Prep 10 mins
Cook 1 hr 30 mins
Based on a recipe from The Eastern Junior League Cookbook. This recipe from the Junior League of Greater Waterbury, Connecticut is my go-to recipe for roasting prime rib when it’s my turn to cook; otherwise my DH likes to either barbecue, smoke, or rotisserie his beef roasts. He’s perfectly happy if I use this method when it’s my turn! This is so simple and really does result in a “rosy rare all the way through” roast. By the way, the recipe explicitly states not to use a “standing rib” beef roast, although that is exactly what I use! Cook time doesn’t include the oven-off-with-the-door-closed time. Serve with a creamed horseradish condiment. Also goes great with Yorkshire pudding!
- Anytime from 9AM until mid-afternoon you can start this roast.
- Preheat oven to 350°F.
- Salt and pepper the roast and place on shallow open roaster and roast in preheated oven for 1 hour. Turn oven off and do not open oven door!
- ½ hour before dinnertime, turn oven back to 350°F.
- The roast will be rosy rare all the way through.