Prep 3 mins
Cook 24 hrs
More of a technique than a recipe - so fool around with it. It's a wonderful time saver when entertaining. This can be started in the afternoon. Prepare the remaining details of your meal, take a nap :-) and finish the baking just prior to serving time.
- beef rib roast (Any size)
- salt and pepper
- additional seasoning, of choice (no flour) (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Rub roast with salt and pepper/optional seasonings.
- Place in a roasting pan (uncovered) and into preheated oven for 1 hour.
- Turn off oven, but do not peek or open the oven door.
- Turn oven back on at 300 degrees Fahrenheit:
- 45 minutes before serving time for rare roast beef;
- 50 minutes before serving time for medium;
- 55 minutes before serving time for medium well.
- That's it!
- DON'T PEEK!
I wasn't sure this would work. I used 3 lb roast and it was wonderful! The hardest part of the whole recipe is not peeking. lol
Believe it or not, this is the only way to serve a rib roast that tastes like true prime rib. Our local grocery store puts the recipe in with the meat, when they sell the roast. I have made this dozens of times, and it is always perfect. hrtsng did not mention roast size and that is important to cooking times. After the initial cooking time of one hour, the meat can rest anywhere from one hour to 2 or 3 hours. The remaining time should be at 350 degrees, and will vary on the size of the roast. A four rib roast can weigh up to 5 pounds and you need a meat thermometer for accuracy. Stud it with garlic cloves, season salt, and pepper, before baking and serve with a horseradish cream sauce. Your guests will think they are royalty!!