Recipe by Sharlene~W
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 Paula Deen's House Seasoning Mix for seasoning.
Top Review by virtangel
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.
- 1 (5 lb) standing rib roast
Paula Deen House Seasoning (use 1 T)
- 2 tablespoons kosher salt
- 1⁄2 tablespoon fresh ground black pepper
- 1⁄2 tablespoon garlic powder
Directions See How It's Made
- 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.