Recipe by Northern Cook
I got this from a butcher in Eden Prairie, MN. His shop is no longer in business, but his recipe lives on. This is the easiest way to make a prime rib roast and it always truns out perfect!
Top Review by landlocked #2
No fail is right! I added salt, fresh ground pepper, garlic powder, wasabi powder and rosemary for my spices. I put the spices on the night before, and then followed your cooking directions EXACTLY. The result was a perfectly cooked, medium rare prime rib! :-)
- 1 (3 -4 lb) prime rib roast, any size will do
- 1⁄2 teaspoon pepper (optional)
- 1⁄4 teaspoon salt (optional)
Directions See How It's Made
- Season the roast with your favorite seasoning(s) and re-wrap in butcher paper.
- Let roast set on counter for at least four hours before cooking to obtain room temperature, (it will not spoil if you leave it on counter overnight).
- Pre-heat oven to 375 degrees.
- Place roast in greased pan, uncovered, in oven and cook for 1 hour. (Size of roast makes no difference. Makes no difference if it is a bone-in or boneless roast). However, if it is a bone-in roast, place it in the pan bone-side down.
- Turn oven off (DO NOT PEEK).
- Leave roast in oven (DO NOT PEEK, THIS IS VERY, VERY CRITICAL TO THE PROCESS).
- Oven must be off a MINIMUM of two hours (DO NOT PEEK).
- 45 Minutes before you would like to serve, turn oven back on at 375 degrees.
- Roast will be medium to medium rare. If you want your roast a little more rare or a little more well-done adjust one hour cooking time by five minutes accordingly.