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Foolproof Rib Roast
SUBMITTED BY:
SALSIEPIE
PHOTO BY:
SunnyByrd
"I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy."
RECIPE RATING:
Read Reviews
(46)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
5 Hrs
READY IN
5 Hrs 5 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
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DIRECTIONS
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
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REVIEWS
Reviewed on Dec. 19, 2006 by joyce
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joyce
Dec. 19, 2006
This method of cooking may make you hesitant BUT it works every time !!! The trick is DO NOT OPEN THAT OVEN DOOR TO PEAK AT YOUR ROAST - Tape it shut if necessary to stop your curosity... you will absolutely be 100% satisfied if you do this.
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25 users found this review helpful
This method of cooking may make you hesitant BUT it works every time !!! The trick is DO NOT...
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Reviewed on Sep. 18, 2007 by
Wendy B.
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Wendy B.
Sep. 18, 2007
I also add rosemary to the rub mixture. This method really does work every time! You keep the roasting times the same no matter what size roast you use - the larger the roast is, the longer it will continue to cook during the time the oven is turned off. The second roasting time should be 30-40 minutes for rare; add 10-15 more minutes for medium or well.
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19 users found this review helpful
I also add rosemary to the rub mixture. This method really does work every time! You keep...
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Reviewed on Feb. 18, 2008 by JANCHIP
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JANCHIP
Feb. 18, 2008
We tried this recipe yesterday with a 2 1/2 lb rib roast! Fantasic! Rubbed the roast down all over with olive oil, and then rubbed in McCormick's Grill Mates Monteral Steak Seasonings (coarse salt,black pepper,red pepper,garlic and paprika)all over the roast and inbetween where we had the ribs cut. Tied entire roast back together We cut the 1st cooking time down to 30 mins, waited about 2 hrs (the roast was 127 degrees) and then just turned the oven on for about 20 addl' minutes until the roast regisered 145 degrees-Perfect. Just remember NO PEEKING from the time the roast goes in, till it comes out! Smelled Wonderful and tasted even better! Thank You for this recipe, will now really enjoy fixing Rib Roasts no more guessing about the length of time it takes too cook!
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8 users found this review helpful
We tried this recipe yesterday with a 2 1/2 lb rib roast! Fantasic! Rubbed the roast down all...
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Reviewed on Jan. 3, 2008 by oofberry
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oofberry
Jan. 3, 2008
A great recipe if none of your side dishes require baking. 5 stars for taste, but subtract a little for the inconvenience of having my oven out-of-commision all day. I cooked it 45 minutes on the second baking as suggested by a previous reviewer that said the recipe as stated cooks a rare roast. (thanks for that tip, btw) Our 9-pounder was nicely medium-rare in the middle, with about two inches on either side of the middle medium-well. Better than any meat that's ever left my kitchen!
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7 users found this review helpful
A great recipe if none of your side dishes require baking. 5 stars for taste, but subtract a...
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Reviewed on Jan. 5, 2007 by
BJM5596
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BJM5596
Jan. 5, 2007
I cooked a rib roast last year for Christmas just like the instructions say and it was outstanding. Everyone raved.
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7 users found this review helpful
I cooked a rib roast last year for Christmas just like the instructions say and it was...
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Reviewed on Jan. 6, 2008 by
NAUTICOLE
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NAUTICOLE
Jan. 6, 2008
This is by far the BEST recipe I've ever used for rib roast! It doesn't matter what size roast you have, just 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!
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5 users found this review helpful
This is by far the BEST recipe I've ever used for rib roast! It doesn't matter what size...
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Reviewed on Jan. 6, 2008 by
CarolinaGirl
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CarolinaGirl
Jan. 6, 2008
This is the first prime rib that I have fixed and I too was hesitant when I read the recipe; but, it was awesome. The hardest part of the recipe is NOT opening the oven door. It tasted as good as it smelled while cooking. The next time that I fix a rib roast I am going to put garlic in the roast and put a can of beef broth in the bottom of the pan, I had no au jus, only fat in the bottom of the pan.
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5 users found this review helpful
This is the first prime rib that I have fixed and I too was hesitant when I read the recipe;...
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Reviewed on Dec. 24, 2007 by bohemiaboy
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bohemiaboy
Dec. 24, 2007
As a first time prime rib roaster, I was a little nervous but this recipe was soooo easy and I had great results. However, the given preparation time should reflect the additional hour of pre-roasting rest. Novice cooks may fail to allow enough total time.
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5 users found this review helpful
As a first time prime rib roaster, I was a little nervous but this recipe was soooo easy and I...
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Reviewed on Mar. 23, 2007 by AMYSPRITE
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AMYSPRITE
Mar. 23, 2007
Made this roast for Christmas and it turned out perfectly medium-rare and delicious. I did stud mine with garlic, which added something nice, I think.
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5 users found this review helpful
Made this roast for Christmas and it turned out perfectly medium-rare and delicious. I did...
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Reviewed on Mar. 25, 2008 by
Mr. Milkshake
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Mr. Milkshake
Mar. 25, 2008
Perfect, absolutely perfect. I also didn't feel comfortable with the style of cooking, but perfect. I used the same times, did not open the oven for the entire 3 hours, but did add some potatoes upon reheating to 375. They were perfectly cooked as well (quartered red potatoes with caramelized onion and garlic). Used the salt and pepper measurements and added some Sint Maarten Guavaberry Blackening. Half the amount of the salt, a quarter of the pepper. Used a 4.16 lb. roast. Spectacular, the meat itself is delicious, just need to cook it right. THIS IS THE WAY.
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4 users found this review helpful
Perfect, absolutely perfect. I also didn't feel comfortable with the style of cooking, but...
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