Recipe by SALSIEPIE
"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."
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1 (5 pound)
standing beef rib roast
ground black pepper
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.
It DOES matter how large or most importantly how small the roast is when selecting your baking time. I followed recipe EXACTLY and am now staring at a black, overcooked, dry rib roast. Terrible.
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.
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!
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-commission 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!
PS: Forgot to mention, the butcher "boned and tied" the roast for me. (They slice the meat off the bone, then tie it all back together.) Much easier to carve this way.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Foolproof Rib Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 416
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