I was really skeptical - I'm a thermometer checker with my meats and keeping the oven off for two hours with the door closed about killed me! I had a 7 pound prime rib roast and with the exception of the seasoning (I make my own), I followed the recipe exactly as written - roasting at 500 degrees for 35 minutes and then oven off for 2 hours. Turned out perfect. My husband was beyond impressed. A meal my entire family loved.
I've never written a review here before, but I just had to for this. Today I cooked a 6.2 lb rib and it was perfect. The only thing different that I did was to use fresh Rosemary and Thyme, minced, and 10 cloves of garlic, minced, in the butter. I didn't have Herbs de Provence, and did have the fresh herbs, so that's what I used. I'd seen the garlic idea from the Garlic Prime Rib recipe on this website. Otherwise, followed the recipe exactly! We do a rib for Christmas every year and before, it was a shoot, it seemed, as to whether the roast would come out medium rare or too done. This recipe has changed that for good!! The hardest part was not opening the door until the 2 hours was done. Otherwise, it was easy peasy! And SO good. I've attached a picture. Thank you so much for giving us a foolproof way to perfectly cook a standing rib! As a few others have said, I'd give it more stars if I could.
PERFECT PRIME RIB ROAST
PREP TIME: 15 mins
COOK TIME: 1 hour
TOTAL TIME: 1 hour 15 mins
1 (4-5 pound) bone in beef rib roast
1 (750 mL) bottle red wine
2 cups beef broth
2 tablespoons olive oil
2 tablespoons garlic
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1/4 cup sour cream
1-2 teaspoons creamed horseradish
- Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
- Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
- Insert meat thermometer into meaty part of roast avoiding contact with the bones.
- Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
- While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
- If desired, mix sour cream and horse radish to serve along side roast as well.
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