Foolproof Rib Roast

Foolproof Rib Roast

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"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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5 h 5 m servings 576 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Allow roast to stand at room temperature for at least 1 hour.
  2. 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.
  3. 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.


  1. 1373 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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.

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 w...

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...

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 s...

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...

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...

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...

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 potato...

We bought a 10.5 lb standing rib roast at Costco to serve for christmas. We had 8 family members coming for dinner and we had already had our quota of ham and turkey. After scouring the intern...

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-ro...

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