, you will have the most succulent, juicy, amazing prime rib…..perfectly medium-rare and perfectly cooked, all ready to serve and enjoy! But today’s ovens create some challenges with this method (which was created ages ago when ovens were solid) because most just don’t hold heat like they used to and some come with fans in them that automatically kick on to cool an oven down after use. Monitor the temperature of the meat. This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. Roast your prime rib at 5 minutes per pound. 1 boneless or bone-in beef rib roast (trimmed and tied). Wait 10 minutes for the heat to reach the center of your prime rib. High temperature for a shorter time. Step 4: Calculate your cook time. Real, whole foods belong in your kitchen and in your body. If your meat was really cold when you put it in the oven initially, you may have to do this process a couple of times or leave your oven on 270 for 10 to 15 minutes to really help the prime rib get going. Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN. In two hours, take the prime rib out of the oven, carve, and serve right away. Look at the label that came on your meat to know exactly how much it weighs. 1 boneless or bone-in beef rib roast, trimmed and tied ; Kosher salt and freshly ground black pepper, to taste ; Directions. https://www.onegoodthingbyjillee.com/foolproof-prime-rib-recipe Get daily tips and expert advice to help you take your cooking skills to the next level. If your roast is cold in the center it will make it hard to roast evenly. Serve with some delicious sides, a simple au jus sauce made with the pan juices, or try a creamy horseradish sauce. 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. You also seem to skip over the fact that modern day ovens have cooling fans and vents that need work arounds. Don’t you dare put A-1 on something this delicious. The key to this method is […] Place meat in a shallow roasting pan fat side up. Above all, you must have horseradish sauce. The key to this method is knowing the exact weight of your prime rib. 19 x 5 is 135 minutes but I took off 5 minutes because I really want my prime rib to be medium rare, but more ok the rare side since you can always cook it longer. Note 1: A prime rib with three ribs serves 8-10 people. A talent that I do not possess, nor do any of my other readers. Good gracious man. However the one fall back is that you can always keep warming that oven up until the meat reaches the temperature you want. Remove the prime rib from the oven 3 to 4 hours before cooking so that it can come to room temperature. Remove the prime rib from the oven and leave the meat thermometer inside. This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. For this reason, make sure you have the potatoes in the bottom of your pan to catch the fat and prevent smoking or burning. Bring your roast out 3-4 hours before you want to cook it and leave it on the counter. 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