Foolproof Standing Prime Rib Roast (Paula Deen)

"This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Sharlene~W photo by Sharlene~W
Ready In:
1hr 40mins
Ingredients:
4
Serves:
6-8
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ingredients

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directions

  • Allow roast to stand at room temperature for at least 1 hour.
  • Preheat the oven to 375°F.
  • Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
  • Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
  • About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
  • Cover with foil and let stand for 15 minutes before cutting.
  • Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.

Questions & Replies

  1. Im making a 13 lb. Prime Rib for New Years Eve for 16 people. We plan on eating at 8:30 p.m. I have requested the butcher to cut off the bone and tie. I know I have to have it at room temperature. How should I cook it?
     
  2. So it's an hour baking, three hours standing, then 45 mn reheating? Total of four hours and forty five minutes?
     
  3. How long to cook prime rib roast well done
     
  4. Trying to cook a 3lb roast and not sure if I need to adjust the time? I see a lot of recipes for a larger roast. Can someone help with this answer as I can’t find it anywhere?
     
  5. Will this work for a boneless rib roast as well?
     
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Reviews

  1. We just did a 12 pound roast and it came out perfect. I strongly recommend a leave in meat thermometer so that you don't have to worry about getting it exactly right. Also, don't forget that the meat continues to cook once you take it out. For a rare roast, the temp should read between 135-140 when it is removed from the oven.
     
  2. This Recipe ROCKS !! I had Never made a Prime Rib, But for my Thanksgiving I wanted to make something special. I was planning on making plain old Roast Beef. My boyfriends Parents bought us a prime rib for dinner, I told his mom I was going to make it in the Crockpot like I normally do with any other RoastBeef. When I told her that she gasped in Horror, so I googled it. All the comments about doing the Prime Rib in the crockpot said it was a very bad Idea. So then I googled Foolproof Prime Rib. This Recipe was the 1st one listed in the google search, I knew I had tried things from this site before and with all the positive review's I thought it couldn't be so bad. I did it with a 2.11kg Bone in Prime Rib Roast. For people like me that don't have a rack, I just piled up some raw onion, garlic, and potatoes so it wasn't on the bottom of the pan and followed the instructions. My only other change, was that I sprinkled / rubbed with the House Seasoning the night before and right before I put it into the oven. Every one Loved it. Honestly I think they were a little shocked I pulled it off. My Prime Rib roast turned out about Medium Well. That works for us because my parents won't eat beef anything pink (Yeah yeah I don't know whats wrong with them). But even being Medium Well. It was super tender. I was even asked for the recipe. I will defiantly be making Prime Rib again this way. Maybe for X-mas since they were so impressed I've been nominated for that dinner too. Thanks again for all the Review's and the people putting the effort in writing them.
     
  3. If I could give it 100 stars I would!!!!!! I have used this recipe for the past several Christmas roasts as well as several other "less expensive" cuts and it turns out perfect EVERY time!!!! Size of the roast isn't an issue. My family LOVES this method and we look forward to it every time!! The only thing to plan ahead for is cooking other things. But....I just let the roast rest while we cook the stuffing and it works out just fine! Cover roast with foil and it stays plenty warm. Definitely recommended!!! I made a full recipe of the house seasoning 1 cup salt (I use table salt) 1/4 cup black pepper 1/4 cup garlic powder Then I keep it in an air tight container to use throughout the year. It is also great on steaks on the grill or oven.
     
  4. fool proof is right!! turns out wonderful!!!!
     
  5. I made this last night with a 6.5 rib roast in a gas oven. I cooked it an hour, left it in for 3 hours and then cooked it another 30 mins and it turned out medium rare. Perfectly cooked and melt in your mouth delicious!!!!
     
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Tweaks

  1. Fabulous! Mouth Watering!<br/><br/>Made this last week and it was restaurant quality, the meat came out perfect. Used a 4 lb boneless Prime Rib, only change which I recommend is substituting the garlic powder with 4 cloves minced garlic. Let the roast in the oven for 2 hours at which time it was 125 degrees, tented it and put back in the oven 45 min before dinner. The roast came out wonderful, medium rare as we like it.!
     
  2. I just cooked 2 roasts at the same time, both 6+ pounds each. I added 15 minutes to the first hour and then turned it off for 2 hours. I then turned it back on and let it cook for 35 minutes. I did not cover them with foil, but I did let them rest for 10-15 minutes before cutting. Perfect medium rare for both of them! I know others had said to use the thermometer, but I didn’t have one available. Hope this helps others in similar situations to better calculate the cooking times.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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