Prime or Standing Rib Roast Done Right

"This comes out perfect each time I've made it. The high temp at the start seals in all those wonderful juices and when its time to slice the roast, you won't believe all the juices. Very moist and tasty. Use your own spice blend but this is how I make it."
 
Download
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
2hrs 45mins
Ingredients:
4
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Start with a room temperature roast and a preheated oven @ 500 degrees F. Your oven rack should be set to the second from the bottom.
  • With the tip of your knife, poke enough holes in the roast to insert your sliced garlic cloves.
  • Rub the spices all over the roast.
  • Place your roast on a grate in your roasting pan, uncovered, and place in the 500 degree F. oven following the formula for doneness.
  • Formula: 6 minutes per pound for medium; 5 minutes per pound for medium rare; 4 minutes per pound for rare.
  • After the alloted time you choose for doneness, turn the oven off and do not open the door. After 2 hours has passed, take the roast out and tent with foil for 10 to 20 minutes then slice.

Questions & Replies

  1. Our butcher wants to cut the meat away from the bone and slice each section in half then reassemble it. He says it's easier to serve this way. Will doing this affect the cooking time, the flavor or the juiciness of the roast? I've never been told to do this before.
     
Advertisement

Reviews

  1. First tried this in August 2010. This recipe is amazing. The key to it is holding in the oven for 2 hours after turned off. I actually roasted it on my Weber - but had my kitchen Wolf oven heated up to 500, then I turned the Wolf off, transferred the roast from the Weber to the inside oven and let set for 2 hours. It was so fantastic we served 10 at Christmas dinner! Thank you Zeph's Wife.
     
  2. This is an excellent recipe. It was quick and easy to follow with amazing results. The roast was perfect, tender, juicy and flavorful. Thanks for sharing your recipe that I will make again and again.
     
  3. I've done this many times DO NOT Open the oven!!! It's Wonderful
     
  4. Followed these instructions to a T for a meduim roast. 2 hours later it was still blue. NOT HAPPY
     
Advertisement

RECIPE SUBMITTED BY

<p>I live in Anaheim Hills, CA - grew up in the next town over and have never lived anywhere else. I mostly work out of my home. My husband and I have an electrical sign business and I do the office work along with being crane operator about once or twice a week. I also drive one of the big trucks as needed. Prior to working with my husband (for the past 10 years, I was an executive secretary for 20 years so this has been a big change from corporate offices to construction fields, I love it. For fun, we go to Vegas about once a month and I also enjoy gambling at the local Indian casinos although my husband does not. I'm not a great cook but I do enjoy being creative in the kitchen...good thing my husband will try anything I make. I rarely follow a recipe exactly usually combining two or more recipes and trying to create my own. Rarely does it come out better than the original authors but I have fun. I enjoy collecting cookbooks and reading recipes. I have won two cookoffs, one for chili and one for smoked ribs. My husband is my taste tester telling me what it needs more of as I cook - thats how we won the chili cookoff. I credit him with that one! I don't have any children, have been married 30 years this year. I love animals and my beloved sheltie mix dog died at age 14 back in 2000 and I just haven't found another dog yet. My family and friends have me babysit their dogs which I really enjoy. My passions are probably the Anaheim Angels baseball and I like the Chargers football. Don't really care for basketball but do enjoy a good hockey game. We enjoy riding (on the back only, thank you our Harley that my husband has had since he bought it brand new back in 1977. I'll have to think about what my pet peeves are, I'll come back to you on that one. UPDATE: Ok, I've decided my pet peeve is having a recipe reviewed when the person didn't even make it as written, changes the ingredients and then gives it a poor review. Thats just not right. <br /><br /><img alt= src=/&lt;a href= /> <br />http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg&gt; <br />src=<a href=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>&gt;http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg&gt;</a></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes