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.
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.
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.
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!!!!
A smash hit! We did a 7 pound roast. I used most of the rub. Waited the two hours, it was 118 degrees. So we did the second cook at 325 for 30 minutes. It came out rare and tender. Would be hard to fine a better way to do a rib roast.
Yes indeed, if I am able to pull this off, ANYBODY can cook this. I cook a 9+ lb roast and let it sit in the oven for 3 hours and cooked it for 35 min prior to serving and it came out perfect! So glad I came across this recipe!
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.!
My suggestion for the recipe. Use 2-3 garlic cloves and cut into slices or pieces instead of garlic powder. Make slits in the meat and push the garlic in. Salt and pepper both sides. Follow the recipe exactly and it turns out perfectly. We used a 5.77lb roast.
Sauce. While the roast is sitting 15 minutes, pour some kettle water in the bottom. While you cut the meat, put the sauce in a small pot and add 1 beef bullion to it and bring to a boil.
This was one of the best meals I have ever made and it was my first time cooking a prime rib roast. I was so intimidated to cook this cut of beef but it was actually simple! We don't like our beef too rare so I cooked this to a final internal temperature of 150F and it was perfect for us. A fabulous recipe that will definitely be repeated, thanks Sharlene!!
I have made this for my DH for years. He says it's the best prime rib.